Testing 3 Different Fats in Flour Tortillas | Which Is Best?
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- Опубликовано: 6 июл 2024
- I wanted to know which fat was the best for making tortillas at home, and in this video we make three batches from scratch with olive oil, lard and shortening.
They turned out way better than I expected and make for a perfect burrito. Find the recipe in the pinned comment below, make them yourselves and let me know how they turn out!
As always if you enjoyed this video consider liking it and subscribing to my channel for more content like this.
Equipment Used:
Comal: amzn.to/3YkyvUJ
Shortening: amzn.to/3DM9qIW
Lard: amzn.to/45bH9XI
Spatula: amzn.to/3s3M7I0
Mixing Bowl: amzn.to/3Omo2U1
Food Scale: amzn.to/3On3vi7
@sambretz
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#cooking #food #homecook #tortillas #mexicanfood #mexico #howtomaketortillas 
Хобби
Ingredients:
2 1/2 Cups All Purpose Flour
1 Cup Warm Water
1/3 Cup Olive Oil / Shortening / Lard
1/2 tsp Baking Powder
1 tsp Salt
Instructions:
1. Combine your dry ingredients in a mixing bowl
2. Incorporate the fat slowly into the dry ingredients along with the warm water until you have a cornmeal like texture without any large lumps
3. Knead the dough for 1-2 minutes until tacky
4. Transfer to a work surface and portion out 16 balls for 5in tortillas or 10 balls for 8in tortillas
5. Flatten them into disks and allow them to rest under a damp towel for 30 minutes
6. Start a cast iron pan on medium heat
7. Roll out the rested tortillas as thin as you can without breaking or squishing the edges
8. Cook them on your cast iron pan until bubbles form, then flip for about 30 seconds, then flip one more time until they are cooked all the way through
9. Stack them in a kitchen towel
10. Freeze any leftovers in a ziploc bag
Enjoy!
When you cook the tortillas, when you put it on the comal, you are suppose to turn it when it starts making small bubbles, turn it to the other side, wait a little bit and then turn back away for the third time, until it makes does big bubbles (tortillas will be softer).
Thanks for the tip! I'll try this out next time I make them
@@sambretzdid it change anything?
Hi Sam. You happened across my Recommended list and I was kind of intrigued because I, myself, don't think I've ever seen a video that compares different tortillas by fats added to make masa. I think this might be the only one like it. So...congrats on starting a new trend because I seriously think we're gonna start seeing videos like this. I called it! 😅
It was interesting and cut out the leg work so I don't have to waste product or time trying alternative ways wondering if my usual way isn't the best way (Lard, btw, has always been in the family recipe and I don't know any other way than that process). Your "test" proved what Mexican families have known all along and that, even though lard isn't the healthiest product to be ingesting, it's the best thing to use for taste and texture. So...yay, Abuelita and Mamá! You are right!
I just subscribed and that makes me sub #96 in your follower count 😊. I'm glad I found you and I'm happy to be here. I'm sure you know what you're doing but I have a little hint for the masa and roll-out process: When you finally have your masa ready to sit for 10min (I didn't see the resting step but I'm assuming you let it sit before using), a dab of lard rubbed between your hands quickly to warm it up and melt it and lightly touching your masa heap all-over before covering with a damp towel will produce a feathery soft masa.
After resting and portioning your masa, the lard between your hands again and rolling 2 at a time on the counter will create a quick roll with soft and smooth masa balls - no cracks or dryness. Always keeping them covered as you roll one at a time prevents dry out and tortillas NOT covered in dry flour. For some reason, this warm lard allows you to roll very thin tortillas with very little flour on the counter and rolling pin to avoid sticking. 😊
Looking forward to future uploads and will watch previous videos posted. Good luck in your venture here on RUclips. I wish you luck, success in number growth and financial prosperity as your channel grows and begets monetary gain for you. 🙏🏻
@OG_Mami thank you for a delightfully kind and thoughtful comment. When I make my next batch I will try out those tricks and see the improvements! Best of luck to you as well!
@@sambretz thanks! I'm actually making tortillas right now! Your video has me craving them. Lol. See you in the comments soon!
I have used lard, bacon fat and butter. The butter is my favorite the taste is amazing and they're so soft. I made some today and used milk instead of water and they were even better. Nice to see I'm not the only one who doesn't always roll round tortillas😂
Nice! Milk sounds like it would make a good batch. I'll have to try...
You are stepping very close to naan
beef fat could be really nice to. never tried it
I use butter mostly. I'll try the milk + butter next
I made a batch yesterday for taco’s. How does YT know this! Hah. Anyhow, don’t used those hydrogenated veg oils. They’re nothing more than machine gear lube that they realized they could sell/force on the public cuz it’s so cheap. I save my bacon grease (cheese cloth filtered) and use that for my tortillas. So much better and you get a tad more flavor. Does a body good!
I have some bacon grease saved in my fridge, I'll give this a shot! Thanks for the tip :)
This is good stuff to know! Thanks for testing it out.
You bet!
Thabks for this video!!
Just a note, the tortilla press is more useful for corn tortillas using masa (corn) flour. For flour tortillas, like you said, the gluten gives resistance.
