This was so helpful. Thank you so much. A good 35 years ago I arrived from the Southern USA to Los Angeles as a very young adult. The old, old lady next door, who didn't speak a word of English, would bring me a plate of homemade tortillas every morning. I cried the day that I had to move from there, because I knew I'd miss the warmth and the love she showed me every morning. Six months later I came by with flowers and a homemade cake and was told by her great-granddaughter that she had passed about a month after I had moved. I didn't eat corn tortillas for several years after that - the memories would come flooding back and it was just too painful. Now, all these years later, I am going to make my own homemade corn tortillas. _Miss you, Rosa. Thanks for the memories._
With no exaggeration, this is one of the finest videos I have ever watched. Clearly spoken, no fluff, no cutesy crap, no token pets and stellar instruction. Thank you!
I recently learned about using ground red lentils to make a taste healthy flatbread. I was given a couple of bags of lentils but haven't had the chance to try it out yet. But now I'm thinking that not only do I need a cast iron skillet but that I should probably find a Mexican market to buy a tortilla press. Might make it easier in making them.
WOW, where do I start? I am 62 years old born and raised in CA my whole life, so I know and am used to authentic Mexican food. We have been living in Japan for that last 6 years, and of course there is no real Mexican food and the only corn tortillas are frozen (suck big time). My wife did some digging around and came across a recipe for the corn tortillas and then I found this video. Bought all the stuff and a new pan. Holly crap even our daughter who has been living in Texas for 3 years was amazed as well me. These are the best I have ever had and we are going to throw a taco party for our Japanese friends and blow them away. Thanks and thanks.
I have a friend living in Japan up north near Morioka, and sometimes when I visit I bring pinto beans and things so that he can make burritos. What part of Japan do you live it? I usually visit my friends once a year.
A little tip for everyone, don't give up. Making tortillas is a skill developed over time, you need to get used to the texture, look and feel. Also you need to understand how your pan or comal heats so don't worry if they don't turn out good at first.
This is one of the best instructional videos I've ever seen on the internet. I am not exaggerating at all. The information was presented in a way that was mildly entertaining, but most importantly, with clear explanation of, not just 'what' to do, but the 'why' to go with the 'how'. That 'why' can be the most important part of teaching as it clarifies the more basic parts of the lesson. I enjoyed that this was done with appropriate intelligence and authority rather than putting on a gimmicky show. And then, the "what if" segment at the end - in cooking, things go wrong all the time. The presenter has clearly experienced the problems and either worked out or learned the solutions to resolve those issues. The last thing I'll say is one of my most aggravating pet-peves in videos; faceless computer voiced narrations. Here, the presenter is on camera and actually human-voicing the video! 🙂 Many do this, but so many do not. The presenter is clearly here to instruct, and make some money doing it. As opposed to so many internet presenters who are clearly just posting something / anything whether they are knowledgeable about the subject or not, for the sole purpose of cashing in on the ad money of clicks, likes, subs, etc... To me, that makes all the difference. I've been making New Mexican food for a very long time. But I'm always looking for new ideas or techniques to do better. This presentation actually did give me some added info that will be useful and appreciated. So simply, thank you.
Couldn’t agree more. This video was an absolute game changer for the novice tortilla maker. I learned so much after our first tortilla disaster. Hahah god bless!
Fresh corn tortillas made in the grocery store is one of the things I didn't realize I would miss when I moved to New England from Texas. The corn tortillas here are so thick and dry!! This video has inspired me to get a press and start making my own.
For real, I had never had a fresh corn tortilla growing up, so I thought I hated corn tortillas. Nope, just the ones in the supermarket are incredibly disappointing.
My sister in law used to live in Texas and would buy the regular pre packaged corn tortillas from walmart, until I visited and introduced her to "tortilleria" quality tortillas (I'm from Mexico btw) that I found out they sold at one of her local mexican stores. After that she never looked back. Then she moved to WA and she was confident she was gonna find real tortillas near her new home, but soon came to the realization that not all mexican stores are made equal.
thank u mister barkley for sponsoring this video :) dinnerwithbarkley.com/ Also, here’s part 2 of my corn tortilla lesson: th-cam.com/video/wRqzq8zUC5M/w-d-xo.html
"You should know that depending on who's watching, your tortilla may be expected to 'puff up' as proof of it's craftmanship." You presented this so hilariously. Great writing! And the material itself is presented very well. This came at a good time for me -- I just moved to an area without easy access to good tortillas, and I was thinking about making some treks, but heck, why not make them myself? Thank you!
I'm Egyptian and our mamas throw slippers/flip flops like nobody's business. First time I heard Latina mamas do that I truly felt some things are universal 😌
i’ve been attempting to make corn tortillas for 2 years. After giving up on the “solo tienes que usar las manos” method from my aunt I tried to go to the internet to learn. Almost all of it sucks and is not honest with the viewer, corn tortillas are just one of those things that you need to try over and over to get right, there is no recipe or magic ratio. This video perfectly explains that and is the best resource for people just starting out. He’s done it once again
Yes. Most people confused "simple" with easy. Corn tortillas are simple to make, but they're not easy. It took me many tries to get acceptable results.
