As a Mexican, I have some tips. Tortillas can be frozen. You can wet them a little bit so they heat up nicely, but nowadays I do prefer freezing as they won’t need wetting that way. They heat up the same way they did the first time.
I've never known this was a problem i keep my 100 stack in the fridge and when i need some peel them off and heat them on the skillet with a lil oil. I just use them until they are gone probs around 3 weeks and havent noticed anything bad about what I do so i keep doing it.
Corn tortillas also freeze beautifully, peel them off as needed and pan fry with or with out a little fat straight from frozen. If you let them defrost they will go back to a crumbly state but would still work for chips or strips. Thank you for the science behind this, amazing channel!
Just wondering the method you use to freeze them. Do you put parchment paper between them prior to freezing, or just freeze the entire bag where they then peel off individually vs. sticking together. And how long to they last in the freezer? I buy organic sprouted corn tortillas/8 to a bag and would love to know the secret to easily freezing them long-term.
@@Cali-Con I wouldn't know the exact time you can keep them - they always are finished within a week or two of buying but i don't seperate them with anything. if theyre just frozen flat and you make sure they arent smushed together by anything theyre decently easy to peel off.
One of my favorite youtubers on a topic I can help with 🙂 I bake and sell corn tortillas to fellow "mexpats" in Denmark and use no preservatives, which you are right, change not only the consistency but also the smell. Your tortillas should be usable beyond the 5 days if you don't let them dry out, so store them in a ziplock or seal the bag with a clip to keep the humidity. They can stay at room temperature but last longer refrigerated. Don't heat the whole open pile up in the oven,. they dry up, stick together and break! On the griddle, 30 secs per side, not piled but they can overlap. If you pile, turn them often so they don't peel. After heating up tuck them in a tea towel , this can also be kept inside a plastic bag so they last warm for longer. Before you arrange tacos dorados , heat up the tortillas to make they pliable. For enchiladas as for huevos rancheros, fry your tortillas with oil shortly (10 secs each side) before stuffing, they will be soft and hold together after you bathe them with sauce. I had not considered the starch as the reason for breaking, but another big factor is the missing gluten in corn. Great video with lots of info, and that quesadilla looked awesome!!
I think a good point for the tea towel instead of aluminum like Ethan suggested is that the towel keeps warmth without allowing for condensation so come back and sog up the tortillas on top.
It's a TV chef thing. Jamie Oliver does (did?) it. TV chefs the world over do some variation of going mmmmm or something as they stuff the food into their gobs after making it. How else can they get across to you how amaaazing whatever they've concocted is? TH-camrs who don't demonstrate this, and I see them often not doing it, are missing a trick. Now I won't compare Ethan Chlebowski to a run of the mill TV chef, no way, but he's not your m8, he wants you to keep clicking his vids, and fair play to him. And doing the big bite thing is one little step towards that. It's a bit of an act. A fun one.
Spritz with water. Microwave 17 seconds. Hit on pan for a few seconds. They are pretty much good as new, and I’ve been doing it for years and they last for about a month or two
Microwave and water trick is old school and is the way to go with corn. Damp paper towels or cotton towel and then nuke. They steam right back to life. I thought it was common knowledge. Also keep them in a tortilla warmer. My uncle made and sold ceramic tortilla warmers for decades. Dont microwave flour, they always get griddled or straight on a gas burner, Cheech and Chong style.
I appreciate how you outline your thought process and your scientific approach to food. I get so many ideas on how to approach stuff already sitting in my fridge when watching your videos. Super helpful for a single parent of a teenager who is picky on leftovers and I’m trying to teach him to appreciate food made at home versus eating out.
Señor Chlebowsky, por eso en mi pueblo preferimos hacer las tortillas a mano, el sabor es diferente. Comprénse una prensa para hacer tortillas y prepare su masa, póngale sal, maseca y rexal, amasela y déjela reposar. Saludos Cordiales Desde El Puerto De Tampico Tamaulipas, México.😁😜🌮
A recommendation that I got from the home EC teacher I work with who has Mexican heritage, when making enchiladas fry the corn tortillas in a shallow pan with oil for about 10 seconds per side. This improves the texture of the tortilla and gives it a delicate chew that stands up to the sauce and baking process.
At that point you can just make them yourself; just get 1/2 cup masa harina, mix it with water to make it a play-doh consistency, divide it into five balls, flatten them, then drop them in a hot pan to warm them through
I saw the absolute best way to reheat corn tortillas in a Rick Bayless video. He wraps the tortillas in a damp paper towel, places it in a ziploc bag and folds the top (without completely sealing the bag), and microwaves for 1 minute. The wet paper towel creates tons of steam in the bag, and the corn tortillas never crumble after reheating them this way. It works so well, even with super old tortillas
I’m Mexican/Cuban, raised by immigrant parents who cooked their traditional dishes in traditional ways. Usually I watch videos like this with disdain. But this dude crushes it every single time.
I bought a tortilla press a couple months ago and that has indeed changed my life. Store bought tortillas (El Milagro is HUGE in Chicago) are fine, they have no added ingredients and are really cheap, and I'll still grab some in a pinch, especially flour bc they're more of a pain in the ass to roll out. But a big bag of masa is maybe $3 and can make more tortillas than I can even count. With the press, they're so incredibly easy and quick to make and you can control how many you make at a time.
My abuela would turn old corn tortillas into Migas for breakfast on Sundays. It's basically like papas con huevos with tortilla pieces instead of potatoes.
I gotta be honest, I’m Hispanic, and let me tell you, I don’t know where these problems you’re outlining are coming from. I buy the 30 pack and keep it closed in my fridge, pulling out some as I need them. Been doing it my whole life. I’ve kept tortillas for weeks if not months, and they are perfectly fine before, during, and after I cook them. I’ve never had these issues. I feel like the solution is as simple as keeping the bag closed in the fridge.
Hah! I never knew you should keep it in the fridge. In the uk they don’t seem as pliable as I see them in cooking videos. I mean wheat tortillas, not corn 😫
Your tortillas must be loaded to the brim with conservatives. I live in Mexico, and I've had homemade tortillas, tortillas from a typical maseca tortilleria, and the bags of tortillas from HEB and Walmart. I keep the bag closed in the fridge, and still have these "problems".
