Make Tortillas Like a Mexican Grandma (The Easy Way)
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- Опубликовано: 29 сен 2024
- Even a so-so corn tortilla made at home is better than the best one at your local grocery store (unless, of course, you live in Texas and have HEB!). But this video series is for the taco-eaters who won't settle for anything less than a world-class tortilla. Using hot water instead of lukewarm drastically changes the masa's texture. Finding clues for proper hydration separates the amateurs from the pros. An innate sense of how hard to press will bring everything together into a corn tortilla so perfectly pliable and resilient that you couldn't crumple it, even if you tried.
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Shaq has gotten really, really good at making youtube videos
And they're still less than 10 minutes long, even with the sponsor ad!
which is amazing cause right as he blew up he was talking about stepping back and quitting youtube.. then boom
What's with all the anime weeb pedophiles with pictures of children?
He's also lost weight and grown hair.
Thanks mom 😉
Absolutely love, love, love this guy!😀 So humurous and yet professional. Love how he speaks fast and to the point.
I am on RUclips all the time, but I really enjoyed this video.
WTF😮I just found out that ive been eating flour tortillas the wrong way. I have nevee steamed mine before eating them. Just opened the pack and used them. I will have to steam mine and try it that way now. Thanks for education me on this. Thanks❤
In my home town if your tortilla puffs up, you’re ready to get married😂 and you’re right they’ll roast you for using a spatula
We find the white corn Maseca a bit boring, but it is more pliable and holds heat longer than the yellow corn Maseca. I basically stumbled upon a mix of roughly 70% white corn Maseca and 30% yellow corn Maseca. Whisk the two before adding water. Much better flavor and aroma than with all white corn.
Have you tried the blue? I feel like it’s the most flexible variant, but sometimes TOO flavorful!
Thanks dad
If people are too lazy to mix, you can also just use a food processor to knead the dough!
I think masienda is a portmanteau of "masa" and "hacienda" because that's how we do it
it’s not.
@@internetshaquille touche
This was so helpful. Thank you so much. A good 35 years ago I arrived from the Southern USA to Los Angeles as a very young adult. The old, old lady next door, who didn't speak a word of English, would bring me a plate of homemade tortillas every morning.
I cried the day that I had to move from there, because I knew I'd miss the warmth and the love she showed me every morning. Six months later I came by with flowers and a homemade cake and was told by her great-granddaughter that she had passed about a month after I had moved.
I didn't eat corn tortillas for several years after that - the memories would come flooding back and it was just too painful. Now, all these years later, I am going to make my own homemade corn tortillas.
_Miss you, Rosa. Thanks for the memories._
Thank you for sharing that story ❤
Love this. Be the Rosa for someone else! Pass on that beautiful tradition
Gosh, hard to believe there are people like Rosa in the world
sobbing 😭
I’m tearing up from this story ❤
Now just because I don't have a press, surely I didn't squish the dough by putting my cutting board on the floor, putting a book on top the plastic and standing on top. That would just be silly.
Thats exactly how ive pressed things lately
.
Like a tofu press..
.
Does the job 🤷♂️
thank u mister barkley for sponsoring this video :) dinnerwithbarkley.com/
Also, here’s part 2 of my corn tortilla lesson: ruclips.net/video/wRqzq8zUC5M/видео.html
Do a vid on Pakistani Chicken Karahi and tandoori naan. I dont think you can because you'll keep on orgasming in the video.
Nice! I hear the people behind that brand are pretty dope
these are some very pleasant ceramics, i imagined they were made by a very enthusiastic dog named barkley before i realized this was your brand
love the vids and love the hat, cheers!
Just bought my first plate this week, can't wait to add to the collection!
With no exaggeration, this is one of the finest videos I have ever watched. Clearly spoken, no fluff, no cutesy crap, no token pets and stellar instruction. Thank you!
A little tip for everyone, don't give up.
Making tortillas is a skill developed over time, you need to get used to the texture, look and feel. Also you need to understand how your pan or comal heats so don't worry if they don't turn out good at first.