Glad you enjoyed it and thanks for the note! I'm going to try it with some masa soon and hopefully see it work better
Keep making quality videos like this man. Excited to see your travel grow in the future, top quality content!
Thanks a ton @kos3871- I'll keep at it and if there's anything you're interested in seeing me try out let me know! :)
Thanks for showing the differences. My mom always used shortening and they were the best. You have me intrigued with using lard. I gotta give the lard a go now.
Let me know how it goes! I liked them the most of the three for sure
Sir, since you have posted the video publicly, I assume that you are open to some feedback.
I've been doing flour tortillas for about 25 years. I can tell right away when something is off, and what is usually off. I can't claim to know it all. But I really liked your intent. So I will give you the percentages and one little secret. The secret is the one that you're missing the most, because the rest is all relative.
Percentages (Measure in grams not volume)
100% Flour
23-25% Fat (w/e you want to use; the original is always vegetable shortening)
2% salt
45-50% Water (a little above room temperature is ideal, but really even cold water works)
The little secret is to let the dough rest for about one hour, then, only then you can make the balls (testales). Then you have to let the testales rest between 20-30 minutes. THe rest is history. The stretching should be easy is you waited all this time. The heat should be medium high, turning the tortilla every 4-6 sec. If the tortillas come out all stiff, then most likely is the waiting period. COuld be not enough fat.
This is based on Sonora Flour tortillas. They are the typical food in my state Sonora. We stretch them to 50cm-70cm, depending on the occasion.
Thank you for knowledge, I will incorporate it into my next batch and I'm sure I'll see some improvement!
That explains my issue. Didn’t know to rest so long. Thanks.
I’ve been using my rendered bacon fat. Perfect texture and great taste.
I'll try this!
It's funny how the tortillas look like different shapes of states in the U.S. lol..Not one round tortilla. My family used lard. That makes the best IMO
True lol, harder than I thought to get a perfect round
I've always used lard in my tortillas!😉 and there are times when I used bacon grease!
Awesome I would like to try bacon grease soon
@@sambretz that's great! I would like everyone to save your bacon grease! Don't toss it, it's like greasy Gold folks! Great for seasoning EVERYTHING! try a heaping tsp in your green beans! What a treat.😉
Lard is the best. My grandmother always used lard and they were so good!!
Grandmother's know best!
Should have used fresh lard or sugar-free bacon grease instead?
good vid man
Thanks! More comin soon
Yup. Even before i clicked... i knew the outcome.
Me too...
I'm from New Mexico... I eat tortillas EVERY Day...
NONE of my REAL Tortillas look like these.
@judichristopher4604 what do they look like?
@@Sg4809
They LOOK like REAL Tortillas...
New Mexico Tortillas
Handmade, rolled into a ball, PRESSED... inside a Tortilla Press...
Look up how to make New Mexico Tortillas with a press
@judichristopher4604 yes I know, I don't use a press for flour tortillas but I do for corn tortillas
#289 so glad to have found you! Sure thanks for the legwork!
No problem, hope you find it useful!
BUTTER TORTILLAS 😋😋
You should do butter
What about butter? Good video..
I'll have to try it out! Thanks :)
@@sambretz One thing to make note of is that butter come in salted and unsalted forms, and also has varying amount of "butterfat" which is generally higher in soft "europeon" types. No need to try every combination, just want to have it be clear on what you end up choosing.
In addition to butter, I'd also recommend trying with ghee (butter that has the moisture and milk solids removed and has been lightly caramelized by additional slow cooking) and beef tallow. Maby even coconut "oil"?
I definitely appreciate your mayo recipe. I avoid polyunsatured fats like the plague, so the only source of it without vegetable oils is making it myself.
@@nixnox4852 good point on the differences in butter fats - I'll keep that in mind. Ghee would be intreseting to try as well. Glad you enjoyed the mayo recipe and same here!
Forgot to do butter
Next time!
Now try real lard from a Mexican grocer in the butcher case
Try real butter. Like to see that comparison
A couple other people have suggested it too, I'll have to make a follow on video or I'll try it out and let you know!
How about coconut oil :-)?
I'm Kosher so no way lard..... There may be a slight difference but not enough to make me eat them with lard even with a gun to my head....
Makes sense! Is there a typical kosher alternative?
I use walnut oil..... Or butter, anything but fat from an animal that was never intended for human consumption...
And what about butter ???
Crickets.
Didn't realize butter was a common fat to use when I made the video but I would have tested it out if I knew at the time! Going to use it in my next batch, I'll let you know how it goes
You even used the wrong lard and still it worked best.
Perfect, I can make another batch! What lard do you suggest?
@@sambretz Fresh from either cooking pork shoulders, or else a Hispanic grocery is best. Barring that, the supermarket ones in a tub are better than the box, in my opinion. You proved the point, though. There is no substitute for lard in a tortilla!
That is NOT the Wrong Lard...
Here in New Mexico we use that to make REAL Tortillas...
@@sambretz
That is the RIGHT Lard.
@@judichristopher4604 New Mexico knows nothing about real Mexican food. 🤣🤣
I use bacon grease or real butter to make my tortillas.
Nice! I've heard both work really well
YUM