I’m a big tostada fan. They don’t get much love today it seems. Crispy fried tortilla slathered with refried beans, seasoned ground beef, cheese, lettuce, tomato, onions, sour cream, jalapeños, or whatever else you can think of. It’s like one big round loaded nacho.
@@mikelundquist4596 well it’s exactly a flat taco. Or you could argue that it’s a Mexican pizza with alternative crust. All I know is they’re fucking awesome.
Thank you for making quesadillas with CORN tortillas. Most restaurants now make quesadillas with flour tortillas. A classic quesadilla uses corn tortillas. While both versions can be delicious, the crunch from the corn version is particularly satisfying and relaxes my "purist" hackles.
I haven't mastered corn tortillas yet but man, once I figured out how easy it was to make flour tortillas at home, that was a game changer. They taste so much better, the texture is better, they smell better.
@@jurban7998 Using this mix you can make what we call "kekas" (basically quesadillas but in the form of hand pies/empanadas). Prepare the masa (dough). Prepare the fillings (queso con rajas, chicharron, or plain melting cheese are the best fillings). Using your hands grab some masa, do a ball, roll it, fill it, close it, pinch the edges to close it and avoid spilling the content while frying. Fry or deep fry. Enjoy.
Reheating corn tortillas is no problem here in México, i didn't even know it was a problem for some, maybe after a week, but otherwise, now i'm grateful for the quality we get here
I freeze mine which I always buy from a Mexican market, fresh. If i want to make tacos or taquitos, I fry them in a small skillet with about a half inch of oil for just about five seconds to soften them and stack them on a plate to keep them warm and pliable.
When I would buy tortillas or bread and it would go stale I would always cut/rip and turn them into chips or croutons respectively. One thing you didn't mention with the chip option is how you can use seasonings to get your own homemade flavored tortilla chips either sweet or savory. Cinnamon sugar chips are one of my favorites as a little dessert you can pack in your lunch for work.
We make enchiladas no matter how old the tortillas are by either shallow frying the tortilla for 15-20 seconds until it gets warm and pliable enough to fill and shape your enchilada. You can use oil to shallow fry or you can even heat up enchilada sauce and heat your tortilla up in there.
Toss the leftover tortillas in your fridge, and they last *FOREVER.* (the only time they ever get dried out is if you don't seal the bag) _That was all it took for me to start making my own. Now I only make what I need, and it's not hard if you have a tortilla press._
Yes! Growing up in a Mexican household we always stored tortillas in the fridge. It wasn’t until I moved out that realized most people didn’t lol. They do last longer though! Like you said just make sure they are sealed well otherwise they dry out.
This. I regularly have a partial bag of corn tortillas in the fridge and was wondering what the hell he was talking about with them going dry and crumbly.
Lil tip, freeze tortillas to keep them fresh! I buy the real thick kind you can only find in a traditional molino/tortilleria but since i don’t go often I buy a good stash and make lil stacks and put them in a freezer ziplock and just defrost my heavenly packages over night on the fridge and ready to use.They are even a lil moist which helps to make it taste fresh.
I LOVE your framework system Ethan, now that it’s incorporated in most of your videos I can really see how to apply it to my cooking, you’re a clever bean.
Love Ethan's vids on Mexican cooking! Inspired me to get those Diana Kennedy books and finally tackle Mexican cooking at home. It's my favorite cuisine and yet I've never been great at making it at home. Love the content!
the only way we cook corn tortillas in my half Mexican household is frying them. we use coconut oil but lard is traditional. not too long, or they become hard like tostadas. they're heavenly. we put meat and cheese in them then bake them and it gets so crispy. but our unused tortillas keep fine in the fridge.
Great ideas! Corn tortillas are so easy to make at home and damn delicious! I'm lucky enough to have a Mexican Carnaceria nearby, so I buy a big bag of ready made masa and tear off chunks of dough to make tortillas as needed.
Your videos are really informative and so fun to watch! I like how you give your viewers flexibility in your recipes and impart confidence to all home-cooks out there! Love from India! ❤️❤️❤️❤️❤️
I like to take old tortillas, sprinkle shredded medium cheddar cheese (completely covered but not too deep) and then broil them on a rack over a cookie sheet. After the cheese is a little bit brown, take them out, add tobacco sauce (or other hot sauce) and eat while still warm and a bit crunchy. My wife likes them softer so she takes hers out earlier.
I keep my corn tortilla stack in the refrigerator wrapped very well. They last for months! If they get moist they may get moldy quickly. Freezing also is great for longer periods. You may want to separate the tortillas by adding parchment paper between each tortilla. Makes separating the tortillas easy.
Nice. This style of upload is what made me a fan. Raised on Mexican food, and my dad's favorite snack, which became mine as well, is to warm tortillas on a gas burner (a Coleman single burner gas camp stove works great if you only have an electric range), get just enough char spots for that fond-adjacent flavor, smear pure butter (I like Plugra brand, salted, not margarine), several dashes of El Tapatio or dribbles of red enchilada sauce, and salt to taste. It's so addictive, I can easily finish off a dozen in one sitting. Or just six if I add fat slices of avocado. **beso de chef**
Also, keep your tortillas in the fridge. If they start to dry out a little, sprinkle a *light* amount of water into the bag. I can get weeks this way and heat on a gas stove. Or a griddle if I have more than a few to do.
My favorite thing about your channel is how much I can tell you really love your food, because you absolutely *house* it. Thanks a million times for your halal guys mayo marinade method. Change out the spices and its useful for pretty much any type of flavor I'm looking for.
The last few times I went to buy corn tortillas, I looked at the mile long list of ingredients, and changed my mind. On the hunt for a semi authentic fresh tortilla. Thanks for all of the info
If you have a Mexican grocery store nearby they’ll definitely have some, most of the large chain stores typically have the ones with preservatives, but the Whole Foods near me had a couple traditional versions (Corn, Lime, Water) - those were the tortillas I fried for the tortilla trips.
@@raffinataonline If you say so, they don't need to be perfect restaurant-grade homemade tortilas to be delicious. I've never found it particularly difficult but to each their own.
Another classic from Ethan ! Informative, realistic to the home cook and delicious. I can't wait to try those out even though corn tortillas are hard to find where I live !
