This has to be, by far, one of my most favorite videos. No nonsense, straight to the point, no background music that drowns out instructions. No tour of your home lol. Very lovely, please make more videos like this
Best (traditional) method to check dough moisture is to quickly mash walnut size dough between your palms of your hands. If compressed dough edges crack the dough is too dry. If compressed dough won’t easily pull off your hand it is too moist.
I tried making these and I can't believe how much easier the dough is to handle with just a tsp of added vegetable oil. It's so much easier. Thanks for sharing this tip.
my.. you are super correct... using that damp cloth makes them soft like flour tortillas! it is so worth it... thank you mucho for sharing your secrets!
This is is the perfect technique to making the perfect corn tortilla. Thank you for sharing. Would love to see more tutorials from you.❤️ The only thing I would suggest is to use a long and heavy comal to be able to cook more than one tortilla at a time. For those of you freaking out about the oil, a little oil never hurts. I don’t oil my comal because it’s very old and well seasoned.
The most used masa harina here in Mexico is Maseca but undoubtedly the best is the masa we get from our local tortillerias. They grind the corn themselves and their masa is incredible!
I just saw a cool video by Helen Reddy (I just found her and really liked her) talking about fresh ground masa. Since we don’t have a lot of tortilla factories here in the US, this gal reviewed the Maseca- white and yellow and then Bob’s Red Mill yellow corn masa flour. She said that Bob’s had the best flavor, since they also grind their own corn too and it’s not quite as smooth. She was quick to add that even tho the masa isn’t as smooth, the cooked tortillas were extra delicious, but not gritty. All I have ever had was Maseca brand, but I’m going to try the Bob’s if I can find any near me. I think I can, maybe haha. I live in the 7th most diverse city in the country, and we have access to almost anything - except White Lily flour lol. Which you really need for the best biscuits. The only way around not using White Lily, is to make a batch of Angel biscuits. They have a little tiny bit of yeast and really are great. The recipe makes quite a lot and can be in the fridge and you can pull off enough for a few biscuits at a time to quickly have fresh baked biscuits. Keeping the dough (tightly covered) in the fridge is especially perfect for 2-3 people. It makes really simple meals a little extra with the fresh hot biscuit- esp in the winter.
Great! Fast, simple, witty, and informative. Including notes like about not substituting, and why you need to double towel erases hesitation cause by confusion or reluctance! Love this video
I put non-stick foil under the dough ball and plastic wrap on top before pressing. Remove plastic wrap and flip foil with tortilla on to hot skillet. Foil will release in about a minute.
I liked the video. The audio was a bit weird. I think she was recording with microphone too close to her mouth so it forced her to speak all whisper-y, as if the whole recipe was some kind of secret plan delivered through an encrypted phone call.
Lam is an amazing presenter. If you spend any time watching the broadcast you will know that she is very concise in her approach to cooking. Yes, she has a distinctive voice and manner of speaking, but don't let that fool you, this lady has it going for sure. I'm from the southwest, and yes, the addition of oil or fat in a corn tortilla is considered a no-no, but for those just starting out making them, it might be a good thing. Keep in mind that most of the corn tortillas that come from the market probably have some fat in them. The damp tea towels are essential when you cannot wrap the tortillas in banana leaves to keep them moist while you're finishing cooking the others. CAUTION: To the person who recommended going to the fabric store for vinyl or the person who recommended using grocery bags to press the tortillas. I don't believe either of these materials are considered "food safe". Thumbs up to you Lam for a great presentation.
after dragging myself through a few Nixaliztion videos on corn, having a desire to use a more course textured meal than masa, I am more confused. Can you buy nexalized corn in a package, what are the ratios to get wet corn to tortilla.. Am I making sense?
Traditional tortillas are just Made of water and corn masa. And a verte hot comal with no oil, if is a clay comal put some lime water on the Surface to prevent stiking. And the process of nixtalizacion, is the reason why the masa is more " resistent" .
What's the key to getting it to puff? I've been trying for the last week. Is it flipping it so early at 45 seconds? Or the dough being more wet? Or it being pressed perfectly?
