Homemade corn tortillas are so easy to make and taste way better than anything you are going to get from the store, plus its only 3 …
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This Corn Tortilla Technique Took me 50 Tries
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Can you do a video with Bobs Red Mill! I’ve been having trouble with it! They don’t puff up, do you think it’s because this is an organic mix?
amaizing video! is it still work using every brand of Masa Harina?
mine are craaaaacking uugh i hate these damn things. The dough sticks to the parchment paper too. you people who can make these are bloody magicians
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Chef Billy I love everything about your presentation for making perfect tortillas. And if Maseca masa flour was non- GMO ORGANIC that would be fine too. BUT it is not organic nor non-GMO and comes from multiple sources so along with your tasty tortillas you’re getting your daily dose of pesticides.😂. Maybe the instant part makes it the go to masa of choice but unfortunately most cooks don’t realize they are eating unwanted poisonous chemicals.
Healthy. Item. With. Vegs. .with. Tea. And. Coffe
I gave up on making this, I'm just an idiot.
Or you can start with fresh masa from nixtamal. Keeps the local Mexican tortillerias in business and you get a fresher more natural product.
What kind of pan?
Going to try this next. I’m closing in on 50 tries! I will reply again next time. Always close, but no cigar!
Difficult, temperamental, no fun, no good. I went back to store-bought.
I'm curious what the actual temperature your pan was at?
great video TY very much can i use masarica instead of maseca are the same more or less?
Thanks, my tortillas are suffering. watching you I think mine are still a little too dry. But I need a really big tortilla press for like 18".
I agree with your video……..another technique that can make a difference how they cook. Is letting the dough rest for about 30 minutes before you cook them.
Great video. Does anyone know what temperature the pan is at by using a thermometer?
30 seconds – first side. 90 seconds second side. Starts to puff on the fourth turn – but the first two turns are critical.
you are not alone struggle
THANK YOU. Brilliant
Chef What is the perfect temp of the pan? 350?, 400? 450? 325? Also do these freeze well? Thanks for all you do!
Thanks for this. I tried following your instructions and got a much better texture from the thorough kneading. he The first tortilla came out well and puffed a bit. However, most of the rest still did not puff, and some of them had a gummy texture unless I waited so long to flip them that they got too dry. I'm curious about what I might be doing differently than you. My first thought is that my iron griddle is at a different temperature. Have you checked how hot your pan is getting with an infrared thermometer?
this is by faaaar the best tortilla making tutorial 👍🏼🤜🏼✌🏼💋
Tank You! guess i do need to buy a tortilla press though
I have been struggling!! they are sinple but so hard! I will give this a try :')
I am my own personal chef, prefer whole foods vs premade store boughts. I just returned from Mexico with a fresh inspiration on tacos, so I found this video on tortillas, thanks!
Thank you for this! I tried my first batch yesterday & they only puffed a little bit. I was so frustrated. Although I didn't do much differently than you did (and my family still devoured them), I knew it still wasn't quite right, because I only got minimal puffing. I can't wait to try it again with your tips. Thanks!!
Just yesterday I told myself i am done trying to make corn tortillas, and then today I came across your video Chef Billy! Going to try your recipe and technique. I have a cast iron little skillet, but I never really use it. When I try cooking corn tortillas I go with medium heat but it starts burning into the iron and I can't even scrub it off with a metal scrub thing! I heard you say you can use a non stick pan as well. Do you know of a toxin free non stick pan that works? Help!! Thanks!
can I use a nonstick pan for this?
My husband was a chef and came from Mexico. He taught me how. I got the pillow most of the time. I have made thousands of tortillas over the years. Nice video…
Thanks!
This is an art! Thank you for putting so much time into perfecting these corn tortillas.
Billy, I have made oodles of corn tortillas in my life. Your process is right on. I live in NM, which is very dry. Everytime I make a ball of dough and place it on my tray I put a damp towel over it and the other balls of dough on the tray. Good job, chef.
Do you put anything on the cast iron before laying the tortilla?
First round below was with using a kettle to flatten the tortillas and repeatedly resetting the stove timer. I have upgraded to a brand new cast iron press and two electric timers. While the taste was just as good without the new equipment, everything else was so much better with the new stuff. My first try I did not get the puffing of the tortillas. It took my exactly 2 tries to get that puffy wonderfulness with the press and the ease of having the timers. Your method is outstanding and I thank you so much for posting. I am sharing it with all my friends that love to cook!
It took 50 times to master Maseca, water and salt ?
I think I may be using too high heat: 6/7 out of 9 on an electric stove top. Does a heat setting of 4/5 seem more appropriate?
Does the griddle you use require the same kind of seasoning that hardcore cast iron skillets do, or is it some kind of non-stick hybrid?
All that prep time, all those failed attempts, and you couldn't bother to weigh out the corn flour. Sediments pack, they cannot be accurately measured by volume. You might as well have measured it in handfuls.
This video was useful to me at least to see that you've used like, 20% more water than other recipes do, and how much better parchment paper will work compared to the ziploc bags I've tried in the past. Now to bump up the 3:4 water to flour ratio on the package to the 9:10 suggested here and hope I get clean edges
Just made a batch! Followed your procedure exactly and they turned out perfectly!!!!
A big thank you. I have made corn tortillas a few times and they came out dry and crumbly. I thought I needed butter, lard or other oil. Not so. I saw this video today for the first time and went into the kitchen and made 6-8 tortillas following this method. Three ingredients… Masa Harina, salt, water. I kneaded for 7-8 minutes. Did the 45/90/45 method on a small cast iron. These had just that slight dense & chewy texture and they did not fall apart. Mine did not puff up as much as in the video so I'm sure I have more to learn but these were far and away the best I have made.
I love that ur not afraid to admit it took you 50 times
Is there any way to make a home made corn tortilla in to a crispy taco shell? I've seen a couple videos using store bought; but nothing about homemade
Made tacos last night and used your tortilla recipe. Best tacos I have ever eaten! Thanks so much for this post.
just made the tortillas using your method and it worked like a charm. thank you!
Can you share your crepe griddle brand and did you use non-stick?
Thank You.
Could you please share me the brand name of pan and tortilla press? I want to buy both of them.
My husband and I have been making our own tortillas for awhile now, tweaking every time, trying a different recipe, but something just wasn’t right anytime…good, but not great…I followed this recipe to a T and they were the best tortillas we’ve ever made! Thank you so much!
My wife❤❤❤ has bought instant corn Masa can we make tortillas with it ? 🌻🌾🌾
Hello to my favorite Chef ❤🤍💚🦁
👏👏👏👍🙌 ✟✡✟ 🇺🇸 💖 🌾🌾🌾🌾🌾💖🌻