THANK YOU! I am a 60 year old white woman getting ready to make tortillas for the first time. I am sick of the breaking and cracking of store bought tortillas. I have been devouring RUclips videos, but this one has been the most helpful. I have to DIY a press for now, but I will be jumping in to the process in 2 days. Wish me luck!
How did it go with your tortillas? I tried it this summer but I couldn't get them to puff and they came out real tough. Also, I couldn't bring myself to get a non-stick pan (due to the toxic chems in them) so I used regular stainless steel or cast iron pan.
@@breal7277 Did you ever try making corn tortillas again? I haven't tried them on cast iron yet, but I saw a discussion on a cooking blog where one person said "they cook great on cast iron, but you need to add light oil first"... then a chef in Mexico slammed them saying he's been cooking them on cast iron for eons and NEVER oils the cast iron.. ever. I just made some last night, but I didn't start getting the ((puff)) till about the 10th one.. (oops.. I just hit enter before finishing this 😆). ...Anyway.. Mine still didn't look as great as his did on this video, but I'm bound and determined to get it right and it's fun to keep trying! Hope you beat me to it and are making great ones now! 🥰
@@bearpawz_ Bear Pawz, The entire universe has conspired to prevent me from making good tortillas. I believe it is a conspiracy because I am not a true Mexican, however, I am determined and I will keep trying. I can do this! I will try the cast iron skillet. I will try the non-stick pan. I will try the aluminum comal. Sí se puede!
@@breal7277 I'll bet you're going to wind up making some awesome tortillas! One guy that has a video on here about making them said it took him 50 tries.. 😲 Hope you & I both get them down on our next try! 🤗
We know white woman are too busy running around attention seeking till they can , hoping to convince ppl that they are desirable . It takes a lot to convince u ppl to go home and do what sensible ppl do to carry on a normal life.
I’ve watched so many abuelas make tortillas on RUclips trying to figure this stuff out and none of them ever explained the moisture level or the pan issues. Thank you!
I must say, that this IS the best video on how to make tortillas period whether flour or corn, and I’ll tell you why I say this. I have invested a lot of time in trying to get my tortillas to puff up, with zero success, and I watched so many videos, that I have lost count on how to make *the perfect tortillas,* and none, I reiterate, “none” of them ever (once) stressed or even bothered to mention how important the water ratio is in conjunction to making the tortillas rise. None of them mentioned how important it is to make sure that your dough is moist enough, and WHY! None of them even bothered to tell you how to test if your dough is the right consistency, or too dry. Yes, you are the best at making tortillas, and you now have a brand new subscriber!!!
Really nice video, seriously. I like that you went through all the details, humidity, water content, how to check for adequate hydration in the finished dough, AND covering it to keep it from drying out. Learned a lot, I actually just weigh everything now so I don't have to constantly do the guess work every time I make the dough, but this was a perfect way to get to that desired point. Keep up the great videos my friend. Wishing you huge success.
Thank you so much for your kind and appreciative comment 😍 I'm thrilled to hear that you found the video informative and helpful. I hope one day I can transition to weighing ingredients like yourself, as it can really streamline the whole cooking experience. Your support and well wishes mean a lot to me, and I'll definitely keep striving to create more great videos 😊
@@lucverb4068Not sure if you meant me or NAEYCooking, but I use MASECA brand:(175 g) MASECA (15 g) corn starch (2 g) salt (242) warm water I'm in NYC, so we don't have too high of a humidity, if you're in a more humid place, you'll need a few grams less water.
Thank you so much for your kind words 🤩 I'm so happy to hear that you found the video both informative and entertaining 🥰 I believe that learning should be enjoyable, and adding those little editing touches is my way of keeping things fun. Your comment is very encouraging, and it motivates me to continue creating cooking content. I appreciate your support! 😊
Thank you for this video. You showed me two reasons my corn tortillas are not working out: masa is too dry and I typically use the griddle to make them. I’m looking forward to better tortillas in the future.
