I use approx 2 cups flour, 1 tsp salt, 1 tsp baking powder, about 2 Tblsp Crisco, and hot water. I knead about at least 5 minutes, then rest under a damp towel or cling wrap for 15 minutes.
Man as someone from Mexico city i appreciate so much the knowledge that you have amd share about Mexican cuisine. Often much more than Mexican cooks or Chefs.
I use room temp water, lard, flour, and salt. Nothing else. The water being hot ruins the lard, to me. This is a good recipe, tho! Very authentic. ♥️♥️
1/3 bisquik 2/3 AP Flour in a cuisininart start it spinning slowly add boiling water until the ball of dough pulls off the side let rest then roll out your tortillas.
Bacon fat is slightly unconventional, but it's what I've usually got in my kitchen. It's made of the same stuff so it works great, as long as you don't mind a slightly smokey flavor and those little brown specks. Do pay attention when he says hot tap water. And if you're making corn tortillas, warm. So never cold. I won't bore you with the science, because I don't know it, but it makes a difference.
We use manteca. My mom swears it’s different from lard(it probably isn’t)but it’s what her grandmothers used and her mother used. So it’s law in her eyes
Yuuup, you gotta have the leopard spots, even some light char is desirable, that's how you know your tortilla is cooked through. Too many restaurants and home cooks only "sweat" their tortillas, meaning that the center is still raw, you will know this because the bite will feel fine, but as you chew, you will start to taste the masa.
I save my bacon fat and mix with lard for the fat in my tortillas. If it's hog butchering time I use fat from cracking that has that browned flavor. They say that using the bacon fat and fat from any meat that was fried but you have to eat a lot of it since I know many neighbors who have using fat the same as I do and are in their eighties and nineties. Love that smokey flavor that it gives the tortillas.
2¾ cups all purpose flour plus a little extra on the side for rolling; 5 Tablespoons lard or veg shortening or combination of the two; ¾ teaspoons salt; about ¾ cup very warm tap water.
The "standard" formula here in northern Mexico is 500 grams of flour for 100 grams of lard, half a teaspoon of table salt and 250 grams of hot (not boiling) water. But you can play around with the lard content, anything between 75g and 125g will get you a nice tortilla, but anything below will be too dry and anything above will be too fatty and fragile
I just love your cooking you cooking Mexican style home scratch delicious meals I love the way you cook I've been watching you for over 30 years you're on PBS to your cooking channel and you selling stuff you just hurry your great person I know that I think you live in New Mexico have you ever been to Manitou springs Colorado or Pueblo Colorado for vacation come sometime it's beautiful here in the summer between June and septembar it's a great place to go Manatee springs is nice and cool at night lots of shopping places😢😢😢😂😂😂😂❤❤❤❤❤❤
why does yours not stick to your hands? mine was really sticky and couldn’t roll it did it do something wrong and what’s the right way to make it not so sticky
Spectrum Organics all-vegetable based shortening, is my absolute favorite. For tortillas and biscuits (though I use a mix of butter & shortening for the latter) works beautifully.
Probably just unbleached but the lard could have some color to it if it was rendered during cooking/smoking. I love using smoked lard rendered off a pork butt. Makes the best Mexican food ever.
I just bought a package of flour tortillas at the supermarket. They had about twenty ingredients! Never again. I'll make my own with just flour, lard, salt, and water!
Thanks! I've always tried to make them, but everytime i rolled them, i couldn't get them in that round form, neither anything close to it! Would love some tips
Rick I love you and your work. I love how you study the Mexican culture. I need to know tho...do you smoke weed? You like high af and happy all of the time!! I love it! Lol
Lol.....I think we can at least agree this is the rare face of someone actually living the life he absolutely loves! Such a gift that he shares his passion.
Flour tortillas recipe 3 cups of flour 2 tsp of baking soda 1 tsp of salt I cup of hot water Combine all ingredients and roll into a ball and leave it to rise in a bowl 🥣 Then roll into small balls then roll out each ball, and cook on a skillet 🍳 ENJOY!! I did this because I'm hard headed 😅
Tortilla presses are for corn tortillas. The gluten in a flower tortilla will actually make the dough very difficult to press. It needs to be rolled. You'll most likely break your tortilla press trying to press flour tortillas.
