Becky, I have a helpful hint for rolling out your flour tortillas. Take the handles out of the rolling pin (you can always put them back in) and you will have more control while rolling. When the handles are in, the tendency is to roll them out flat & then try to get them to the approximate shape right away. That always makes them less circular. But without the handles, you can pick up & adjust the dough as needed as they gradually flatten out in that perfectly circular shape. One hand on the dough adjusting, one hand on the pin rolling. I also pick up & rotate the tortilla often, like a quarter turn, more or less. My Hispanic ex-mother-in-law used a 15-inch section of a broom handle or a hardwood dowel, sanded super-smooth and sealed with food grade oil to roll with. Another tip is to not melt the lard before adding it to the dry ingredients. I add my lard & using my mixer with the WHISK attachment, fully incorporate the lard in the dry ingredients until I really can't see it anymore. Only then will I switch to the hook attachment and add very warm water to make the dough. Try these tips the next time you make them, and you should get big puffy tortillas. I always get so excited when I see the ones that puff like pillows because I know that they came out perfectly!
Becky, I have a friend who freezes them raw with wax paper between each one. Then cooks them from frozen and they are delicious. In my opinion they are easier to cook after they are frozen. She actually puts hers in a left over gallon ice cream container. They lay in there perfectly and has its own lid.
A little help….. The secret to corn tortillas is don’t press too hard and screaming hot griddle. Better to use cast iron rather than teflon (Texas Girl)
Hi Becky, I was raised in El Paso, Tx, and Mexico was just across the border. When I was about 5 years old, I went grocery shopping with my mom over there, and I remember seeing a little old Mexican lady making tortillas. She saw me watching her, and she kindly rolled up a fresh corn tortilla and handed it to me. Nothing has ever tasted so good! I still think of that kind old lady and hope the Good Lord is taking care of her in Heaven. Thanks for waking up my sweet memory. I am going to try my hand at making tortillas, but I am diabetic and eat only low carb. I am going to try King Arthur's Keto Wheat Flour. Wish me luck!
I make corn tortillas for my Mexican husband with masa, chicken broth and salt. It adds a nice flavor. Also if you want to add a tablespoon of tomato powder, a dash of garlic powder or a dash of chipotle powder. Regarding flour tortilla hot water is key and lard.
Oooh great idea! I’ve made them once and didn’t care for them but I do think my masa was too old. I will try them again with your suggestions--that will help with the bland taste I detected. (Which admittedly could have been because my masa was too old).
I learn so much in these comments! I am 60 years old, empty nesters and I feel like I was surviving in the kitchen when boys were growing up. I am enjoying learning from you, Becky, but also such a great community!
Lard for me! My Mexican mother-in-law taught me how to make tortillas when I was 16 years old and newly married. And she never melted the lard. I wish I had a tortilla press back in the day 😄 it took a long time to master a hand rolled perfectly round tortilla. I really enjoy watching you do your thing.
You have to knead the masa at least five minutes and then rest for at least thirty minutes covered. Lard doesn’t have to be warmed, work it into the dough…shortening works great too! I enjoy watching your videos 🤍
Try ordering your masa from Three Sisters Nixtamal in Portland. They do it old school and process the corn in house, grind on classic granite stone the way they do in Mexico. The tamale masa is amazing and the tortilla masa you can do white, yellow, or blue corn. So worth it! I'm in Tillamook and either have it shipped in dry form or pick it up in hydrated masa that's ready to make. If you told them who you were, they'd probably give you a tour of the tiny operation they have. It's amazing! It's literally the closest masa flavor to my moms from Mexico!! ❤❤❤
I use a tortilla press for my flour tortillas instead of rolling them unless I'm making big ones for burritos. Then I roll them out and use a cake pan and cut around so they're all the same shape and size. I also keep the dough covered under a barely damp towel to keep it from drying out. Thank you for all the videos. I feel so inspired watching you.
Hi Becky. You can use bacon fat in place of lard. Many tortilla recipes are regional. My grandmother was from chihuahua Mexico and there they make tortillas with bacon fat. So delicious especially with the little bacon bits that occasionally pop up.
Stop it! 😂 I stopped eating pork a while ago and bacon is the one thing I miss. 😅 I can replicate the taste by using smoked paprika with ground beef, but the crispy texture is one of a kind.
Oohh great idea.i just read wherecine lady likes making hers with butter but bacon grease would be extra tasty. Lard good for vitamin D too. So many good ideas
I'm from Mexico and we used to live a few blocks away from a Maseca tortillería, so we would get fresh corn tortillas directly from the factory. You could see how they made the tortillas as well. It's one of my favorite childhood memories. As soon as we got the tortillas (still warm and steaming in the bag) we would put a bit of salt on them, roll them up, and eat them like a taco. Best nostalgia taste in the world. Now I make my own still using Maseca, but I use King Arthur for all my other baking needs, so I'll give them a try for my next round of corn tortillas. ❤
@@desiree3488my neighbors on either side are Mexican and honey do I feel like I live next to a tamales factory lol! I'm the gringa in between who likes to bake so I keep them in cakes and pies & such. It's a symbiotic relationship lol. No complaints either! I have wonderful neighbors!
Yay! Becky, you've come a long way on your tortilla making skills. I have a tip to take them to the next level. When you have done the second flip on the griddle and the tortillas are back on tbe original side, after a few seconds cooking, you can press on them gently with a clean dish cloth and they will puff right up and create an air pocket (kidof like a pita). This works for both corn and flour, and it's the mark of a well cooked tortilla and what mexican cooks strive for when making tortillas.
Exactly. Also, the shape is important. I use flour on my counter to roll them out and round is better than the shape of Texas. My husband use to laugh at my shapes until I got it down.
I grew up on the border in Texas. We often went to Mexico and my parents always bought us fresh, hot corn tortillas, avocado and sal limón (lime salt) always great memories of eating avocado tacos in the van while we waited in line to cross back to go home! 🙂
Becky, I registered for an Electric Skillet when I got married decades ago. I use it ALL of the time! You can make Hamburgers, Candy, French Toast, Scrambled Eggs, pretty much anything. We actually bring it camping and it saves on washing dishes!
Becky, that's a very pretty blouse that you're wearing and those colors really look beautiful on you. You're very beautiful anyway but the purple and pinks in your blouse just make your skin rosy. So so pretty.
Becky, the key to the dough not springing back on you is the length of time the dough rests. The lard batch sat longer, so it rolled out easier. Dough needs to rest at least 10 minutes, I read from other tortilla makers on RUclips, lol. Great job! You further inspired me to make my tortillas from scratch. Maybe I'll try with butter, too!
I started using lard with my flour tortillas a few months back, and that's our go-to now. Also, we use our tortilla press instead of rolling them out, with 2 separate sheets of either a storage bag or parchment paper. This allows the dough to not be restricted by the folded bag or paper. Happy eating!