Thank you so much for taking the time to put this video together. Made my first batch today. After 3 testers I started getting puffs! Had an amazing breakfast with my tortillas, scrambled eggs, and a nice tomato/onion/jalapeno/lime pico I whipped up. Bomb tacos. The time you put into laying out exactly what to look for in a proper masa dough is SUPER on point! You weren't kidding about the fresh playdough. It really brought me back to childhood with that. Only thing I didn't do was buy a press. I used a small glass casserole dish as my press, which worked well because I could see them spread as I pushed. Once again, thanks dude. I don't think I'll ever buy another pack of them again, not when they're this easy!
I worked at Azteca, the place that makes this corn flower. After handling it, I would come home at night with pockets full of this product because it's flower and gets everywhere. I learned quickly about this staple and used it to my advantage. To this day I still buy it and the generic Walmart brand is the exact same as the MASECA the only difference is the wrapper. Everything about this video is correct and it can be a challenge getting your ratio of warm water correct but after practice it becomes second nature. Save money and get yourself fed cheaply with this product. Masa saved my life, kept me fed, and saved me money ever since discovering it.
It is really satisfying to make tortillas that puff and taste so good. As always, your video is on point. Take this mans advice, it took me a few months of practice to get every one of the steps down. But now theyre picture perfect puffers and crumplers every time.
Fresh, homemade tortillas are incomparable to anything you can buy. Thanks Internet Shaquille for the tips. It’s time for me to walk over to the Mexican market and get a press, now that I’ve mastered two plates, a cut down the sides ziplock bag and my body weight as a press. The press looks so much easier!
Hi, just a comment about how hard it is to press a certain thickness or thinness. The tortilla is aproximately the thickness of a quarter. So I decided to put the quarter near the outside edge and dough ball in the middle. Then when you press down, the press will stop when it reaches the quarter. Perfect thickness every time. Love your video.
Now just because I don't have a press, surely I didn't squish the dough by putting my cutting board on the floor, putting a book on top the plastic and standing on top. That would just be silly.
At 73, diagnosed with celiac and can only eat corn. Gluten Free flour is horrible so have relied on corn tortillas as my bread of choice. I have always like them anyway! Thanks for this video and will begin making my own vs store bought... Love your presentation skills too! To the point. Great job.
I'm an Australian (qualified baker) and I'm so pleased I found this! Super easy instructions and in a really friendly way. I've learned a couple of thing watching, thanks!
I've made so many tortillas the last few years and have felt like a partial failure every time cuz I rarely got that puff, even though the end result made for great tacos. It's nice to hear that that isn't a standard I necessarily need to judge myself by, but at the same time, you provided some great tips I'm gonna take to the comal with me to continually improve my tortilla game.
After buying a shiney new Victoria 10" press and your video. I finally got everything together and ... you made me look like a pro! Got the dough right, cast iron on a camp stove, only thing was I didn't get as much puff as I wanted. Got the crush and tear right, very good maiden voyage! Thanks!
I personally recommend flipping 2 times. After putting the tortilla on the heat, wait until it starts to slightly change color on the top side, then flip and wait a few seconds until a bit of brown bits appear on the bottom side, then flip again. It will almost always puff up at this point, and you just have to wait a few seconds for this side to also get some bits of brown and done.
Shaq thank you, I finally had the confidence to go out and make my own corn tortillas and on my second attempt they were already cohesive enough to make into a taco or a sope. And they taste fantastic too.
We ran across your channel the other day and ended up watching a bunch of episodes in a row. Very interesting and funny, too! Today I tried your tortilla technique and I finally made great tortillas! I’ve been trying for years and most batches had maybe only five edible tortillas. Today they were all perfect! Thank you for your help!!
This video is so hecking useful! I've been making fine-I-guess tortillas, but just getting the dough texture right makes the whole process so much less stressful, since the pressed dough rounds don't stick/tear as you handle and cook them. Thank you!
I have watched many videos on making corn tortillas. Everyone just says, “If you need more water, add one tablespoon at a time. That is what it says on the bag. How do I know if it needs more water? You were the only one who explained that. I’d wreck an awful lot of tortillas figuring that out for myself, plus all the other details I didn’t know. Thanks!
Thank you for this video. I have been struggling a lot with making tortillas.They keep ending up to thick and brittle. I just upgraded my tortilla press from the aluminum that didn't work at all to a cast iron. Now I know that I need to figure out how to get my massa a finer grind and use hot water and more water.
Last week, I watched a video on making corn tortillas. I ordered and awaiting my new Victoria cast iron press and Masienda to arrive. Then just now came upon your video, the best I've seen. Thank you.
I did it! I have tried twice before, but watching you gave me a bit of confidence and I did it! Pressing down on them with my spatula on the second turn and making sure there was enough moisture in the dough were my keys. Poof! Thanks.
I have a tortilla press that I use on occasion. I've made tortillas a few times but not often enough to develop the skill. It's good to have a video on the subject from a content creator I actually trust.
WONDERFUL VIDEO! I just subscribed because I want to view more of this guys video's. So clear, concise and easy to understand with really good information about technique. I look forward to trying to make these myself. I am not happy with what is available in the stores for purchase so I was looking for a video to teach me how to make my own. Thank you very much.
This is the most comprehensive video I have ever watched on making corn tortillas! How are you did it? I have no idea, but you were able to contents all of that information into such a short period of time I commend you.
