Ingenious technique to make this super thin and chewy, Sonoran style flour tortilla at home
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- Опубликовано: 29 сен 2024
- Using a classic Peking duck crepe technique, you won't need any special skills to can make this Sonoran-style (featured in Netflix's Taco Chronicle) translucently thin, soft and chewy flour tortilla oozing savory flavors of goose fat at home with ease!
For detailed recipe, please visit:
ladyandpups.co...
Back here two years later, still wish you posted. Such a great vibe and video. These have been my go tortillas for two years now.
Thanks 🙏
Oooohh...my....GAWD!! This is the tortilla of my dreams! I can't tell you how many tortillas and recipes we've tried...all in the hopes of finding/creating the very properties this one has. Do not let yourself or anyone else minimize the sheer brilliance of your recipe and the technique you've just created. It may seem incredibly simple now... but that's only because an absolute genius finally cracked the code and translated it into a comprehensable form. Finally...we are a giant leap forward in our quest for Burrito Nirvana. THANK YOU SOOO MUCH!!!
agreed, anyone who has tried to make a ton of these realizes the details that make this so great!
I completely agree with you! I have tried tons of tortilla recipes looking for the Holy Grail. And I can tell by the stretchiness she showed us, that this is the One! She is a genius!
Cracked the code for sure!
What it is the recipe for the mix that you use to separate the tortillas?
Thank you for simplifying the technique. You did an amazing job
I appreciate the level of detail you went into.
Daaaammmn! Now I have been on this youtube from one channel to the next but I have never seen such a delicious piece of yum yum in my life. Looks sooooo absolutely edible. I would eat that for hours and hours and hours OH MY GOODNESS!!!!
Awesome! Thanks!
Quick question, here you divide the dough and then rest it in your kitchen. On the website the recipe says to rest in the fridge and then divide. Is there any particular reason you did it differently in the video?
You can do both. But I prefer dividing before resting in the fridge so the dough is ready to be rolled immediately out of the fridge.
Yep, it works. I just made some smaller ones for flautas. They came out gossamer thin. I put one on the printed recipe and I could see text through the tortilla. Thank you for such a good recipe. ☺ -Dennis
As a chef I am extremely impressed by this recipe
I was skeptical but I literally just ate my words. Hahahah. Truly genius. My husband is in amazement. I am gloriously grateful thank you!!
You've incorporate science and art. That's a passionate cook's bonus.
Your technical descriptions were offset by your real time demonstrations.
Truly enjoyable video. Thank you for creating and sharing.
I used to live in Tucson, and crave this type of tortilla. Different process, but looks like you nailed it
I second that
Brian’s Tortillas. Best tortillas in the world. My world. I live in Wisconsin now and need to load up with another gross (144)
This is incredible. I've been trying to solve this exact tortilla problem for years. You are a genius. Thank you.
As a true Sonora Latina I’m excited to make this 😁 idk about the blow torch but I love ❤Sonora tortillas, still reminds me of my Nana who passed away in Mexico. Good job 👏🏻
May your Nana rest in peace. ❤
I’ve been looking for this recipe forever. Thank you for posting this and doing all of the research for us. This is the absolute BEST flour tortilla recipe out there.
My grandmother is from Sonora and passed two years ago, I was able to get her tortilla recipe before she died. Last night I tried making them and they kept coming out hard and dry. I used her recipe with your technique and it worked! Thanks
Would it be possible for you to post her recipe? I'm from Sonora and it's hard to find original tortilla recipes from there. Thank you in advance.
Also watch "views on the road' authentic tortillas from scratch. I used Hayden Mills White Sonora Wheat AP flour and John Morrell lard (refrigerted). I followed along with the video during lard incorporation (time) and used her recipe and techniques. The dough turned out soft as silk. Had a hard time making it fit the comal because it stretched so well.
Your grandmother must have been an expert at stretching them out the Sonoran style with her hand and arm.
@@booberries833 it's almost the same recipe, the only difference is the fat. Most people in Sonora use vegetable shortening because it's affordable. You might see a few recipes with lard, but traditionally it's done with crisco
@@linkin20la she used glass bottles instead of rolling pins too!
I have a lot of tortilla experience. I've always wanted to make Sonoran style but could never get it right, by that I mean thin enough. Your creative technique took a few times to get it dialed in, but now I make truly amazing tortillas. Thank you for this video!
These came out exactly as described. They really do peel apart easily and are perfectly chewy and delicious. Definitely my new go to recipe for tortillas. Thanks for the excellent step-by-step instructions. I used ghee for the fat in the recipe and they turned out great.
That's paratha😂
No its chinese duck wraps
Do you think the mixing part could be done with a food processor instead of a stand mixer? Would love to make this, these look great!!