I love "Becky Big Eyes" when you really like something you've tasted. I can definitely tell when you like a recipe or tolerate a recipe compared to LOVING a recipe. Your eyes can't lie 😮
A very small rolling pin without handles makes it easier to get circles. Roll from center out evenly, ideally 6-7 inches. You could use your pastry mat to measure also.
Born and raised making tortillas. They were our "bread". No need to melt your manteca. And the flavor it way better with it and way better on a comal. :) I've never used a recipe or divided out, but like I said I've been making them my entire life (or almost).
I worked in a bakery just out of school. We always froze the cake layers overnight. Not only were they easier to handle but the crumb coat went on much smoother and neater. Important when making a wedding cake!
I LOVE how you take us along as you figure out what works best. I also love all the videos that your dad pops in on…. it is obvious how much you guys love each other! And I love love love watching you and your mom cook!! Keep up the good hard work!
TIP: While lard is higher in fats than most other oils, however, it's organic/more natural. So it's easier for the body to break it down and use it. It's healthier for our body ❤. We absolutely love the lard we recently rendered!!!
I agree with your comment. I’ve gone back to cooking the way I was raised with good old fashioned lard. By the way my family is thin to very very thin. Of course everything in moderation. 🌸
Takes me back to my working at a Mexican restaurant in my college days. Family owned, every Saturday was salsa and tortilla making day! Flour and corn! You do not have to flip while making, just press once. Once you get the handle of it, they will be 100%. Measure the mixture and put all into balls before you flatten then it goes faster. 😊❤
@@djwinchellIf your authentic Mexican family flipped twice while pressing, by all means you fo that. The authentic Mexican family I worked for at the restaurant did not!
(Mexican girl here) the super thin grocery bags from the market that people use to bag their veggies is also good to use! I’m in LA and I usually drive to Tijuana to get lard for the flour tortillas, so good! Just started to watch the videos but I hope that your tortillas plump up!
I love love watching you, Becky I have been making flour tortillas forever .We have been married over 65 years and I have never melted (I use Crisco shortening) I guess one is never too old to try new ways of making flour tortillas. Again thank you for being you.😊
I never clicked on a Becky video so fast as this one! We use lard and my hubby taught me how to roll them out. I have a press but have never used it. And the kiddos are always standing by with a butter knife and the butter while they are cooking on the comal. You are such an inspiration Becky with the can do it attitude!
My father in law is from a small town near Guadalajara. He is the corn tortilla making champ in our family, lol. He taught my husband . Nothing like a fresh corn tortilla with butter. Now my comadre and my Welita are and were the flour tortilla making Champs. Lard works best for flour. They come out so soft and more flavor. My welita used bacon grease also. Those came out even better! You should try flour tortillas with bacon grease one day. I so enjoy watching you make and prep foods for your family. I've learned a lot about gardening from you to. Have a blessed week. 😊
Love this so much! Tortillas is a must around here. Butter on fresh tortilla corn and or flour! Warm water in masa works great. A little more water is always better. So press a dough ball down and if you see no cracks on outer edge you will have amazing corn tortillas. Also resting a bit is good thing. Tortilla press for flour tortilla will not get you thin flour tortillas. They will retract. Also FYI for corn tortillas they do cook better on medium-high. Flour cook well on mediumish! 😊
I really enjoyed watching you make the 3 varieties of tortillas in your Mom's kitchen! You DO need one of those griddles...I bet you'd find a bunch of uses for it. Your Dad is always so sweet about helping yall with the dishes ❤ Becky, I hope you get your water back on soon!
Thank you Becky for the adventure and taste testing for tortillas! So fun! In 1967 my husband cut and sanded for me two tortilla "sticks" from a wooden broomstick. I still use them yet today. Blessings on your day Kiddo!🌻🐛💕
Coincidentally yesterday I made corn tortillas from scratch for the first time using my tortilla press! I had the press for 1 year but had never used it until yesterday. We had tacos. I used your 'Taco seasoning' recipe Becky, yum! I cooked them on my cast iron comal.
King Arthur is my favorite brand of masa and I order it from Amazon. I always add the oil recommended on the package. I've been wanting to make flour tortillas so I'm going to try your recipe with the oil since I'm unable to find quality lard in my area. The best thing I learned to make watching your channel is cowboy candy. My family and neighbors are always requesting it. I finally gave them the recipe and directed them to your channel because I couldn't keep up with the demand.
I make Norwegian potato Lefsa, you should try it! My husband is Norwegian so we make it for the holidays. I freeze it folded flat and it keeps a long time. They make parchment circles just for your tortilla press. I use them to make my flour tortilla that way you can just leave them and fry them all at the same time on the griddle to make it easier.
My grandma was Norwegian and would make lefse with my mom at Christmas time. They've both been gone over 20 years. I inherited the ricer she used and have made them a couple of times. So delicious and nostalgic! I know there are several ways to prepare them. We just spread on butter, sprinkle with sugar; then roll up and eat.
Lard tortillas for us all the way. My hispanic husband makes them for us after his grandma's recipe. He also said when they puff up like a pillow someone you love is thinking of you. lol also, we have a tortilla warmer. There are patterns out there to sew them yourself. Or you can get them ready made at places. They are really great.
Becky when I make chapptis or flour tortillas I use the press for both. It works great as I can’t roll anymore due to arthritis on both hands Sending love from the Uk 😊
Did I miss where she said why she didn't use the press on the flour ones? I was thinking that would be quicker but I have arthritis in my hands as well.
I may of have too, parathas are the same ingredients as a flour tortillas. Works with the help of parchment paper. Indian background so we eat chappti’s and parathas regularly lol. Trying to save Becky’s poor hands 😂
Becky FYI I've been making tortillas for over 40 years you never melt the lard, just how my Mamieta taught me on hot rocks. We are from Sonora, Mexico. It's just like if you're making a pastry okay keep up the good work we love your channel.
Hi guys, one more tortilla experiment. when we make stuffed tortilla dishes like empanadas or sealed quesadillas we like to use a 50-50 wheat flour and corn masa combo (I myself prefer yellow corn but my mexican pals like white) the mixed tortillla doesn't break as easily and has a nice corn taste. ....dough with lard is extra yummy!!! it has a crispier outside and a tender inside...the best of both worlds. To quote Becky they are an "Oh my GOSH!!!" hehehe. Mexican cooks develop asbestos hands hehehe. they cook on a huge clay comal with a wood fire underneath. the rolling...lard inhibits gluten developement more than oil does. when your tortilla press gets older and doesn't make them thin enough you can use a coin (under the moveable handle) to help flatten them more. the flour tortillas can be put into the tortilla press as well. When I serve carrot cake for a mixed crowd (those who eat nuts and those who don't) I have a dish of chopped nuts next to the cake for those who want to sprinkle them on top. I do this for any toppings where the folks just don't agree (not just desserts but pizzas etc) pumpkin pie spice is nice in carrot cake.. for variety. or any of the individual elements...ginger, allspice, clove cinnamon, mace, nutmeg, cardamom I saw Dad helping with the dishes and the taste test...hi Dad!!! Hugs to mom. Take care guys Jim Oaxaca
Sidenote for the cardamom you mentioned. Any time you use it in a recipe PLEASE let any company know especially if they have heart issues. Some folks are unknowingly HIGHLY allergic to it and don't even know bc it's in only a handful of recipes. If someone has heart problems it can seriously mess with heart meds & throw the heart out of rhythm easily & put them in a bad way fast. I worked 13 yrs on a cardiac unit and saw it several times. The card in cardamom tells you it works on the heart. It can be a cardiotoxin similar to digitalis (foxglove) and other medicinally used plants and it just takes a little bit to pack a punch. I don't just say this as former medical. I found out the hard way myself after having a simple Chai latte (it was my first) and having severe chest pains after. I thought I was dying....turns out I have a flippin' severe cardamom allergy! Not one problem since as long as I avoid it but that Starbucks was extremely expensive & cost me 2 days in a CCU as a patient! Wrong side of the bed for me!
