HOW TO MAKE CORN TORTILLAS FROM SCRATCH
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- เผยแพร่เมื่อ 22 มิ.ย. 2019
- If you love to make tacos at home, then it's a must to learn how to make corn tortillas from scratch. 3 ingredients and about 30 minutes is all it takes. This short, 3 minutes video gives you step-by-step instruction on the simple process of making tortillas. You don't even need a tortillas press!
CORRECTION: Masa Harina is not pre-cooked, rather it's pulverized, uncooked Masa dough.
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BARBACOA TACO SERIES
Corn Tortillas From-Scratch - • HOW TO MAKE CORN TORTI...
Roasted Salsa Verde - • ROASTED SALSA VERDE RE...
Beef Barbacoa in Adobo Sauce - • MAKE AMAZING BEEF BARB...
FRESH CORN TORTILLA RECIPE
(makes 10 tortillas)
Masa Harina, 175g | 6oz. | 1 1/2 Cups
Fine Sea Salt, a fat pinch
Warm Water, 226g | 8oz. | 1 Cup
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EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
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#corntortillas #kitchenandcraft #tacos #mexicanfood - แนวปฏิบัติและการใช้ชีวิต
Episode 1 in a three part series on how to make barbacoa tacos. Hit the bell to be notified when I post episodes 2 and 3!
***CORRECTION*** Masa Harina is not pre-cooked, rather it's uncooked, pulverized masa dough.
This is what TH-cam needs to recommend a short easy and good video. Good vid
EXACTLY what I was looking for! Short and sweet and answered ALL my questions! Blown away by the quality of the video as well! Thank you!
Glad it was helpful!
Simple, easy, doable. Thank you for posting this recipe, I can't wait for parts 2 and 3!
This is the quintessential example of TH-cam instructional-video perfection. Thank you, Tim.
Much appreciated!
Tim, first of all, good vid. I love your explanations and production values. Masa harina is corn soaked in a lime (sodium hydroxide) solution which renders the niacin (an essential vitamin) usable by our digestive systems. The purpose of keeping the freshly cooked, warm tortillas covered is that the residual heat keeps them pliable. Preheating the vessel helps to extend that time. Can't wait for the other episodes!
Thanks John! Roasted Salsa Verde next week and Barbacoa shortly there after. Stay tuned 🙂.
this was precise! thank you
Te quedaron perfectas!
I seen different videos, I like this one. The way you explain it is very fast and simple. Thanks👌👌👌
Wow! Your channel is awesome! Incredible production quality, straight forward, just made these and they're awesome. Thanks!
You're very welcome and thanks for the kind words!
Very helpful. Thank you!
Thank you very much for your excellent cooking skills ❤
Excellent. Precise and clear instructions. Thank you!
You're welcome! Thanks for watching!
Love this short video. I’m going to make them today
Thanks for showing what to
Do without a tortilla press ❤
for the level of work you do in these videos, youtube really isn't being too kind to you
There's no tab for "Effort" in TH-cam analytics 🙂. A channel's growth is really up to it's viewers. Watch time, sharing and engagement will make or break a channel.
But I'm gonna make other patch.
wonderful cinematography
The production on this is amazing!!
Thank you!
This was helpful , thank you
Now I know! Great stuff! 👌
Love this !!
Thanks so much!
That was terrific. Thank you,
You’re very welcome. Thanks for watching!
I milled my own dent corn (uncooked) and did all the same as here. Wonderful!!!! and someone added to use parchment paper. Welllllll, i used your baggie on the top as that peals easy, but parchment on the bottom. Flipped that tortea right on the pan w/ the parchment attached, in the 10 seconds, peals off and keep on goin. Thanks, i was so hungry for torteas, this worked perfect!
Nice little trick! Glad you enjoyed the recipe.
Thanks for sharing
Thank you for your nice and clear process. id like to show it to my students.
Thank you!
its so easy to do i like it this way very fast .your videos sooo delicious thanks
Thanks! Yes, so easy. I don't think most people realize just how simple it is!
wow just the lighting alone in this is phenomenal! can’t wait to try this out! do you have a preferred brand of masa? also, while it’s amazing to make from scratch, do you find that the time spent making these is worth it?
As a person who makes tortillas and pupusas all the time. He nailed it.
Awesome! Thanks so much!
mmm papusas
What if mine keep sticking to the plastic?
@@brandensoutdoorb-channel8084 Maybe your technique is bad at removing or the dough is too wet.