I did all your Ideas. BING🎉 it works. I did have to change some things, and it worked. I'm a SENIOR, So I only make 4 or 5 as I need them. That way there always fresh. I cant thank you enough. Please, more videos. Columbia SC 🎉
My word! A TH-camr who can use the phrase, "A whole OTHER", properly - because the word "nother" is not a word. You deserve props for that along. I'll try out the tortilla recipe. Gracias por compartir.
Finally made this for the first time today. Living in a place that only has store-bought stuff I didn't have much to go on, but your direction and instructions were perfect, especially regarding the wet/dry texture. They turned out incredible! I burnt them a little but that's just knowledge for the next time!
Really good tips! I'm going to try some of them. I've gotten very proficient at flour tortillas, but only so-so at las de maíz. And I like corn tortillas when fresh (not from the grocery, thank you very much). So I learned some things from this video. But I didn't like the results I got from a press (and it IS cast iron) so I use a Pyrex baking dish I can see through, put the masa ball between the plastic and press down with the baking dish and I can see how evenly it's flattening out. Then I remove the top plastic and just whap! that bad boy on the hot cast iron using the other plastic. But I'm always looking to improve my process. Thanks for the video!
This was incredible. I'm very happy to consider fresh corn tortillas as something I know to make. Something better than neatly any other tortilla I've had from a restaurant, let alone the grocery store. I feel like the only way to make it better is to refine technique and attempt variants. This tortilla press has paid for itself after two sets of tortillas in way of fun and taste. I recommend people take the jump.
I made my first ones today. The first one I over cooked I had the temp too high. I didn't get a serious puff (I think I waited too long to use the dough and I didn't make them thin enough) still they turned out really good. Better than anything I've gotten from the store. Thanks for the video. I'm gonna keep trying! 😊
I’m so glad I found your channel, also the fact you featured Ethan’s channel means I’m watching the right kind of dudes show me how to be a home cook 😎 thank you 🇲🇽
Aloha, I have watched countless videos on tortilla's! I do make great tortillas now but this confirmed my mix. During lockdown I started cooking like crazy and discovered lots of home made ideas. Super video! Mahalo from Maui!
I happened to visit your pottery merch. I just bought 2 pasta plates. Been looking for something like this. Absolutely genius. Dinner plates are to shallow and bowls to steep. Pasta plate is just right! Thanks Shaq!
Made these tonight for the first time in my life, and man they were awesome! Might add a pinch of salt next time, but the texture and corn flavor were so much better than store bought. Perfect vehicle for Chicken Tinga. Barkley tortilla warmer broken in tonight too, love it!
Quick tip for the Tortilla press: If you have a round oven dish made from glass, preferrably with two handles on two sides, use that as an improvised tortilla press. Works like a charm plus you can see the size of your tortilla.
I grew up im Mexico, most of the time we make tortillas from scratch but, when we have to use Maseca we NEVER use hot water, my mom used to say that, hot water make the masa "Chiclosa" we always use lukewarm water. I'm still doing that way, my Favorite Brand is King Arthur Organic Masa Harina , the flavor is like Nixtamal.
all my tortillas puffed up! i can finally get married! such a great video the tips about how to tell if the dough is too wet or too dry is priceless. i.ve been trying to make tortillas de maiz for years and this is the first video ive seen that explains everything you need to know.
This is the only corn I can find in my NE Ohio stores and I have almost bought it several times but was worried it wasn't the correct stuff. This was a very helpful video, I can't wait to try making my own!
Boy, you are good at make videos. This is the second video from your channel i see, 1st one was metamucil. I just subscribed as you have a talent to clearly explain things. Thank you, please continue the good work you do I am looking forward spending time to go back and watch your past and future videos.
I've just found your channel and I'm in love after watching a few videos. So informative! So well done! I've learned a lot already and i feel much more confident about my next attempts at Mexican dishes. Thank you so much! I'll definitely keep watching!
I made tortillas tonight from written instructions. Wish I’d watched this beforehand! Next time will be better, although my tortillas were really not bad and my kids ate them with gusto and enjoyed making them with me. We’ve had a big wooden tortilla press on top of my fridge for decades, I’m finally ready to start using it.
I've been making homemade corn tortillas for over 20 years, but have never figured out how to get the hydration exactly right. Thank you for sharing your expertise in this outstanding video. BTW, masa flour will stay fresh longer if you store it in the freezer. You have a new subscriber.
Really great video. I've made home-made tortillas twice with high-end masa. The first time was excellent and the second time it was disappointing. Obviously I need to know the tricks. Your tips will help a lot.
I have a giant mogogo for making injera which works perfectly for this. set the temperature and go. my cheat is to make a dozen small at a time and carefully place them between moist paper towels. the cooking surface will hold ~6 at a time but you can vary the size.
Thanks, Shaquille! Letting them steam in a towel after cooking was the step I had been missing. Quick questions: - "Hot water" means like, hot from the tap or hot from a kettle? - No salt in the dough?
Hot enough for steam to be coming off the water (130F+) but boiling is good too No salt in the dough. Corn tortillas for Mexican food (like rice in Asian cuisine) is the salt-less base for spicy heavily flavored toppings
Excellent video. I watched many videos on how to make fresh tortillas about two months ago and just came across this one today. I have altered the ingredients as far as adding different spices but there is nothing like fresh homemade tortillas. Mine actually did fluff up the first time I made them. Wish I could freeze them and reheat or something. I don't have time to make them fresh every morning but that is the only way to eat them. Store bought are okay, but they don't come close to home made. Thanks for the video..