Hey Becky, So what I have found that works really well if you do not have any lard is the " organic palm fruit shortening " from Azure. They are super soft and stay soft even after you reheat them. Only cook them to about 90% if you plan to reheat them so they won't get stiff. Hope this helps with your flour tort's.
I have been a cake decorator for years, both commercial and home based. I ALWAYS freeze cakes before I bake them. They are easier to frost, less crumb, and keep clean edges.
Absolutely, hilarious. I laughed so hard at the oh my goodness friends lol. I had a rough day, and I’m cry laughing at the griddle being put to warm. Thank you for doing what you do. I can have a good sleep now because you just lightened my heart.
Becky for corn tortillas there supposed to rise like a puff ball, my mother in law thought me that if the edges start to look cook flip them and then when the other side of fully cook u flip them one last time and they will puff up beautifully.
@@irony11 no I have the right amount of dough. Corn tortillas seem to work better in these presses than the flour ones If I press it too thin in the press then I have a hard time pealing it off the parchment paper. Same with using a freezer bag. Truth be told I do a better and quicker job of it without it. “ impulse buy “. 😉 oh and I tried flouring the press as well, not good! 🤣🤣👍
This is my favorite channel to learn to cook. Understanding the fundamentals and gathering information before giving it a go ❤ ty for valuable information
Tips.... NO oil...use butter if no lard....use very warm to hot water, keeps tortillas soft & pliable....always keep dough covered if not rolling or cooking, you can also let rest again after forming into balls to have soft tortillas
I’m impressed you never made tortillas and you did amazing !!!! I’d love to give you some tips for the corn tortillas 1. Use a bit less water, they should release from the plastic bag, the masa was a bit too wet. 2. Cut the ziplock bag all the way, meaning have either two squares or cut them into two circles, it works better than the parchment and you will be able to peal it off easily to release it gently onto the griddle from the palm of your hand. 3. I have that griddle, it is great for the first side, but then have a comal on your stove as you need it to be a bit hotter than what the griddle gives you. 4. Cook the first side on the griddle just a couple of seconds until you can release it, don’t leave it too long as the top will dry out and t your tortilla will not puff up. 5. Flip the tortilla onto the comal and let that side ( the bottom), cook for 1 minute or until it feels like sandpaper. The top should be just barely cooked and sealed. 5. Flip it again and after a few seconds it should puff up. The puff is the secret to a great tortilla.
I find cutting dough with thread works best for me. Scoot it under where you want to cut and bring the ends together to section the dough. Works especially well for cinnamon rolls as it doesn’t squash them.
Tip! When measuring some stuff, I like to measure by placing the ingredients (like the corn masa bag) on the scale. Then tare the scale and measure until the scale shows the amount you need in a negative number. So of you need 250 grams, place the bag on the scale, tare it and take out -250 grams.
I love corn tortillas and wanted one so badly when you were saying how soft and chewy they were! 😋 The flour ones looked yummy too. Why didn’t you use the press for the flour ones?
When my daughter lived in Belize she was very good at making taco/tortilla shells. What is amazing is the Belizean people make these over an open fire on a cast iron cabal? The plastic they use is from bread bags. They are awesome cooks. Between tomatillas, escabeche and ceviche I would move there there if I could .😊😊
My grandmother made flour tortillas for breakfast all the time. She used bacon fat. You can go to Mexican grocery stores and buy pork lard. My grandmother had a brown paper bag that she used to squash the big bubbles that formed on the tortillas as they were cooking. ( like a large pancake turner) The bag had a pot holder in side so she didn't burn her hand as the bubbles were being smashed.
Thank you for showing how imperfect making tortillas is. I'm a first generation Mexican-American, so learning how to make tortillas and having them perfect has been a great obstacle. Seeing this video has given me the courage to try again!
When you were talking about the carrot cake. For years, I make a spin on a Holiday trifle. The bottom I make spice cake, 2nd layer pumpkin mouse and 3rd layer a pumpkin cheese cake. I make it over 3 days. The mouse has to refrigerate for 24hrs. I separate the layers with whip cream. Top with whip cream.
Greetings from a very hot Cape Town, South Africa! 🇿🇦 🇿🇦 🇿🇦 Today i sorted out my kitchen cupboards, what a good feeling when we get it done! You continue to inspire al!
Thank you for being an inspiration. I've been doing such like a pantry challenge and been cooking all the food from my pantry and regular freezer. I haven't gone to the supermarket for the past 3 weeks, only for fruit. I love cooking and enjoy always creating anything with what I have on hand vs. buying more already made food. Thank you. Love watching your videos
Becky-I love this video. I will try my hand at homemade tortillas. Let us all know how your family likes the sourdough, I have sourdough and would love to know how they liked them a too. You are one hard working lady with doing these videos, taking care of little A and doing lots of other things. You are our Super Woman!!! Thank you from the bottom of my heart! This is the best RUclips video channel!!!!!😊
I made carrot cupcakes from frozen shredded carrots last weekend for my hubby’s birthday. Carrot cake is his favorite. They were YUMMY! I froze the leftover cupcakes, so he can set one out when he craves more. They are just as yummy after thawing.
Just as Masa flour, I found that the powdery semolina worked so much better when I made my spaghetti and macaroni. The texture of the kind I bought at the grocery was too grainy for good pasta😊
Very good, huh? Smart how u figured dry versus moist corn tortillas. In Texas we make corn or flour torts with different spices in the dough. I also have a 12" Roti and Tortilla maker. It presses and cooks the tort at the same time.
👋🏽Hi Becky, I love❤ watching your videos. I'd like to give a few tips, tricks and advice for the flour tortillas. Im a flour tortillas lover and maker. You dont have to melt the lard, let the warm-slightly hot water melt the lard (one less step to take). When I roll out tortillas, I roll twice (two full rolls, no back and forth), then I flip and rotate at a 90° angle and keep doing that to help keep round. I also absolutely use flour on the counter, tortilla and roller. I actually flatten my ball and dip in flour before i start rolling. Lastly, if you want to see more bubbles use your hand to press down the tortilla fast after to flip on the skillet. These are things i do, obviously you do what works for you. Oh one more thing, you could mess up the calibration and springs on your scalesby mixing on the scale. Happy cooking!
