How To Make Corn Tortillas PUFF and Why It Happens
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- The tortilla press I use amzn.to/3XzPmEA 🇨🇦
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A question I had for many years; How do I make my tortillas puff every single time and why does it happen? In this video I'll try to explain what I found through years of experiments, and research on TH-cam. I hope that this video made you laugh a little and also taught you something new 😉
💝 If you liked this video, please subscribe so that my wife can eat more delicious Mexican food 😍
🍅 INGREDIENTS
1 Cup of Maseca Corn Flour (250ml)
3/4 Cup of hot water
1/4 teaspoon of table salt
🍳 TOOLS & APPLIANCES
a griddle
a stove
an induction cooker + stainless steel non-stick pan
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☄️ NAEY stands for Not An Expert Yet!
With that mindset, I will try to become the best cook I can be, learn from the mistakes I make along the way, and share it all with YOU.
#NotAnExpertYetCooking #NAEY #ChefNAEY
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This might be one of the best videos I have watched about making tortillas 🌮🌮🌮
Wow, Thank you so much! 🥰 Still have much to learn from all my viewers 😊
Best tutorial on making homemade corn tortillas…EVER!
Great video. Very informative. Is there a reason you don't use cast iron to cook? I would think the cook would be more even.
Thanks for showing us how to make them! The memes are hilarious 🤣
So, why puff up corn tortillas (dont they crumble when cooked?)
Finally a video where they show u exactly how and why !!!!! 🎉🎉🎉 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼
So kind of you to say! Thank you 🤩
Mine will never puff gringo tortillas for ever 😕
I’ve been trying to do this for years. 😢 this is a new hope for me!!😂🙏
I’ve watched so many abuelas make tortillas on TH-cam trying to figure this stuff out and none of them ever explained the moisture level or the pan issues. Thank you!
Thank you for this video. You showed me two reasons my corn tortillas are not working out: masa is too dry and I typically use the griddle to make them. I’m looking forward to better tortillas in the future.
Really nice video, seriously. I like that you went through all the details, humidity, water content, how to check for adequate hydration in the finished dough, AND covering it to keep it from drying out. Learned a lot, I actually just weigh everything now so I don't have to constantly do the guess work every time I make the dough, but this was a perfect way to get to that desired point. Keep up the great videos my friend. Wishing you huge success.
Thank you so much for your kind and appreciative comment 😍 I'm thrilled to hear that you found the video informative and helpful. I hope one day I can transition to weighing ingredients like yourself, as it can really streamline the whole cooking experience. Your support and well wishes mean a lot to me, and I'll definitely keep striving to create more great videos 😊
Mind sharing which brand masa harina and water/weight ratio you use?
@@lucverb4068Not sure if you meant me or NAEYCooking, but I use MASECA brand:(175 g) MASECA
(15 g) corn starch
(2 g) salt
(242) warm water
I'm in NYC, so we don't have too high of a humidity, if you're in a more humid place, you'll need a few grams less water.
Great video! Minor note: if you warm the water up a bit in the microwave, you can add the salt to that and stir it until it dissolves. Perfectly distributed without having to try to get it through the dough
"Step Juan" jajaja
Great instructions! Thank you, gracias, tizameh, niawen
Thank you! I’ve been making tortillas like the bad dry example at the end. Can’t wait to try again with your tips!
Thank you for your comment! Let me know how it went 🤩
How did it go for you??
@@angelika77st Really great actually! I got more puffy tortillas than ever when I used these tips (mostly I needed more water and was pressing them too thin.) I used the Masienda blue masa harina and had to use more than a cup of water per cup of harina, but I used the test method to see if they were hydrated enough, and that worked great to dictate amounts.
THANK YOU! I am a 60 year old white woman getting ready to make tortillas for the first time. I am sick of the breaking and cracking of store bought tortillas. I have been devouring TH-cam videos, but this one has been the most helpful. I have to DIY a press for now, but I will be jumping in to the process in 2 days. Wish me luck!
How did it go with your tortillas? I tried it this summer but I couldn't get them to puff and they came out real tough. Also, I couldn't bring myself to get a non-stick pan (due to the toxic chems in them) so I used regular stainless steel or cast iron pan.