Hello Mrs Chef 👏🙏👌💖 ❤🤍💚🦁 My wife❤❤ has bought instant corn Masa , can we make tortillas with it ? Thank you for your response & your are Awesome . 👏👏👏👍🌾🌾🌾💖🍃🌻🌷🌸
I'm an avid cook and watcher of ATK. Thank you for this recipe! You make it look so easy. So I'll be trying this soon w/some carnitas tacos. Do you have a recipe for carnitas?
They just need to do a test review of the different masa harina brands available to American consumers through normal means like the supermarket of Amazon. I don't know which is a good brand or if there is any difference.
Yes but that report was quite a while ago. My best guess is that the issue was resolved or the FDA wouldn’t let it be on store shelves in the United States. I use it and so do most renowned chefs of Mexican cuisine.
@@beverlyfitzgerald7675 Thanks, I was curious so I had to look this up. It was a study in 2018 that showed Maseca contained residues of glyphosate. Since then, the Mexican government has been working to phase out the use of glyphosate across the country, and that phase-out is supposed to be complete by the end of March of this year.
Wow, I think you have broken the code. I have been making, or trying to make corn tortillas from Maseca flour for years. It's been frustrating, to say the least. I will try your method next time. Thanks very much.🙂
JUST FYI: there is no asperated "h" sound in Spanish, so it's Masa "Arina", as if there's no "h"; the "h" is silent. (Miguel de Unamuno famously said the "h" is in Spanish alphabet only to show who has been to school and who has not....).
Remember that time you were cooking Chinese food with an old lady and said you can't make that dish unless you have a wok. Well, there is...believe it or not..a difference in cooking tortillas on a comal or a cast iron skillet...use a comal..
there are several mistakes in this video. First you need to let your tortilla dough rest for 30 minutes. Use two carbon steel or iron pans that are already seasoned. (cast iron pans take too long to heat up and get too hot that starts burning your tortillas) one pan is set on medium low flame the second one in high/medium heat. Start cooking your tortillas on the low flame and on the third flip, put it on the high heat pan and voila it will puff like a balloon
Great tips thank you very much. I love trader Joe's Belgian butter waffle cookies. Will you please show how to make that type of thin, crisp cookie. Thank you.
I’m never a fan of corn tortillas, I don’t like the texture. These look yummy and would love to try them. What wind of investment is that tortilla press? And thanks for all the great videos!
You want a cast iron press. Ideally from your Mexican relatives and handed through the generations . Short of that, most grocery stores in the southwest have them as does Amazon. Heavier is better. You don't have to mash super hard. Push and flip and push again rather than one giant press at first. Protects the handle from snapping. That is the weak point in a press
Thomas we don't ALL use oil. Its just something different to try. It would be boring if we all did exactly the same. We don't all make the same Tortilla de Harina the same.
Instead of adding vegetable oil to the masa we actually oil our hands as we form each tortilla by hand - we do not compress the tortilla, that is not traditional or authentic. Instead you should be able to form your tortilla like a pancake in your hand so that it is thick and round, cook on a hot camal or griddle for a few minutes on each side until browned. This would be the traditional method for authentic corn tortillas
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
This has to be, by far, one of my most favorite videos. No nonsense, straight to the point, no background music that drowns out instructions. No tour of your home lol. Very lovely, please make more videos like this
Best (traditional) method to check dough moisture is to quickly mash walnut size dough between your palms of your hands. If compressed dough edges crack the dough is too dry. If compressed dough won’t easily pull off your hand it is too moist.
Helpful metric, thank you!
nice. i prefer wetter dough to give tortilla more time to brown without becoming hard
I tried making these and I can't believe how much easier the dough is to handle with just a tsp of added vegetable oil. It's so much easier. Thanks for sharing this tip.
my.. you are super correct... using that damp cloth makes them soft like flour tortillas! it is so worth it... thank you mucho for sharing your secrets!
let your dough sit for covered for half an hour they come out better more rise to the.
Very nice, no nonsense video, which clearly shows what needs to be done. Nice work!