@@angelika77st Really great actually! I got more puffy tortillas than ever when I used these tips (mostly I needed more water and was pressing them too thin.) I used the Masienda blue masa harina and had to use more than a cup of water per cup of harina, but I used the test method to see if they were hydrated enough, and that worked great to dictate amounts.
Great video! Minor note: if you warm the water up a bit in the microwave, you can add the salt to that and stir it until it dissolves. Perfectly distributed without having to try to get it through the dough
You are the first one to explain why the tortillas puff up. I have seen many videos, but no one ever explained it. Thank you very much. I loved your video... It was pretty entertaining too.
Thank you for that one tip about smashing the ball and observing the edges! Mine are always a little dry and don't get enough puff so I think I need a little more water here in the desert! Also, I have found that I can cut two circles from an oven liner (from walmart) to fit my press instead of need to cut a zip lock bag. They are way easier to handle!
Liz~~. I agree about smashing the masa balls to to see how hydrated they are~ what a GREAT tip!! I'm wondering what type of oven liner you used? I tried cutting a ziplock, I tried plastic wrap... and I tried circles cut out of parchment paper. For me, the parchment paper worked the best of those three, but none were perfect 😆 ... Out of the 3 I tried, the plastic wrap was by far the worst for me.. Only did that once before going back to the parchment circles.. 🤣
@@bearpawz_ I got it at walmart. It's the only one they sell. If the masa is overly wet it will stick. otherwise it comes right off and is so easy to wipe clean and saves my ziplocks1
Ive watched a lot of video's on how to cook tortillas. Yours was far the best, especially how to check if it's hydrated enough or not. Unfortunately my first attempt was the last one. I'll try again!❤
LOOOORD I'm so glad I found your video! I have watched many videos and read many recipes and could never get it. I felt like hoooooow can I make a whole feast and not be able to figure out tortillas 😩
I can see that my dough has been too dry to puff. I live in a dry climate. I have a very nice gas range and use a large, well seasoned cast iron skillet. I will keep trying. Thank you for the detailed video explaining why we haven’t been puffing. ❤️
¡Gracias! This is the detailed info that I needed and it was fun to watch, too! I had it easy being a white person married to a Mexican when we lived in Houston and everything was around the corner to buy fresh, but now we live in Canada and many things just aren't available here anywhere, so I've got to step up my game! My in-laws and my husband have tried to show me things but it's hard for them to explain the details that they don't even realize that they know. You're the Rick Bayless of RUclips!
I'm in Europe and trying to make my own tortilla's. I tried the first time and they tasted good, but it was a struggle. Thanks to you I now what I did wrong and how to fiks it. So thank you very much! The problem: not moist enough! I never took the humidity of the air into account. It is very dry here. And a tip from someone who knows the metric system. We dont use milliliters for flour/salt/suger, we use gram, kilo enz. Mililiter is for liquids like milk, water, and such. Sorry for spelling mistakes, english is not my firts language.
Thank you! I hope the tricks work for you as they do for me. I have also been learning so much from just the comments in this video so I hope they help you become a pro too 🥳
Great video. Gracias! I started to make tortillas yesterday. I use Maseca corn flour and I thought I had enough water but I didn't as they all look like the dry one at 8:20 of your video. It is interesting too that the Maseca bag has slightly different instructions. I like yours better though. Going to try for batch #3 today. Deseame suerte.
I love this video! I'd like to add my own tips. Almost ALL my tortillas puff! Yay, me! I do make my masa using maseca on the moist side. I use a double griddle on my stove at med high which is 7 on my gas stove. Make sure you let it heat up at least 10 minutes. 1st flip as soon as you see steam whisps coming from your tortilla. Flip leave for 30-45 seconds, flip y Viola! Puff! I also make only a few dough balls at a time and keep the dough covered w plastic wrap to ensure moisture retention. Enjoy!
First I wanna commend you on your edits 👏🏼. Very funny 😆. Also, thank you for making this video. I’ve been making corn tortillas now for a couple of years, but they never taste as good as the homemade one ones from Xtapa Restaurants. NOW I know why 🤦♀️ 😂. Thank you 🙏
I'd be curious to see the surface temps as measured by an infrared thermo gun (cheap on Amazon, I find they work well). E.g. when you're cycling between '3' and '5' on the induction top, I'm wondering what surface temp is too low, just right, too high.