I've been gluten, milk and corn intolerant for 20+ years. You give me so many ideas to possibly try with my own personal ingredient needs. Thanks. PS, your Mom and Dad are enjoyable, too. ❤️
We used to make MANY corn chips for parties back in the day. We would take a stack of tortillas (store bought) and cut them like a pizza into triangles. Then drop them into hot Crisco, one at a time by shuffling multiples between thumb and forefinger. When thry were done we removed using tongs pr fork to a plate with folded paper towel, salt while tuning immediately, let cool a touch, and move to a second plate with paper towel. Tortilla pieces went in the hot oil as others were coming out in a continual cycle.
As a San Diegan, I was raised on tortillas. Please see Patti Jinich's video, a Mexican chef and teacher show the method of corn tortillas here on youtube "Pati Jinich - Yes! You Can Make Your Own Corn Tortillas". There is still a lot to be learned here. There should be a puff from 'teasing' the tortilla.
Very interesting info, will definitely give it a try….AND bonus, your dad in the vid - I get excited seeing your mom/dad in vids, they’re so kind hearted and I can tell you’re the same from being raised in that environment!!
You are my inspiration. I grew up down the street from a family from Mexico. I ate with them all the time. I look forward to doing these recipes. You are a blessing, Becky! ❤❤❤
Thank you for the great carrot cake recipe. Where I live in central Washington, we can find good lard in the mexican markets but here the markets make fresh flour tortillas everyday and it is cheap so I normally just buy them. In the store, they are kept warm in a cooler. They are so good with just butter on them. Yummy!😊
I grew up eating tortillas made with lard, they are easier to work with and roll out. I started making them with oil, just because I didn't have lard in my house. I think they taste great as long as they are homemade. Corn tortillas, I agree, you gotta use Maseca.
I am so happy that I saw this. We use a lot of tortilla because we like Mexican but we also throw away a lot. I'm a gadget person, tons of all kinds of gadgets so last year I added a tortilla press. Now I have the courage to use it. Thank you Becky. I can now make just the amount we would need and no more waste.
Awesome! Great job Becky! That is so good to have your dad there washing the dishes for you, my dad used to that but he is home with a lord february 7th will be a year! Mark is a lot like my dad just a lot younger! Blessings❤🤗💜 It's always good to see Mark and Susan even though I see your dad every day, his excitement is contagious! Thank you 🤗💜
Hi Becky I love your videos I’ve been watching you for 2 years and you have great ideas and you take advice when given my mom was born in Mexico and made flour everyday, please try to make them with lard but please don’t melt the lard , cut it in the flour mixture with your hands till it’s mixed well then add your warm water a little at a time until it’s not sticky and a good consistency your tortillas will not have oil spots either after they’re cooked thanks for reading this .
If you look at Salty Cocina where she uses butter for flour tortillas. She does it t. I never heard of it either but I think it makes sense because warm water is usually used.
Becky, for rounder tortillas, don’t roll off the edge at the top or bottom. Try to stay in the center (roll up to the top third and down to the bottom third). Then give you tortilla a quarter turn and do the same. Over and over until you have the thickness you want. When I first started making tortillas my family joked that each one was shaped like the state of Texas. Of course it doesn’t change the taste, but I have to say that when you can make them round, there is a definite sense of accomplishment! Can’t believe you rolled out all those tortillas in one setting. You are determined for sure!!!
Becky, I have a helpful hint for rolling out your flour tortillas.
Take the handles out of the rolling pin (you can always put them back in) and you will have more control while rolling.
When the handles are in, the tendency is to roll them out flat & then try to get them to the approximate shape right away. That always makes them less circular.
But without the handles, you can pick up & adjust the dough as needed as they gradually flatten out in that perfectly circular shape. One hand on the dough adjusting, one hand on the pin rolling.
I also pick up & rotate the tortilla often, like a quarter turn, more or less.
My Hispanic ex-mother-in-law used a 15-inch section of a broom handle or a hardwood dowel, sanded super-smooth and sealed with food grade oil to roll with.
Another tip is to not melt the lard before adding it to the dry ingredients. I add my lard & using my mixer with the WHISK attachment, fully incorporate the lard in the dry ingredients until I really can't see it anymore. Only then will I switch to the hook attachment and add very warm water to make the dough. Try these tips the next time you make them, and you should get big puffy tortillas. I always get so excited when I see the ones that puff like pillows because I know that they came out perfectly!
Becky, I have a friend who freezes them raw with wax paper between each one. Then cooks them from frozen and they are delicious. In my opinion they are easier to cook after they are frozen. She actually puts hers in a left over gallon ice cream container. They lay in there perfectly and has its own lid.
Great tip!
The corn ones or the flour ones? This sounds like a great way to have them on hand!
That is a fabulous idea!
what a great idea!
@@deecee9479 it's the corn masa.
Oh my gosh…your Dad!! What a sweetie for taste testing and doing the dishes! He looks like a real peach of a father! 💙
A little help…..
The secret to corn tortillas is don’t press too hard and screaming hot griddle. Better to use cast iron rather than teflon (Texas Girl)
Hi Becky, I was raised in El Paso, Tx, and Mexico was just across the border. When I was about 5 years old, I went grocery shopping with my mom over there, and I remember seeing a little old Mexican lady making tortillas. She saw me watching her, and she kindly rolled up a fresh corn tortilla and handed it to me. Nothing has ever tasted so good! I still think of that kind old lady and hope the Good Lord is taking care of her in Heaven. Thanks for waking up my sweet memory. I am going to try my hand at making tortillas, but I am diabetic and eat only low carb. I am going to try King Arthur's Keto Wheat Flour. Wish me luck!
I make corn tortillas for my Mexican husband with masa, chicken broth and salt. It adds a nice flavor. Also if you want to add a tablespoon of tomato powder, a dash of garlic powder or a dash of chipotle powder. Regarding flour tortilla hot water is key and lard.
Ooh, yum! I'm going to try this!
Oooh great idea! I’ve made them once and didn’t care for them but I do think my masa was too old. I will try them again with your suggestions--that will help with the bland taste I detected. (Which admittedly could have been because my masa was too old).
Never use oil, it makes them brittle when you reheat them.
And replace a teaspoon of water with a squeeze of lime. Yummm!
That’s too much. Keep it simple like how ma used to make.
I learn so much in these comments! I am 60 years old, empty nesters and I feel like I was surviving in the kitchen when boys were growing up. I am enjoying learning from you, Becky, but also such a great community!
To keep your scale for years. Do not mix while on the scale. 😊❤
Thanks for the tip!
Been there, I broke mine like that lol. It also messed up my reading on the front because of how the stirring caused the reading to go nuts.
I was thinking the same thing
What is the brand of your scale??
@@AcreHomestead
amzn.to/42e2GyE
Lard for me! My Mexican mother-in-law taught me how to make tortillas when I was 16 years old and newly married. And she never melted the lard. I wish I had a tortilla press back in the day 😄 it took a long time to master a hand rolled perfectly round tortilla. I really enjoy watching you do your thing.
