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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The puff is a myth
thank you, i followed what you said, perfect!
I just wish that instead of "a tad over medium" we had a surface temperature on the comal to go by. Other than that, this seems worth a try. Fingers crossed.
this works. thanks for posting. this is a vast improvement from my old way of making tortillas.
Thank you.
I have tried a dozen times and can’t get my tortillas quite right!
Do you recommend more water or masa for higher elevations? Any suggestions would help. Thanks 😊
For sure emphasis EXACT times to cook the tortilla when literally every stove acts different.
I have no problem making the tortilla themselves but I do have a problem frying them for taco shells. They're too moist and do not cook in the middle unless you overcook/brown them. Should I cook them on my cast iron pan and after they're cooked, fry them for taco shells?
cut two circles from an oven liner to fit your press and they work great and can be used over and over!
I do great with the moisture and perfect round then all heck goes wrong. I tried so many people’s technique and they will not puff . Plus even though soft they break in half no tacos here errr I’m so frustrated I can do flour but not corn why I ask ? I’m ITALIAN mostly I can do pasta but I want perfect corn torts !
Cricket
I tried the 45- 30-45 never buffed!!!
But when I tried 20-30-30 it worked great
“Never in a million years did I think something so simple could make me so frustrated.”
EGGS-“so I’m nothing to you?”
Thank you!!! I keep coming back for another try and frustration. Now I am off to try again.
Now we are talking
Can you cook them on caster skillet? That’s all I have.
Huh… you call for more then they call for on the bag…. that might be where I'm still failing. Mine is "okay" compared to what I can buy at Fred Meyers in a state with no Mexicans, but I've had good ones way down south. First big question, what is "Medium Heat"? I just had to replace my stove and every setting is obviously different then the last one. What's the #? I have a IR thermometer to check. I made tacos Al Pastor tonight, the Al Pastor came out good (first time, will make a couple tweaks next time, but generally good) but commercial tortillas would have been as good (sigh, possibly better).
Love most of your recipes, except when you try and trick someone to eat those nasty Brussel Sprouts… yuck, they are so bad that wrapping them in bacon and frying them in butter won't make them good.
My first try didn’t work so well. I think my dough was a bit too wet. Can I make it with my mixer with dough hooks.
Thank you so much for the recipe, detailed instructions, and actual timing of the flips. My tortillas came out incredibly pliable, soft, and delicious!
Would this same technique work if I wanted to use regular flour or oat flour? Have you had the technique work similarly to get the puff? Thanks for your video!
Table salt or kosher salt? Thanks
Thanks chef. I think I'm a decent home cook but I've really struggled with this one. Will try your method.
How long and how can you story them?
I have made thousands of tortillas. I have never had one puff up. i am thinking i will start using radical amounts of baking powder as a leavening agent.keep adding more each batch until i get one to puff up.
How did you get two perfect circles of parchment? That would have taken me 50 tries alone.
Thanks for this video. I finally got my tortillas to puff up!
If you infrared temp your cooking surface, what is the temperature?
Another big thank you Billy! Watched and used your terrific video, after not so stellar attempts with other suggestions. I followed your steps to the letter – and second – and got 87.5% there. I tweaked the pan, temp, and a third flip … and had 100% puffary! They are beautiful, delicious, and now fun to create.🎉😊🎉😊
Darned. I have been doing this for years. Following all of the youtube video instructions. And never has a corn tortilla puffed up.
These don't puff either.
What comal did you use? A crepe pan?
Do you have an exact recipe for pupusas?
Those looks beautiful, Chef.
Excellent video! Kudos for clear filming and concise instructions, thanks for not wasting time blabbering on about yourself 😊 This is precisely the method I use, having been taught the secrets of perfect capattis by a woman from Delhi and carefully observing the techniques of women vendors in the streets and markets of Guatemala, none of whom used a press. Very glad to hear you folks don't need one as whilst they are inexpensive, they are very heavy, and such a cumbersome shape that takes up an inordinate amount of space unless one is fixin to use it daily. I have a flexible 9"x13" silpat which I fold in half over the dough and use large, shallots, heavy bottomed pot with handles on both sides to press. If doing this, it helps to turn the pot 180 and give a second press as one side of the body is usually stronger. Using items from existing kitchen gear means I'm no longer hauling that unwieldy press down from a high shelf or back of the cupboard. A nice investment, and also not expensive, is a comal, a flat oblong cast iron griddle that fits across 2 rings of the stove. One can cook a couple of tortillas at a time and it's also great for pancakes, charring peppers etc. as many more fit than in a round pan. Keep up the good work as I'm fixin to subscribe 😊
Dear Billy, thanks for the Video! Unfortunately i wasn't able to replicate your great results, due to my pan (No Cast Iron skillet, the welded one maybe? Sorry my Englisch ist super Bad. Thin stupid Metal pan from Ikea, No stainless steel ) combined with a Bosch induction stove that seems not to be able to hold the Temperature properly ( Bosch used to be a top Brand in Germany, but nowadays… There is No difference between German Brands and Chinese quality).
Can you Tell me what exact Temperature your skillet has during the Process? (Celsius would be great but I am able to convert it myself, of course)
Thank you!
I guess my Problem ist the stoves Thermostate combined with a crappy pan….
Any suggestions besides buying New Equipment?
Greetings from Bratwurst and sourdoe country!
PS: a Video in your quality with a induction stove would be awesome to watch. There are some, but they mostly use non Stick pans, which is a No Go for me.
Use mass instead of volume measurements for recipes.
Amazing!!! such a great guide, followed this exactly and they were Perfect!!!!