How to Make Corn Tortillas - Food Wishes
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- Learn how to make your own fresh Corn Tortillas! While they may take some experience to really master, making your own corn tortillas is fast, easy, and the results are far superior to store bought. Duh. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Corn Tortillas recipe!
You can also find my content on Allrecipes: allrecipes.com/...
Check out the recipe: www.allrecipes.com/Recipe/263455/Chef-Johns-Corn-Tortillas/
Why rest a corn flour dough? No gluten to develope
I tried your recipe during quarantine, but instead of corn flour I used coconut flour and chilli flakes.... you have to try this its amazing !!
I prefer to use wax paper instead of the plastic films/sheets. I’ve never had a good relationship with plastic. When using the wax paper, the dough just slips right off like porn when you’re making tortillas of corn. 😉
Maybe add weight measurements?
“Tortill-ass.” 😂
Chef John, you are my favorite dad-joke making, mellow personality, soothing voice on TH-cam, or anywhere, really.
Chef, I hope you know that you are basically a national treasure at this point. You are the Betty White of my cooking going right.
Rest In Peace Betty
@@mamakakazu NASTY... JUST SAYING DUDE 😎😎😎😎😎😎😎😎😎😎😎😎😎
Same here!
Watching this video being mexican myself.. is really heartwarming, is nice to see so many people like our food and everyone is so nice about it
Just puts a smile on my face
Mexican food is not only good, but it's the best food there is anywhere. PERIOD!
im not from the Us so Ive never eaten corn tortillas,and I always thought corn tortillas were the yellow ones,now im confused as hell
There are different kinds of tortillas, white ones yellow ones even blue..
The most popular kind where i'm from, which is the northern part of the country, is the white tortilla, which i's made out of Maseca, the diference between white and yellow tortillas is that the white ones are made from corn 'flour', which was dried out, the yellow ones are made straight out of Maíz nixtamalizado (Maíz = corn), that hasn't been dried out yet, so it's way yellower, the main difference is that yellow tortillas are much less flexible and have a stronger corn smell and taste. White tortillas are better imo, but i'm sure mexicans from the southern part would disagree
I could eat Mexican food every day!! I adore it!!!
YOUR food is a planetary treasure!
I remember making these often in my teen years during the summer for my dad, it was so much fun. When he retired he would make a small batch every morning, it gave him something to do and he had fresh corn tortillas without all the preservatives. I can still see him standing there at the stove cracking jokes and making his tortillas. You brought back a fond memory of my daddy who passed away 5 years ago.
Reading your comment made me cry... my dad passed away in December and I wouldn’t make him tortillas but I would always heat up 3 for him.
@@QueenAllero aww, thank you for telling me that. Seems both our dads were very special. I'm so sorry for your loss.
My condolences. I miss my dad and his cooking too.
@@infallibleblue thank you, my condolences for your dad as well.
My dad, it was barbequing, roasting, or any other method to perfect individual veggies. He bought a yam oven of the back of a donkey cart for 10x what it was worth when we lived in Egypt just to see if it would possibly improve his zucchinis.
“Flat bottom pans, you make the rockin’ world go roouund.” A maizing job as always, chef John
Everyone uses plastic, but after regularly making these for years (thanks, gluten intolerance!) I've found that parchment paper works much, much better. The tortilla just slides right off.
yes...parchment worked well for me
will definitely try this next time! thanks!!
You are right. If the parchment gets too we, they don't slide off very well. Therefore cut 2 or 3 extra pieces of paper
Shhh 🤫 don’t give out all the secrets 😂 jk jk the wax really helps.
Great tip!! Thank you !😊
Yo Chef! I work in an authentic mexican street taco restaurant, and we make our tortillas by hand in house. i think one of the key things that we do that make the tortillas better is add a little veggie oil into the masa itself before throwing them on the flat top, while it is not necessary it does make them taste better(or worse) it does shorten the time needed for them to become soft and floppy. they also wont puff up but it only needs like 1 minute a side before youre done. also to steam them afterward you could wrap them in plastic wrap and they steam very well.
I knew there was supposed to be fat in them. With rice and beans, you need lard to to stave off that empty belly at 10 pm.
@@Pluscelamemechose corn tortillas are traditionally made with just the corn masa & water. most times they don't even add salt. flour tortillas, on the other hand, do benefit from some fat. if people are cooking their corn tortillas with some oil, it seems fine, but normally, it's always a hot, dry comal. no sticking issues.