This explanation, in a nutshell, tells us what we did wrong and how to correct it. This actually works. Thank you, for this great tutorial. Que Dios te bendiga. Siempre. 🙏💙💙
Now I understand! We can never get it to really puff even if all the pressing. But you explained it so well. We will watch out for the cracked edges and add more water
THANK YOU for this!! I have never gotten mine to look worthwhile, following what's on the back of the Maseca bag! It looks like, as I suspected (but had chalked up to me being too unfamiliar and new and foolish instead), I wasn't using enough WATER, and they were too dry!! It looks like also I may have been pressing them way too thin/hard on the same aluminum press as you're using, so I'll bet the combination of too dry AND too thin are why they always crack on me, with the crackly edges and everything. ... and now at the end I'm seeing that apparently ALSO I've been playing on "hard mode" by only/always using cast iron, which is my main cookware for everything. So, on to the next video to learn that, and considerations with C.I., too!
this is the best explanation i've seen! especially on the climate differences. I live in high desert and following the recipes they always end up dry and i add way more water. For cooking surface i have a cast iron round griddle which is perfectly flat and perferct for tortillas. Thanks for this video!
great tips! working w dough has such a steep learning curve if we're total noobies... it took me decades to figure out flour doughs...and corn was just as hard even though there are even fewer ingredients. can't wait to put your tips to work.
Without guidance I have been struggling with trying to make a decent tortilla and have had poor success. You have demonstrated all the steps where I blew it. MUCHISIMAS GRACIAS
Interesting use of the towel. I've been using my fingers instead. Thank you for the tips. Definitely feel like making some now to try them, I'm so bad at it 😢
Well, you made it look so easy I thought "This is the hot ticket!" Apparently not for me. I had a different recipe and maybe that is the problem, but they stuck to the plastic and stuck to the parchment. Her recipe was 2 cups of Masa and 1-3/4 cups of water, 1 tbsp of lime juice and 1/2 tsp of salt. I never dreamed it would be so frustrating to make something that seems so simple, but they are not. I could just cry!
¡Bravo! Excelente. It’s all about the steam, right? I would however, like to see a tutorial using the more traditional baking method of fire and iron, fuego y comal. ¡Buen Provecho!
THANK YOU! I am a 60 year old white woman getting ready to make tortillas for the first time. I am sick of the breaking and cracking of store bought tortillas. I have been devouring RUclips videos, but this one has been the most helpful. I have to DIY a press for now, but I will be jumping in to the process in 2 days. Wish me luck!
How did it go with your tortillas? I tried it this summer but I couldn't get them to puff and they came out real tough. Also, I couldn't bring myself to get a non-stick pan (due to the toxic chems in them) so I used regular stainless steel or cast iron pan.
@@breal7277 Did you ever try making corn tortillas again? I haven't tried them on cast iron yet, but I saw a discussion on a cooking blog where one person said "they cook great on cast iron, but you need to add light oil first"... then a chef in Mexico slammed them saying he's been cooking them on cast iron for eons and NEVER oils the cast iron.. ever. I just made some last night, but I didn't start getting the ((puff)) till about the 10th one.. (oops.. I just hit enter before finishing this 😆). ...Anyway.. Mine still didn't look as great as his did on this video, but I'm bound and determined to get it right and it's fun to keep trying! Hope you beat me to it and are making great ones now! 🥰
@@bearpawz_ Bear Pawz, The entire universe has conspired to prevent me from making good tortillas. I believe it is a conspiracy because I am not a true Mexican, however, I am determined and I will keep trying. I can do this! I will try the cast iron skillet. I will try the non-stick pan. I will try the aluminum comal. Sí se puede!
@@breal7277 I'll bet you're going to wind up making some awesome tortillas! One guy that has a video on here about making them said it took him 50 tries.. 😲 Hope you & I both get them down on our next try! 🤗
We know white woman are too busy running around attention seeking till they can , hoping to convince ppl that they are desirable . It takes a lot to convince u ppl to go home and do what sensible ppl do to carry on a normal life.