I still remember grinding corn with (for) my great-grandmother by hand some 45 years ago. I feel guilty using store bought dry masa mix but my cheat code is replace the hot water with a dried chile rehydration tea and sprinkle the masa balls with a tiny bit of mineral rich salt before pressing, beautiful and delicious.
Hey my friend, just what was needed since I'm black want to get into making Mexican dishes especially with masa harina and all the stuff I just brought. Which led me to you. Now I think I've made a mistake in buying the big bags of blue, yellow and red masa from masienda cause it's only 2 of us. I was thinking I could vacuum seal some in mylar bags w oxygen absorbers, is that ok to do or not? Between the press, masa, liners, warmer and cast iron pan these are going to be some pretty expensive tortillas. With your instructions I just might be able to pull it off 😅 thanks so much.
Great video! This should have come with a warning that once you start down the path of homemade tortillas there is no going back to preservative-laden mass produced tortillas. My $0.02 as someone that's spent most of their life near San Antonio: The 50-50 masa-white flour tortillas aren't so much a cheat code or crutch for making corn tortillas as much as they are filling the spectrum between full white flour and full masa tortillas. One of the key features of mixed flour tortillas is that the corn keeps them press-able. Flour tortillas are tasty, but have a tendency to spring back if you try to press them, so you usually have to roll them out. This is a pain when you're trying to whip out 2 dozen tortillas for taco night. I also really like the flavor the masa introduces (though obviously it's not as center stage as the corn-only ones). I like the mixed flour tortillas for breakfast tacos and bean & cheese tacos, and full corn for pretty much everything else-- though I'd encourage everyone to experiment!
Completely agree with there being no going back; the second I got my own press I'd always find an excuse to conjure the extra time it takes to make fresh tortillas when it comes to cooking.
So buy the game shark, which is the heated tortilla press that par cooks flour tortillas when you press them so they don't shrink back... you can also freeze them par cooked and throw them directly into the comal from frozen for perfectly good flour tortillas from scratch in 30 seconds.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
This was so helpful. Thank you so much. A good 35 years ago I arrived from the Southern USA to Los Angeles as a very young adult. The old, old lady next door, who didn't speak a word of English, would bring me a plate of homemade tortillas every morning.
I cried the day that I had to move from there, because I knew I'd miss the warmth and the love she showed me every morning. Six months later I came by with flowers and a homemade cake and was told by her great-granddaughter that she had passed about a month after I had moved.
I didn't eat corn tortillas for several years after that - the memories would come flooding back and it was just too painful. Now, all these years later, I am going to make my own homemade corn tortillas.
_Miss you, Rosa. Thanks for the memories._
Thank you for sharing that story ❤
Love this. Be the Rosa for someone else! Pass on that beautiful tradition
Gosh, hard to believe there are people like Rosa in the world
sobbing 😭
I’m tearing up from this story ❤
Shaq has gotten really, really good at making youtube videos
And they're still less than 10 minutes long, even with the sponsor ad!
which is amazing cause right as he blew up he was talking about stepping back and quitting youtube.. then boom
What's with all the anime weeb pedophiles with pictures of children?
He's also lost weight and grown hair.
Thanks mom 😉
With no exaggeration, this is one of the finest videos I have ever watched. Clearly spoken, no fluff, no cutesy crap, no token pets and stellar instruction. Thank you!
I'm mildly allergic to corn, so I nixtamalized brown rice and ground it to make masa and tortillas. Turned out pretty good on the second attempt!
Woah that’s wild
Interesting.
WHAT
That's amazing. I'd e interested to see the process
I recently learned about using ground red lentils to make a taste healthy flatbread. I was given a couple of bags of lentils but haven't had the chance to try it out yet.
But now I'm thinking that not only do I need a cast iron skillet but that I should probably find a Mexican market to buy a tortilla press. Might make it easier in making them.
WOW, where do I start?
I am 62 years old born and raised in CA my whole life, so I know and am used to authentic Mexican food.
We have been living in Japan for that last 6 years, and of course there is no real Mexican food and the only corn tortillas are frozen (suck big time). My wife did some digging around and came across a recipe for the corn tortillas and then I found this video.
Bought all the stuff and a new pan. Holly crap even our daughter who has been living in Texas for 3 years was amazed as well me.
These are the best I have ever had and we are going to throw a taco party for our Japanese friends and blow them away.
Thanks and thanks.
I have a friend living in Japan up north near Morioka, and sometimes when I visit I bring pinto beans and things so that he can make burritos. What part of Japan do you live it? I usually visit my friends once a year.
@@LeoC2010 ……. We are near Osaka. Even in a big city like Osaka, there’s no good Mexican food.
A little tip for everyone, don't give up.
Making tortillas is a skill developed over time, you need to get used to the texture, look and feel. Also you need to understand how your pan or comal heats so don't worry if they don't turn out good at first.
Also, set expectations. While your first few batches are going to be a bit ugly, they will taco so much better than any store bought tortillas.
Thank you!!!
Thank you. My first try was an epic fail! I'll try again tomorrow. :)
This is one of the best instructional videos I've ever seen on the internet. I am not exaggerating at all.