Also, set expectations. While your first few batches are going to be a bit ugly, they will taco so much better than any store bought tortillas.
Thank you!!!
Mine crumble & fall apart no matter what I do
Thank you. My first try was an epic fail! I'll try again tomorrow. :)
This is one of the best instructional videos I've ever seen on the internet. I am not exaggerating at all.
The information was presented in a way that was mildly entertaining, but most importantly, with clear explanation of, not just 'what' to do, but the 'why' to go with the 'how'. That 'why' can be the most important part of teaching as it clarifies the more basic parts of the lesson.
I enjoyed that this was done with appropriate intelligence and authority rather than putting on a gimmicky show.
And then, the "what if" segment at the end - in cooking, things go wrong all the time. The presenter has clearly experienced the problems and either worked out or learned the solutions to resolve those issues.
The last thing I'll say is one of my most aggravating pet-peves in videos; faceless computer voiced narrations.
Here, the presenter is on camera and actually human-voicing the video! 🙂 Many do this, but so many do not.
The presenter is clearly here to instruct, and make some money doing it. As opposed to so many internet presenters who are clearly just posting something / anything whether they are knowledgeable about the subject or not, for the sole purpose of cashing in on the ad money of clicks, likes, subs, etc... To me, that makes all the difference.
I've been making New Mexican food for a very long time. But I'm always looking for new ideas or techniques to do better.
This presentation actually did give me some added info that will be useful and appreciated. So simply, thank you.
I’m touched thank you 🥲
Agree with every word above.
Couldn’t agree more. This video was an absolute game changer for the novice tortilla maker. I learned so much after our first tortilla disaster. Hahah god bless!
I'm mildly allergic to corn, so I nixtamalized brown rice and ground it to make masa and tortillas. Turned out pretty good on the second attempt!
Woah that’s wild
Interesting.
WHAT
That's amazing. I'd e interested to see the process
I recently learned about using ground red lentils to make a taste healthy flatbread. I was given a couple of bags of lentils but haven't had the chance to try it out yet.
But now I'm thinking that not only do I need a cast iron skillet but that I should probably find a Mexican market to buy a tortilla press. Might make it easier in making them.
WOW, where do I start?
I am 62 years old born and raised in CA my whole life, so I know and am used to authentic Mexican food.
We have been living in Japan for that last 6 years, and of course there is no real Mexican food and the only corn tortillas are frozen (suck big time). My wife did some digging around and came across a recipe for the corn tortillas and then I found this video.
Bought all the stuff and a new pan. Holly crap even our daughter who has been living in Texas for 3 years was amazed as well me.
These are the best I have ever had and we are going to throw a taco party for our Japanese friends and blow them away.
Thanks and thanks.
I have a friend living in Japan up north near Morioka, and sometimes when I visit I bring pinto beans and things so that he can make burritos. What part of Japan do you live it? I usually visit my friends once a year.
@@LeoC2010 ……. We are near Osaka. Even in a big city like Osaka, there’s no good Mexican food.
Fresh corn tortillas made in the grocery store is one of the things I didn't realize I would miss when I moved to New England from Texas. The corn tortillas here are so thick and dry!! This video has inspired me to get a press and start making my own.
nothing quite like nibbling on sand amirite
For real, I had never had a fresh corn tortilla growing up, so I thought I hated corn tortillas. Nope, just the ones in the supermarket are incredibly disappointing.
My sister in law used to live in Texas and would buy the regular pre packaged corn tortillas from walmart, until I visited and introduced her to "tortilleria" quality tortillas (I'm from Mexico btw) that I found out they sold at one of her local mexican stores. After that she never looked back. Then she moved to WA and she was confident she was gonna find real tortillas near her new home, but soon came to the realization that not all mexican stores are made equal.
Saludos from the RGV
On the plus side you now get seafood that doesn’t suck.