@@breal7277 Did you ever try making corn tortillas again? I haven't tried them on cast iron yet, but I saw a discussion on a cooking blog where one person said "they cook great on cast iron, but you need to add light oil first"... then a chef in Mexico slammed them saying he's been cooking them on cast iron for eons and NEVER oils the cast iron.. ever. I just made some last night, but I didn't start getting the ((puff)) till about the 10th one.. (oops.. I just hit enter before finishing this 😆). ...Anyway.. Mine still didn't look as great as his did on this video, but I'm bound and determined to get it right and it's fun to keep trying! Hope you beat me to it and are making great ones now! 🥰
@@bearpawz_ Bear Pawz, The entire universe has conspired to prevent me from making good tortillas. I believe it is a conspiracy because I am not a true Mexican, however, I am determined and I will keep trying. I can do this! I will try the cast iron skillet. I will try the non-stick pan. I will try the aluminum comal. Sí se puede!
@@breal7277 I'll bet you're going to wind up making some awesome tortillas! One guy that has a video on here about making them said it took him 50 tries.. 😲 Hope you & I both get them down on our next try! 🤗
I’ve been praying for an abuelita to help me w my tortillas. You’re my abuelita, mucho gracias 😘
This is amazing. Had always wondered why mine didn’t puff and never knew I needed more water! Ha 😂😂😂
I never get them to puff and never knew the right temperature. What a great trick!
Thank you! I hope the tricks work for you as they do for me. I have also been learning so much from just the comments in this video so I hope they help you become a pro too 🥳
Ok this was the BEST and most entertaining “how to make tortillas” video I’ve ever seen! 😂😂😂😂
Best tortilla tutorial I've seen, and hilarious editing, subscribed! 😅😅, thanks!
I can see that my dough has been too dry to puff. I live in a dry climate. I have a very nice gas range and use a large, well seasoned cast iron skillet. I will keep trying. Thank you for the detailed video explaining why we haven’t been puffing. ❤️
I'm in Europe and trying to make my own tortilla's. I tried the first time and they tasted good, but it was a struggle. Thanks to you I now what I did wrong and how to fiks it. So thank you very much! The problem: not moist enough! I never took the humidity of the air into account. It is very dry here.
And a tip from someone who knows the metric system. We dont use milliliters for flour/salt/suger, we use gram, kilo enz. Mililiter is for liquids like milk, water, and such.
Sorry for spelling mistakes, english is not my firts language.
Not only was this highly informative, but the little editing touches were top tier and entertaining. 10/10 video 👍
Thank you so much for your kind words 🤩 I'm so happy to hear that you found the video both informative and entertaining 🥰 I believe that learning should be enjoyable, and adding those little editing touches is my way of keeping things fun. Your comment is very encouraging, and it motivates me to continue creating cooking content. I appreciate your support! 😊
Finalmente!!! Una explicación racional de cómo 🤯 una tortilla se infla!!! 👍🏼
Mil gracias por su comentario! 😊
Like you, I've been trying to nail these things (after watching a zillion vids on YT) and never get consistent results. I'm gonna give it another go using your tips and I will report back! 🤞🏽 Crap. 3 hours later, didn't puff. I'm going to go with more water and ditch Bob's Red Mill Masa for the Maseca and see where that gets me. Good tips though.
Definitely keep us updated! I've been trying to make Chinese Jian Dui for years and same with puffy corn tortillas. Yum!
Hope everything goes well.
bob's red mill is a little coarse but the organic version has a great flavor that makes up for it
Thank you so much for your comment, and I'm so sorry to hear that they didn't puff! It always bummed me out when that happened 😟 But DON'T GIVE UP! Try a different Masa, it really can make a huge difference. For example, I began practicing with the brand Pan and they always puffed, regardless of the heat source, but Maseca has always been very picky with what I use to cook them with. I hope that you'll get a consistent puff with a new masa brand! Let me know if you're still struggling. I've learned a lot of new great tips just from the comments in this video 😊
@@fartmachine5000 i've found that with bob's red mill you have to use more water, which makes the dough rather delicate and more difficult to peel off the plastic but the tortillas turn out great.
Learn how to make corn tortillas!!! Thank you for information …❤
The best explanation on making tortillas I’ve found. Thank you!
Thank you for your kind comment 😊
Thank you for that one tip about smashing the ball and observing the edges! Mine are always a little dry and don't get enough puff so I think I need a little more water here in the desert! Also, I have found that I can cut two circles from an oven liner (from walmart) to fit my press instead of need to cut a zip lock bag. They are way easier to handle!