The information was presented in a way that was mildly entertaining, but most importantly, with clear explanation of, not just 'what' to do, but the 'why' to go with the 'how'. That 'why' can be the most important part of teaching as it clarifies the more basic parts of the lesson.
I enjoyed that this was done with appropriate intelligence and authority rather than putting on a gimmicky show.
And then, the "what if" segment at the end - in cooking, things go wrong all the time. The presenter has clearly experienced the problems and either worked out or learned the solutions to resolve those issues.
The last thing I'll say is one of my most aggravating pet-peves in videos; faceless computer voiced narrations.
Here, the presenter is on camera and actually human-voicing the video! 🙂 Many do this, but so many do not.
The presenter is clearly here to instruct, and make some money doing it. As opposed to so many internet presenters who are clearly just posting something / anything whether they are knowledgeable about the subject or not, for the sole purpose of cashing in on the ad money of clicks, likes, subs, etc... To me, that makes all the difference.
I've been making New Mexican food for a very long time. But I'm always looking for new ideas or techniques to do better.
This presentation actually did give me some added info that will be useful and appreciated. So simply, thank you.
I’m touched thank you 🥲
Agree with every word above.
Couldn’t agree more. This video was an absolute game changer for the novice tortilla maker. I learned so much after our first tortilla disaster. Hahah god bless!
Fresh corn tortillas made in the grocery store is one of the things I didn't realize I would miss when I moved to New England from Texas. The corn tortillas here are so thick and dry!! This video has inspired me to get a press and start making my own.
nothing quite like nibbling on sand amirite
For real, I had never had a fresh corn tortilla growing up, so I thought I hated corn tortillas. Nope, just the ones in the supermarket are incredibly disappointing.
My sister in law used to live in Texas and would buy the regular pre packaged corn tortillas from walmart, until I visited and introduced her to "tortilleria" quality tortillas (I'm from Mexico btw) that I found out they sold at one of her local mexican stores. After that she never looked back. Then she moved to WA and she was confident she was gonna find real tortillas near her new home, but soon came to the realization that not all mexican stores are made equal.
Saludos from the RGV
On the plus side you now get seafood that doesn’t suck.
thank u mister barkley for sponsoring this video :) dinnerwithbarkley.com/
Also, here’s part 2 of my corn tortilla lesson: th-cam.com/video/wRqzq8zUC5M/w-d-xo.html
Do a vid on Pakistani Chicken Karahi and tandoori naan. I dont think you can because you'll keep on orgasming in the video.
Nice! I hear the people behind that brand are pretty dope
these are some very pleasant ceramics, i imagined they were made by a very enthusiastic dog named barkley before i realized this was your brand
love the vids and love the hat, cheers!
Just bought my first plate this week, can't wait to add to the collection!
"You should know that depending on who's watching, your tortilla may be expected to 'puff up' as proof of it's craftmanship." You presented this so hilariously. Great writing! And the material itself is presented very well. This came at a good time for me -- I just moved to an area without easy access to good tortillas, and I was thinking about making some treks, but heck, why not make them myself? Thank you!
I always appreciate the lack of bloat in your videos, masterclass stuff
That ending chancla takes me back...
I'm Egyptian and our mamas throw slippers/flip flops like nobody's business. First time I heard Latina mamas do that I truly felt some things are universal 😌
i’ve been attempting to make corn tortillas for 2 years. After giving up on the “solo tienes que usar las manos” method from my aunt I tried to go to the internet to learn. Almost all of it sucks and is not honest with the viewer, corn tortillas are just one of those things that you need to try over and over to get right, there is no recipe or magic ratio. This video perfectly explains that and is the best resource for people just starting out. He’s done it once again
Thanks Mr Campos I’ve been working on this script for over two years because of how difficult it is to teach
@@internetshaquille now i’ll be waiting for nixtamalization at home
Yes. Most people confused "simple" with easy. Corn tortillas are simple to make, but they're not easy. It took me many tries to get acceptable results.
The Fry's bag on the Tortilla press makes me respect you more 🤣 I haven't seen someone with your skills make a video like this, thank you!
Thank you so much for taking the time to put this video together. Made my first batch today. After 3 testers I started getting puffs! Had an amazing breakfast with my tortillas, scrambled eggs, and a nice tomato/onion/jalapeno/lime pico I whipped up. Bomb tacos.
The time you put into laying out exactly what to look for in a proper masa dough is SUPER on point! You weren't kidding about the fresh playdough. It really brought me back to childhood with that.
Only thing I didn't do was buy a press. I used a small glass casserole dish as my press, which worked well because I could see them spread as I pushed. Once again, thanks dude. I don't think I'll ever buy another pack of them again, not when they're this easy!
I worked at Azteca, the place that makes this corn flower. After handling it, I would come home at night with pockets full of this product because it's flower and gets everywhere. I learned quickly about this staple and used it to my advantage. To this day I still buy it and the generic Walmart brand is the exact same as the MASECA the only difference is the wrapper. Everything about this video is correct and it can be a challenge getting your ratio of warm water correct but after practice it becomes second nature. Save money and get yourself fed cheaply with this product. Masa saved my life, kept me fed, and saved me money ever since discovering it.