Finally a video where they show u exactly how and why !!!!! 🎉🎉🎉 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼
So kind of you to say! Thank you 🤩
Mine will never puff gringo tortillas for ever 😕
I’ve been trying to do this for years. 😢 this is a new hope for me!!😂🙏
This might be one of the best videos I have watched about making tortillas 🌮🌮🌮
Wow, Thank you so much! 🥰 Still have much to learn from all my viewers 😊
I’ve watched so many abuelas make tortillas on RUclips trying to figure this stuff out and none of them ever explained the moisture level or the pan issues. Thank you!
that's because they do it by feel.
I must say, that this IS the best video on how to make tortillas period whether flour or corn, and I’ll tell you why I say this. I have invested a lot of time in trying to get my tortillas to puff up, with zero success, and I watched so many videos, that I have lost count on how to make *the perfect tortillas,* and none, I reiterate, “none” of them ever (once) stressed or even bothered to mention how important the water ratio is in conjunction to making the tortillas rise. None of them mentioned how important it is to make sure that your dough is moist enough, and WHY! None of them even bothered to tell you how to test if your dough is the right consistency, or too dry. Yes, you are the best at making tortillas, and you now have a brand new subscriber!!!
"Step Juan" jajaja
Great instructions! Thank you, gracias, tizameh, niawen
I've seen a lot of people on videos make corn tortillas but yours was the best.
I’ve been praying for an abuelita to help me w my tortillas. You’re my abuelita, mucho gracias 😘
Really nice video, seriously. I like that you went through all the details, humidity, water content, how to check for adequate hydration in the finished dough, AND covering it to keep it from drying out. Learned a lot, I actually just weigh everything now so I don't have to constantly do the guess work every time I make the dough, but this was a perfect way to get to that desired point. Keep up the great videos my friend. Wishing you huge success.
Thank you so much for your kind and appreciative comment 😍 I'm thrilled to hear that you found the video informative and helpful. I hope one day I can transition to weighing ingredients like yourself, as it can really streamline the whole cooking experience. Your support and well wishes mean a lot to me, and I'll definitely keep striving to create more great videos 😊
Mind sharing which brand masa harina and water/weight ratio you use?
@@lucverb4068Not sure if you meant me or NAEYCooking, but I use MASECA brand:(175 g) MASECA
(15 g) corn starch
(2 g) salt
(242) warm water
I'm in NYC, so we don't have too high of a humidity, if you're in a more humid place, you'll need a few grams less water.
Not only was this highly informative, but the little editing touches were top tier and entertaining. 10/10 video 👍
Thank you so much for your kind words 🤩 I'm so happy to hear that you found the video both informative and entertaining 🥰 I believe that learning should be enjoyable, and adding those little editing touches is my way of keeping things fun. Your comment is very encouraging, and it motivates me to continue creating cooking content. I appreciate your support! 😊
Thank you for this video. You showed me two reasons my corn tortillas are not working out: masa is too dry and I typically use the griddle to make them. I’m looking forward to better tortillas in the future.
Thank you! I’ve been making tortillas like the bad dry example at the end. Can’t wait to try again with your tips!
Thank you for your comment! Let me know how it went 🤩
How did it go for you??
@@angelika77st Really great actually! I got more puffy tortillas than ever when I used these tips (mostly I needed more water and was pressing them too thin.) I used the Masienda blue masa harina and had to use more than a cup of water per cup of harina, but I used the test method to see if they were hydrated enough, and that worked great to dictate amounts.
Great video! Minor note: if you warm the water up a bit in the microwave, you can add the salt to that and stir it until it dissolves. Perfectly distributed without having to try to get it through the dough
That only works if you know perfectly how much water you need.
@Wintersandman you should be able to measure within a few percent; the difference in salt from that amount of variation isn't noticeable
You are the first one to explain why the tortillas puff up. I have seen many videos, but no one ever explained it. Thank you very much. I loved your video... It was pretty entertaining too.