It's hilarious how all these RUclips cooks act like fresh rendered pork lard is a common ingredient that you can easily get anywhere. I live in a decent sized city and literally none of the grocery stores or butchers in the area sell fresh rendered pork lard or pork fat trimmings so unless I want to constantly buy chunks of pork just to trim off the little bit of fat that they have then it's not realistic. The only pork load available is the garbage shelf stable stuff.
For that matter LARD isn’t a Mexican product. It is an European introduction, as the Porcine aka Swine aka Pig 🐷 isn’t an indigenous animal to The Americas (North America, Central America & South America)
@johnb7046 how is it lies, I'm native and Spanish, my peoples are the ones that were given flower from the white man. That's why we created flower tortillas and Indian fried bread. Sopaipillas are also not Mexican they are originally called fried bread or Benelos fyi!!! These foods originate from the New Mexico region, NOT Mexico!!! That's why you don't find flower products generally south of the board fool.
@robertnewell4054 you are right, the Spanish actually were the first to bring pigs and traded them with the natives. Then, when the US government gave natives and the poor flower, they created fried bread and flower tortillas.
I guess the Mexicans where I get my breakfast burrito every morning (they make their own tortillas, by the way) don't know that. The vast majority of the burritos they sell are on flour tortillas, and well over half their clientele is Mexican.
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I started using lard and man the flour tortillas taste so much better than using crisco shortening....my opinion ❤😋
not to mention they are healthier
You need to soften your husband "scaly feet, CRISCO"
For sure also for my refried beans man now I just need to make some tortillas
Good quality butter too
Can use non salted butter instead of lard. They come out delicious
Yes!..traditional Mexican recipe for flour tortillas! Thank you Rick!😋
Great to see you on RUclips Rick! I used to watch your show on public TV back in the day! Keep up the good work!
He did have a good show..lived in the country and had antenna TV..pbs was always on😁
I use approx 2 cups flour, 1 tsp salt, 1 tsp baking powder, about 2 Tblsp Crisco, and hot water. I knead about at least 5 minutes, then rest under a damp towel or cling wrap for 15 minutes.
How much water???
Baking powder?
Crisco is trash for your health.
Man as someone from Mexico city i appreciate so much the knowledge that you have amd share about Mexican cuisine.
Often much more than Mexican cooks or Chefs.
I just made some tonight for dinner using same ingredients. came out perfectly
I use room temp water, lard, flour, and salt. Nothing else. The water being hot ruins the lard, to me. This is a good recipe, tho! Very authentic. ♥️♥️
1/3 bisquik 2/3 AP Flour in a cuisininart start it spinning slowly add boiling water until the ball of dough pulls off the side let rest then roll out your tortillas.
Pancake mix?! 🙈
We did with Beef Lard the other day and it turned out perfect for our Birria Tacos!
Bacon fat is slightly unconventional, but it's what I've usually got in my kitchen. It's made of the same stuff so it works great, as long as you don't mind a slightly smokey flavor and those little brown specks. Do pay attention when he says hot tap water. And if you're making corn tortillas, warm. So never cold. I won't bore you with the science, because I don't know it, but it makes a difference.
You never cease to amaze. 😅😊❤
We use manteca. My mom swears it’s different from lard(it probably isn’t)but it’s what her grandmothers used and her mother used. So it’s law in her eyes
Doesn't manteca have little flecks of meat in it? Lard is just pure fat. I could see manteca having a bit of a different flavor.
@@stephenrobinson3301 Not that I know of. My mom would make tortillas twice a week growing up & always got farmer john mateca.
Yuuup, you gotta have the leopard spots, even some light char is desirable, that's how you know your tortilla is cooked through.
Too many restaurants and home cooks only "sweat" their tortillas, meaning that the center is still raw, you will know this because the bite will feel fine, but as you chew, you will start to taste the masa.
HEY RICK.THANK YOU! THEY LOOK DELICIOUS!
Rick is so incredible!!
You're amazing Ricky Ricardo
I save my bacon fat and mix with lard for the fat in my tortillas. If it's hog butchering time I use fat from cracking that has that browned flavor. They say that using the bacon fat and fat from any meat that was fried but you have to eat a lot of it since I know many neighbors who have using fat the same as I do and are in their eighties and nineties. Love that smokey flavor that it gives the tortillas.