This is is the perfect technique to making the perfect corn tortilla. Thank you for sharing. Would love to see more tutorials from you.❤️ The only thing I would suggest is to use a long and heavy comal to be able to cook more than one tortilla at a time. For those of you freaking out about the oil, a little oil never hurts. I don’t oil my comal because it’s very old and well seasoned.
The most used masa harina here in Mexico is Maseca but undoubtedly the best is the masa we get from our local tortillerias. They grind the corn themselves and their masa is incredible!
I just saw a cool video by Helen Reddy (I just found her and really liked her) talking about fresh ground masa.
Since we don’t have a lot of tortilla factories here in the US, this gal reviewed the Maseca- white and yellow and then Bob’s Red Mill yellow corn masa flour. She said that Bob’s had the best flavor, since they also grind their own corn too and it’s not quite as smooth. She was quick to add that even tho the masa isn’t as smooth, the cooked tortillas were extra delicious, but not gritty. All I have ever had was Maseca brand, but I’m going to try the Bob’s if I can find any near me. I think I can, maybe haha. I live in the 7th most diverse city in the country, and we have access to almost anything - except White Lily flour lol. Which you really need for the best biscuits. The only way around not using White Lily, is to make a batch of Angel biscuits. They have a little tiny bit of yeast and really are great. The recipe makes quite a lot and can be in the fridge and you can pull off enough for a few biscuits at a time to quickly have fresh baked biscuits. Keeping the dough (tightly covered) in the fridge is especially perfect for 2-3 people. It makes really simple meals a little extra with the fresh hot biscuit- esp in the winter.
Came out perfectly also like the idea 💡 of using the plastic along with presser so I don't have to roller
Ty sp much for the perfect teaching .. now I can make them a C story lol
This is the easier proper perfect fast way
No hussle :)
Great! Fast, simple, witty, and informative. Including notes like about not substituting, and why you need to double towel erases hesitation cause by confusion or reluctance! Love this video
This is Genius and so simple! How well do these freeze, and will they hold up to long term storage in said freezer?
I like to go with a tiny bit of lard or bacon grease instead of oil gives it a more Mexican flavor and they’re so much softer
Last try I got about 50% to puff. Gonna try again tonight. Wish me luck!
That’s actually really great!! You can also use a spatula and very gently squish around the edges to help the dough have a seal, so they puff up.
I put non-stick foil under the dough ball and plastic wrap on top before pressing. Remove plastic wrap and flip foil with tortilla on to hot skillet. Foil will release in about a minute.
What's the best brand we can use ? Thank you Chef .🌹🥀🌹💖🙌🙏👌
Thank you for the lesson! Love how your nails match your apron! 😄💙
Thanks another amazing Video
Can you also show us how to do flour tortilla and what is brand of of tortilla press you are using
It's Imusa brand.
Big fan of the new kitchen smarts style of videos! Keep them coming!
I just noticed idea with dish towel.👏👏
A great cook and pretty funny entertainer too - wry sense of humor!
I'm going to try this.. thanx
I liked the video. The audio was a bit weird. I think she was recording with microphone too close to her mouth so it forced her to speak all whisper-y, as if the whole recipe was some kind of secret plan delivered through an encrypted phone call.
Love corn tortillas!
Lam is an amazing presenter. If you spend any time watching the broadcast you will know that she is very concise in her approach to cooking. Yes, she has a distinctive voice and manner of speaking, but don't let that fool you, this lady has it going for sure. I'm from the southwest, and yes, the addition of oil or fat in a corn tortilla is considered a no-no, but for those just starting out making them, it might be a good thing. Keep in mind that most of the corn tortillas that come from the market probably have some fat in them. The damp tea towels are essential when you cannot wrap the tortillas in banana leaves to keep them moist while you're finishing cooking the others. CAUTION: To the person who recommended going to the fabric store for vinyl or the person who recommended using grocery bags to press the tortillas. I don't believe either of these materials are considered "food safe". Thumbs up to you Lam for a great presentation.