I always appreciate the lack of bloat in your videos, masterclass stuff
"You should know that depending on who's watching, your tortilla may be expected to 'puff up' as proof of it's craftmanship." You presented this so hilariously. Great writing! And the material itself is presented very well. This came at a good time for me -- I just moved to an area without easy access to good tortillas, and I was thinking about making some treks, but heck, why not make them myself? Thank you!
Fresh, homemade tortillas are incomparable to anything you can buy. Thanks Internet Shaquille for the tips. It’s time for me to walk over to the Mexican market and get a press, now that I’ve mastered two plates, a cut down the sides ziplock bag and my body weight as a press. The press looks so much easier!
I can’t wait to try as well
It is really satisfying to make tortillas that puff and taste so good. As always, your video is on point. Take this mans advice, it took me a few months of practice to get every one of the steps down. But now theyre picture perfect puffers and crumplers every time.
That ending chancla takes me back...
I'm Egyptian and our mamas throw slippers/flip flops like nobody's business. First time I heard Latina mamas do that I truly felt some things are universal 😌
Thank you so much for taking the time to put this video together. Made my first batch today. After 3 testers I started getting puffs! Had an amazing breakfast with my tortillas, scrambled eggs, and a nice tomato/onion/jalapeno/lime pico I whipped up. Bomb tacos.
The time you put into laying out exactly what to look for in a proper masa dough is SUPER on point! You weren't kidding about the fresh playdough. It really brought me back to childhood with that.
Only thing I didn't do was buy a press. I used a small glass casserole dish as my press, which worked well because I could see them spread as I pushed. Once again, thanks dude. I don't think I'll ever buy another pack of them again, not when they're this easy!
I need to talk to the manager of RUclips for not showing me this until 4 weeks after. Netshaq is a day one watch
I’ve been using ready-to-cook corn tortillas, I swear the ancestors put this video in my recommendies to shame me.
There's a carniceria next to me that sells balls of pre-made masa. By "ready to cook", do you mean they're also pressed into shape for you?
No basicly your phone listens to you all the time,
and has listened to you talking about them
.
So Poof like magic youtube has suggested a video based on what your phones listened in to you talking about
😂😂😂 me too
So funny I just bought a press to make tortillas for the first time. Thanks for this video, chockfull of good info for noobs like me!
I personally recommend flipping 2 times. After putting the tortilla on the heat, wait until it starts to slightly change color on the top side, then flip and wait a few seconds until a bit of brown bits appear on the bottom side, then flip again. It will almost always puff up at this point, and you just have to wait a few seconds for this side to also get some bits of brown and done.
The Fry's bag on the Tortilla press makes me respect you more 🤣 I haven't seen someone with your skills make a video like this, thank you!
Hi, just a comment about how hard it is to press a certain thickness or thinness. The tortilla is aproximately the thickness of a quarter. So I decided to put the quarter near the outside edge and dough ball in the middle. Then when you press down, the press will stop when it reaches the quarter. Perfect thickness every time. Love your video.
I've made so many tortillas the last few years and have felt like a partial failure every time cuz I rarely got that puff, even though the end result made for great tacos. It's nice to hear that that isn't a standard I necessarily need to judge myself by, but at the same time, you provided some great tips I'm gonna take to the comal with me to continually improve my tortilla game.
i’ve been attempting to make corn tortillas for 2 years. After giving up on the “solo tienes que usar las manos” method from my aunt I tried to go to the internet to learn. Almost all of it sucks and is not honest with the viewer, corn tortillas are just one of those things that you need to try over and over to get right, there is no recipe or magic ratio. This video perfectly explains that and is the best resource for people just starting out. He’s done it once again
Thanks Mr Campos I’ve been working on this script for over two years because of how difficult it is to teach
@@internetshaquille now i’ll be waiting for nixtamalization at home
Yes. Most people confused "simple" with easy. Corn tortillas are simple to make, but they're not easy. It took me many tries to get acceptable results.
Gameshark reference in 2023.