I grew up hating corn tortillas because my mom just served them cold out of the fridge because she didn't know any better. Now I know better, and I love them. Truff hot sauce with a simple quesadilla made with just queso quesadilla is a match made in heaven. Truffle with corn is surprisingly harmonious.
Terrific vid, Ethan! Store bought tortillas have been so disappointing in terms of flavor that I have shifted to making fresh tortillas with Bob's Red Mill masa harina. For pre-made tortillas, La Milagra brand has been the best for us because it is just masa, water, and salt. I do find that there is a lot of good activity in the chip market (because my wife demands nachos at least once a week)! Flavorwise, Xochil it near the top, but they are quite thing. Late July has both blue and yellow corn chips that taste good and have just enough structure and aren't laden with chemicals. A store bought chip taste test might be a good idea for a vid.
I have sour cream cilantro lime dip in my fridge at all times. Here's my favorite recipe 1/2 c sour cream 1/4 c mayo 1/3-1/2 c cliantro 1 Tbsp lime juice Pinch of salt
What about the tortilla you found under the couch? The one your niece must have tossed under there after you guy’s had carne asada from the shop down the street?
@@13Voodoobilly69 you know, admittedly, i would believe that that one is stale, but its going straight down the trash. Maybe the compost if im feeling ecoconsious
This is the video I was looking for thank you all the other videos were just trying to explain to put just cheese in it, but not it falling apart. Thank you.
I also like them warmed up on a gas burner, but there is a simple trick to make sure they don't dry out as much, which is to lightly spray them with water. If you don't have a bottle sprayer, just run them under faucet water one at a time, only for a split second. This way you can get the char, but keep the pliability.
Hii from mexico ethan , you can put your corn tortillas in a zipplock bag and some papper towel it can last weeks in the fridge , just sepárate the tortillas before you place Them in the bag soo they dont stick together
Tortillas, doesn't really matter which, are amazing for weight loss. It makes up for the carb craving while just being a very thing flap instead of a big bread loaf, and filling only 2 or 3 of them already fills you up. Helped me a lot!
professional home cook/taco consumer. i dont know about this whole sub 1 week graph, but if you use a moist paper towel and a few corn tortillas in the microwave they last a long time. like stupid long due to the preservatives that most of us will have to deal with. but bacon fat or any other animal fat on a skillet is definitely the best way to reheat them.
Try airfrying them at 290-300 for like 20 minutes or until golden brown. So much easier than deepfrying, and ends up with a crunchier texture. (A convection oven would probably work as well)
@jay hell my air fryer has a basket and rack, so i put the basket on the bottom and rack on top in case anything falls. If it's not feasible for your airfryer, then the oven also works-- just not as well
Hey Ethan, I really appreciate your cooking videos and the unique approach you bring, including attention to things like kitchen cleanliness. Recently, I've been trying to reduce my food-related carbon footprint in light of growing climate concerns. It's been hard to find resources that combine great recipes with sustainability. I believe your channel could brilliantly bridge this gap. Including even brief mentions of eco-friendly alternatives or 'low-carbon' recipes in your content could have a huge impact, helping viewers like me make more sustainable choices without sacrificing taste. I appreciate you taking the time to read this and consider the idea. Your influence in this area could make a real difference!
Thanks for posting this. This video is perfect to show what to do with something as versatile as corn tortillas. To prevent them from sticking to griddle, make sure it is very hot first. As others say, spraying them with a little bit of water improves texture even if you reheat them over a gas cooktop.
Agreed. Stale corn tortillas make for great migas. And so simple: cut into square or strips, shallow-fry 'til crispy, scramble some eggs (doctor them up how you like - I even occasionally go crazy and throw in turmeric&curry power for a different vibe) and fry in the same pan, salt to taste.
I buy several packs of tortillas all at once, so I toss the first pack in the meat keeper in my fridge and freeze the rest. When I want one I just just cook it in one of the ways described in this video. I can generally get 1-2 weeks out of a pack before they dry out completely. Once they are are rigid, rub a little water on them and steam them for 10-15 seconds in the microwave or on the griddle and your back to serviceable. For frozen, you can let them thaw in the fridge overnight, or if your in a hurry just hit them with a touch of water and steam in the microwave 15seconds. Don't let them go too long in the microwave or they start to fall apart. I can get near-fresh from frozen for a month or more on my preservative free tortillas (El Milagro or Atotonilco are the brands I get) Edit: I also use a cast iron grill press (or the bottom of a tea kettle) and that helps to steam the tortilla on the griddle, and fixes any stubborn stale flaps
Hey Ethan, thanks for the ideas of what to do with the leftover tortillas. I just tend to dip stale tortillas in water for a brief moment and then pan fry them up like your video
Oh I love your videos on how to stretch things. I have a bag of masa harina I bought for chochoyotes that I keep telling myself that making tortillas when I live by myself is kinda silly:.. but! Now here’s a wealth of ideas!! Thanks as always bud
Awesome video and recs! Over here in Mexico since most tortillas don't have preservatives (and are consumed rather quickly :D) we let them cool to room temp after using that first day and stored them in the fridge covered by paper inside a plastic bag. It is nice to see the framework to get the most out of the beautiful tortillas tho! As a pd. try looking for blue corn tortillas and nopal enriched (green) tortillas as well, they are usually higher quality and it is surprising how well the reheat even after several days. Love from south of the border to you all!
I actually made delicious chicken bacon ranch quesadilla's yesterday lol. Butter one side of a corn tortilla, place on medium heat, butter side down, shredded mozzarella all over tortilla. Place cooked shredded chicken and cooked bacon pieces on one side. Fold over when tortilla is crispy on butter side. Let melt completely(if not completely melted) and dip in ranch(I made my own) to eat when cooled enough. It tastes amazing🙌 Thank you for more ideas to use up my tortilla's🤗
Interesting timing, as I just got a tortilla press. Took a little getting used to, but after a few that stuck, I figured out the steps to bang out a whole bunch of corn tortillas! Going to have to order some yellow and blue masa harina~
Please create a guide on steaming, Ethan! Would love to see you apply the technique to Shumai, vegetables, bao buns, and maybe even dessert. As a home cook, I know how to do it with vegetables, but would love to see you outline the principles behind the technique and the time estimates generally.