You’re speaking ‘Common sense,’ that can be hard for some people 😂😉
Gorgeous, perfect, give me more of these videos
Thanks for this.
Omg 😮 I need to learn how to make this Deliciosas Tortillas
Very nice and easy way thanks
Thank you, thank you!!
after dragging myself through a few Nixaliztion videos on corn, having a desire to use a more course textured meal than masa, I am more confused. Can you buy nexalized corn in a package, what are the ratios to get wet corn to tortilla.. Am I making sense?
The way you describe food is amazing. Thank you!
Traditional tortillas are just Made of water and corn masa. And a verte hot comal with no oil, if is a clay comal put some lime water on the Surface to prevent stiking. And the process of nixtalizacion, is the reason why the masa is more " resistent" .
Super, so easy. Thanks
Simple, Fast Yummy Love
I really love these tip videos. Please keep them coming.
Skills!
We use a Comal instead of a skillet it's much better with zero oil that's a big no no.
Brenda Alvarado yes
Indeed!
Brenda Alvarado mm
Brenda Alvarado Me too! You cannot it it ! Yes ZERO oil!
Zero oil in the dough And pan? Where buy Masa Harina?
Her. Voice 😍😍😘
I can’t wait to try it
How high should we turn up the heat?
What's the key to getting it to puff? I've been trying for the last week. Is it flipping it so early at 45 seconds? Or the dough being more wet? Or it being pressed perfectly?
Brandon Hudspeth temperature
The dough needs to be very thin, similar process to pita/flour tortilla/indian roti.
At the point that she says it should puff up, you can also pat the tortilla with a spatula. That will help make it puff up.
@@Ambrosia.apples I use a spatula, in Mexico they use their fingers.
Great tips, Thanks!
They look great, thanks!
Hello Mrs Chef 👏🙏👌💖 ❤🤍💚🦁
My wife❤❤ has bought instant corn Masa , can we make tortillas with it ?
Thank you for your response & your are Awesome . 👏👏👏👍🌾🌾🌾💖🍃🌻🌷🌸
@americastestkitchen Why not use a food processor to mix the dough until it just comes together then finish up kneading in the mixing bowl?
Thank you ,Thank you ,Thank you !!!!!!!
I like when she added in her personality
I started juicing and have carrot and celery stuff that I want to make into tortillas. And is that Keto friendly?
"Or you could use skillz..."
I fucking lost it!! Buahahah!!
2 cups mass harina
1/4 tsp salt
1 tsp oil
1 1/4 cup warm water
Mix until dough is warm and tacky like play dough. Rest for 5 mins.
Great instruction and demo! Cannot wait to try. Thanks I’m subbing.
Thank you.
That is a great tip, but I don't know where I could find that particular cooking flour to make the tortillas.
Sidney Mathious Masa Harina is available in most grocery markets in the United States. If outside the U S, try Amazon.
Thank you that's nice to. teach us how to tortia
I'm an avid cook and watcher of ATK. Thank you for this recipe! You make it look so easy. So I'll be trying this soon w/some carnitas tacos. Do you have a recipe for carnitas?
"Or you could use skills."
Hahaha love it!
Wish I had them.
Love the new format!
Can i thank you now? or you want that later? Cause it's amazing !!
great
I find that cooking the tortillas first on the pan then directly on the open fire
I liked this very much.
I'm back. 👏👏👏👏👏🙏🙏
Love this ty
quite cool new format!
I assume you can use lard instead of veg oil. Also, isn't there a griddle somewhere in the America's Test Kitchen?
Can you please come read the phone book to me? Your voice is do relaxing.
Yep, flaunt those skills. Sweet. Thanks for taking the time to make this video.
Lan is the MVP of ATK!! Love her!
Anxious to try your method. Mine has not been satisfactory.
They just need to do a test review of the different masa harina brands available to American consumers through normal means like the supermarket of Amazon. I don't know which is a good brand or if there is any difference.
ohdogwow2 the Maseca brand is reported to have weed killer chemical in it
@@beverlyfitzgerald7675 really?? omgosh!