It is really satisfying to make tortillas that puff and taste so good. As always, your video is on point. Take this mans advice, it took me a few months of practice to get every one of the steps down. But now theyre picture perfect puffers and crumplers every time.
Fresh, homemade tortillas are incomparable to anything you can buy. Thanks Internet Shaquille for the tips. It’s time for me to walk over to the Mexican market and get a press, now that I’ve mastered two plates, a cut down the sides ziplock bag and my body weight as a press. The press looks so much easier!
I can’t wait to try as well
Absolutely love, love, love this guy!😀 So humurous and yet professional. Love how he speaks fast and to the point.
Hi, just a comment about how hard it is to press a certain thickness or thinness. The tortilla is aproximately the thickness of a quarter. So I decided to put the quarter near the outside edge and dough ball in the middle. Then when you press down, the press will stop when it reaches the quarter. Perfect thickness every time. Love your video.
Now just because I don't have a press, surely I didn't squish the dough by putting my cutting board on the floor, putting a book on top the plastic and standing on top. That would just be silly.
Thats exactly how ive pressed things lately
.
Like a tofu press..
.
Does the job 🤷♂️
This is a fantastic video. Your style of teaching is just so comprehensive and yet straightforward. Well done.
At 73, diagnosed with celiac and can only eat corn. Gluten Free flour is horrible so have relied on corn tortillas as my bread of choice. I have always like them anyway! Thanks for this video and will begin making my own vs store bought... Love your presentation skills too! To the point. Great job.
I'm an Australian (qualified baker) and I'm so pleased I found this! Super easy instructions and in a really friendly way. I've learned a couple of thing watching, thanks!
Make a little deeper research on that brand… it is gross. Mexican government is banning the type of corn the use to make it.
I've made so many tortillas the last few years and have felt like a partial failure every time cuz I rarely got that puff, even though the end result made for great tacos. It's nice to hear that that isn't a standard I necessarily need to judge myself by, but at the same time, you provided some great tips I'm gonna take to the comal with me to continually improve my tortilla game.
After buying a shiney new Victoria 10" press and your video. I finally got everything together and ... you made me look like a pro! Got the dough right, cast iron on a camp stove, only thing was I didn't get as much puff as I wanted. Got the crush and tear right, very good maiden voyage! Thanks!
I'm waiting on my new Victoria cast iron press and Maienda to arrive.
I'm really looking forward to this😊
I personally recommend flipping 2 times. After putting the tortilla on the heat, wait until it starts to slightly change color on the top side, then flip and wait a few seconds until a bit of brown bits appear on the bottom side, then flip again. It will almost always puff up at this point, and you just have to wait a few seconds for this side to also get some bits of brown and done.
Shaq thank you, I finally had the confidence to go out and make my own corn tortillas and on my second attempt they were already cohesive enough to make into a taco or a sope. And they taste fantastic too.
We ran across your channel the other day and ended up watching a bunch of episodes in a row. Very interesting and funny, too! Today I tried your tortilla technique and I finally made great tortillas! I’ve been trying for years and most batches had maybe only five edible tortillas. Today they were all perfect! Thank you for your help!!
The quality and entertainment in this video is outstanding
Fantastic video. Never seen your channel before but the no nonsense and fast moving format kept me attentive throughout. Thanks for all the tips!
So funny I just bought a press to make tortillas for the first time. Thanks for this video, chockfull of good info for noobs like me!
I like how articulate you are. Good job!
This video is so hecking useful! I've been making fine-I-guess tortillas, but just getting the dough texture right makes the whole process so much less stressful, since the pressed dough rounds don't stick/tear as you handle and cook them. Thank you!
I have watched many videos on making corn tortillas. Everyone just says, “If you need more water, add one tablespoon at a time. That is what it says on the bag. How do I know if it needs more water? You were the only one who explained that. I’d wreck an awful lot of tortillas figuring that out for myself, plus all the other details I didn’t know. Thanks!
Thank you for this video. I have been struggling a lot with making tortillas.They keep ending up to thick and brittle. I just upgraded my tortilla press from the aluminum that didn't work at all to a cast iron. Now I know that I need to figure out how to get my massa a finer grind and use hot water and more water.
Last week, I watched a video on making corn tortillas. I ordered and awaiting my new Victoria cast iron press and Masienda to arrive.
Then just now came upon your video, the best I've seen. Thank you.
I did it! I have tried twice before, but watching you gave me a bit of confidence and I did it! Pressing down on them with my spatula on the second turn and making sure there was enough moisture in the dough were my keys. Poof! Thanks.
Hell yeah baby wooooo
I have a tortilla press that I use on occasion. I've made tortillas a few times but not often enough to develop the skill. It's good to have a video on the subject from a content creator I actually trust.
WONDERFUL VIDEO! I just subscribed because I want to view more of this guys video's. So clear, concise and easy to understand with really good information about technique. I look forward to trying to make these myself. I am not happy with what is available in the stores for purchase so I was looking for a video to teach me how to make my own. Thank you very much.
Young man, this is a darned good video! Its people like you that make me love humanity. Thank you 😊
I have been doing Mesa for 100 years, and this is the best demo and extremely well done! OLAY!
This is the most comprehensive video I have ever watched on making corn tortillas! How are you did it? I have no idea, but you were able to contents all of that information into such a short period of time I commend you.