@@azuredivina I said it's needed for feeling full, not for making. Watched my family make thousands of them. And I have a good comal, thank you.
tell me more.
thumbs up for torti-ass haha gave me a good, unexpected giggle
Love the rim-shot!
what is crucially different between this and corn flour is that it's nixtamalized. The addition of lye or other alkaline solution changes the corn, reduces its mycotoxicity and most important, breaks down the hemicellulose in the corn hull walls. That makes it able to form a dough with just water. It's not that it's cooked, per se. Love the channel! Keep up the good work.
As a Mexican and chef I got to tell you im very impressed of your technique to make tortillas I love all your recipes and as always I enjoy!
hahhaa! I love the book version of the tortilla press. Cackled for hours afterwards.
Torti-ass Hahaha
I love the consistency of the videos. I usually say the introduction with Chef John when I watch it.
Wife here! Thank you so much. I live in a place without corn tortillas and really miss them and have tried to make them myself from other people's web site instructions. Now I understand what I've been needing to do. Not the first time you've made a recipe fantastic for me.
I made these a while ago. It was the first time I used a cookbook in years. It made a very effective substitute for a tortilla press!!! 😂😉
Chef John is ready to get married his tortillas puffed up. 😁
Al C exactly!
I'm standing in line, just in case he has a spouse who decides to throw him back. You have to take a number, like in a bakery. ;)
@@MarySanchez-qk3hp Get a cat you poor thing.
His wife might not be down with that. 💋🚬
I love Chef John. Or. Chef Jon. Thank you for this lastest recipe. I have not made homemade tortillas since 1976. My husband Merlin enjoys corn tortillas. I recently made him venison tacos and he raved about them. Next time I will make them with homemade corn tortillas thanks to you. He deserves it.
Thank you Chef John for exorcising one of my worst food fails. When I was still in college I took on masa harina and it was a disaster. I carried that bag from apartment to apartment like some kind of badge of shame until I threw it out. Today I took another shot, rewatching your video and taking notes. At first I realized that my dough was too wet because it was sticking to the plastic sheets in the tortilla press. So I kept adding more masa and working the dough and I got it to where it peeled but was not cracked at the edge. My cast iron skillet was not hot enough on the first two and so no puffing. But on my third tortilla it puffed up like a beanbag! I still think I was running a bit cooler than you as I didn't get a lot of browning, but I was still quite happy with the results. For this effort I had acquired a press, tortilla warmer and the flat-style kitchen towels (I had fluffy). As a geek and engineer, I keep a pyrometer in the kitchen and when my tortilllas were going well, my cast iron was around 485F.
Anyone who can't watch your videos because of your vocal presentation is an idiot! Chef John is a marvellous instructor.
Amen👍🌮🫔🌮👍
How funny! I just made corn tortillas for the first time this week and used the same Flour and even same cast iron press! I was blown away at how easy they were too! We always made flour tortillas at home growing up but bought corn tortillas. Now I can make which ever one I like! Good video.
-San Diego, CA
I was only looking for a corn tortilla recipe yesterday, and as usual I tried to find a food wishes video first (because they are the best). 12 hours later, and as if by magic; the video materialises. Thanks!
58 year old gringo, never made tortillas in my life. Mine came out exactly as yours did, complete with puff. Thanks a million! Now I know how, it's the only way to go.
Thank you chef John for explaining why I should wrap them up! I watched other recipes and wondered why my tortillas were so tough! Now I’m on to make some soft corn tortillas!
Mine came out the same way, stiff and tough, and I just threw them away thinking I just couldn't get this right. Will try again but steaming them this time.
This is not far from authentic! Love it! Friendly suggestion.. wetter dough! It shouldn't be cracking like that.
I tried this recipe and I'm in complete agreement.
That's exactly what I thought. If you get those cracks the dough is too dry. I also cringed when the tortilla puffed up and he pressed it down to flatten it. The whole point is to have the steam trapped inside the puffed tortilla. It will eventually deflate once it cools down.
This was so helpful. I love finding lil jewels like this in the comments.
Usually when people talk too much in a video I get annoyed and close it, but this man is so entertaining I couldn't stop watching.
If you press these by sitting on them, are they still considered to be "hand made"?
