Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
00:00 Intro
00:52 Masa Harina Brands
02:49 Making the Dough with Maseca (and the basic recipe)
05:42 Making the Dough with Bob’s Red Mill
06:33 Pressing Tortillas
08:01 Troubleshooting the Pressing step
08:54 Cooking Tortillas
13:02 Pan Materials
14:17 Low to High Flip Variation
14:39 Troubleshooting the Puff
15:35 How to Prevent Sogginess and Storage Instructions
16:44 Toasting Tortillas to Serve
17:36 Practice Suggestion and Scaling the Recipe
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Tortilla Press (mine is 8 inches in diameter)
Bob’s Red Mill Masa Harina
The tortilla press is generally cheaper to buy online, but masa harina is cheaper to buy in your local store.
For about 16 tortillas:
200g masa harina
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
300g water for Maseca and White Masienda / 275g water for Bob’s Red Mill
In a medium bowl, mix masa harina and salt with a big spoon or spatula. Heat the water to 140F (60C) and add to the bowl. Mix with a spoon until all the water is absorbed. Knead by hand for 2 minutes and check the texture. When you press a clean, dry finger into the dough, the finger should come away with only a faint residue. Add more water or masa harina as necessary.
Rest the dough for 30 minutes covered with a damp, and thoroughly wrung out paper towel. Resting longer is fine as long as you use it the same day and keep the paper towel damp at all times. Divide into 28 gram portions and roll into balls. Portioning into balls and resting can be done in any order.
Set a small teflon pan on medium-low heat and another pan on medium-high heat (this pan can be made out of any material, but ideally not teflon. Cast iron or carbon steel are the best.) Prepare a small bowl or pot with a lid and two pieces of paper towels to steam the tortillas after cooking. Cut 2 rectangular pieces of plastic from a gallon zip lock bag to fit your press. Work with 1 ball of dough at a time.
1) press the ball of dough to the thickness of a quarter
2) cook for 20 seconds on each side in the low heat pan (no color should develop)
3) flip the tortilla into the high heat pan for 30-60 seconds on each side or just until it puffs and starts to color
4) put it in a pot between towels and cover with a lid leaving a bit of a crack
Let the tortillas rest in the covered pot for 5 minutes. Remove the lid, but keep them covered with paper towels. Crisp up in some fat (ideally lard) before serving. Use the same day and if storing for many hours, wrap them up after they cool completely.
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BLUE CORN PANCAKES: Delicious, Easy Recipe/Plus the History & Health Benefits of Blue Corn
Blue Corn Pancakes with Toasted Piñon Nuts & Blueberry Syrup are somewhat of a staple in Northern New Mexico. If you've never had them, they're lightly sweet, a little earthy, and quite delicious. Plus, it turns out blue corn has lots of nutritional value, as you'll find out from my guest in this video. Mary Louise Sanchez is an accomplished author and history buff, who also shares the origins of blue corn and how it is that it wound up in many New Mexican dishes. Read on for the written recipe, but be sure to check out the video to learn more about blue corn.
Blue Corn Pancakes
1 cup blue corn meal
1 cup all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
2 Tbsp. sugar
1/2 tsp. salt
1 large egg
1 1/2 cups buttermilk
*toasted pine nuts & blueberry syrup (optional, but highly recommended)
Combine blue corn meal, flour, baking powder, baking soda, sugar and salt in large bowl and mix to combine. Add in egg and buttermilk and whisk together until you have a smooth pancake batter. Scoop batter onto a greased hot griddle or pan. Cook for two or three minutes, then flip. Continue cooking until edges are golden brown on both sides.
Serve hot with toasted piñon nuts and blueberry syrup (or syrup of your choice) and enjoy!
Should you have a hard time finding blue corn meal where you live, you can order it online from The Fruit Basket in Albuquerque. This is not a paid endorsement, but it's a great market that carries all sorts of produce and items that are used frequently in New Mexican cuisine. (In fact, you'll find piñon nuts there, too!)