I did all your Ideas. BING🎉 it works. I did have to change some things, and it worked. I'm a SENIOR, So I only make 4 or 5 as I need them. That way there always fresh. I cant thank you enough. Please, more videos. Columbia SC 🎉
My word! A TH-camr who can use the phrase, "A whole OTHER", properly - because the word "nother" is not a word. You deserve props for that along. I'll try out the tortilla recipe. Gracias por compartir.
dude your videos are so good! You're entertaining but more importantly you give real insight into cooking techniques.
The best, most clear explanation I have found.
Awesome.
This was the most perfect tortilla video. The ending definitely made me smile lol
I gave up making corn tortillas years ago, but this has shown me what was wrong (too moist), so I am going to try again. Thank you so much!!
Finally made this for the first time today. Living in a place that only has store-bought stuff I didn't have much to go on, but your direction and instructions were perfect, especially regarding the wet/dry texture. They turned out incredible! I burnt them a little but that's just knowledge for the next time!
Really good tips! I'm going to try some of them. I've gotten very proficient at flour tortillas, but only so-so at las de maíz. And I like corn tortillas when fresh (not from the grocery, thank you very much). So I learned some things from this video. But I didn't like the results I got from a press (and it IS cast iron) so I use a Pyrex baking dish I can see through, put the masa ball between the plastic and press down with the baking dish and I can see how evenly it's flattening out. Then I remove the top plastic and just whap! that bad boy on the hot cast iron using the other plastic. But I'm always looking to improve my process. Thanks for the video!
This was incredible. I'm very happy to consider fresh corn tortillas as something I know to make.
Something better than neatly any other tortilla I've had from a restaurant, let alone the grocery store.
I feel like the only way to make it better is to refine technique and attempt variants.
This tortilla press has paid for itself after two sets of tortillas in way of fun and taste. I recommend people take the jump.
Great job on the descriptor of how much moisture should be in the dough.
I made my first ones today. The first one I over cooked I had the temp too high. I didn't get a serious puff (I think I waited too long to use the dough and I didn't make them thin enough) still they turned out really good. Better than anything I've gotten from the store. Thanks for the video. I'm gonna keep trying! 😊
Shaq is at the absolute top of his game right now. A true TH-cam goat 🙏🏼
I’m so glad I found your channel, also the fact you featured Ethan’s channel means I’m watching the right kind of dudes show me how to be a home cook 😎 thank you 🇲🇽
Aloha, I have watched countless videos on tortilla's! I do make great tortillas now but this confirmed my mix. During lockdown I started cooking like crazy and discovered lots of home made ideas. Super video! Mahalo from Maui!
You’re a true techno, Shaq. I love your instruction. The best I’ve ever heard on making corn tortillas. Thank you very much!!!
DUDE Im speechless.... THANK YOU for all that you do!!!!
I happened to visit your pottery merch. I just bought 2 pasta plates. Been looking for something like this. Absolutely genius. Dinner plates are to shallow and bowls to steep. Pasta plate is just right! Thanks Shaq!
Thank you Lorin I hope you love them :)
I am on TH-cam all the time, but I really enjoyed this video.
Thank you. I love you. We all love you. You’re appreciated.
Made these tonight for the first time in my life, and man they were awesome! Might add a pinch of salt next time, but the texture and corn flavor were so much better than store bought. Perfect vehicle for Chicken Tinga.
Barkley tortilla warmer broken in tonight too, love it!
Quick tip for the Tortilla press: If you have a round oven dish made from glass, preferrably with two handles on two sides, use that as an improvised tortilla press. Works like a charm plus you can see the size of your tortilla.
Thank You for these tips on making homemade corn tortillas. All of these tips are useful and contribute to a nice looking, edible tortillas.
I have never considered making my own corn tortillas but after watching this video I really feel like I can now. Thank you
This is the best video I’ve found on this thank you! So much is technique and that’s what I didn’t get from other videos.
I grew up im Mexico, most of the time we make tortillas from scratch but, when we have to use Maseca we NEVER use hot water, my mom used to say that, hot water make the masa "Chiclosa" we always use lukewarm water. I'm still doing that way, my Favorite Brand is
King Arthur Organic Masa Harina , the flavor is like Nixtamal.
all my tortillas puffed up! i can finally get married! such a great video the tips about how to tell if the dough is too wet or too dry is priceless. i.ve been trying to make tortillas de maiz for years and this is the first video ive seen that explains everything you need to know.
This is the only corn I can find in my NE Ohio stores and I have almost bought it several times but was worried it wasn't the correct stuff. This was a very helpful video, I can't wait to try making my own!
This was the best video! Can’t wait to get started. I’m using blue corn flour
Also, I'm very glad you mentioned the steaming! It's the most important element.
Boy, you are good at make videos.
This is the second video from your channel i see, 1st one was metamucil.
I just subscribed as you have a talent to clearly explain things.
Thank you, please continue the good work you do
I am looking forward spending time to go back and watch your past and future videos.
Great info. Thanks for sharing.
Best wishes from Ireland 🇮🇪.
great teacher! I didn't think I would try making them again but now I think I can do it. Thank you!
Thank you for these tips! I started making corn tortillas. They aren't perfect, in fact they don't puff up mostvof the time 😢 but taste so good.