The Harry Channel I have 100% respect for this comment😂😂
I think they will become "ass made"
Yes because it’s still manual labour which comes from the Latin word manu which means hand hence handmade...
love it..."tortiass"
Well, in fact nobody uses this method of sitting on them, it is disgusting. If you do not have the machine you can use two chopping boards. Women in México turn the tortilla using the fingers, never a turner. You don't need to wait to steam the tortillas, the most delicious is to eat them immediately. Thank you
Very detailed. I love the non-tortilla press options. Thanks so much!
Greetings from Spain! It's the first time I've made corn tortillas and with your recipe they turned out perfect! We enjoyed them very, very much and will do them again.
This one was The Best! He outdid himself on both the presentation and punsitations!
Chef John, I once did resesrch about ancient recipes of the Aztecs, Incas and Mayans. My library had cookbooks from those ancient cultures. I can't remember which one of those three, but avocados got their name from two words in one of their cultures: one word meant "testicle," and the other meant "tree." It makes sense, when you look at them. A piece of trivia I thought you'd enjoy, ;)
Absolutely fantastic, I learned so much from this video.
Tonight, I made my first taco dish with self made tortilla's.
It worked out absolutely fine! So tasty, and the texture and structure
of the tortilla's were absolutely amazing. Store-bought? Which...store?
Go home, never again! And it is such a pleasure to make the tortilla's,
it's science! Thank you so much for your video, kind regards from
The Hague, The Netherlands!
I’ve used Masa Harina to make Pupusas. I’ve used just cheese in some and beans and cheese in others. Such an addictive comfort food.
PumpkinEskobarr I
What's not to like. Carbs, fat and salt in the same bite. And if you used pepperjack cheese... heat, too!
These came out PERFECT! 😋I unpacked my tortilla press a few days ago after a move and decided I *needed* to make fresh tortillas. I appreciate the step-by-step details and all of the tips. I tried the ziplock bag trick but found parchment easier to use. Even my picky 16 year old said "these are better than store bought!" lol 😜
This was great. Best advice is how to lay them in the pan, what the dough should feel like and how to let them rest before and after. I use turmeric in mine. It does not change the flavor, but they look like corn.
I just want to say a huge thank you for this wonderful recipe. I'm an Indian so have no context for how to do this. It's my first time ever making a tortilla but it already looks and smells so much better than the store version. Waiting for it to rest in the kitchen towel!
a rolled up warm homemade tortilla w/ a little bit of butter, lime, and salt is the best (& most simple) thing in the world if u haven't tried it.
@M M Okay, daggone it. That's it! Now I have to go make a batch! 😧
Butter and a bit of salsa is great as well
Or a warm tortilla and cheese sauce. Yum!😊
I used P.A.N corn flour, In the past I used to think that I couldn't be used because I got the stiff hard tortillas, so I gave it a try with the napking steamer method, and DAMN it works! Love the results!
Chef John, since you're making tortillas, you're already half-way to the food wish I've asked for before : Pupusas! Please please please make this Central American food that is basically their "hamburger" as far as fast food goes.
Kurushal yes! Im Salvadoran and pupusas were a huge part of my childhood!
Dani Siclari there was a Salvadoran place near my house I grew up in as a child. Their cheese papusas (the only kind I had) were amazing. Every time I think of them I feel a strong yearning to eat many of them. I'd love to see a recipe for that!
I used to live right next to an amazing papusarilla when I lived in Honduras.. I would be hyped for a chef John papusa video
Pupusas revueltas are the greatest fudz ever
The chef at the club I work at recently made those, holy cow they are delicious! I second this food wish Chef John!
Thank you. Resting dough, press and puff & stack and steam was missing from whatever other recipe I've followed. Saved the day, chef John.
#FullPuffage
#TORTILASS
#FullPuffage only with #TortillAss
Thank you, Chef. I enjoy your witty personality!
Whenever I have trouble sleeping, Chef John’s soothing voice always makes me sleep like a baby!
Thank you chef! I purchased a bag of Masa and can't wait to try these! Thank you for the slow-mo technique also!
I like it! And thanks for the call-out!
Big Papi lmao
Big Papi 😭
And now "Mexican me" has made these TWICE, and both times they were perfect! Thanks, Chef John! Because I was directed to create a play-doh consistency, I attained full puffage. Also because of the waiting and steaming, they were nice and soft. Amazing! Now I can say I make corn tortillas! :)
I'm glad there's a place down the street that makes corn tortillas from scratch and sells 80 of them for $5 ^-^
Lucky
That's expensive!!!
Juan Tamez A kilo (2.2 lbs) of freshly cooked tortillas was .50 cents in a small village west of Puebla.