Yes but that report was quite a while ago. My best guess is that the issue was resolved or the FDA wouldn’t let it be on store shelves in the United States. I use it and so do most renowned chefs of Mexican cuisine.
@@beverlyfitzgerald7675 Thanks, I was curious so I had to look this up. It was a study in 2018 that showed Maseca contained residues of glyphosate. Since then, the Mexican government has been working to phase out the use of glyphosate across the country, and that phase-out is supposed to be complete by the end of March of this year.
Can you do a video for flour tortillas?
Wow, I think you have broken the code. I have been making, or trying to make corn tortillas from Maseca flour for years. It's been frustrating, to say the least. I will try your method next time. Thanks very much.🙂
the rippin' and the tearin'
JUST FYI: there is no asperated "h" sound in Spanish, so it's Masa "Arina", as if there's no "h"; the "h" is silent. (Miguel de Unamuno famously said the "h" is in Spanish alphabet only to show who has been to school and who has not....).
Healthy. Also
No link for the bench scraper?
Not only is the recipe behind a paywall, these corn tortillas don't puff no matter what you do. I'm going back to a recipe that works.
2:48 The tortillas are ready for tacos/fajitas/burritos
I absolutely love your channel, but I have a request. Could you’ll please hire an Indian, and zone in on a perfect Chapati recipe?
Remember that time you were cooking Chinese food with an old lady and said you can't make that dish unless you have a wok. Well, there is...believe it or not..a difference in cooking tortillas on a comal or a cast iron skillet...use a comal..
there are several mistakes in this video. First you need to let your tortilla dough rest for 30 minutes. Use two carbon steel or iron pans that are already seasoned. (cast iron pans take too long to heat up and get too hot that starts burning your tortillas) one pan is set on medium low flame the second one in high/medium heat. Start cooking your tortillas on the low flame and on the third flip, put it on the high heat pan and voila it will puff like a balloon
Great tips thank you very much. I love trader Joe's Belgian butter waffle cookies. Will you please show how to make that type of thin, crisp cookie. Thank you.
I’m never a fan of corn tortillas, I don’t like the texture. These look yummy and would love to try them. What wind of investment is that tortilla press? And thanks for all the great videos!
You want a cast iron press. Ideally from your Mexican relatives and handed through the generations . Short of that, most grocery stores in the southwest have them as does Amazon. Heavier is better. You don't have to mash super hard. Push and flip and push again rather than one giant press at first. Protects the handle from snapping. That is the weak point in a press
Usually $25-$60 They come cast iron, aluminum, enameled and even wood.
I use boiling hot water with works better.
Why US folks use oil? Tortillas are made in comal, oil-free... otherwise it's a tostada
Thomas we don't ALL use oil. Its just something different to try. It would be boring if we all did exactly the same. We don't all make the same Tortilla de Harina the same.
Amazing!
You can flip a cast iron skillet! Respect! !
super YUM !!!
Amazing.
Masa a-ri-nah...
Instead of adding vegetable oil to the masa we actually oil our hands as we form each tortilla by hand - we do not compress the tortilla, that is not traditional or authentic. Instead you should be able to form your tortilla like a pancake in your hand so that it is thick and round, cook on a hot camal or griddle for a few minutes on each side until browned. This would be the traditional method for authentic corn tortillas
Didn't say what size to make the dough sections
This is this ATK I NEEED ty!!!!!!
Recipe on masa bag says 1oz ball
I didn’t see any flour
Question.....if oil wasn’t used, then what was?
You just leave out the oil, and put more water in. Masa, water, and salt.
Ambrosiapples .... Thank you.
The "H" in Harina is SILENT!!!
she so cool
We don't have masa harina in New Zealand 😢
Google is your friend: www.mexifoods.co.nz/shop/maseca-instant-corn-masa-2kg
Amazon dot com
We use our hands to flip the tortilla
*don't be lazy ,thanking her now*
What to say??? Great video....is there less calories than like a store bought generic mission tortilla??
Yes there are, if you buy corn tortillas without the unnecessary unhealthy additional oil!