Liz~~. I agree about smashing the masa balls to to see how hydrated they are~ what a GREAT tip!! I'm wondering what type of oven liner you used? I tried cutting a ziplock, I tried plastic wrap... and I tried circles cut out of parchment paper. For me, the parchment paper worked the best of those three, but none were perfect 😆 ... Out of the 3 I tried, the plastic wrap was by far the worst for me.. Only did that once before going back to the parchment circles.. 🤣
@@bearpawz_ I got it at walmart. It's the only one they sell. If the masa is overly wet it will stick. otherwise it comes right off and is so easy to wipe clean and saves my ziplocks1
@@Liz-bn8fw Thanks Liz!! 🤗
Thanks for your excellent explanation. I couldn’t figure out why my tortillas always cracked. You’re awesome.
It took me a year to finally get corn tortillas right. Now that I know, my corn tortillas puffs every time
That's what I'm talking about! Never give up 👍 What do you use to cook them? 😃
I love this video! I'd like to add my own tips. Almost ALL my tortillas puff! Yay, me! I do make my masa using maseca on the moist side. I use a double griddle on my stove at med high which is 7 on my gas stove. Make sure you let it heat up at least 10 minutes. 1st flip as soon as you see steam whisps coming from your tortilla. Flip leave for 30-45 seconds, flip y Viola! Puff! I also make only a few dough balls at a time and keep the dough covered w plastic wrap to ensure moisture retention. Enjoy!
Will a cast iron skillet work? Also, why do they comet tough (tiesas)?
I must say, that this IS the best video on how to make tortillas period whether flour or corn, and I’ll tell you why I say this. I have invested a lot of time in trying to get my tortillas to puff up, with zero success, and I watched so many videos, that I have lost count on how to make *the perfect tortillas,* and none, I reiterate, “none” of them ever (once) stressed or even bothered to mention how important the water ratio is in conjunction to making the tortillas rise. None of them mentioned how important it is to make sure that your dough is moist enough, and WHY! None of them even bothered to tell you how to test if your dough is the right consistency, or too dry. Yes, you are the best at making tortillas, and you now have a brand new subscriber!!!
I'd be curious to see the surface temps as measured by an infrared thermo gun (cheap on Amazon, I find they work well). E.g. when you're cycling between '3' and '5' on the induction top, I'm wondering what surface temp is too low, just right, too high.
Ive watched a lot of video's on how to cook tortillas. Yours was far the best, especially how to check if it's hydrated enough or not. Unfortunately my first attempt was the last one. I'll try again!❤
You are the first one to explain why the tortillas puff up. I have seen many videos, but no one ever explained it. Thank you very much. I loved your video... It was pretty entertaining too.
Thank you for these tips and showing the different types of heat sources. This was so helpful!!❤
Thank you so much for your comment!
I discovered many of the wrong ways to make tortillas, and I look forward to learning the right way. MUCHISIMAS GRACIAS!
LOOOORD I'm so glad I found your video! I have watched many videos and read many recipes and could never get it. I felt like hoooooow can I make a whole feast and not be able to figure out tortillas 😩
¡Gracias! This is the detailed info that I needed and it was fun to watch, too! I had it easy being a white person married to a Mexican when we lived in Houston and everything was around the corner to buy fresh, but now we live in Canada and many things just aren't available here anywhere, so I've got to step up my game! My in-laws and my husband have tried to show me things but it's hard for them to explain the details that they don't even realize that they know. You're the Rick Bayless of TH-cam!
Best video on tortillas with detailed instructions and all the why’s!! Thank you so much!
I can make pasta, bread, biscuits, pie crust, they all come out excellent. I can't make this corn tortilla puff! ITS MAKING ME CRAZY! I made sure to pres to see if it's moist and doesn't crack, no cracks when I use the tortilla press, smooth edges. The 1st couple puff a little, then nothing! I have an induction hot plate (Nu-wave) AND a comal what am I doing wrong? Could the plate adjusting temp?
Thank you for such detailed video!! I’m gonna keep trying 😅
At what temperature you use?
The puff is so glorious!!! 🥰🥰🥰
It never fails to make me smile!!! ☺️😁😁😁😁😁
I had no idea about the amount of water a tortilla needed. Ive been making dry ones for too long. Thank you :)
Happy to help! 🥰
i've been making corn tortillas for 20+ years and never measure anything, i do it all by eyeball. i tried measuring early on but never got consistent results, every bag of masa harina is slightly different even if it's the same brand.