Thank you for that one tip about smashing the ball and observing the edges! Mine are always a little dry and don't get enough puff so I think I need a little more water here in the desert! Also, I have found that I can cut two circles from an oven liner (from walmart) to fit my press instead of need to cut a zip lock bag. They are way easier to handle!
Liz~~. I agree about smashing the masa balls to to see how hydrated they are~ what a GREAT tip!! I'm wondering what type of oven liner you used? I tried cutting a ziplock, I tried plastic wrap... and I tried circles cut out of parchment paper. For me, the parchment paper worked the best of those three, but none were perfect 😆 ... Out of the 3 I tried, the plastic wrap was by far the worst for me.. Only did that once before going back to the parchment circles.. 🤣
@@bearpawz_ I got it at walmart. It's the only one they sell. If the masa is overly wet it will stick. otherwise it comes right off and is so easy to wipe clean and saves my ziplocks1
@@Liz-bn8fw Thanks Liz!! 🤗
Best tortilla tutorial I've seen, and hilarious editing, subscribed! 😅😅, thanks!
Dude this is the best video I've ever seen on corn tortillas I've been trying for so long to get them to puff, thank you so much
Gringo aquí en Canadá. Me encanta ciencia y a cocinar. Este video si me explico la batalla en mi celebro que siempre tuve. Sos pilas gracias
Ive watched a lot of video's on how to cook tortillas. Yours was far the best, especially how to check if it's hydrated enough or not. Unfortunately my first attempt was the last one. I'll try again!❤
LOOOORD I'm so glad I found your video! I have watched many videos and read many recipes and could never get it. I felt like hoooooow can I make a whole feast and not be able to figure out tortillas 😩
Best tortilla video! I’ve seen several and no one mentions to add more water if cracks are present. Thank you!
I can see that my dough has been too dry to puff. I live in a dry climate. I have a very nice gas range and use a large, well seasoned cast iron skillet. I will keep trying. Thank you for the detailed video explaining why we haven’t been puffing. ❤️
Ok this was the BEST and most entertaining “how to make tortillas” video I’ve ever seen! 😂😂😂😂
Finalmente!!! Una explicación racional de cómo 🤯 una tortilla se infla!!! 👍🏼
Mil gracias por su comentario! 😊
Best video on tortillas with detailed instructions and all the why’s!! Thank you so much!
You seriously explained it better than the 100 videos I have watched from othered,Thanks!
The best explanation on making tortillas I’ve found. Thank you!
Thank you for your kind comment 😊
one of the best cooking videos ive ever seen on youtube.
Instant subscribe.
Keep it up NAEY!
This is amazing. Had always wondered why mine didn’t puff and never knew I needed more water! Ha 😂😂😂
¡Gracias! This is the detailed info that I needed and it was fun to watch, too! I had it easy being a white person married to a Mexican when we lived in Houston and everything was around the corner to buy fresh, but now we live in Canada and many things just aren't available here anywhere, so I've got to step up my game! My in-laws and my husband have tried to show me things but it's hard for them to explain the details that they don't even realize that they know. You're the Rick Bayless of RUclips!
I'm in Europe and trying to make my own tortilla's. I tried the first time and they tasted good, but it was a struggle. Thanks to you I now what I did wrong and how to fiks it. So thank you very much! The problem: not moist enough! I never took the humidity of the air into account. It is very dry here.
And a tip from someone who knows the metric system. We dont use milliliters for flour/salt/suger, we use gram, kilo enz. Mililiter is for liquids like milk, water, and such.
Sorry for spelling mistakes, english is not my firts language.
Love the in-depth, multi-experiment video! Thanks and God Bless you 🙏🏼❤️
Thanks for your excellent explanation. I couldn’t figure out why my tortillas always cracked. You’re awesome.
I never get them to puff and never knew the right temperature. What a great trick!
Thank you! I hope the tricks work for you as they do for me. I have also been learning so much from just the comments in this video so I hope they help you become a pro too 🥳
I discovered many of the wrong ways to make tortillas, and I look forward to learning the right way. MUCHISIMAS GRACIAS!