It's amazing how we refuse to learn from our elders or other cultures. My uncle stacks them with cheese and homemade salsa to make sopillas. His family has been doing this and as you've described here for generations, and we here in the USA think we've "discovered" something new.😮
I always hated corn tortillas until I started making them from scratch. It’s literally just masa, water and salt, requires very little technique and tastes so much better than store bought.
We'd never serve corn tortillas for tacos without sautéing them first in shallow med-hi temp avocado oil. Stack with paper towel between each one as soon as they come out of the oil. There's a learning curve to getting them out before they're too tough, but they fall apart if you don't sauté long enough. To serve remove paper towels and place in insulated tortilla keeper. If they need reheating pop in microwave individually for 3-5 sec on high.
Thanx Ethan, this was seriously helpful, my family loves Mexican food, I like the corn tortilla better than flour, but going stale is the problem for sure.
I live in the UK so I have to make my own with overpriced masa harina bought online because the shop bought corn tortillas here are some of the worst things on earth
I feel for you all in the UK & Europe! Obviously there’s amazing ingredient options for most other cuisines, but I found it really hard to get quality ingredients for Mexican cuisine.
Mexican-American here: Whenever time permits, stack your cooked tortillas in a cloth inside a tortilla warmer/steaming basket. They will become soft and pliable even when cooked over an open flame, and also allow you to brown them for longer when cooked on a griddle.
I've always struggled with having corn tortillas in the fridge, and tend to defer to flour as a more storable if less flavourful option. Now I think I need to keep some on hand to experiment with new options, and I might even use some stale corn tortillas in a spicy fish crunch wrap, or tostada when camping this weekend - assuming I can catch something! Thanks for the inspiration!
As a Mexican, I have some tips. Tortillas can be frozen. You can wet them a little bit so they heat up nicely, but nowadays I do prefer freezing as they won’t need wetting that way. They heat up the same way they did the first time.
Yeah our family has been keeping our fat stacks of tortillas this way forever. Or we just make them fresh.
I just freeze them too haha
I've never known this was a problem i keep my 100 stack in the fridge and when i need some peel them off and heat them on the skillet with a lil oil. I just use them until they are gone probs around 3 weeks and havent noticed anything bad about what I do so i keep doing it.
You don’t even have to freeze them. Just put them in the fridge
People in a kitchen that has empty shelves are suspicious.
Corn tortillas also freeze beautifully, peel them off as needed and pan fry with or with out a little fat straight from frozen. If you let them defrost they will go back to a crumbly state but would still work for chips or strips. Thank you for the science behind this, amazing channel!
Just wondering the method you use to freeze them. Do you put parchment paper between them prior to freezing, or just freeze the entire bag where they then peel off individually vs. sticking together. And how long to they last in the freezer? I buy organic sprouted corn tortillas/8 to a bag and would love to know the secret to easily freezing them long-term.
@@Cali-Con I wouldn't know the exact time you can keep them - they always are finished within a week or two of buying but i don't seperate them with anything. if theyre just frozen flat and you make sure they arent smushed together by anything theyre decently easy to peel off.
One of my favorite youtubers on a topic I can help with 🙂 I bake and sell corn tortillas to fellow "mexpats" in Denmark and use no preservatives, which you are right, change not only the consistency but also the smell. Your tortillas should be usable beyond the 5 days if you don't let them dry out, so store them in a ziplock or seal the bag with a clip to keep the humidity. They can stay at room temperature but last longer refrigerated. Don't heat the whole open pile up in the oven,. they dry up, stick together and break! On the griddle, 30 secs per side, not piled but they can overlap. If you pile, turn them often so they don't peel. After heating up tuck them in a tea towel , this can also be kept inside a plastic bag so they last warm for longer. Before you arrange tacos dorados , heat up the tortillas to make they pliable. For enchiladas as for huevos rancheros, fry your tortillas with oil shortly (10 secs each side) before stuffing, they will be soft and hold together after you bathe them with sauce. I had not considered the starch as the reason for breaking, but another big factor is the missing gluten in corn. Great video with lots of info, and that quesadilla looked awesome!!
I think a good point for the tea towel instead of aluminum like Ethan suggested is that the towel keeps warmth without allowing for condensation so come back and sog up the tortillas on top.
These titles have recnelty gotten more and more unhinged and it's absolutely fantastic. Please never change
I’ll typically just start typing 5 to 10 titles out and they progressively get more unhinged. This one I liked immediately, glad you enjoyed too!
So he shouldn't change the fact that he has been changing a lot?
I actually saw this title and was like nah i gotta stop with this youtube stuff
A white guy talking about tortillas is a joke.
@@nhmh2998yes. He should maintain his current rate of change.
I did my master’s thesis research on starch retrogradation! So cool to see one of your videos bright about starch chemistry 😊
A white guy talking about tortillas is a joke.
Always respect that Ethan doesn't go for baby bites. He wants to taste every ingredient before telling you how good his cooking is lol
It's of my favorite aspects of his. He DEMOLISHES the food
It's an Ethan thing
It's a TV chef thing. Jamie Oliver does (did?) it. TV chefs the world over do some variation of going mmmmm or something as they stuff the food into their gobs after making it. How else can they get across to you how amaaazing whatever they've concocted is? TH-camrs who don't demonstrate this, and I see them often not doing it, are missing a trick. Now I won't compare Ethan Chlebowski to a run of the mill TV chef, no way, but he's not your m8, he wants you to keep clicking his vids, and fair play to him. And doing the big bite thing is one little step towards that. It's a bit of an act. A fun one.
You know it's good if he shakes his head
You can tell when he hasn't had lunch because he's been filming all day
Spritz with water. Microwave 17 seconds. Hit on pan for a few seconds. They are pretty much good as new, and I’ve been doing it for years and they last for about a month or two
Microwave and water trick is old school and is the way to go with corn. Damp paper towels or cotton towel and then nuke. They steam right back to life. I thought it was common knowledge. Also keep them in a tortilla warmer. My uncle made and sold ceramic tortilla warmers for decades.
Dont microwave flour, they always get griddled or straight on a gas burner, Cheech and Chong style.
A white guy talking about tortillas is a joke.
thanks for your comment, that’s all i needed to know!!
Noooo no water no microwave 🤪 why would anyone do this?? Lol
@@Nonofurbzness what do you mean “why”? that’s what the whole video is about!!!!!
I appreciate how you outline your thought process and your scientific approach to food.