Noice
We ran across your channel the other day and ended up watching a bunch of episodes in a row. Very interesting and funny, too! Today I tried your tortilla technique and I finally made great tortillas! I’ve been trying for years and most batches had maybe only five edible tortillas. Today they were all perfect! Thank you for your help!!
Great video! This should have come with a warning that once you start down the path of homemade tortillas there is no going back to preservative-laden mass produced tortillas.
My $0.02 as someone that's spent most of their life near San Antonio: The 50-50 masa-white flour tortillas aren't so much a cheat code or crutch for making corn tortillas as much as they are filling the spectrum between full white flour and full masa tortillas. One of the key features of mixed flour tortillas is that the corn keeps them press-able. Flour tortillas are tasty, but have a tendency to spring back if you try to press them, so you usually have to roll them out. This is a pain when you're trying to whip out 2 dozen tortillas for taco night. I also really like the flavor the masa introduces (though obviously it's not as center stage as the corn-only ones).
I like the mixed flour tortillas for breakfast tacos and bean & cheese tacos, and full corn for pretty much everything else-- though I'd encourage everyone to experiment!
Completely agree with there being no going back; the second I got my own press I'd always find an excuse to conjure the extra time it takes to make fresh tortillas when it comes to cooking.
So buy the game shark, which is the heated tortilla press that par cooks flour tortillas when you press them so they don't shrink back... you can also freeze them par cooked and throw them directly into the comal from frozen for perfectly good flour tortillas from scratch in 30 seconds.
I'm an Australian (qualified baker) and I'm so pleased I found this! Super easy instructions and in a really friendly way. I've learned a couple of thing watching, thanks!
Make a little deeper research on that brand… it is gross. Mexican government is banning the type of corn the use to make it.
"tortillas are not ready until they've steamed for atleast a few minutes" I see... that's why 100% of my homemade tortillas don't end up right
Hey my friend, just what was needed since I'm black want to get into making Mexican dishes especially with masa harina and all the stuff I just brought. Which led me to you. Now I think I've made a mistake in buying the big bags of blue, yellow and red masa from masienda cause it's only 2 of us. I was thinking I could vacuum seal some in mylar bags w oxygen absorbers, is that ok to do or not? Between the press, masa, liners, warmer and cast iron pan these are going to be some pretty expensive tortillas. With your instructions I just might be able to pull it off 😅 thanks so much.
Damn, Shaq. Are you stalking me? I bought masa harina just a few days ago and had been looking at videos from channels like Rick Bayless and Masienda. Good timing.
Thanks, Shaquille! Letting them steam in a towel after cooking was the step I had been missing.
Quick questions:
- "Hot water" means like, hot from the tap or hot from a kettle?
- No salt in the dough?
Hot enough for steam to be coming off the water (130F+) but boiling is good too
No salt in the dough. Corn tortillas for Mexican food (like rice in Asian cuisine) is the salt-less base for spicy heavily flavored toppings
After buying a shiney new Victoria 10" press and your video. I finally got everything together and ... you made me look like a pro! Got the dough right, cast iron on a camp stove, only thing was I didn't get as much puff as I wanted. Got the crush and tear right, very good maiden voyage! Thanks!
I'm waiting on my new Victoria cast iron press and Maienda to arrive.
I'm really looking forward to this😊
Gotta just do 1:1 water to masa harina by weight! Also, parchment paper works well instead of plastic.
I grew up im Mexico, most of the time we make tortillas from scratch but, when we have to use Maseca we NEVER use hot water, my mom used to say that, hot water make the masa "Chiclosa" we always use lukewarm water. I'm still doing that way, my Favorite Brand is
King Arthur Organic Masa Harina , the flavor is like Nixtamal.
Handsome
Shaq thank you, I finally had the confidence to go out and make my own corn tortillas and on my second attempt they were already cohesive enough to make into a taco or a sope. And they taste fantastic too.
thank for this great video! any advice if you were having people over for dinner and wanted to make these? would you have to make them in batches as people were eating or could you maybe get away with making 20 and letting them steam all at once maybe sitting in the steamer for a little bit?