Wow all that work for pennies, I would tip t double. Those people deserve better pay.
Chris Stafford I paid .25 in Baja in the 70s and 80s. El Rosario area.
America's Test Kitchen reviewed tortilla warmers, testing how long they kept them warm. They ended up saying the thick quilted cloth pouch ones worked best at retaining heat and not sweating, not the stoneware or styrofoam ones. The cloth ones also have different fabric patterns so you can pick a nice one you like. They worked better than aluminum foil, which isn't a green choice anyway. Personally, I just use clean terry hand towels.
Took a cooking class in Oaxaca, Mexico. OK and stress no cracks in your balls. Tortilla cooks for 15 to 20 seconds, flip, watch for the puff...this is where is happens, flip for another several seconds and put in the cloth lined basket. If you don't have a lot of puff, you don't have a really cooked tortilla.
Victoria Chism le falto awita
@@XDDK Le faltó agüita a la masa (se ve muy seca) pero lo pero es que cuando se inflaron las aplastó con la espátula. Eso sí estuvo supermal.
Absolutely. I "tease" the surface with my fingertips, to get it to puff.
Absolutely brilliant! Thanks so much for sharing these tips. I’ve tried to make corn tortillas several times in the past and always ended with cardboard; after watching this video my first attempt was delicious. Thanks again!!😊
You are the Senior Villa of the corn tortilla!
Señor Villa? Pancho Villa?
You chef, are wonderful. Very good instructions. Quite doable. I love the sitting on the tortilla with cookbooks!!!!
Tortill-Ass
*2 drums and a symbol fall down a cliff*
White Sand Cosmos So unnecessary 😂😂
So gold, lol
I literally laughed out loud.
Jade Browning He says it in the video. Is food wishes 12?
So I tried this recipe with small change (also with a little bit riceflour and Tiny bit of oil), and it came out so perfect. I made with diced beef, refried beans, salad and Some toppings, blew my boyfriend away, he was so impressed and kept thanking me. (pardon my english not my 1st language)
Tortillass! (Badum tss) 😆 I live for this. Love you 👨🍳
I literally just bought masa a few days ago to make corn tortillas for the first time. Perfect timing!
Chef you forgot to say the skillet must be hot for a few minutes before you drop the fist tortilla otherwise they will stick.If you nudge them and they move freely then you can turn them at that moment.I was taught to go by feel then counting seconds.You can also use a medium size ceramic plate to make them.So good with butter when they are fresh.
Hands down Best voice and recipes on YT
We did it boys we finally saw chef John's ass.
LOL! 😂👍
I was not disappointed
Might have been a stunt double
Best part of the video
Chef John’s been draggin that wagon on camera before
Excellent. I’ve been contemplating how to make homemade corn tortillas that are flexible. I prefer the ‘blue corn’ tortilla masa over the white corn masa.
Hey Chef! Hope you're well!
I'm a college student who's addicted to corn tortillas and this may be the first of chef John's recipes that I make.
See how stiff tortillas are at the end of cooking they have a little crusty areas is cause you need more water in your masa the key is to get your masa as moist as you can with out it sticking to your hands . And you don't have to wait for them to steam in the towel you eat it straight off comal flexible and moist mmm so bomb
joanna martinez yes I noticed that as well it needed more water u explained it perfect agree 100
Excellent point. Thanks.
So, with that, how do you know when the tortilla is cooked? I mean....what are signs of it being over cooked, and what are the signs that it is undercooked? And how to tell when it is done perfectly? (Thanks)
Not everyone has a Mexican mama or aunt to pass it down.
Alex. You use your nose and eyes, and take a peek. And after you gain experience, you'll know easily,what theymshiuld look like. How can you go wrong wth just three ingredients, unless you leave the room while they're cooking.
Genius! the idea to smash the tortillas under a pot or between cookbooks is pretty amazing. thanks!
Too funny. I have tried to make these in the past with a rolling pin with some success.
After watching this video I went to Amazon and bought this exact press. I'll be having fresh tortillas for dinner on Monday!!
I wanna complain but watching this I'm like "yea, that's how mom makes it"
such a simple food...but technique and preparation is so important! YUM!
Wow, it was so strange (and wonderful at the same time 😂) to see you making mexican tortillas, thank you so much!
Hey Chef! Greetings from Turkey. My mom also makes something like this but with leftover bread! We eat bread with every meal (like rice in asian countries) so leftover bread is unavoidable.