One year later but it’s never too late 😁. The food processor is actually better at developing gluten than a stand mixer. So you can definitely do the first step in the food processor and it will only take a couple of minutes
That tortilla is a work of art! I love it, I’m going to try it. Thank you for this video 💐
I would die for a kitchen tour, fav tools, how you acquire your pieces video. Your kitchen is a dream space!
they featured her kitchen here ruclips.net/video/MFXCnM75b4Q/видео.html
How is this the first time I've heard of this? I've watched countless videos that apparently taught me to make two tortillas together, then I've struggled with them being too thick to wrap burritos. I've WASTED SO MUCH FLOUR AND TIME! And when i make them, they bubble up like balloons. I always assumed that was bad. But that's perfect!? This is an absolute game changer. Thank you!!!
Wow like how peking duck wrappers and dumpling wrappers are made. Amazing!
I was just going to comment that! I think most Asians would recognize this quite ancient recipe right away lol.
But you can get them thin without doubling them and and they can be that thin without making them dry....this is so much for something that is done every day in my home with just a few steps. You put the fat into the water with the salt and heat it. Then knead. You do them one at a time, turn them twice so they're on the first side twice and they're very very stretchy and not dry whatsoever. And guess what? That's how Sonoran tortillas are made.
Great that you are satisfied with your method. She explained why the difference in the beginning.
Show us
I really enjoy the problem-solving approach to all your videos. It feels like I am figuring it out with you. Thank you so much.
Kitchen science to my Nana's tortillas. She couldn't make them fast enough! Warm tortilla with butter😋
I can't wait to try these! How much flour, please?
where is the recipe?
Hi Mandy! How much bread four did you use? Going to try this out tomorrow.
I love that you left in "bloopers" in the actual video rather than editing it out. It feels raw and real, and I can relate personally to it ❤ Love your content! I have your book and I'm working my way through it!
I grew up eating these as a kid in Hermosillo and I am THRILLED to try this, thank you so much for sharing
Are you a scientist? You have definitely cracked the code. I love your method and explanation. Thank you!
This phyllo like tortilla is so great, I can use it For many more recipes like Turkish börek or savory pastry with spinach etc by usıng 10 or 15 of them. You can even make samosas. Great. Thank you👍👏
This was the best tortilla I’ve ever had. Absolutely incredible. Thank you.
well done lady lee. fantastic technique. its amazing how much you learn from cross-over cultures...like the yemenese multilayer bread, french croissant, etc... brilliant application.
This video should have 4 million views. Game changer
This is just a beautiful food. It really reminds me of an italian piada. I could wrap foods of all kinds and eat this EVERY day!! Love it!
This is the only way I make tortillas! Thank you for such a game-changing technique! I use it for making egg roll/wonton wrappers, too!
I had to watch this video a few times to comprehend all the effort gone into this killer recipe. I was confused because the complete recipe was not mentioned. I was like How much flour, no salt? Then I went to her website for the complete recipe. All makes sense now lol. Thank you thank you
Where’s her website please
Blackening the tortillas with a blowtorch is ridiculous overkill. It you use them to make burritos, just roll them up with the charred side inside so the raw side gets the char when it is grilled just before serving.
Thank you! Clear and concise . Well done...that peel...so satisfying
Damn. I love your videos, Mandy. Always so thoughtful and detailed with amazing results. I will try this next time!
Unbelievable technique! Thanks for sharing!
I've made these for years after being sad that my elders had nothing to pass along to me, i missed Nana's torillas, so i searched. The problem is that everyone starts wanting you to make them for parties...
Thank you so much!!! This is the tortilla recipe that I have been searching for years now!!! BTW, I love all of your videos.
This is the same method I have been using for years to make Moo Shu wrappers.
So with premaking them. Can the process b stopped after stacking 2or 3. And then refrigerate or even freezing??? Like make the “twin/triplets” stack. Then put 5 of those stacks in a ziplock and saving for later? Am I’m thinking too much??!!
So rolling two tortillas together keeps them from tearing and the roux helps them separate. Freaking brilliant!
The key to Sonoran thin tortillas is hydration (the dough is slightly sticky) ,taste (by lard and salt) and soft and pliable by kneading thoroughly. Plus the skillet or comal has to be very hot because if its too cold they will crisp or not puff and if too hot they will crisp and burn. (I use just under med heat -(pre heat) this example is unique but they are made very easily in the traditional way.
Thanks for the video Mandy! Currently kneading myself some dough (wish i had a flipping machine) going to try these if they're succesfull with a south american oxtail stew!
Thanks for making this! Easily the best and most technical video I've seen so far. If you use close to boiling water, does that impact the gluten formation making it less chewy? Just curious on the differences between 60-65 degrees vs colder vs even hotter
The hot water gelatinizes the starch, creating a more pliable tortilla while also fully hydrating the flour (flour solubility increases with temperature).
I love tortillas. But wraps not so much. I wanted a on the go ham n cheese omelette but of course using the ham as the wrap was hot n greasy. And tho I love bread… not in or on my omelette. I will b trying this real soon
This women is a genius.. I’m obsessed!!