I was shocked when she melted the lard. I never do that.
same! I have never melted the lard and I thought that doing that may alter the measurement but it sounds like they turned out great anyway.
I use butter in making my flour tortillas they come out delicious and buttery .
Yup, never melt the Manteca, a single piece rolling pin (that’s a pie crust rolling pin) and the comal should be hotter.
Better make more of your corn tortillas😁🤣
You have to knead the masa at least five minutes and then rest for at least thirty minutes covered.
Lard doesn’t have to be warmed, work it into the dough…shortening works great too!
I enjoy watching your videos 🤍
Lard in the beans and 1 tablespoon in deep frying oil for chips and rellenos.
Que bueno!
Dee
Try ordering your masa from Three Sisters Nixtamal in Portland. They do it old school and process the corn in house, grind on classic granite stone the way they do in Mexico. The tamale masa is amazing and the tortilla masa you can do white, yellow, or blue corn. So worth it! I'm in Tillamook and either have it shipped in dry form or pick it up in hydrated masa that's ready to make. If you told them who you were, they'd probably give you a tour of the tiny operation they have. It's amazing! It's literally the closest masa flavor to my moms from Mexico!! ❤❤❤
I use a tortilla press for my flour tortillas instead of rolling them unless I'm making big ones for burritos. Then I roll them out and use a cake pan and cut around so they're all the same shape and size. I also keep the dough covered under a barely damp towel to keep it from drying out.
Thank you for all the videos. I feel so inspired watching you.
Thanks for this. I was waiting for Becky to use the press on the flour ones. I will be using my press the next time I make flour tortillas.
Hi Becky. You can use bacon fat in place of lard. Many tortilla recipes are regional. My grandmother was from chihuahua Mexico and there they make tortillas with bacon fat. So delicious especially with the little bacon bits that occasionally pop up.
Oh my goodness this sounds delish!! I will definitely try this. Thanks for sharing.
Stop it! 😂 I stopped eating pork a while ago and bacon is the one thing I miss. 😅 I can replicate the taste by using smoked paprika with ground beef, but the crispy texture is one of a kind.
Yummmm!
Oohh great idea.i just read wherecine lady likes making hers with butter but bacon grease would be extra tasty. Lard good for vitamin D too. So many good ideas
I'm from Mexico and we used to live a few blocks away from a Maseca tortillería, so we would get fresh corn tortillas directly from the factory. You could see how they made the tortillas as well. It's one of my favorite childhood memories. As soon as we got the tortillas (still warm and steaming in the bag) we would put a bit of salt on them, roll them up, and eat them like a taco. Best nostalgia taste in the world. Now I make my own still using Maseca, but I use King Arthur for all my other baking needs, so I'll give them a try for my next round of corn tortillas. ❤
My husband says this about the tamale factory that was in El Paso. They ate them in the car hot and fresh
@@desiree3488my neighbors on either side are Mexican and honey do I feel like I live next to a tamales factory lol! I'm the gringa in between who likes to bake so I keep them in cakes and pies & such. It's a symbiotic relationship lol. No complaints either! I have wonderful neighbors!
I remember they were just good for that day the next day they were all hard
Me too!! A pinch of salt on a just made corn tortilla is HEAVEN!!
@@lauravivo6144 perfect for chilaquiles 🤤
Yay! Becky, you've come a long way on your tortilla making skills. I have a tip to take them to the next level. When you have done the second flip on the griddle and the tortillas are back on tbe original side, after a few seconds cooking, you can press on them gently with a clean dish cloth and they will puff right up and create an air pocket (kidof like a pita). This works for both corn and flour, and it's the mark of a well cooked tortilla and what mexican cooks strive for when making tortillas.
Exactly. Also, the shape is important. I use flour on my counter to roll them out and round is better than the shape of Texas. My husband use to laugh at my shapes until I got it down.
I grew up on the border in Texas. We often went to Mexico and my parents always bought us fresh, hot corn tortillas, avocado and sal limón (lime salt) always great memories of eating avocado tacos in the van while we waited in line to cross back to go home! 🙂
Yes! Avocado tacos with salt and lime juice on corn tortillas is my favorite way to eat avocado.
Becky, I registered for an Electric Skillet when I got married decades ago. I use it ALL of the time! You can make Hamburgers, Candy, French Toast, Scrambled Eggs, pretty much anything. We actually bring it camping and it saves on washing dishes!
And pancakes!
Becky, that's a very pretty blouse that you're wearing and those colors really look beautiful on you. You're very beautiful anyway but the purple and pinks in your blouse just make your skin rosy. So so pretty.
Becky, the key to the dough not springing back on you is the length of time the dough rests. The lard batch sat longer, so it rolled out easier. Dough needs to rest at least 10 minutes, I read from other tortilla makers on RUclips, lol. Great job! You further inspired me to make my tortillas from scratch. Maybe I'll try with butter, too!
Made both around the same time, but the oil one was the last to be cooked so it rested longer.
I NEVER let the flour tortilla rest that long 30 mins.maybe 10 mins.then I would start rolling them out.
Exactly
Just for future reference Bec you shouldn’t mix your bowl on your scales as it can damage the springs
Yeah, those numbers were flashing by like years in my life!
I kept yelling at the screen - TAKE YOUR BOWL OFF THE SCALE!!!!!!!!!!!
Kentucky and you
I started using lard with my flour tortillas a few months back, and that's our go-to now. Also, we use our tortilla press instead of rolling them out, with 2 separate sheets of either a storage bag or parchment paper. This allows the dough to not be restricted by the folded bag or paper. Happy eating!
I was wondering if the press could be used for flour as well!
I think it would have worked better also if the zipper part was cut off of the bag. It looked like it was just in the way.
I love "Becky Big Eyes" when you really like something you've tasted. I can definitely tell when you like a recipe or tolerate a recipe compared to LOVING a recipe. Your eyes can't lie 😮
I love how her whole face lights up. 😁 It’s like looking from a normal lighted room into the sunlight. Warm and bright. 😊
Agreed! I smile so big when she does 😊❤
Yes, that is her signature expression when she loves something, so cute. 😍
Oh yes! The "Becky Eyes"!!
A very small rolling pin without handles makes it easier to get circles. Roll from center out evenly, ideally 6-7 inches. You could use your pastry mat to measure also.
Yes! A tortilla stick! My 2 are made from a wooden broomstick that my husband cut and sanded for me in 1967. I am still using them yet today. 🌻🐛🌼💕
Born and raised making tortillas. They were our "bread". No need to melt your manteca. And the flavor it way better with it and way better on a comal. :) I've never used a recipe or divided out, but like I said I've been making them my entire life (or almost).
I worked in a bakery just out of school. We always froze the cake layers overnight. Not only were they easier to handle but the crumb coat went on much smoother and neater. Important when making a wedding cake!
I LOVE how you take us along as you figure out what works best. I also love all the videos that your dad pops in on…. it is obvious how much you guys love each other! And I love love love watching you and your mom cook!! Keep up the good hard work!