I get so many ideas on how to approach stuff already sitting in my fridge when watching your videos. Super helpful for a single parent of a teenager who is picky on leftovers and I’m trying to teach him to appreciate food made at home versus eating out.
A white guy talking about tortillas is a joke.
Señor Chlebowsky, por eso en mi pueblo preferimos hacer las tortillas a mano, el sabor es diferente. Comprénse una prensa para hacer tortillas y prepare su masa, póngale sal, maseca y rexal, amasela y déjela reposar. Saludos Cordiales Desde El Puerto De Tampico Tamaulipas, México.😁😜🌮
Home made is always better if you don't have a tortilla shop near by. Agreed 100%
Definitely! Hand made without all the extra junk found in store bought tortillas (like emulsifiers / xantham gum / etc)
@@ewwitsantonio I don't really care about that I just think they taste better when made by hand
Mi amigo ... eso es más fácil decirlo que hacerlo!
A recommendation that I got from the home EC teacher I work with who has Mexican heritage, when making enchiladas fry the corn tortillas in a shallow pan with oil for about 10 seconds per side. This improves the texture of the tortilla and gives it a delicate chew that stands up to the sauce and baking process.
I saw that done before making enchiladas in a Hispanic household in Texas.
This guy is trying way too hard. Drama much?
This is why I subscribed to this channel. Scientific practical applications to foods to make them taste their best no matter their state.
Just let me buy 5 tortillas
no
Rejected, death penalty.
At that point you might as well make your own, fam.
At that point you can just make them yourself; just get 1/2 cup masa harina, mix it with water to make it a play-doh consistency, divide it into five balls, flatten them, then drop them in a hot pan to warm them through
Usually the Mexican restaurant or entrepreneur that makes a lot of fresh tortillas will sell five right out the door
I saw the absolute best way to reheat corn tortillas in a Rick Bayless video. He wraps the tortillas in a damp paper towel, places it in a ziploc bag and folds the top (without completely sealing the bag), and microwaves for 1 minute. The wet paper towel creates tons of steam in the bag, and the corn tortillas never crumble after reheating them this way. It works so well, even with super old tortillas
This is what I do, and it works so well
i would never microwave a ziploc bag, thats like asking for cancer imo
@@neaumusic are you serious? Give me a brake...There are much worse things we do to our bodies than that!
@@LILRHONDALEE You must not understand the chemistry of plastics and off gassing. There are a lot of xeno estrogens in plastics.
I’m Mexican/Cuban, raised by immigrant parents who cooked their traditional dishes in traditional ways. Usually I watch videos like this with disdain. But this dude crushes it every single time.
Oh and the Cuban/salsa music over a video on tacos is a no-no
@@nlsantiesteban The music is great, get over it
@@jmullet alright snowflake
Hmmmm...
I bought a tortilla press a couple months ago and that has indeed changed my life.
Store bought tortillas (El Milagro is HUGE in Chicago) are fine, they have no added ingredients and are really cheap, and I'll still grab some in a pinch, especially flour bc they're more of a pain in the ass to roll out. But a big bag of masa is maybe $3 and can make more tortillas than I can even count. With the press, they're so incredibly easy and quick to make and you can control how many you make at a time.
Migas is probably my favorite way ti use up old tortillas. So delicious and so easy to make ❤
My abuela would turn old corn tortillas into Migas for breakfast on Sundays. It's basically like papas con huevos with tortilla pieces instead of potatoes.
I gotta be honest, I’m Hispanic, and let me tell you, I don’t know where these problems you’re outlining are coming from. I buy the 30 pack and keep it closed in my fridge, pulling out some as I need them. Been doing it my whole life. I’ve kept tortillas for weeks if not months, and they are perfectly fine before, during, and after I cook them. I’ve never had these issues. I feel like the solution is as simple as keeping the bag closed in the fridge.
Hah! I never knew you should keep it in the fridge. In the uk they don’t seem as pliable as I see them in cooking videos. I mean wheat tortillas, not corn 😫
Your tortillas must be loaded to the brim with conservatives.
I live in Mexico, and I've had homemade tortillas, tortillas from a typical maseca tortilleria, and the bags of tortillas from HEB and Walmart. I keep the bag closed in the fridge, and still have these "problems".
@@Cristina.Castillos I think you mean “preservatives”. And you’re probably right, to be honest.
I agree! I dont know where these problems are coming from. Lol
I’m a big tostada fan. They don’t get much love today it seems. Crispy fried tortilla slathered with refried beans, seasoned ground beef, cheese, lettuce, tomato, onions, sour cream, jalapeños, or whatever else you can think of. It’s like one big round loaded nacho.
Kind of a flat taco...
@@mikelundquist4596 well it’s exactly a flat taco. Or you could argue that it’s a Mexican pizza with alternative crust. All I know is they’re fucking awesome.
@@bodidley5015 I agree. Kinda want one right now.
Agree, except tostadas are not fried, they are toasted... hence the name. I like rubbing with lime and salt before toasting.
Si, Senor.
Hi, I'm new here, I'm not into cooking but i really like your voice, clean clear and soft, amazing voice and editing man
Thank you for making quesadillas with CORN tortillas. Most restaurants now make quesadillas with flour tortillas. A classic quesadilla uses corn tortillas. While both versions can be delicious, the crunch from the corn version is particularly satisfying and relaxes my "purist" hackles.
I haven't mastered corn tortillas yet but man, once I figured out how easy it was to make flour tortillas at home, that was a game changer. They taste so much better, the texture is better, they smell better.
Get Maseca, mix it with water. Easy than flour tortillas
If flour tortillas are easy for you, then corn tortillas are way easier, but both are still a pain to form and press if you don't have the right tools
@@jurban7998 Using this mix you can make what we call "kekas" (basically quesadillas but in the form of hand pies/empanadas).
Prepare the masa (dough).
Prepare the fillings (queso con rajas, chicharron, or plain melting cheese are the best fillings).
Using your hands grab some masa, do a ball, roll it, fill it, close it, pinch the edges to close it and avoid spilling the content while frying.
Fry or deep fry.
Enjoy.
flour tortillas are only good when freshly made.
Corn tortillas are super easy, just don't make the dough too wet. And cook on a screaming hot comal or griddle or cast iron.