Avoid using nonstick pans. They have a max temperature of 450 before damaging the coating. You can safely use a steel or cast iron comal at 600F to get that quick sealing effect. Also a little color on your tortillas enhances the taste.
I had no idea about this! 😱 Thank you so much for sharing it with me ❤️ These little comments are like finding gold! You have inspired me to start trying to make them on a cast iron pan at a higher temperature!
I'll definitely document the results and lessons learned 😊 Thanks again for the insight!! 🙏
I would be less worried about damaging the coating. Heating/overheating them empty is not recommend by the manufacturers. The coating will produce toxic fumes when heated to high.
This helped me more than a dozen other videos. Your remind me of Alton Brown ❤
Interesting use of the towel. I've been using my fingers instead.
Thank you for the tips. Definitely feel like making some now to try them, I'm so bad at it 😢
This is the video I’ve been waiting for!
Did you get the PUFF?? 😃
Fantastic video!!! I’ve already ordered all my stuff on Amazon!!!! Muchisimas Gracias!!!! Georgie Porgie!!! In California!!!😘
Well, you made it look so easy I thought "This is the hot ticket!" Apparently not for me. I had a different recipe and maybe that is the problem, but they stuck to the plastic and stuck to the parchment. Her recipe was 2 cups of Masa and 1-3/4 cups of water, 1 tbsp of lime juice and 1/2 tsp of salt. I never dreamed it would be so frustrating to make something that seems so simple, but they are not. I could just cry!
😆 maybe leave it on 4?
Great info in a very entertaining format, good job! Thanks
Thank you for the encouragement! 😊
I wondered why mine tended to crack at the edges. Such a simple fix if only I knew. THanks !!!!!!!!!!!!!!!!!!!!!!!!!!
THANK YOU for this!!
I have never gotten mine to look worthwhile, following what's on the back of the Maseca bag!
It looks like, as I suspected (but had chalked up to me being too unfamiliar and new and foolish instead), I wasn't using enough WATER, and they were too dry!!
It looks like also I may have been pressing them way too thin/hard on the same aluminum press as you're using, so I'll bet the combination of too dry AND too thin are why they always crack on me, with the crackly edges and everything.
... and now at the end I'm seeing that apparently ALSO I've been playing on "hard mode" by only/always using cast iron, which is my main cookware for everything.
So, on to the next video to learn that, and considerations with C.I., too!
Thank you!!!! Best video I have found!!
Love the in-depth, multi-experiment video! Thanks and God Bless you 🙏🏼❤️
this is the video i have been waiting for
This video taught me a lot, and I've been making these for quite a while. Thank you so much for explaining the water ratio!
I put the flour in the freezer. Is that a problem? Tastes fine, but no puff. Also I didn't use hot water. I'll try that next.
Thats fine, but flower is shelf stable, has to be hot water, atleast very warm if not hot. Also the hotter the more smoothed out the surface of the dough will be, so easier to puff up.
@@qweqwe1324 thanks so much!
Thank you both for your comments and help! I learned something new 🤩
Best tortilla video! I’ve seen several and no one mentions to add more water if cracks are present. Thank you!
What temperature for your cooking surface are you shooting for?? About 400°f/204°c??
...If I set my cast iron pan on an electric burner, and put the dial at Medium, the cast iron surface actually gets about 600 - 700°f
...I have to put the dial on medium-low to get 400°f.
...I am curious, if you temp your surface with an infrared thermometer, what the temps are?
I haven't been getting a good enough 'puff' on the initial cooking. But when I cook the corn tortillas in hot oil for about 30 seconds, I get a great 'puff' then.(I like my corn tortillas cooked in hot oil before using them for tacos).
I didn't know about pressing the areas that aren't puffing. Thank you.
Stop the music!! Please, I'm getting old and I'm having trouble hearing you, thanks
Ok so this is my first time and my corn flour is sticking to my hands and to the paper sheet to where it wont even pull off.
Its just a mess!
It doesn’t feel to wet or dry, so i dont know why it’s so sticky.
Im using “masienda heirloom corn masa harina” i believe this is top notch quality. Maybe im wrong.