Sounds tasteful I'm going to make myself some thanks
Ratios of flour to lard, water, salt?
2¾ cups all purpose flour plus a little extra on the side for rolling; 5 Tablespoons lard or veg shortening or combination of the two; ¾ teaspoons salt; about ¾ cup very warm tap water.
just feel it out bro
The "standard" formula here in northern Mexico is 500 grams of flour for 100 grams of lard, half a teaspoon of table salt and 250 grams of hot (not boiling) water. But you can play around with the lard content, anything between 75g and 125g will get you a nice tortilla, but anything below will be too dry and anything above will be too fatty and fragile
Perfect.. I was raised with these . No baking powder.
I just love your cooking you cooking Mexican style home scratch delicious meals I love the way you cook I've been watching you for over 30 years you're on PBS to your cooking channel and you selling stuff you just hurry your great person I know that I think you live in New Mexico have you ever been to Manitou springs Colorado or Pueblo Colorado for vacation come sometime it's beautiful here in the summer between June and septembar it's a great place to go Manatee springs is nice and cool at night lots of shopping places😢😢😢😂😂😂😂❤❤❤❤❤❤
Thanks for showing the amount of ingredients. Love your show on PBS though.
Where?
Looks tasty. Like my nana used to make.
What's a nana?
Oops sorry he said a very quick salt. When you are rolling out your dough you need to turn the dough a 1/4 turn to make it come out round.
why does yours not stick to your hands? mine was really sticky and couldn’t roll it did it do something wrong and what’s the right way to make it not so sticky
Believe it or not but lard is healthyer than canolla oils.
There are no studies to support this claim. That's not to say lard can't be part of a healthy diet.
Nobody should be eating seed oils that were first made to lubricate machinery.
Why is lard better?
@@71423Bok better flavor and its unprocesed compared to cannola wich is chemicaly extracted.
@@71423Bokit’s not so heavily processed
What are the measurements? I’ve always used pork lard . Do you use salt ?
My recipe is in the description! Glad to see another pork lard lover - it's the best!
Delicious tortillas...thanks
Does it not work with vegetable shortening?
Vegetable shortening it worked.
It is bad for your arteries. It's better the natural pork lard.
Why can’t you use the press for flour?
Yes
Can I use butter or oil
Where are the exact ingredients?
History ingredients used butter butter flower flower flower flower flower flower flower flower water try that make it take it up a notch
What's the point of working the fat in that way when you come right behind and add hot water?
Love the sustainability of using lard, but im curious if there is a vegetarian substitute you recommend for similar results? Thanks Chef!
Butter or Crisco also work well.
Carrots perhaps
You can use clarified butter, palm oil, or coconut butter as a sub.
Avocado oil
Spectrum Organics all-vegetable based shortening, is my absolute favorite. For tortillas and biscuits (though I use a mix of butter & shortening for the latter) works beautifully.
By the way do you use sour cream or butter for replacement of the pork e😂😂😂😂❤❤❤❤❤
Do u need lard?
Gracias
What kind of flour is that? It looks like brown or something.
Probably just unbleached but the lard could have some color to it if it was rendered during cooking/smoking.
I love using smoked lard rendered off a pork butt. Makes the best Mexican food ever.
What about useing some baking powder ?
YOU ROCK
Why tap water?
Knead well or they will be too crispy 😢
I just bought a package of flour tortillas at the supermarket. They had about twenty ingredients! Never again. I'll make my own with just flour, lard, salt, and water!
Thanks! I've always tried to make them, but everytime i rolled them, i couldn't get them in that round form, neither anything close to it! Would love some tips
Bowl after I flatten them
Rick I love you and your work. I love how you study the Mexican culture. I need to know tho...do you smoke weed? You like high af and happy all of the time!! I love it! Lol
Lol.....I think we can at least agree this is the rare face of someone actually living the life he absolutely loves! Such a gift that he shares his passion.
Flour tortillas recipe
3 cups of flour
2 tsp of baking soda
1 tsp of salt
I cup of hot water
Combine all ingredients and roll into a ball and leave it to rise in a bowl 🥣
Then roll into small balls then roll out each ball, and cook on a skillet 🍳
ENJOY!!