Reheating corn tortillas is no problem here in México, i didn't even know it was a problem for some, maybe after a week, but otherwise, now i'm grateful for the quality we get here
neither here in the us, perhaps some people just dont know how to reheat them. his tortillas stuck to the pan, which happens when it is too cold
It's a problem for white people. I'm watching this video like, WTF!
@@mustysheep3977never even heard of someone adding water to reheat them. Turn up the heat and just thrown them there.
Never heated them up over a burner it seems 😮💨
I freeze mine which I always buy from a Mexican market, fresh. If i want to make tacos or taquitos, I fry them in a small skillet with about a half inch of oil for just about five seconds to soften them and stack them on a plate to keep them warm and pliable.
When I would buy tortillas or bread and it would go stale I would always cut/rip and turn them into chips or croutons respectively. One thing you didn't mention with the chip option is how you can use seasonings to get your own homemade flavored tortilla chips either sweet or savory. Cinnamon sugar chips are one of my favorites as a little dessert you can pack in your lunch for work.
I LOVE HEB. I lived outside of Texas for 8mo and the thing i missed was HEB! It makes me cry they aren't nation wide. Everyone should enjoy
We make enchiladas no matter how old the tortillas are by either shallow frying the tortilla for 15-20 seconds until it gets warm and pliable enough to fill and shape your enchilada. You can use oil to shallow fry or you can even heat up enchilada sauce and heat your tortilla up in there.
Toss the leftover tortillas in your fridge, and they last *FOREVER.* (the only time they ever get dried out is if you don't seal the bag)
_That was all it took for me to start making my own. Now I only make what I need, and it's not hard if you have a tortilla press._
Yes! Growing up in a Mexican household we always stored tortillas in the fridge. It wasn’t until I moved out that realized most people didn’t lol. They do last longer though! Like you said just make sure they are sealed well otherwise they dry out.
This. I regularly have a partial bag of corn tortillas in the fridge and was wondering what the hell he was talking about with them going dry and crumbly.
For real, I’m looking at this video going….Que?
@hectorzuniga845 yeah idk where these people store their tortillas. The fridge keeps them soft.
I keep mine in the fridge and I know they are fresh with no preservatives. I big stack will last me more than a month and they reheat like fresh.
Ethan's late night informercial reaction shots always crack me up,
Those are some serious bite portions! My favourite vid so far Ethan!
Lil tip, freeze tortillas to keep them fresh! I buy the real thick kind you can only find in a traditional molino/tortilleria but since i don’t go often I buy a good stash and make lil stacks and put them in a freezer ziplock and just defrost my heavenly packages over night on the fridge and ready to use.They are even a lil moist which helps to make it taste fresh.
I LOVE your framework system Ethan, now that it’s incorporated in most of your videos I can really see how to apply it to my cooking, you’re a clever bean.
Is no one gonna mention the amazing acting of Ethan in the portrayal of a man eating a taco while the tortilla is falling apart? chef's kiss
love the deep dive on such a specific topic. 13min about corn tortillas. Amazing
Traditional enchiladas tip: dip the tortilla in sauce and lightly fry before rolling it up with filling. It makes all the difference in the world.
Love Ethan's vids on Mexican cooking! Inspired me to get those Diana Kennedy books and finally tackle Mexican cooking at home. It's my favorite cuisine and yet I've never been great at making it at home.
Love the content!
Great books. We use them down here too !!
the only way we cook corn tortillas in my half Mexican household is frying them. we use coconut oil but lard is traditional. not too long, or they become hard like tostadas. they're heavenly. we put meat and cheese in them then bake them and it gets so crispy. but our unused tortillas keep fine in the fridge.
having fried food, especially when using coconut oil all the time is not very healthy.
@@joshwhite5730coconut oil is the healthiest
The emotional labor of corn tortillas. We are truly blessed.
Great ideas! Corn tortillas are so easy to make at home and damn delicious! I'm lucky enough to have a Mexican Carnaceria nearby, so I buy a big bag of ready made masa and tear off chunks of dough to make tortillas as needed.
Your videos are really informative and so fun to watch! I like how you give your viewers flexibility in your recipes and impart confidence to all home-cooks out there!
Love from India!
❤️❤️❤️❤️❤️
I like to take old tortillas, sprinkle shredded medium cheddar cheese (completely covered but not too deep) and then broil them on a rack over a cookie sheet. After the cheese is a little bit brown, take them out, add tobacco sauce (or other hot sauce) and eat while still warm and a bit crunchy. My wife likes them softer so she takes hers out earlier.
I keep my corn tortilla stack in the refrigerator wrapped very well. They last for months! If they get moist they may get moldy quickly. Freezing also is great for longer periods. You may want to separate the tortillas by adding parchment paper between each tortilla. Makes separating the tortillas easy.
Nice. This style of upload is what made me a fan. Raised on Mexican food, and my dad's favorite snack, which became mine as well, is to warm tortillas on a gas burner (a Coleman single burner gas camp stove works great if you only have an electric range), get just enough char spots for that fond-adjacent flavor, smear pure butter (I like Plugra brand, salted, not margarine), several dashes of El Tapatio or dribbles of red enchilada sauce, and salt to taste. It's so addictive, I can easily finish off a dozen in one sitting. Or just six if I add fat slices of avocado. **beso de chef**
A white guy talking about tortillas is a joke.
Ethan I can't get enough of your food science. Keep it coming!
Also, keep your tortillas in the fridge. If they start to dry out a little, sprinkle a *light* amount of water into the bag. I can get weeks this way and heat on a gas stove. Or a griddle if I have more than a few to do.
My favorite thing about your channel is how much I can tell you really love your food, because you absolutely *house* it.
Thanks a million times for your halal guys mayo marinade method. Change out the spices and its useful for pretty much any type of flavor I'm looking for.
The last few times I went to buy corn tortillas, I looked at the mile long list of ingredients, and changed my mind. On the hunt for a semi authentic fresh tortilla. Thanks for all of the info
Just buy masa harina and make your own. It's literally just masa harina and water and you can have fresh corn tortillas in no time.
If you have a Mexican grocery store nearby they’ll definitely have some, most of the large chain stores typically have the ones with preservatives, but the Whole Foods near me had a couple traditional versions (Corn, Lime, Water) - those were the tortillas I fried for the tortilla trips.