I would make them a half hour in advance, but wrap them in a lightly dampened towel instead of a dry one. That moisture will hold them until the dinner party is over
@@internetshaquille thank you so much! ☺
great video!! How hot should the water be?
150F
Thank you for this! I've been trying to make flour tortillas and they keep coming out like big white crackers 😅I need to let them steam, like how they're served fresh at a restaurant. I want to try corn too and will finally throw down for a proper press soon. I suck sooo bad at rolling out round tortillas. I saw somewhere to give the corn time to absorb the water to get a fluffier result.
I worked at Azteca, the place that makes this corn flower. After handling it, I would come home at night with pockets full of this product because it's flower and gets everywhere. I learned quickly about this staple and used it to my advantage. To this day I still buy it and the generic Walmart brand is the exact same as the MASECA the only difference is the wrapper. Everything about this video is correct and it can be a challenge getting your ratio of warm water correct but after practice it becomes second nature. Save money and get yourself fed cheaply with this product. Masa saved my life, kept me fed, and saved me money ever since discovering it.
From the memes in the video: "If she can't flip the tortillas without using a fork, she too young for you bro!". I laughed so hard!!!!😂😂😂
Sounds like a useful metric!
The best tortilla chips I have ever made/eaten were made frome homemade corn tortillas... I use a nickel in my press for a spacer... 😊
Love it, nice job, very helpful!
I’ve seen 1 Mexican in 20 years Switzerland..maybe he has some tortilla press connections
This video is so hecking useful! I've been making fine-I-guess tortillas, but just getting the dough texture right makes the whole process so much less stressful, since the pressed dough rounds don't stick/tear as you handle and cook them. Thank you!
I freaking love nixtamalization
Really good tips! I'm going to try some of them. I've gotten very proficient at flour tortillas, but only so-so at las de maíz. And I like corn tortillas when fresh (not from the grocery, thank you very much). So I learned some things from this video. But I didn't like the results I got from a press (and it IS cast iron) so I use a Pyrex baking dish I can see through, put the masa ball between the plastic and press down with the baking dish and I can see how evenly it's flattening out. Then I remove the top plastic and just whap! that bad boy on the hot cast iron using the other plastic. But I'm always looking to improve my process. Thanks for the video!
After years of making Corn tortillas I have learned that in the cooking of them there needs to be 3 turns. It's on the 3rd turn that your tortilla will puff.
This is a fantastic video. Your style of teaching is just so comprehensive and yet straightforward. Well done.
Was that a combo la chancla / _Back_ _to_ _the_ _Future_ reference at the end?
What did people use before plastic bags?
Quick tip for the Tortilla press: If you have a round oven dish made from glass, preferrably with two handles on two sides, use that as an improvised tortilla press. Works like a charm plus you can see the size of your tortilla.
I just started eating store bought corn tortillas after learning they contain zero oil. I was shocked. I'm going to have to give making my own a go
There are certain yellow corn tortilla brands known for not having preservatives, but they're few and far in between.
Don't you mean "Masa-class"?
jejejeje
Masienda is so damn good!!
Sees the flip-flop and screams!
This was incredible. I'm very happy to consider fresh corn tortillas as something I know to make.
Something better than neatly any other tortilla I've had from a restaurant, let alone the grocery store.
I feel like the only way to make it better is to refine technique and attempt variants.
This tortilla press has paid for itself after two sets of tortillas in way of fun and taste. I recommend people take the jump.
I have never considered making my own corn tortillas but after watching this video I really feel like I can now. Thank you
So when can we expect the full video about reheating corn tortillas ?
At 73, diagnosed with celiac and can only eat corn. Gluten Free flour is horrible so have relied on corn tortillas as my bread of choice. I have always like them anyway! Thanks for this video and will begin making my own vs store bought... Love your presentation skills too! To the point. Great job.
great video, what is a good ratio to aim for before adjusting in bakers percentages? 80% hydration fx?