What we do is, keep the bread in a cold place (fridge) so it wont get moldy. Then soak it in water for how long you want. just soak and leave it. Then take the mushy bread, add flour till u get the "elasticity" as u like. strech it up with rolling pin or with your other methods. Rest of the steps are same actually. Give it a try for your leftover breads. Enjoy !
This is chef johns edgiest video
Concisely straightforward instructions. Thank you.
I don't respect any other food channel as much as yours! You're my internet Alton Brown, my food Jesus! You're the best!
Oh Chef John, loved your sit-down tortillas. In my country they do not sell the mexican masa for tortillas, what they are selling now is a pre-cooked corn flour called Harina Pan, it is for making arepas, which are a Colombian typical bread. I am going to try to use that flour, maybe the taste will be totally different.
Mexican me reads the title: If you think that some GRINGO is gonna come here and tell ME how to make MY tortillas...!
*remembers she does not know how to make corn tortillas*... *presses PLAY*
Susana Avalos #relateable 😭😂😭😂
Susana Avalos why you think gringos can't make totillas? Its one of the easiest recipes in the world 😅
Ha ha, on point!
Marie Quin and still i, a mexican have never made tortillas in my life LOL
Jon M mmmm...the comment was made in food fun and never implied americans were stupid...guess not everyone can take a joke.
Got a tortilla press at a flea market yesterday and I am so excited!
chef John, you should make some Chilaquiles as I don't think you've done that yet
Great tutorial, I followed and made some great tasting corn tortillas, much better than the store since store tortillas usually have persrvatives
Useful tip: Dont press too hard or you'll break the cast iron handle on the tortilla press.
Thank you. I’ve made these but they didn’t come out quit like I’m used to having. With your tips I think I can get it right!!!!
I must say, I do enjoy your videos and your personality for the past 5 years now! and I hope to keep getting good inspartion from you for years to come. lots of love from israel ♥
there's a cute saying in mexico "if your tortillas inflate then you're ready to get married" so congratulations 💕
My grandma is smiling from heaven.. you have done well...............
Just say Maseca, is not like there are many brands out there (at least in méxico, and its a mexican brand). that tortillass joke was amazing, and just a word of advice... if a señora sees you fliping them with a spatula she is going to most likely hit you with a spoon, or a chancla.
I'd bet it's an issue of not being able to use their brand name without permission or money. Maybe liability. You'll notice that he does give a strong clue by exposing the lower corner of the Maseca brand bag in the camera shot, and goes further by describing the package as having yellow and green letters.
Alex, what should they be flipped with?
With the fingers
If a senora try’s to smack me with a shoe I’ll shove her face in boiling water don’t even try me bitch
@@Trytocookthis with the fingers, and turn the tortilla with the fingers too, never a turner. If a Mexican woman sees that you use a turner, she will laugh at you, take care!!
Chef John you explain it very well . Being a gringo teacher helps because you explain things that might seem obvious to a Mexican. Like about the puffing method details and softening in the basket. I will try again manana.
He's way thinner looking than I thought since his voice is a dadbod in auditory form
When I lived in the US, I couldn't stand the taste, texture - you name it - of the corn tortillas there. I moved to Mexico and have been here for 10 years, and the tortillas that you get from the local "tortillerías" are simply unbeatable; however, having said that, Chef John has perfectly recreated the closest thing that you can get to a true "nixtamalizada" tortilla from Mexico. I am certain that his tortillas aren't rubbery, gummy, and nasty, but delicious, delicate, and delectable. Gracias, Chef John ... o Juán, por decirlo así ... :D
Hey Chef John, could you show us how to make steamed buns? Unless you have already, but I'm commenting first and checking after.
JustANormalFreak i
Which nationality's steamed buns? They're in every culture.
I love you, Chef John. Because you always offer alternative methods to buying highly specialized equipment. I cannot buy a tortilla press because there is literally no space to store one. Except the Ikea shoe rack. Which means no more shoes. Tortillas or shoes? Damn.
Juan
Thank you so much for this video! I've made tortillas before with some success, but you have given more detail than I figured out.
I'm gonna try some soon!
Hey Chef did you know you’re the Bob Villa of your corn tortillas???
Please call me Kim and he's the boss, of the hollindase sauce aswell
* Hollandaise.
When I want a good recipe I come here because you have the most lilting voice- as well as great recipes!