To learn more about author Mary Louise Sanchez, or to connect with her, visit:
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*All music in this video used with rights from Storyblocks:
Cool Acoustic Rock
How BORDER TOWN TORTILLERIA Makes the Softest HANDMADE FLOUR TORTILLAS in NYC -- food. curated.
It's hard to find top-quality Mexican handmade flour tortillas in New York City...until now! Meet the founders and chef behind Border Town Tortilleria, a new small-batch, Sonoran-style handmade flour tortilla maker excited to upgrade all your tacos, quesadillas, and then some. Say goodbye to bland supermarket tortillas, Border Town Tortilleria is bringing hand-crafted Northern Mexico/California-style flour tortillas to the East Coast. Lucky us. Thanks for watching food. curated.! You can find more information on how to taste or order their products in our full blog post at: Happy eating! #eatmorestories
Locations: Greenpoint, Brooklyn
Director/Editor: Liza Mosquito de Guia (@SkeeterNYC)
Border Town Tortilleria:
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ABOUT FOOD. CURATED.
Meet the coolest food makers! Food. Curated. is a James Beard Award-Winning food series, by Filipinx filmmaker Liza Mosquito de Guia, dedicated to amplifying stories of unique, small-batch food makers and chefs in New York City and beyond. We support women, POC, LGBTQ+, Asians, and anyone looking for an ally and support. All good food has a story...
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How to make CORN TORTILLAS | Homemade, easy and PUFFED corn tortillas
Making corn tortillas is a tradition passed down from generation to generations. Homemade corn tortillas are the softest, most delicious tortillas you will ever have, there is no comparison.
In this video I will show you how to make perfect puffed corn tortillas every time. Believe me when I tell you they are out of this world!
For translated recipes to Spanish visit: Villa Cocina Español
???? Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
????PRODUCTS IN THIS VIDEO ????
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➤ Cooking light square non-stick 11in griddle:
➤ Pyrex glass measuring cups set of 3 :
➤ Johns Boos block cutting board care and maintenance set:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ Pyrex glass bowl set of 3 :
Corn tortillas recipe
2 oz ball of dough - medium tortillas
Makes 10-11 tortillas
To flip you can use a spatula if needed
2 cups of instant corn masa harina- flour
1/3 cup all purpose flour
1 1/2 cups + 1TBSP room temperature water
If the dough is too hard/dry you can add more water or if the dough is too wet you can add more corn masa harina- flour ( Don’t add any more all purpose flour).
???? ***Other items in my kitchen *** ????
✰ Vitamix A3500 Smart blender Professional grade 64oz :
✰ Cuisinart Electric Griddle, stainless steel :
✰ All clad 5-ply Nonstick fry pan 12’’ :
✰ Le Creuset Stainless Steel Fry Pan 12”:
✰ Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
✰ Le Creuser 2 qt saucepan:
✰ Molcajete 8’’ :
✰ Brush Escobeta de Raiz/ Root brush:
✰ Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste, 4 oz :
✰ Nielsen-Massey Mexican pure vanilla extract 4 oz :
???? Recipes to accompany corn tortillas with:
❃ Birria quesa tacos:
❃ Mango salsas:
❃ Caldo de pollo:
❃ Queso fundido:
❃ Mexican style Breakfast:
❃ Pork ribs in guajillo sauce:
❃ Salsa for tacos:
❃ Carnitas:
❃ Carne Asada:
❃ Chiles rellenos:
❃ Salsa:
❃ Flour tortillas:
☞ Enjoy a TASTY Dessert ????
❃ Sopapillas:
❃ Conchas:
❃ Tres leches cake:
❃ Apple cake:
❃ Tres leches flan :
❃ Churros:
❃ Rice pudding:
❃ Fried Ice cream:
❤️ Youtube (Spanish videos) (Videos en español):
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Corn tortillas
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#shorts #acooknamedmatt #food #cooking
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