Thanks for this! You've made it seem very easy. I'll admit that before, homemade tortillas were intimidating to me, in the same way that homemade pasta is. I know it'll taste better but it's a hassle and the store-bought ones are so cheap, and it could turn out awful... but now I want to give this a try!
Dude your videos are and have been for a long time now, fantastic! Thanks for the concise and considerate education, always!
Tried to make tortillas from scratch a couple weeks ago and did, like, any number of these things wrong (first try at the dough it was too dry, then it was too wet, I used a nonstick pan over medium heat, everything was awful) and the results looks like a dry lakebed in a desert region, all cracked and weird-looking. I was trying to make the thick Central American style tortillas like my mother-in-law makes, not the thin Mexican kind (I don't have a press anyway) but I imagine your technique is applicable minus the press. Really I should just suck it up and ask my MIL for a lesson.
I have a tortilla press that I use on occasion. I've made tortillas a few times but not often enough to develop the skill. It's good to have a video on the subject from a content creator I actually trust.
I've tried so many times to make tortillas before eventually just giving up and saying it's impossible. Maybe I'll give it another go with your advice. Also I really need a press
I still remember grinding corn with (for) my great-grandmother by hand some 45 years ago. I feel guilty using store bought dry masa mix but my cheat code is replace the hot water with a dried chile rehydration tea and sprinkle the masa balls with a tiny bit of mineral rich salt before pressing, beautiful and delicious.
Wonderful tips :), thank you. When you used to grind the corn for your great-grandmother, what tool did you use?
I'm rewatching this and realized shaq said "mexican market" and not "mexican grocery store." my local mexican grocer sold tortilla presses for twice the price of the same product from Amazon.
I did finally get mexican oregano tho
Boy, you are good at make videos.
This is the second video from your channel i see, 1st one was metamucil.
I just subscribed as you have a talent to clearly explain things.
Thank you, please continue the good work you do
I am looking forward spending time to go back and watch your past and future videos.
Thank you for your explanation!! But I have a problem, I don't have Maseca here in Chile, only harina Pan, it is not nixtamalizada :( how can I get the most similar tortilla with just Harina Pan?
Thank you for the video and tips. Do you oil the pan between tortillas? My cast iron pan gets too dry by the time I am on my third tortilla. Also how do I know if it’s cooked? {sorry if these are dumb questions, first time trying this and really want to learn to make them, thanks}.
I did all your Ideas. BING🎉 it works. I did have to change some things, and it worked. I'm a SENIOR, So I only make 4 or 5 as I need them. That way there always fresh. I cant thank you enough. Please, more videos. Columbia SC 🎉
Fantastic video. Never seen your channel before but the no nonsense and fast moving format kept me attentive throughout. Thanks for all the tips!
Ok team. This video is spot on BUT I have to add a few things. I can only speak for East La on my street but I assume it was like this on most streets.
1. The viejitas in my family always had wood presses for tortillas. Not cheap pine ones. I inherited one that is all maple I think.
2. Maseca will get you some B level tortillas and that os good. But the mexican bisquik didn't vome around until like the 80's. If you are lucky enough, get some fresh ground Nixtamal maza. That is how I grew up on them. Corn soaked in Cal and ground on a metate. You will put that in your mouth and say, 'aye dios mio!!! Como chingas!'. A+++
But that is next next next level.
Great video!!!!
A five pound sac can go stale if you don't use it often... I hear ya buddy, I hear ya.
Meme aside, my dad makes tortillas with this by hand and they're great! Definitely recommend people try it.
I've been living in Mexico, I've never seen my wife or mother-in-law making tortillas at home. They just buy them from the local "tortilleria" but never from the supermarket. Now I live in a small town where you can still see elderly women making tortillas by hand. Where they get their dough (masa) from? I've no idea, but the corn has to be nixtamalized in order to be considered authentic. Also there seems to be fake "chemistry" going on to give them exotic blue, black, yellow or green color but those occur naturally too. Personally I don't like corn tortillas because of their peculiar smell.