TIP: While lard is higher in fats than most other oils, however, it's organic/more natural. So it's easier for the body to break it down and use it. It's healthier for our body ❤. We absolutely love the lard we recently rendered!!!
I agree with your comment. I’ve gone back to cooking the way I was raised with good old fashioned lard. By the way my family is thin to very very thin. Of course everything in moderation. 🌸
Warm fresh corn tortillas with butter and salt are an amazing treat. Try it sometime
Takes me back to my working at a Mexican restaurant in my college days. Family owned, every Saturday was salsa and tortilla making day! Flour and corn! You do not have to flip while making, just press once. Once you get the handle of it, they will be 100%. Measure the mixture and put all into balls before you flatten then it goes faster. 😊❤
YES,FLIP
@@djwinchellIf your authentic Mexican family flipped twice while pressing, by all means you fo that. The authentic Mexican family I worked for at the restaurant did not!
Yes, depending on the press, you might have to rotate them to get an even thickness.
@@veronicaluna7369 Gee, not the authentic Mexican press we had at the authentic Mexican restaurant I worked at! Perfect every time!
@carolynturk-hu7je I had a feeling you had only worked with a good press. Believe me, there are plenty lower quality presses, even in Mexico.
Becky congratulations on reaching overr 600k subscribers! I'm not surprised, you deserve it and the countdown is on to 1 million! ❤❤❤
Hello Becky, and to her wonderful Mommy too.
Both of you and your family and Dad too are a beautiful family..❤❤❤❤❤❤
(Mexican girl here) the super thin grocery bags from the market that people use to bag their veggies is also good to use! I’m in LA and I usually drive to Tijuana to get lard for the flour tortillas, so good! Just started to watch the videos but I hope that your tortillas plump up!
Add some queso fresco and salsa and eat like taco, it’s great! You can add some butter to freshly made flour tortillas for a delicious treat lol
Yay, Becky on a Saturday!!!🎉 I'm also doing a pantry challenge. Plus , I am on day 5 of my sourdough starter!
That's amazing!
I love love watching you, Becky I have been making flour tortillas forever .We have been married over 65 years and I have never melted (I use Crisco shortening) I guess one is never too old to try new ways of making flour tortillas. Again thank you for being you.😊
I never clicked on a Becky video so fast as this one!
We use lard and my hubby taught me how to roll them out. I have a press but have never used it. And the kiddos are always standing by with a butter knife and the butter while they are cooking on the comal.
You are such an inspiration Becky with the can do it attitude!
My father in law is from a small town near Guadalajara. He is the corn tortilla making champ in our family, lol. He taught my husband . Nothing like a fresh corn tortilla with butter. Now my comadre and my Welita are and were the flour tortilla making Champs. Lard works best for flour. They come out so soft and more flavor. My welita used bacon grease also. Those came out even better! You should try flour tortillas with bacon grease one day. I so enjoy watching you make and prep foods for your family. I've learned a lot about gardening from you to. Have a blessed week. 😊
Love this so much!
Tortillas is a must around here.
Butter on fresh tortilla corn and or flour!
Warm water in masa works great. A little more water is always better. So press a dough ball down and if you see no cracks on outer edge you will have amazing corn tortillas. Also resting a bit is good thing.
Tortilla press for flour tortilla will not get you thin flour tortillas. They will retract.
Also FYI for corn tortillas they do cook better on medium-high.
Flour cook well on mediumish! 😊
Yes warming the water softens the lard even more, making the smoothest dough.
I really enjoyed watching you make the 3 varieties of tortillas in your Mom's kitchen! You DO need one of those griddles...I bet you'd find a bunch of uses for it. Your Dad is always so sweet about helping yall with the dishes ❤ Becky, I hope you get your water back on soon!
Thank you Becky for the adventure and taste testing for tortillas! So fun! In 1967 my husband cut and sanded for me two tortilla "sticks" from a wooden broomstick. I still use them yet today. Blessings on your day Kiddo!🌻🐛💕
I found the best plastic to use for forming the tortillas are the plastic produce bags.
Coincidentally yesterday I made corn tortillas from scratch for the first time using my tortilla press! I had the press for 1 year but had never used it until yesterday. We had tacos. I used your 'Taco seasoning' recipe Becky, yum! I cooked them on my cast iron comal.
King Arthur is my favorite brand of masa and I order it from Amazon. I always add the oil recommended on the package. I've been wanting to make flour tortillas so I'm going to try your recipe with the oil since I'm unable to find quality lard in my area. The best thing I learned to make watching your channel is cowboy candy. My family and neighbors are always requesting it. I finally gave them the recipe and directed them to your channel because I couldn't keep up with the demand.
I make Norwegian potato Lefsa, you should try it! My husband is Norwegian so we make it for the holidays. I freeze it folded flat and it keeps a long time. They make parchment circles just for your tortilla press. I use them to make my flour tortilla that way you can just leave them and fry them all at the same time on the griddle to make it easier.
My grandma was Norwegian and would make lefse with my mom at Christmas time. They've both been gone over 20 years. I inherited the ricer she used and have made them a couple of times. So delicious and nostalgic! I know there are several ways to prepare them. We just spread on butter, sprinkle with sugar; then roll up and eat.
Lard tortillas for us all the way. My hispanic husband makes them for us after his grandma's recipe. He also said when they puff up like a pillow someone you love is thinking of you. lol also, we have a tortilla warmer. There are patterns out there to sew them yourself. Or you can get them ready made at places. They are really great.
Becky when I make chapptis or flour tortillas I use the press for both. It works great as I can’t roll anymore due to arthritis on both hands
Sending love from the Uk 😊
Did I miss where she said why she didn't use the press on the flour ones? I was thinking that would be quicker but I have arthritis in my hands as well.
I was wondering the same thing. :-)
I may of have too, parathas are the same ingredients as a flour tortillas. Works with the help of parchment paper. Indian background so we eat chappti’s and parathas regularly lol. Trying to save Becky’s poor hands 😂
Becky FYI I've been making tortillas for over 40 years you never melt the lard, just how my Mamieta taught me on hot rocks. We are from Sonora, Mexico. It's just like if you're making a pastry okay keep up the good work we love your channel.
Hi guys, one more tortilla experiment. when we make stuffed tortilla dishes like empanadas or sealed quesadillas we like to use a 50-50 wheat flour and corn masa combo (I myself prefer yellow corn but my mexican pals like white) the mixed tortillla doesn't break as easily and has a nice corn taste. ....dough with lard is extra yummy!!! it has a crispier outside and a tender inside...the best of both worlds. To quote Becky they are an "Oh my GOSH!!!" hehehe. Mexican cooks develop asbestos hands hehehe. they cook on a huge clay comal with a wood fire underneath. the rolling...lard inhibits gluten developement more than oil does.
when your tortilla press gets older and doesn't make them thin enough you can use a coin (under the moveable handle) to help flatten them more. the flour tortillas can be put into the tortilla press as well.