This helped me more than a dozen other videos. Your remind me of Alton Brown ❤
Love it! thank you for simplifying the process with practical tips!
Excelent video, you are the only one who explain HOW to check if the masa has enough moisture.
Saludos desde Honduras
Guess I’m like everyone else: first understandable explanation. Very informative and love your sense of humor! Thanks!
Thank you for these tips and showing the different types of heat sources. This was so helpful!!❤
Thank you so much for your comment!
This video taught me a lot, and I've been making these for quite a while. Thank you so much for explaining the water ratio!
No one ever told me to leave or alone for 20 mins. Thankyou for your service 😊
Great video. Gracias! I started to make tortillas yesterday. I use Maseca corn flour and I thought I had enough water but I didn't as they all look like the dry one at 8:20 of your video. It is interesting too that the Maseca bag has slightly different instructions. I like yours better though. Going to try for batch #3 today. Deseame suerte.
The puff is so glorious!!! 🥰🥰🥰
It never fails to make me smile!!! ☺️😁😁😁😁😁
I love this video! I'd like to add my own tips. Almost ALL my tortillas puff! Yay, me! I do make my masa using maseca on the moist side. I use a double griddle on my stove at med high which is 7 on my gas stove. Make sure you let it heat up at least 10 minutes. 1st flip as soon as you see steam whisps coming from your tortilla. Flip leave for 30-45 seconds, flip y Viola! Puff! I also make only a few dough balls at a time and keep the dough covered w plastic wrap to ensure moisture retention. Enjoy!
Will a cast iron skillet work? Also, why do they comet tough (tiesas)?
I had no idea about the amount of water a tortilla needed. Ive been making dry ones for too long. Thank you :)
Happy to help! 🥰
First I wanna commend you on your edits 👏🏼. Very funny 😆. Also, thank you for making this video. I’ve been making corn tortillas now for a couple of years, but they never taste as good as the homemade one ones from Xtapa Restaurants. NOW I know why 🤦♀️ 😂. Thank you 🙏
I wondered why mine tended to crack at the edges. Such a simple fix if only I knew. THanks !!!!!!!!!!!!!!!!!!!!!!!!!!
Hahhahaha the nacho libre and step Juan have me rolling 🤣🤣🤣
Thank you so much for this detailed tutorial! My dough was too dry. I will keep trying.
I'd be curious to see the surface temps as measured by an infrared thermo gun (cheap on Amazon, I find they work well). E.g. when you're cycling between '3' and '5' on the induction top, I'm wondering what surface temp is too low, just right, too high.
Thanks for such an informative video. I will pay more attention to the moisture level when I cook my next batch of tortillas. This was super helpful.
I appreciate the comedy insertions - just the right amount, the right length. Great job!
This explanation, in a nutshell, tells us what we did wrong and how to correct it. This actually works. Thank you, for this great tutorial. Que Dios te bendiga. Siempre. 🙏💙💙
Now I understand! We can never get it to really puff even if all the pressing. But you explained it so well. We will watch out for the cracked edges and add more water
Best video which helps u to realise common mistakes while making tortilla for the first time... thanks a lot for the video 👍🏻
Thank you for the detailed instructions 👏
Thank you for your tips and Explaining step by step
THANK YOU for this!!
I have never gotten mine to look worthwhile, following what's on the back of the Maseca bag!
It looks like, as I suspected (but had chalked up to me being too unfamiliar and new and foolish instead), I wasn't using enough WATER, and they were too dry!!
It looks like also I may have been pressing them way too thin/hard on the same aluminum press as you're using, so I'll bet the combination of too dry AND too thin are why they always crack on me, with the crackly edges and everything.
... and now at the end I'm seeing that apparently ALSO I've been playing on "hard mode" by only/always using cast iron, which is my main cookware for everything.
So, on to the next video to learn that, and considerations with C.I., too!
Thank you. I learned a lot. It's helping me make tortillas at home better all the time.