@@perrywinkle5000 Not that easy...I've tried.
@@raffinataonline haha, I was thinking I run out and buy what I needed to make them, then I saw your comment. I’ll just head over to Whole Foods
@@raffinataonline If you say so, they don't need to be perfect restaurant-grade homemade tortilas to be delicious. I've never found it particularly difficult but to each their own.
Yes! from DFW here. Love that you are repping the HEB brand! And love your inspiring content as always Ethan.
Another classic from Ethan ! Informative, realistic to the home cook and delicious. I can't wait to try those out even though corn tortillas are hard to find where I live !
I still want an update on what happened with living in France! I was so stoked to see your new adventure!
I grew up hating corn tortillas because my mom just served them cold out of the fridge because she didn't know any better. Now I know better, and I love them. Truff hot sauce with a simple quesadilla made with just queso quesadilla is a match made in heaven. Truffle with corn is surprisingly harmonious.
Oh god. You poor thing
Girl 🫢🙊😱
Thanks for including so many links to old videos! Looking forward to watching some of the backlist!
Terrific vid, Ethan! Store bought tortillas have been so disappointing in terms of flavor that I have shifted to making fresh tortillas with Bob's Red Mill masa harina. For pre-made tortillas, La Milagra brand has been the best for us because it is just masa, water, and salt. I do find that there is a lot of good activity in the chip market (because my wife demands nachos at least once a week)! Flavorwise, Xochil it near the top, but they are quite thing. Late July has both blue and yellow corn chips that taste good and have just enough structure and aren't laden with chemicals. A store bought chip taste test might be a good idea for a vid.
This channel is the best! Don't know how it still isn't every household name yet. Keep doing what you doing Ethan. Love your content.
They're one of the few things you can find in US supermarkets but are a rare find in Europe. I finally understand why!
I love videos like this, makes me wanna get right back into cooking again even when I'm full or been super lazy about it.
Very impressive how in depth and detailed you made this, as a mexican even i had somethings to learn from this!
it's good video but is still funny to me that people from the USA always try to hold a taco like a hamburger
This might be my favorite video of yours. You have a unique style that doesn't always work for me, but I like this one. Thanks !
I have sour cream cilantro lime dip in my fridge at all times. Here's my favorite recipe
1/2 c sour cream
1/4 c mayo
1/3-1/2 c cliantro
1 Tbsp lime juice
Pinch of salt
I'll give it a try 👍
Predictably well researched and helpful. Thanks, Ethan
as someone who has been eating tortillas all my life, i have never realized that they get stale
Agreed, I've never had a single problem that was mentioned 🤷♂️
What about the tortilla you found under the couch? The one your niece must have tossed under there after you guy’s had carne asada from the shop down the street?
@@13Voodoobilly69 you know, admittedly, i would believe that that one is stale, but its going straight down the trash. Maybe the compost if im feeling ecoconsious
@@griffinhunter3206 🤣❤️
This is the video I was looking for thank you all the other videos were just trying to explain to put just cheese in it, but not it falling apart. Thank you.
I also like them warmed up on a gas burner, but there is a simple trick to make sure they don't dry out as much, which is to lightly spray them with water. If you don't have a bottle sprayer, just run them under faucet water one at a time, only for a split second. This way you can get the char, but keep the pliability.
I do the same! 👍
A Texan living in London Uk, I miss HEB. Haha. Thanks bro, corn tortillas are an art form in itself.
for the tortilla chips, a squeeze of lime juice helps the flakey salt stick, and adds a wonderful flavor (it's also how chipotle makes their chips 😉)
Hii from mexico ethan , you can put your corn tortillas in a zipplock bag and some papper towel it can last weeks in the fridge , just sepárate the tortillas before you place Them in the bag soo they dont stick together
Tortillas, doesn't really matter which, are amazing for weight loss. It makes up for the carb craving while just being a very thing flap instead of a big bread loaf, and filling only 2 or 3 of them already fills you up. Helped me a lot!
And the best corn ones are like 50 cals each!!!!
professional home cook/taco consumer. i dont know about this whole sub 1 week graph, but if you use a moist paper towel and a few corn tortillas in the microwave they last a long time. like stupid long due to the preservatives that most of us will have to deal with. but bacon fat or any other animal fat on a skillet is definitely the best way to reheat them.
Try airfrying them at 290-300 for like 20 minutes or until golden brown. So much easier than deepfrying, and ends up with a crunchier texture. (A convection oven would probably work as well)
How do you keep the tortillas from getting sucked up into the fan and burning in an air fryer
@jay hell my air fryer has a basket and rack, so i put the basket on the bottom and rack on top in case anything falls. If it's not feasible for your airfryer, then the oven also works-- just not as well
Thanks
@@jayhell53 I let the fan suck the tortillas up, since explosions are cool. :)
@@ninjaydes ok 🤣🤣
I’ve been looking for these answers for so long. Finally! Thank you..
Hey Ethan,
I really appreciate your cooking videos and the unique approach you bring, including attention to things like kitchen cleanliness. Recently, I've been trying to reduce my food-related carbon footprint in light of growing climate concerns.
It's been hard to find resources that combine great recipes with sustainability. I believe your channel could brilliantly bridge this gap. Including even brief mentions of eco-friendly alternatives or 'low-carbon' recipes in your content could have a huge impact, helping viewers like me make more sustainable choices without sacrificing taste.
I appreciate you taking the time to read this and consider the idea. Your influence in this area could make a real difference!
I would love this too
I would find this preachy and annoying in addition to being rather ridiculous
@@lore_shards it doesn't have to be pushy at all, just a simple extra sentence can do the job man
@@TheRandomdude136 hmmmm
Thanks for posting this. This video is perfect to show what to do with something as versatile as corn tortillas. To prevent them from sticking to griddle, make sure it is very hot first. As others say, spraying them with a little bit of water improves texture even if you reheat them over a gas cooktop.
This man needs to know about Chilaquiles! Parents always keep a bag of dried old tortillas to reuse for chilaquiles.
I believe he has a whole video about chilaquiles.
He literally mentions Chilaquiles in this video
@@SaltExarch When??
About 12 minutes in.
Thank you, great info for all of us that love Tacos, and everyone that tries your recipes will also love them!