When I serve carrot cake for a mixed crowd (those who eat nuts and those who don't) I have a dish of chopped nuts next to the cake for those who want to sprinkle them on top. I do this for any toppings where the folks just don't agree (not just desserts but pizzas etc)
pumpkin pie spice is nice in carrot cake.. for variety. or any of the individual elements...ginger, allspice, clove cinnamon, mace, nutmeg, cardamom
I saw Dad helping with the dishes and the taste test...hi Dad!!! Hugs to mom.
Take care guys Jim Oaxaca
Sidenote for the cardamom you mentioned. Any time you use it in a recipe PLEASE let any company know especially if they have heart issues. Some folks are unknowingly HIGHLY allergic to it and don't even know bc it's in only a handful of recipes. If someone has heart problems it can seriously mess with heart meds & throw the heart out of rhythm easily & put them in a bad way fast. I worked 13 yrs on a cardiac unit and saw it several times. The card in cardamom tells you it works on the heart. It can be a cardiotoxin similar to digitalis (foxglove) and other medicinally used plants and it just takes a little bit to pack a punch. I don't just say this as former medical. I found out the hard way myself after having a simple Chai latte (it was my first) and having severe chest pains after. I thought I was dying....turns out I have a flippin' severe cardamom allergy! Not one problem since as long as I avoid it but that Starbucks was extremely expensive & cost me 2 days in a CCU as a patient! Wrong side of the bed for me!
Hey Becky, So what I have found that works really well if you do not have any lard is the " organic palm fruit shortening " from Azure. They are super soft and stay soft even after you reheat them. Only cook them to about 90% if you plan to reheat them so they won't get stiff. Hope this helps with your flour tort's.
Ok. You’re making it seem so easy. I think I can do it too. Thank you
You can do it!
I have been a cake decorator for years, both commercial and home based. I ALWAYS freeze cakes before I bake them. They are easier to frost, less crumb, and keep clean edges.
You freeze the batter? Then after baking, do you freeze the baked cake, too?
Absolutely, hilarious. I laughed so hard at the oh my goodness friends lol. I had a rough day, and I’m cry laughing at the griddle being put to warm. Thank you for doing what you do. I can have a good sleep now because you just lightened my heart.
Becky for corn tortillas there supposed to rise like a puff ball, my mother in law thought me that if the edges start to look cook flip them and then when the other side of fully cook u flip them one last time and they will puff up beautifully.
I use the press and put my dough balls between parchment paper and press to initially get a round disc and then roll it out the rest of the way. 👍
Why do you feel they need to be rolled out more after being flatened?
@@irony11 I just flatten just enough for the shape and then roll them out thinner than what the press will do. My husband doesn’t like thick tortillas
@@theresaglass1831 Would putting a bit less of the dough ball in the press resolve that? I do not own a press so I have no experience with this.
@@irony11 no I have the right amount of dough. Corn tortillas seem to work better in these presses than the flour ones If I press it too thin in the press then I have a hard time pealing it off the parchment paper. Same with using a freezer bag. Truth be told I do a better and quicker job of it without it. “ impulse buy “. 😉 oh and I tried flouring the press as well, not good! 🤣🤣👍
@@theresaglass1831 Good to know. I appreciate the reply & useful information. Thank you!
This is my favorite channel to learn to cook. Understanding the fundamentals and gathering information before giving it a go ❤ ty for valuable information
Only a true pantry Queen takes her pantry with her to stay true to the challenge. You go girl!!!😊
Tips.... NO oil...use butter if no lard....use very warm to hot water, keeps tortillas soft & pliable....always keep dough covered if not rolling or cooking, you can also let rest again after forming into balls to have soft tortillas
Hope you have water!! So glad to see you on a Saturday after!❤
We do now! Thank goodness!
I’m impressed you never made tortillas and you did amazing !!!! I’d love to give you some tips for the corn tortillas
1. Use a bit less water, they should release from the plastic bag, the masa was a bit too wet.
2. Cut the ziplock bag all the way, meaning have either two squares or cut them into two circles, it works better than the parchment and you will be able to peal it off easily to release it gently onto the griddle from the palm of your hand.
3. I have that griddle, it is great for the first side, but then have a comal on your stove as you need it to be a bit hotter than what the griddle gives you.
4. Cook the first side on the griddle just a couple of seconds until you can release it, don’t leave it too long as the top will dry out and t your tortilla will not puff up.
5. Flip the tortilla onto the comal and let that side ( the bottom), cook for 1 minute or until it feels like sandpaper. The top should be just barely cooked and sealed.
5. Flip it again and after a few seconds it should puff up. The puff is the secret to a great tortilla.
I find cutting dough with thread works best for me. Scoot it under where you want to cut and bring the ends together to section the dough. Works especially well for cinnamon rolls as it doesn’t squash them.
Waxed dental floss makes it go in a flash! Had to improvise one day and that was a winner for me!
Tip! When measuring some stuff, I like to measure by placing the ingredients (like the corn masa bag) on the scale. Then tare the scale and measure until the scale shows the amount you need in a negative number. So of you need 250 grams, place the bag on the scale, tare it and take out -250 grams.
I love corn tortillas and wanted one so badly when you were saying how soft and chewy they were! 😋 The flour ones looked yummy too. Why didn’t you use the press for the flour ones?
I think it’s because it doesn’t really press flat since flour has gluten and it bounces back
I can't believe I found a video I hadn't seen. Recovering from knee surgery. Best way is watching sweet Becky.
Becky start with the dry, then hold back some water. Mis, then add more water if you need it. That varies a lot. I think it depends on humidity.
When my daughter lived in Belize she was very good at making taco/tortilla shells. What is amazing is the Belizean people make these over an open fire on a cast iron cabal? The plastic they use is from bread bags. They are awesome cooks. Between tomatillas, escabeche and ceviche I would move there there if I could .😊😊
Sorry but the griddle is called a camal?
It works, baked a carrot cake from frozen pre-shredded carrots. Was great!
My grandmother made flour tortillas for breakfast all the time. She used bacon fat. You can go to Mexican grocery stores and buy pork lard. My grandmother had a brown paper bag that she used to squash the big bubbles that formed on the tortillas as they were cooking. ( like a large pancake turner) The bag had a pot holder in side so she didn't burn her hand as the bubbles were being smashed.
You can get a cast iron griddle pan you can put across two burners. Jamerill uses them
Thank you for showing how imperfect making tortillas is. I'm a first generation Mexican-American, so learning how to make tortillas and having them perfect has been a great obstacle. Seeing this video has given me the courage to try again!
Nothing is better than lard for tortillas. A lifetime of experience here. Especially if you have home rendered lard.
They are so good!
Push comes to shove the brand Morrell snow cap lard is pretty good too
When you were talking about the carrot cake. For years, I make a spin on a Holiday trifle. The bottom I make spice cake, 2nd layer pumpkin mouse and 3rd layer a pumpkin cheese cake. I make it over 3 days. The mouse has to refrigerate for 24hrs. I separate the layers with whip cream. Top with whip cream.