This is a great treat. To make it even better, you have to do your own nixtramalization with wood ash ( not lime) . It is definitely worth the effort. Wood ash contains minerals from deep underground that adds to the nutrition and flavor of corn that because of super high yield farming is depleted of these elements. The native Americas knew this, but were unable to influence early pilgrims of this practice.
Thank you very much for this info. As I child I read a book about woodcraft. As I recall, it mentioned using white wood ash in lieu of baking soda (or powder, I can't remember which). Does it make any difference whether it's white ash or black? Thank you.
Nixamization helped the natives to make hominy and grits. Hard wood ash is better btw.
+uekiguy Yes. White ash has virtually all of the carbon burned out of it. Black ash is mostly charcoal - which won't dissolve in water.
Sitting here and thinking... I remember a time when Americans couldn't really cook. It was a slab of meat and a baked potato, and salad with bottled dressing, every night... or a disgusting salty TV dinner washed down with Tang. Then Julia Child came along, and told us we could cook properly and elegantly, and we could drink wine with our meals.
And now, just look at these videos, and the detailed conversation you're all having.
Thanks, Julia! You changed our country!
This person talking us more than how it’s made, I love it 🥰
Congratulations! You are Mexican now! 👍
I made corn tortillas from total scratch once. Like corn kernels and cal. Took forever but came out amazing.
"Takes years to master"--Abuelas all over agree with you.
You are now preapered to get married. Just kidding. :V
Ain't that the truth...... according to grandma.🤣🤣🤣🤣🤣
I got that reference
Araceli Polendo my aunt’s keep saying that to me here in Mexico
beatriz molina in brazil is the same lol >.
maria eduarda hahahaha
FYI.... Masa Harina which is Nixtamalized maize corn... Is corn that is soaked and low heat cooked for 12 hours or more in an alkaline solution, (usually slaked lime water but sometimes old school wood ash lye water) .... then afterwards when cleaned/washed, it is easily dehulled in the rinse and washing stage of preparation... And...
... It has several major health benefits over the un unprocessed dent corn. It is more easily ground when moist and/or after being re-dried for long term storage and it holds a more uniformed shape before and after cooking.
Plus... and most importantly... it is more easily digested, its nutritional value is increased; flavor and aroma are improved; and mycotoxins (from fungi/molds) are reduced by up to 99%.
Slaked Lime and soaked hard wood turned to ash water are highly alkaline. The alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize....
And It also changes the grain's amino acids and protein matrix, while converting vitamin B3 bound niacin to free niacin making it available for absorption into the body, thus helping to prevent the disease pellagra.
Nixtamalization also reduces the amount of one of the dent corn's protein Zein, (used to make chemicals for paper and industrial process.) A reduction in the Zein that's available to the body, improves the balance among other proteins and essential amino acids from the endosperm of the kernel, making them far more easily available during digestion allowing for far more combined as complete amino acid proteins... .... especially when consumed with beans and Pulses
So there you have just a few bits of the benefits of Nixtamalized maize corn. Hope that didn't step on anyone's (John's) toes....
Can I use books of other genres? Will it affect the flavor?
Iron Rocks English literature will provide a refined, if somewhat musty flavour. Old calculus textbooks will render your tortillas completely useless. I hope that helps!
Physicians Desk Reference will make them even but dry. Lady Chatterly's Lover makes them more moist. If you use a volume of poetry by Ogden Nash, your tortillas will look funny and make you laugh. The Bible will make them boring and unpalatable. And when you use the collected works of Shakespeare, they'll be delicious, although you might look behind you and find bodies strewn all over the floor.
CG Rogers... does that mean if you use a text about chaos and string theory, the tortillas might disappear into another dimension? If the book is about fractals, will the tortillas' appearance make you feel like you're on acid? ::: wink :::
I really like your Victoria cast iron tortilla press. Will look into getting one myself now.
Next up... Enchiladas
Grill Top Experience they’re really good with enchiladas
Firstly thanks for the video. I had no idea about Masa Harina. I'm from the Europe, Czech Republic. Our cuisine is way behind the monkey's food! Our grocery stores are supplying us with bad quality food and stuff. Thankfuly we have ppl that import "exotic" food here. Bit expensive, but it's here. I have to try it out! It's great that flour is gluten free! Good food in a diet. Secondly that joke with Tortillas and TortyAss cracked me :-D. Thanks Food Wishes - I wish you a Merry Christmas and Happy New Year. Greetings from Czech.