Just made Migas this morning with my fat stack 100 pack of corn tortillas, that's the best re-use of "past their prime" corn
Agreed. Stale corn tortillas make for great migas. And so simple: cut into square or strips, shallow-fry 'til crispy, scramble some eggs (doctor them up how you like - I even occasionally go crazy and throw in turmeric&curry power for a different vibe) and fry in the same pan, salt to taste.
Ethan i loveeee your videos i swear i smile seeing every graphic every chart. I love your approach.
I buy several packs of tortillas all at once, so I toss the first pack in the meat keeper in my fridge and freeze the rest.
When I want one I just just cook it in one of the ways described in this video. I can generally get 1-2 weeks out of a pack before they dry out completely. Once they are are rigid, rub a little water on them and steam them for 10-15 seconds in the microwave or on the griddle and your back to serviceable.
For frozen, you can let them thaw in the fridge overnight, or if your in a hurry just hit them with a touch of water and steam in the microwave 15seconds. Don't let them go too long in the microwave or they start to fall apart. I can get near-fresh from frozen for a month or more on my preservative free tortillas (El Milagro or Atotonilco are the brands I get)
Edit: I also use a cast iron grill press (or the bottom of a tea kettle) and that helps to steam the tortilla on the griddle, and fixes any stubborn stale flaps
Hey Ethan, thanks for the ideas of what to do with the leftover tortillas. I just tend to dip stale tortillas in water for a brief moment and then pan fry them up like your video
i freeze mine and they are always fresh and never fall apart. I take out what i need at a time.
how do you prevent them from sticking together?
@@canaldecasta parchment paper??
Cooking spray obviously
Oh I love your videos on how to stretch things. I have a bag of masa harina I bought for chochoyotes that I keep telling myself that making tortillas when I live by myself is kinda silly:.. but! Now here’s a wealth of ideas!! Thanks as always bud
Awesome video and recs!
Over here in Mexico since most tortillas don't have preservatives (and are consumed rather quickly :D) we let them cool to room temp after using that first day and stored them in the fridge covered by paper inside a plastic bag. It is nice to see the framework to get the most out of the beautiful tortillas tho!
As a pd. try looking for blue corn tortillas and nopal enriched (green) tortillas as well, they are usually higher quality and it is surprising how well the reheat even after several days.
Love from south of the border to you all!
Retiring soon in Oklahoma! Love to cook. Your videos inspire me to try new recipes.
I actually made delicious chicken bacon ranch quesadilla's yesterday lol. Butter one side of a corn tortilla, place on medium heat, butter side down, shredded mozzarella all over tortilla. Place cooked shredded chicken and cooked bacon pieces on one side. Fold over when tortilla is crispy on butter side. Let melt completely(if not completely melted) and dip in ranch(I made my own) to eat when cooled enough. It tastes amazing🙌 Thank you for more ideas to use up my tortilla's🤗
Interesting timing, as I just got a tortilla press. Took a little getting used to, but after a few that stuck, I figured out the steps to bang out a whole bunch of corn tortillas! Going to have to order some yellow and blue masa harina~
Please create a guide on steaming, Ethan!
Would love to see you apply the technique to Shumai, vegetables, bao buns, and maybe even dessert.
As a home cook, I know how to do it with vegetables, but would love to see you outline the principles behind the technique and the time estimates generally.
That falling apart tortilla intro was gold!
It's amazing how we refuse to learn from our elders or other cultures. My uncle stacks them with cheese and homemade salsa to make sopillas. His family has been doing this and as you've described here for generations, and we here in the USA think we've "discovered" something new.😮
El Milagro tortillas are the best packaged tortillas. Hands down.
As a Mexican I need to say “ me quito el sombrero”
Claro, diciéndole taco dorado a un taco potosino o diciendo que las tortillas se hacen feas a los pcoos días xd
@@hectoralejandrotorrespopoc9232 Se me hace raro que le pase eso, por lo general se conservan bien las tortillas en el refrigerador xd
@@coffesaurus5399 Exacto, yo compro kilos y kilos el súper porque salen bien baratas y recaliento, nunca see han hecho feas.
Amazing job all around. 🔥
I always hated corn tortillas until I started making them from scratch. It’s literally just masa, water and salt, requires very little technique and tastes so much better than store bought.
How do you get them thin enough? My tortilla press doesn't.
@@raffinataonline get a new tortilla press, or use wax paper and a heavy frying pan
@@raffinataonline could be you aren’t using enough pressure or not enough water in the dough.
We'd never serve corn tortillas for tacos without sautéing them first in shallow med-hi temp avocado oil.
Stack with paper towel between each one as soon as they come out of the oil. There's a learning curve to getting them out before they're too tough, but they fall apart if you don't sauté long enough.
To serve remove paper towels and place in insulated tortilla keeper. If they need reheating pop in microwave individually for 3-5 sec on high.
My Tia from Guadalajara would make me the most freshest hand made tortillas ever since that I would never eat store bought tortillas
I think it's time for me to practice the fine art of making tortillas by hand. This video and your comment are good evidence that it's worth it.
Thanx Ethan, this was seriously helpful, my family loves Mexican food, I like the corn tortilla better than flour, but going stale is the problem for sure.
I live in the UK so I have to make my own with overpriced masa harina bought online because the shop bought corn tortillas here are some of the worst things on earth
The lack of good ingredients in London is actually a travesty...
I feel for you all in the UK & Europe! Obviously there’s amazing ingredient options for most other cuisines, but I found it really hard to get quality ingredients for Mexican cuisine.
@@YungRamo I'm from Leicester so I'm absolutely spoiled for choice when it comes to Indian Ingredients but Mexican is a no go lol
I made a variation of the beef quesadillas for dinner tonight. They were so quick and dangerously delicious!
Mexican-American here: Whenever time permits, stack your cooked tortillas in a cloth inside a tortilla warmer/steaming basket. They will become soft and pliable even when cooked over an open flame, and also allow you to brown them for longer when cooked on a griddle.
The master does it again. Sweet video.
I've always struggled with having corn tortillas in the fridge, and tend to defer to flour as a more storable if less flavourful option. Now I think I need to keep some on hand to experiment with new options, and I might even use some stale corn tortillas in a spicy fish crunch wrap, or tostada when camping this weekend - assuming I can catch something! Thanks for the inspiration!
Please do a similar video but for Flour tortillas!! Love your videos! ❤