Made these tonight for the first time in my life, and man they were awesome! Might add a pinch of salt next time, but the texture and corn flavor were so much better than store bought. Perfect vehicle for Chicken Tinga.
Barkley tortilla warmer broken in tonight too, love it!
Does resting the dough longer than 10 minutes have a noticeable effect on flavor/texture/puff? Some people say you should rest the dough anywhere from 20 minutes to 24 hours for complete hydration. Some people say it wont effect the results.
U sound like my brother Bill Fischer who graduated from Alfred University in Alfred, NY, they are experts in ceramics ! Its one of the finest schools in America for Ceramics! 😊
great video! can’t thank you enough for your suggestion to buy bulk cotton towels... cut our paper towel use drastically!
probably the only channel I keep watching the sponsored message :D
I gave up making corn tortillas years ago, but this has shown me what was wrong (too moist), so I am going to try again. Thank you so much!!
Time to put my newly acquired “Hecho en Mexico” tortillera to use.
I got it in a mercado in Mexico City this past January. I had to check my bag at the airport because according to the Mexican TSA my tortillera could be used as a weapon 😳. Yeap it weighs more than a small child.
With my authentic tortillera and authentic masa from Masienda I should be able to produce some authentic tortillas 🙏🏻
¡Sí, señor! 🇲🇽🇺🇸
I'm Mexican born, US raised and home.
My mother always cooked us our food, with tortillas freshly made with Maseca. Given that, i have to make my tortillas for every Mexican meal, at home.
Store bought tortillas, only for enchiladas or chilaquiles, since your bath them in oil. That takes away the nasty comercial smell and taste.
Mexican Food, "Heritage of Humanity", Unesco (UNO).
Suffice to say that Mexican food is both, from México and the USA.
Tex-Mex anyone? 🇲🇽🇺🇸
"Suffice to say that Mexican food is both, from México and the USA."
Well, no. Mexican food is from Mexico.
@@nyanuwu4209
México and the USA share history, people, territory and culture.
Tex-Mex is exclusively USA Mexican culture. A branch of the mother culture.
The world knows Tex-Mex food, from the USA Mexican food with Rice and Pinto Beans, is an American thing and not so prominent in Mexican Cuisine.
@@lucio.martinez Okay. Who cares? Not me because I wasn't talking about tex-mex. _Mexican food_ is from Mexico.
Mexicans true name is Issachar, one of the 12 Tribles of Israel, the true people of The Bible.
Genesis 49
I love learning from this video and these posts. Buenos dias and shalawam(peace😊)
This is the only corn I can find in my NE Ohio stores and I have almost bought it several times but was worried it wasn't the correct stuff. This was a very helpful video, I can't wait to try making my own!
Thank you for this video. I have been struggling a lot with making tortillas.They keep ending up to thick and brittle. I just upgraded my tortilla press from the aluminum that didn't work at all to a cast iron. Now I know that I need to figure out how to get my massa a finer grind and use hot water and more water.
At my house, we would sometimes salt the masa while mixing
The idea being that a good homemade tortilla was tasty all on its own, not just as a vessel for other foods
My favorite was always buttering the tortilla while it was still piping hot off the comal
A cheat code I’ve heard to get the puff is to add baking powder to the masa, but I’ve never tried that myself
I think I saw Alton Brown do that… I think
First attempt: Couldn't get them thin (without a rolling pin that wound up misshaping and tearing them), wound up like pancakes. Just pivoted to not-quite-enchiladas and smothered them in sauce, meat and peppers.
Outstanding 🎉😊video, Shorter, Sweet and to the point. I ll be back. Columbia SC.
Wow.. @internetshaquille nice advice. Often I use olive oil, fresh cheese and dried herbs. Could you make a video how to do this - your way?
I can confirm, getting the wayer to masa mix right, is done by feel and constant reps. My first batch of maseca tortillas came out flat and di not puff. Gonna keep trying, or...ask my wife.