This was the first video/demonstration I watched of yours. I just ordered my tortilla press online! Thank you 🙏🏻. Blessings in Yeshua’s (Jesus’ actual Name from original Hebrew text) matchless Name.
Put a drop (and only a drop) of oil in the plastic bag and make sure it coats the inside thoroughly, it will ease the extraction of the uncooked tortilla so you don't get the ripping of the thin edge like with the first tortilla. Also tortilla presses like his will inherently squeeze one side (the one closest to the hinge) more than the other, to even out the tortilla rotate it 90 degrees and press again. it will help. If the patty tears just reroll it and press again: the peeling off of the uncooked patty is the hardest part. Hydrated masa dries out really fast so keep it covered both before and after cooking. There are different types of masa from the same company: yellow (as shown), white, blue (my favorite) and a special mix for tamales (not sure what the difference is with the tamale masa).
They are actually two different ingredients used for different applications. Corn flour is made from the whole corn kernel that has been dried and ground down. You can use corn flour to make things like waffles or muffins. Corn starch on the other hand is made from the starchy part of the center of the corn kernel. Its been ground into a very fine powder. You can use corn starch in baking, or use it in your flour mix for frying things. It's mostly used as a thickening agent to thicken a sauce such as gravy. Here is a link to an article that goes more into depth of the differences between the two. www.healthline.com/nutrition/cornstarch-vs-corn-flour Hopefully this helps you out. Thanks for watching and asking questions!
Ya you can definitely cook it a little longer to give it some color. If you cook it for to long it ends up drying the tortilla out. Giving it a totally different texture.
@@TaylorMakes yes ofcourse its a balancing act. i tried making some at home the other day and found i could color without drying out as long as i covered it after taking them off heat. it resulted in a soft but rigid taco
@@asadb1990 Ya I agree it is a fine line between just right and over doing it. Covering them with a towel or covering them like you did will always help. It helps keep the moisture in and keeps them warm from the residual heat. Which keeps them soft and easy to work with. That's awesome you made some from scratch for tacos! Everything taste better when you make it yourself.
Homemade is actually better for digestion too. The store bought has an addictive to help digestion bit the flour or masa you would buy to make them actually already broke down the top layer of the corn so we can have full access to the vitamins and minerals in the corn. If you wanna learn about the process just search "traditional corn tortillas" tons of information about it.
This was the first video/demonstration I watched of yours. I just ordered my tortilla press online! Thank you 🙏🏻. Blessings in Yeshua’s (Jesus’ actual Name from original Hebrew text) matchless Name.
Awesome! Hope you have fun making them enjoy. Thanks for the support.
Thank you for the ricepe excellent BRAVO from paris ❤
Glad you enjoyed!! Thanks for the support
Put a drop (and only a drop) of oil in the plastic bag and make sure it coats the inside thoroughly, it will ease the extraction of the uncooked tortilla so you don't get the ripping of the thin edge like with the first tortilla. Also tortilla presses like his will inherently squeeze one side (the one closest to the hinge) more than the other, to even out the tortilla rotate it 90 degrees and press again. it will help. If the patty tears just reroll it and press again: the peeling off of the uncooked patty is the hardest part. Hydrated masa dries out really fast so keep it covered both before and after cooking. There are different types of masa from the same company: yellow (as shown), white, blue (my favorite) and a special mix for tamales (not sure what the difference is with the tamale masa).
Thank you!! ❣️✌️🙏
Thanks for yr recipe for How To Make The Perfect Corn Tortilla For Tacos😀👌👍, I'm going to make it tomorrow😃
Awesome, hope you have fun making them!
Its better to move ball off center favoring the hinge
i loved the video thank you so much
Glad you enjoyed! Thanks for watching
I tried the recipe just like you said but that was too much salt, had to try again...
Ya everyone's taste buds/palates are different. You can easily cut the salt level in half. Hopefully the second try was better for ya!
Corn starch or corn flour are the same, right?
They are actually two different ingredients used for different applications. Corn flour is made from the whole corn kernel that has been dried and ground down. You can use corn flour to make things like waffles or muffins. Corn starch on the other hand is made from the starchy part of the center of the corn kernel. Its been ground into a very fine powder. You can use corn starch in baking, or use it in your flour mix for frying things. It's mostly used as a thickening agent to thicken a sauce such as gravy. Here is a link to an article that goes more into depth of the differences between the two.
www.healthline.com/nutrition/cornstarch-vs-corn-flour
Hopefully this helps you out. Thanks for watching and asking questions!
i would give the tortilla a little color.
Ya you can definitely cook it a little longer to give it some color. If you cook it for to long it ends up drying the tortilla out. Giving it a totally different texture.
@@TaylorMakes yes ofcourse its a balancing act. i tried making some at home the other day and found i could color without drying out as long as i covered it after taking them off heat. it resulted in a soft but rigid taco
@@asadb1990 Ya I agree it is a fine line between just right and over doing it. Covering them with a towel or covering them like you did will always help. It helps keep the moisture in and keeps them warm from the residual heat. Which keeps them soft and easy to work with. That's awesome you made some from scratch for tacos! Everything taste better when you make it yourself.
In my country I made a lot of tortillas for sale:)) but now I’m learning a new way to make them ✨🤭✨🤭
@@LovelyMaria238 Oh really? That's awesome what country? Glad I was able to show you how to make them a new way.
Homemade is actually better for digestion too. The store bought has an addictive to help digestion bit the flour or masa you would buy to make them actually already broke down the top layer of the corn so we can have full access to the vitamins and minerals in the corn. If you wanna learn about the process just search "traditional corn tortillas" tons of information about it.