Mmmm pupusas chicharones...
thanks for your video, it really helped me
Glad to hear that!
Thank you
Awesome. FWIW. I usually leave the bottom of the bag attached. For me it makes the process easier. I need to try that puff part.
Thanks for the tip!
I appreciate this video stay blessed ❤️
Thank you!
Thanks for the pan trick
Any time!
Por fin un extranjero utiliza la prensa de manera correcta
Very nice
Awesome video instructions. You won’t be able to find clearer recipe instructions than this.
Glad it was helpful! Thanks for the support!
I’m lookking for some trouble shooting. I followed the recipe to a “t” but they are dense.. no puff..
wow... It's super fast to make kinda Corn Tortilla... healthy & satisfied
Inexplicable awesome
Cool beans!!!
Yeah, it's sooo easy to do this at home and the flavor/quality is unbeatable. Even better if you can find fresh masa!
Kitchen & Craft Those are the tortillas for making soft tacos quesadillas burritos and fajitas while wrapped
I dont see any flaws, saludos desde México
Healthy. Item.
THANKS YOU GOODNESS 🌟 AMAZING TACOS HOMEMADE DAPHNE COTTON ALWAYS 💜 AWESOME
thank you thank you thank you
You're very welcome!
Question. Was the back burner on a lower heat and the front burner higher heat?
I want to know what ingredients l need for the process. I want to make them when l retire in the philippines. They don't have them there.
Great video that. No bs
That's right, straight to the point. Thanks for watching!
Can i store tortilla in freezer? And how long it can be stored?
Really appreciate the video. Very clear steps. Wondering if I can steam or bake the tortillas if we don't have a griddle?
I wouldn't recommend it. A cast iron pan will do, or even a basic fry pan.
@@KitchenCraftFood Great. Thank you!
These are gonna make some good homemade Tortilla chips 🤤
That's a perfect way to use any leftover tortillas 👍.
Ok that seems easy enough. 🙏🏽 for posting. 🫶🏽
Here in Japan, I'm not sure masa harina is even available. What I have is cornmeal I've ground from my own home-grown corn. Will that work?
I like your voice/how you talk 👌🏻
Can i mix masa with regular flour? In my country masa is very expensive
I'm not understanding how from scratch means to use a mix? I want to grind fresh corn and do it authentic.
Thank you so much sit I'm making tacos tonight and I want homemade corn tortillas. I hate flour tortillas.
Not from scratch but still cool 😊
If you just make the dough and cut it into triangles does deep frying them make corn tortilla chips like for nachos?
Yep!
@@KitchenCraftFood awesome thank you
My tortillas stick to my hand when making (so more masa…) although when cooking they break always (so more water??) what do I do?
If I use the exact same measurements for ingredients and let the dough rest as stated, what would cause the dough to be too dense? I don't have a press (unavailable in the Philippines) so I used a plate and pressed down as hard as I could in the center and ended up with a disc about 3" in diameter and definitely too thick. I resorted to using a rolling pin which caused the edges to split and spread apart. I ended up with 8 bizarrely shaped tortillas. And after cooking when we went to roll them for enchiladas they were splitting and tearing everywhere.
Sounds like a hydration issue. Maybe the dried masa you are using requires just a bit more water than the brand I typically use? I would add additional water a teaspoon at a time until you find that the dough is at the proper consistency and let it rest a few minutes longer.
Question: Do you need to oil/grease the griddle before you place the uncooked tortillas on it?
I do not, but my cast iron griddle is seasoned and if pretty much non-stick at this point.
@@KitchenCraftFood Thanks.
can i mix masa harina with flour? masa harina is expensive in my country.
Yes, you can do that. I suggest a 50/50 blend of flour and masa harina. Maybe and a tablespoon of fat as well (oil, butter, lard, etc.).
Is there anything to adding lime, to enhance nutrition?
I would just add a squeeze of lime to your finished taco as opposed to adding it to the tortilla dough. I'm not sure what other nutritional benefits limes have than Vitamin C. If you have more information on that please share with the community. Thanks!
Kitchen & Craft Masa harina is made with corn that has been nixtamalized, treated with lime (not the fruit, but calcium hydroxide), which makes the niacin available. Maybe that’s what ERinaa was thinking of.
@@jamesarthurkimbell Possibly. ERinaa feel free to chime in here. I think the addition of lime also allows the masa to form a dough where as untreated cornmeal cannot. James, your comment helped me catch an error in my voice over. I stated that Masa Harina is pre-cooked, which is incorrect. I added a correction in my pinned comment. Thanks!