Greetings from a very hot Cape Town, South Africa!
🇿🇦 🇿🇦 🇿🇦 Today i sorted out my kitchen cupboards, what a good feeling when we get it done! You continue to inspire al!
Thank you for being an inspiration. I've been doing such like a pantry challenge and been cooking all the food from my pantry and regular freezer. I haven't gone to the supermarket for the past 3 weeks, only for fruit. I love cooking and enjoy always creating anything with what I have on hand vs. buying more already made food. Thank you. Love watching your videos
encore merci Beky pour toutes vos recettes et le temps que vous passez avec😋💗 nous tout du moins pour ma part
¡Muchas gracias por estar aquí!
Oui, Becky a tellement de bonnes recettes que je ne sais pas comment elle trouve l'énergie d'accomplir autant !
I love when you try your food ,your eyes are so expressive. Great video I'm going to try to make my own.
I made some homemade tortillas on taco Tuesday a while back and my kids loved them. Thanks for the idea to do it again
Becky-I love this video. I will try my hand at homemade tortillas. Let us all know how your family likes the sourdough, I have sourdough and would love to know how they liked them a too. You are one hard working lady with doing these videos, taking care of little A and doing lots of other things. You are our Super Woman!!!
Thank you from the bottom of my heart! This is the best RUclips video channel!!!!!😊
Thank you so much for doing this! Now I can follow your example ❤🎉
I made carrot cupcakes from frozen shredded carrots last weekend for my hubby’s birthday. Carrot cake is his favorite. They were YUMMY! I froze the leftover cupcakes, so he can set one out when he craves more. They are just as yummy after thawing.
Just as Masa flour, I found that the powdery semolina worked so much better when I made my spaghetti and macaroni. The texture of the kind I bought at the grocery was too grainy for good pasta😊
Very good, huh? Smart how u figured dry versus moist corn tortillas. In Texas we make corn or flour torts with different spices in the dough. I also have a 12" Roti and Tortilla maker. It presses and cooks the tort at the same time.
becky the right corn flour for corn tortillas is the brand maseca masa its way better than any other brand thats not tradtional corn flour
👋🏽Hi Becky, I love❤ watching your videos. I'd like to give a few tips, tricks and advice for the flour tortillas. Im a flour tortillas lover and maker. You dont have to melt the lard, let the warm-slightly hot water melt the lard (one less step to take). When I roll out tortillas, I roll twice (two full rolls, no back and forth), then I flip and rotate at a 90° angle and keep doing that to help keep round. I also absolutely use flour on the counter, tortilla and roller. I actually flatten my ball and dip in flour before i start rolling. Lastly, if you want to see more bubbles use your hand to press down the tortilla fast after to flip on the skillet. These are things i do, obviously you do what works for you.
Oh one more thing, you could mess up the calibration and springs on your scalesby mixing on the scale.
Happy cooking!
I've been gluten, milk and corn intolerant for 20+ years. You give me so many ideas to possibly try with my own personal ingredient needs. Thanks. PS, your Mom and Dad are enjoyable, too. ❤️
We used to make MANY corn chips for parties back in the day. We would take a stack of tortillas (store bought) and cut them like a pizza into triangles. Then drop them into hot Crisco, one at a time by shuffling multiples between thumb and forefinger. When thry were done we removed using tongs pr fork to a plate with folded paper towel, salt while tuning immediately, let cool a touch, and move to a second plate with paper towel. Tortilla pieces went in the hot oil as others were coming out in a continual cycle.
As a San Diegan, I was raised on tortillas. Please see Patti Jinich's video, a Mexican chef and teacher show the method of corn tortillas here on youtube "Pati Jinich - Yes! You Can Make Your Own Corn Tortillas". There is still a lot to be learned here. There should be a puff from 'teasing' the tortilla.
Very interesting info, will definitely give it a try….AND bonus, your dad in the vid - I get excited seeing your mom/dad in vids, they’re so kind hearted and I can tell you’re the same from being raised in that environment!!
Why did you not use your tortilla press for the flour tortillas? Just curious
You are my inspiration. I grew up down the street from a family from Mexico. I ate with them all the time. I look forward to doing these recipes. You are a blessing, Becky! ❤❤❤
Becky, don't eat with butter fresh off the griddle!! You will be hooked!!
I meant butter on the tortilla! It's heavenly! We all grew up with this treat!
Thank you for the great carrot cake recipe. Where I live in central Washington, we can find good lard in the mexican markets but here the markets make fresh flour tortillas everyday and it is cheap so I normally just buy them. In the store, they are kept warm in a cooler. They are so good with just butter on them. Yummy!😊
I grew up eating tortillas made with lard, they are easier to work with and roll out. I started making them with oil, just because I didn't have lard in my house. I think they taste great as long as they are homemade. Corn tortillas, I agree, you gotta use Maseca.
Becky, I’m so blessed there is a tortilla shop less then a mile from my house, they turn out fresh tortillas constantly. Both corn and flour.
Next time you make corn tortillas, add a splash of olive oil too and knead them for just a couple of minutes on the counter. The texture is amazing!!
I am so happy that I saw this. We use a lot of tortilla because we like Mexican but we also throw away a lot. I'm a gadget person, tons of all kinds of gadgets so last year I added a tortilla press. Now I have the courage to use it. Thank you Becky. I can now make just the amount we would need and no more waste.
Becci you are giving me anxiety mixing things on your beautiful scales. I broke mine doing this. Just a heads up. ❤
Wow that is a good point! Thanks for the tip!
Awesome! Great job Becky! That is so good to have your dad there washing the dishes for you, my dad used to that but he is home with a lord february 7th will be a year! Mark is a lot like my dad just a lot younger! Blessings❤🤗💜
It's always good to see Mark and Susan even though I see your dad every day, his excitement is contagious! Thank you 🤗💜
Just my 2¢; that tortillas with crisco lard (unless farm lard) are traditionally authentic & tadte the best!!😋🤤😋😜
Hi Becky I love your videos I’ve been watching you for 2 years and you have great ideas and you take advice when given my mom was born in Mexico and made flour everyday, please try to make them with lard but please don’t melt the lard , cut it in the flour mixture with your hands till it’s mixed well then add your warm water a little at a time until it’s not sticky and a good consistency your tortillas will not have oil spots either after they’re cooked thanks for reading this .
Melt the lard, never heard of that before.....is that noted in recipe?
I just subbed in the melted lard for the oil in my vegan tortilla recipe.
If you look at Salty Cocina where she uses butter for flour tortillas. She does it t. I never heard of it either but I think it makes sense because warm water is usually used.
Becky, for rounder tortillas, don’t roll off the edge at the top or bottom. Try to stay in the center (roll up to the top third and down to the bottom third). Then give you tortilla a quarter turn and do the same. Over and over until you have the thickness you want. When I first started making tortillas my family joked that each one was shaped like the state of Texas. Of course it doesn’t change the taste, but I have to say that when you can make them round, there is a definite sense of accomplishment! Can’t believe you rolled out all those tortillas in one setting. You are determined for sure!!!