I did this because I'm hard headed 😅
I did the exact recipe but with half cup of butter melted with the water so, so good!!!!
Great to know 👍
Que ricas 🙏
Can I use a tortilla press?
Tortilla presses are for corn tortillas. The gluten in a flower tortilla will actually make the dough very difficult to press. It needs to be rolled. You'll most likely break your tortilla press trying to press flour tortillas.
Hahaha ok 👍 👌 thanks Tanner!
Don’t use hot tap water. Heat cold tap water in a pan or kettle instead.
Estilo abuelita Sr Bayless, bien hecho! Does your carnal Skip ever cheat on his diet and enjoy these decadent flour tortillas?
Skip just dropped dead when you said "fresh rendered pork fat" lol
Well, you could always use vegetable oil and apropriate the recipe and call it tasteless, nutritionless flat bread! Lol
Is Skip your pet pig?
@@agoogleuser4356 skip is his brother who is known for only eating chicken breast no seasoning, rice and broccoli
I thought you need to knead them longer?
Nah, I prefer Crisco. I cannot handle the lardy/porky flavor of lard blegh
BUTTER is better. Hot water from a tap is unsafe. Do some research.
Can't believe he is Skip's brother.
Have enjoyed learning from you for years, but what do you say to those Latino skeptics that say look at him he's a gringo, what does he know?
I just wanted to put some butter on that bad boy and eat it (the tortilla)😅
This guy is more Mexican than any Mexican 😂
ALWAYS use LARD in your tortillas! 👍
Looks so easy, even for a Mexican lakie myself 😂
lard is pork fat? sounds gross and is probably bad for your health
It is absolutely bad for you anything pork is.... If you have to use fat I would use beef tallow
@@Eleidig007 isn't it better without any fat?
Need salt
Full head of hair on a man that age..❤
Why did I watch this, I literally said all the ingredients before you showed them, the only one that you beat me on saying it was salt
"make sure to grab your flour And LeBron was never any good"
I literally cant separate the two they sound so similar 😂
No, no, no you use butter instead of lard! 🇲🇽
Lost me at lard......😅
❤🎉👌
he is the only white guy I trust when it comes to Tortilla and Mexican food.
Hot tap water with chlorine and fluoride?...nah
I've just been making all my tacos on bread slices like a Sloppy Joe. Try it it's amazing.
It's hilarious how all these RUclips cooks act like fresh rendered pork lard is a common ingredient that you can easily get anywhere. I live in a decent sized city and literally none of the grocery stores or butchers in the area sell fresh rendered pork lard or pork fat trimmings so unless I want to constantly buy chunks of pork just to trim off the little bit of fat that they have then it's not realistic. The only pork load available is the garbage shelf stable stuff.
Your recipes are still as hot at you Mr.Bayless!❤❤❤
He look like Luigi 😂
better than your 10 minute video on the same thing lol
Bacon fat and milk instead of water here.
😂😂😂😂😂😂😂😂😂😂😂😂
Roti making
pork fat is based
Thats chapati from India 😅
with pork fat?
not halal ill stick to beef fat
Floure. Useless. No. Healthy. I. Want. Corn. Tortella
Flour tortilla is better than corn and tortillas arnt that healthy on their own
That is oil less chapati.... 😒😒😒
Fyi flower tortillas aren't Mexican, Mexicans make corn tortillas.
For that matter LARD isn’t a Mexican product. It is an European introduction, as the Porcine aka Swine aka Pig 🐷 isn’t an indigenous animal to The Americas (North America, Central America & South America)
Lies.
@johnb7046 how is it lies, I'm native and Spanish, my peoples are the ones that were given flower from the white man. That's why we created flower tortillas and Indian fried bread. Sopaipillas are also not Mexican they are originally called fried bread or Benelos fyi!!! These foods originate from the New Mexico region, NOT Mexico!!! That's why you don't find flower products generally south of the board fool.
@robertnewell4054 you are right, the Spanish actually were the first to bring pigs and traded them with the natives. Then, when the US government gave natives and the poor flower, they created fried bread and flower tortillas.
I guess the Mexicans where I get my breakfast burrito every morning (they make their own tortillas, by the way) don't know that. The vast majority of the burritos they sell are on flour tortillas, and well over half their clientele is Mexican.
Whoever is dying your hair should be ashamed of themselves...