Also so we can cook these without butter and oil correct? Because im trying to get the plain tortillas hahah
I think now, there might be a way I'll finally succeed in making tortillas..
Thanks for pointing at the essential key point, the sufficient Moisture...👏👏👏
.....
I want to add spices to my mix, in reasonable amounts it should be fine..?!
I’ve been making tortillas for about a year from Masienda heirloom masa (Maseca is GMO and is bad for you) and was wondering why my tortillas didn’t always puff up. Thanks for your info!!
Thanks for such an informative video. I will pay more attention to the moisture level when I cook my next batch of tortillas. This was super helpful.
Excelent video, you are the only one who explain HOW to check if the masa has enough moisture.
Saludos desde Honduras
My tortilla puffing was always on and off, but go figure there's a trick to it. I live in southeastern Colorado, so it's only truly humid in July and August. I usually resort to adding pressure manually...I don't use my fingers like my mom does though. 😬
¡Bravo! Excelente. It’s all about the steam, right? I would however, like to see a tutorial using the more traditional baking method of fire and iron, fuego y comal. ¡Buen Provecho!
This explanation, in a nutshell, tells us what we did wrong and how to correct it. This actually works. Thank you, for this great tutorial. Que Dios te bendiga. Siempre. 🙏💙💙
Thank you for the great instructions. ❤ Do you sell the implement you squished between pieces of plastic?
0:18 did his voice chaange from mexican to.normal white guy
Excellent! I new to this. Yep....dough a bit too dry, and too high of heat. Thank you sir!.
Thank you!!! Mine have always came out looking just like the cracked out one you demonstrated
I appreciate the "no cracks" tip! And I love your humor! :O)
Gringo aquí en Canadá. Me encanta ciencia y a cocinar. Este video si me explico la batalla en mi celebro que siempre tuve. Sos pilas gracias
Well, I found out I’ve been doing everything wrong! Next batch should be better
Do you recommend adding sugar or oil to the dough? No oil on the pan? How about a propane or gas cooktop? Can you make a 12 inch corn tortilla puff?
OK its the moisture level I'm lacking. ever since i oversaturated the masa I've been skimping the aqua
Entertaining and informative!!! Subscribed.
Saw a Helen Rennie vid where she recommends a low temp skillet, and a high temp skillet, first to set, then to puff..haven’t tried it yet though..
I still don't understand why it happens. I need to no why mine never puff & why it doesn't puff.
Like wat I'm doing wrong?
Omg you’re a scientist!!! All my mysterious tortillas finally have a reason 😅
Señora in my Español class made tortillas 1 time in class and remember them puffing up like that. I cannot even remarber if she had used a tortilla press it was before 1990 maybe about 1988
Oh that was my problem making blue Tortillas. They never poped and the edges where dry. Thank you.
Seria muy interesante que algunos videos fueran en español.
Buen video y explicación😊
3:12 - Had a thought...a damp paper towel in a covered bowl might prevent the dough from drying out fast.
if I am making thicker tortillas, like the nicaraguan style -- will they ever puff up?
Great video and thank you! But just would like to share that teflon on such high heat is actually very bad for your health… if possible, consider iron pans!
Stop inserting those clips in your video. They are dumb and makes your videos tasteless. But good show…
I would turn the pan DOWN a bit on the induction hob. You don’t have anything bringing down the heat, so it should stay hot enough at the lower temperature if you’re using stainless steel.
Bro really broke it down. When I cook my tortillas I stack the 1or 2 tortillas completely cooked on the ones that are on the first flip. To help puff them up. I feel the weight seals it to the pan. Keeps the cooked tortillas moist from the steam.
I am on the hunt for an electric griddle that has even heat throughout its surface and can stay at 500F for up to three hours.
Best video which helps u to realise common mistakes while making tortilla for the first time... thanks a lot for the video 👍🏻
i had experience making chapati so i could get it to puff my first batch
This was dead useful, thank you!!
do I have to use my bare fingies to flip them? I notice the serious mf'ers don't mess around with spatulas, but I'm not sure if it really makes a difference in the final product
I have an induction stove and I can't for the life of me make flour tortillas. It either gets too hot and they burn or if I go a notch down it's not hot enough and they end up so hard. I miss my gas stove😩
❤❤❤ oh my goodness you sre so funny im just starting to watch and you are so incredible funny and talented ❤
Thanks! If we use masa without the mix, do we have to add baking powder?