I've just found your channel and I'm in love after watching a few videos. So informative! So well done! I've learned a lot already and i feel much more confident about my next attempts at Mexican dishes. Thank you so much! I'll definitely keep watching!
I made tortillas tonight from written instructions. Wish I’d watched this beforehand! Next time will be better, although my tortillas were really not bad and my kids ate them with gusto and enjoyed making them with me. We’ve had a big wooden tortilla press on top of my fridge for decades, I’m finally ready to start using it.
I've been making homemade corn tortillas for over 20 years, but have never figured out how to get the hydration exactly right. Thank you for sharing your expertise in this outstanding video. BTW, masa flour will stay fresh longer if you store it in the freezer. You have a new subscriber.
Thank you so much. Your step of steaming the finished tortilla was the missing element. I never could get them flexible.
Really great video. I've made home-made tortillas twice with high-end masa. The first time was excellent and the second time it was disappointing. Obviously I need to know the tricks. Your tips will help a lot.
I've had so much trouble making tortillas. I'm so excited to try these tips out
Do you remember what you had a problem with?
@@internetshaquille according to your video, too wet! I'll use a little less water next time and see how it goes
I love your style of explaining
I have a giant mogogo for making injera which works perfectly for this. set the temperature and go. my cheat is to make a dozen small at a time and carefully place them between moist paper towels. the cooking surface will hold ~6 at a time but you can vary the size.
Thanks, Shaquille! Letting them steam in a towel after cooking was the step I had been missing.
Quick questions:
- "Hot water" means like, hot from the tap or hot from a kettle?
- No salt in the dough?
Hot enough for steam to be coming off the water (130F+) but boiling is good too
No salt in the dough. Corn tortillas for Mexican food (like rice in Asian cuisine) is the salt-less base for spicy heavily flavored toppings
Thank you for this well put together instructive video! 👏🏾
Amazing video! Really! The best I’ve ever seen on the topic. I’m hooked and subscribing. Thank you and please keep the videos coming.
Excellent video. I watched many videos on how to make fresh tortillas about two months ago and just came across this one today. I have altered the ingredients as far as adding different spices but there is nothing like fresh homemade tortillas. Mine actually did fluff up the first time I made them. Wish I could freeze them and reheat or something. I don't have time to make them fresh every morning but that is the only way to eat them. Store bought are okay, but they don't come close to home made. Thanks for the video..
I still remember grinding corn with (for) my great-grandmother by hand some 45 years ago. I feel guilty using store bought dry masa mix but my cheat code is replace the hot water with a dried chile rehydration tea and sprinkle the masa balls with a tiny bit of mineral rich salt before pressing, beautiful and delicious.
Wonderful tips :), thank you. When you used to grind the corn for your great-grandmother, what tool did you use?
Masterful presentation and execution. Well done.
Dude your videos are and have been for a long time now, fantastic! Thanks for the concise and considerate education, always!
Your recipes are amazing, explained in details 👍
I keep my Masa flour in a air tight cannister & in the refrigerator. I've never had a problem with it going bad.
I'm going to keep my masienda in the freezeras eell as your hint😊, to keep freshness. I'm learning new things.
@@juliemarr65
That's what we are here for, to help each other. Have a blessed day.
You have a blessed day and evening as well🙂
I've only ever had homemade masa tortillas one time and they were absolutely delicious. I've never had enough courage to try them myself.
great video! can’t thank you enough for your suggestion to buy bulk cotton towels... cut our paper towel use drastically!
Hey my friend, just what was needed since I'm black want to get into making Mexican dishes especially with masa harina and all the stuff I just brought. Which led me to you. Now I think I've made a mistake in buying the big bags of blue, yellow and red masa from masienda cause it's only 2 of us. I was thinking I could vacuum seal some in mylar bags w oxygen absorbers, is that ok to do or not? Between the press, masa, liners, warmer and cast iron pan these are going to be some pretty expensive tortillas. With your instructions I just might be able to pull it off 😅 thanks so much.
Perfect video on making tortillas.
I need to talk to the manager of TH-cam for not showing me this until 4 weeks after. Netshaq is a day one watch
Great video! This should have come with a warning that once you start down the path of homemade tortillas there is no going back to preservative-laden mass produced tortillas.
My $0.02 as someone that's spent most of their life near San Antonio: The 50-50 masa-white flour tortillas aren't so much a cheat code or crutch for making corn tortillas as much as they are filling the spectrum between full white flour and full masa tortillas. One of the key features of mixed flour tortillas is that the corn keeps them press-able. Flour tortillas are tasty, but have a tendency to spring back if you try to press them, so you usually have to roll them out. This is a pain when you're trying to whip out 2 dozen tortillas for taco night. I also really like the flavor the masa introduces (though obviously it's not as center stage as the corn-only ones).
I like the mixed flour tortillas for breakfast tacos and bean & cheese tacos, and full corn for pretty much everything else-- though I'd encourage everyone to experiment!
Completely agree with there being no going back; the second I got my own press I'd always find an excuse to conjure the extra time it takes to make fresh tortillas when it comes to cooking.
So buy the game shark, which is the heated tortilla press that par cooks flour tortillas when you press them so they don't shrink back... you can also freeze them par cooked and throw them directly into the comal from frozen for perfectly good flour tortillas from scratch in 30 seconds.
man your videos are some of the best in the cooking sphere of youtube