Just made these using your technique and they turned out perfect. Thank you so much for sharing.
Wait . . there's a glass bowl for a Kitchen Aid !?
I wonder if it’s then enough to cook the egg thru it…. Or at least melt the cheese🤤🤤🤤🤤
In the video she adds 2 tbsp of fat, but the recipe says 4 tbsp. What is the correct amount?
Im years late, but why stop at 2? Has anyone tried with 3 or more? lol
You can achieve this kind of tortilla with less effort by using a flour based on a specific variety of wheat, Sonora wheat. This is the variety commonly used in northwestern Mexico.
By far one of the best tortilla videos out there !! Thank you
Best Tortillas in the World Sonora Style or “Sobaqueras” as they are called locally
Should’ve known better than to click on this video!
Omg. Fantastic! I used my gas stove's open flame in place of the blowtorch with good results. The separation of the two tortillas was even easier than expected.
Unrelated to the great recipe, you are so gorgeous its stunning
That's the kind I was raised on and when I moved to another part of the country they don't have them. They have what I call fake or bread tortilla's. I just can't eat them.
Hmmmm too thin, however its definitely worth a try 😉
Blah blahblahblah.😊really, lay the recipe down
Great technique, but way too thin for me
So basically a dosti roti? The Indians mastered this method. Love the video.
Absolutely BRILLIANT! I just started making not so thin flour tortillas and I'm looking forward to trying this! I also loved the info and science of working with flour. Mahalo and Aloha from Maui!
Whaaat. Yes!! Thank you!! You are so smart!
They’re gorgeous!!!
The end result is a bit similar to dhalpuri from trinidad and tobago, except their two layers are separated by lentil flour, and you eat both layers together -- but you get the similar half-as-thin concept as a result of rolling out two layers at once. Super interesting, thanks for the video!
Love it but to much talking get on with it.
Seriously kudos! Thanks for your work and thought into this.
Where did you get that awesome white spatula to remove the dough from the dough hook? Thank you!
Oh man it’s so old I don’t even remember… maybe from my food processor?
Cool! Similar to rolling phyllo dough with cornstarch. I can’t wait to try it.
@mcomeslast
You make phyllo!!! Is there a good recipe/video for making phyllo at home? Can you get it as thin as commercial phyllo?
@@sparkyheberling6115 yes. Aphrodite’s ambrosia shows how she makes it in multiple videos. Also most videos showing strudel or boreka or borek dough also uses it, just stretched in one large sheet and cut. Same thin dough, you should be able to see through it. There is a demonstration video for Idaho statesman where a Bosnian family is demonstrating how to roll out thin dough. Also Craftsy has a class on strudel and he shows how to get the dough that thin, I plan on making strudel and knishes this winter. Leah cooks kosher has a video on knishes and one video is about the dough. She gets it thin then stretches it thinner as she rolls them (I think she needed more space than she had so she made it work). Good luck!
Fabulous ❤️ Thank you!!!
I found another thing that works really well to separate them is to brush them with oil then lightly sprinkle on some semolina or masa harina before sandwiching them together. This spares another pan from being washed.
No 🤣 hables mucho y has la che tortillas 🤣
Looks like you have the perfect method! Oh I am so going to try this! Thanks!!
Love this! Bacon Fat?
This looks like magic. Thanks you Mandy Lee. I will gives these a try.
Amazing tutorial
That kitchen is soooo nice.
Thank you this is recipe I been looking for after being trying so many on internet
Can this tortilha contain hot fillings?
This is truly genius
Amazing video, love the vibes.
CAN'T WAIT TO TRY,
I love your kitchen! It’s so organic!
Thats 🤤🤤🤤🤤🤤🤤🤤
@what is your amazing white bracelet?
It looks like a jade bracelet
Indian rumali roti
I believe you didn't say how much flour you started with.
The detailed recipe is in the link in caption
@@MandyLeeLadyandpups Thank you. I'm going to try to make it.
mandy i spent monthsssssssss last year trying to research how to make those sonora style tortillas. and i have tried 3 recipes and they all failed. i mean they were edible but they were not paper thin because like you, i don't have the stretching skills. i will for sure try to make this. but how does this store in the fridge? can it be refrigerated and/or frozen like regular tortillas?
UPDATE: i just made these. hmm... the first pair came out super thin. but the rest retracted. and i was rolling them out again right before i put them on the flat top but they still retracted upon hitting the flat top :/ they were still very edible and thinner than all my other attempts in the past though. i probably need practice.
Try "views on the road" I've made her's many times, they always come out great.
Probablemente la razón de que se contraigan es que el ambiente en tu cocina está frío, puede ser.
Otra razón es que los tiempos de reposo de la masa fueron cortos.
this is so sick
Damn that is exactly what i have been looking for. These tortillas look amazing.
They taste amazing too!
Best!!!!
End result looks very similar to rumali roti