You are so welcome! That's what I love about cooking, there's so much to learn and experiment with 😍 Thank you for your comment!
Thank you for such detailed video!! I’m gonna keep trying 😅
At what temperature you use?
Great video. Very informative. Is there a reason you don't use cast iron to cook? I would think the cook would be more even.
this is the best explanation i've seen! especially on the climate differences. I live in high desert and following the recipes they always end up dry and i add way more water. For cooking surface i have a cast iron round griddle which is perfectly flat and perferct for tortillas. Thanks for this video!
Thank you for demonstrating what happens when your dough is too dry. Everybody cautions against dry dough but they never really say why.
It is indeed very very satisfying watching the tortillas in this video puff up. Good video. Thanks for the explanation.
great tips! working w dough has such a steep learning curve if we're total noobies... it took me decades to figure out flour doughs...and corn was just as hard even though there are even fewer ingredients. can't wait to put your tips to work.
Without guidance I have been struggling with trying to make a decent tortilla and have had poor success. You have demonstrated all the steps where I blew it. MUCHISIMAS GRACIAS
This is exactly how I felt a year ago! You will be much better than me at cooking tortillas in no time 👍 MUCHISIMAS DENADAS 😊
Omg you’re a scientist!!! All my mysterious tortillas finally have a reason 😅
Wow gracias!!!! Me salian feas aun lejos de casa , gracia spor los consejos 🥹💖
The amount of Chris Farley in this vid alone gave you a new sub, well done
I appreciate the "no cracks" tip! And I love your humor! :O)
Great info, Hilarious humor. Nice Job!
I’m in the high desert of Texas and now I know why I’ve had problems! Ty ty ty ty ty ty ty. 🙌🏻
Great video. Informative and funny. Im going to give a try.
Love the comedy!! 😂 I'm subscribed!
Thank you!!! Mine have always came out looking just like the cracked out one you demonstrated
Interesting use of the towel. I've been using my fingers instead.
Thank you for the tips. Definitely feel like making some now to try them, I'm so bad at it 😢
Thank you. Very informative!
Fantastic video!!! I’ve already ordered all my stuff on Amazon!!!! Muchisimas Gracias!!!! Georgie Porgie!!! In California!!!😘
this is the video i have been waiting for
I make tortillas all the time but this explains it really well. Kudos
Thank you! 😊
Great info in a very entertaining format, good job! Thanks
Thank you for the encouragement! 😊
Excellent video, I feel confidence to try making tortillas again. Thank you!!
finally found a video about why my tortillas dont puff up!! thank you!!!! love the science
This is the video I’ve been waiting for!
Did you get the PUFF?? 😃
Well, you made it look so easy I thought "This is the hot ticket!" Apparently not for me. I had a different recipe and maybe that is the problem, but they stuck to the plastic and stuck to the parchment. Her recipe was 2 cups of Masa and 1-3/4 cups of water, 1 tbsp of lime juice and 1/2 tsp of salt. I never dreamed it would be so frustrating to make something that seems so simple, but they are not. I could just cry!
Couldn't be more thankful...😢❤ That is the best.
This was dead useful, thank you!!
Great video and great instructions!! What is your take on cooking them on a Comal?
I didn't know about pressing the areas that aren't puffing. Thank you.
Thanks for showing us how to make them! The memes are hilarious 🤣
Entertaining and informative!!! Subscribed.
It took me a year to finally get corn tortillas right. Now that I know, my corn tortillas puffs every time
That's what I'm talking about! Never give up 👍 What do you use to cook them? 😃
GREAT video!!!! Thank you
¡Bravo! Excelente. It’s all about the steam, right? I would however, like to see a tutorial using the more traditional baking method of fire and iron, fuego y comal. ¡Buen Provecho!
Very educational and hilarious at the same time 😂😂😂🎉🎉🎉
Thank you!!!! Best video I have found!!
Great tips - thanks for the video! I followed your suggestions and made awesome tortillas.
Thank you for the great instructions. ❤ Do you sell the implement you squished between pieces of plastic?
Fantastic explanation and demonstration.