I can't find any Masa Harina. Would flour work? What type?
Unfortunately, you need Masa Harina for corn tortillas. Have you tried buying online? Is that an option?
Why is it no matter what I do the dough always comes out too thick? I need thin meduim size corn tortillas.
Sometimes my tortilla puffs up, sometimes it doesn’t. Any idea why?
Healthy. For. Everyone. Totally. Please. Launch. It. For. World.
Hi thanks for the vid! But actually the proportions are not right. I have followed every step and my dough happend to have the consistency of a puree. I had to add around 5-6 table spoons of more dough to get somewhere near ass you show in the video.
what's the name of the background song? thanks!
It's called All of Us by Daxten. Found it on Epimedic Sound. Great track!
@@KitchenCraftFood Awesome, thanks! Loving it :)
What might be the problem if I cannot get my tortillas to puff up like in the video?
Bryan Stahl I believe it’s either one of these two things: (a) the dough needs just a bit more hydration or (b) the tortilla spent too much time on the griddle before the first flip.
@@KitchenCraftFood Thanks so much. I'll give that a try. Discovered your channel just recently. Great production value and pacing. Keep up the awesome work.
@@bcar1089993 Thanks so much. I'm giving it my best!
PLS I BEG U TO REPLY TO me so can I cook the corn tortilla
in oil to make a tostada!??!!????!!!?????!!!!!
Make the tortillas per my recipe, then shallow fry them over medium-high heat in 350°F oil until crispy.
@@KitchenCraftFood TYSM
chef cheshire pmo 😳😳
Great video! Can I make these in the morning, if my guests arrive in the afternoon?
I haven't tried holding the tortillas that long. It's best to make them right before eating. Thanks for watching!
Legancko
Mine keep sticking to the plastic
Dont tell adam, but i like you better! 👍
Ha! Thanks Jim Bob. Adam's a pretty cool cat though. I like what he's doing.
That’s cool and all, but I’m from the rancho and when you say from scratch that means getting the corn grinding it making your own masa etc etc, nothing like grandmas cooking
How do I prevent these from going soggy? The texture after taking out from the pan till they are served changes significantly?
Actually, covering the tortillas like I do in the video is the way to go. They're better once they rest for a few minutes. There's really no way to preserve the way they are straight off of the griddle unless you consume them immediately.
Wouldn’t scratch be from actual corn? Not buying the powder? Still a good video
How come my Masa Harina looks more yellow than this? My tortillas never come out the same as the ones I see in recipes/vids :(
There are multiple species of corn, in the USA they tend to use yellow corn which has a sweet taste. In México we use white corn, it has a neutral flavor. You can buy MASECA, a Mexican brand which usually is made with white corn.
We use blue corn and corn mixed with cacti too!
Mine are coming out like dumplings 🤷♀️
The back of the bag says 231 g for 2.5 cups, which equates to 139g for 1.5 cups. Where are you getting 175g for 1.5 cups? You’re adding 25% more corn flour.
I simply weighed the volume quantity on my digital scale.
Thanks for not including your life story. Perfect video
idk maybe i'm just stupid but why is 1 cup (226g) weigh more then 1.5 cup (175g)
Because 1 cup of water is heavier (and more dense) than 1.5 cups of masa harina.
@@KitchenCraftFood yup i am stupid...how can i forgot about the density thank you so much it make sense now and btw i will try your recipe tomorrow
Man, that's 129% hydration recipe, you sure about that?
100% correct
That's the lazy way 😂😂😂😂😂😂😂😂
Sure, ok dude.
Using Masa is not from scratch
Gimme a break dude.
I'm going to save anybody time who thinks that they can use Masarepa corn meal instead of Masa Harina....do NOT try it... even though the recipe says it can be used for tortillas..Just trust me on this one.
THAT IS NOT FROM SCRATCH
All caps? Really?
Not quite what I'd call "from scratch".
Whatever dude.
@@KitchenCraftFood
LOL, it does skip the whole nixtamalization process, but if you want to call the premade masa harina made from scratch, then go ahead. To make masa harina, the corn is cooked in water with calcium hydroxide for about half an hour, left to soak overnight, rinsed really well, ground up to a dough like consistency, then dehydrated to be sold as masa harina.
@@tybrady1935 it also skips growing and harvesting the corn too. Definitely not “from-scratch” 🤣. This video sucks.
@@KitchenCraftFood
LOL, come on, you know it's technically not "from scratch", it skips an entire cooking process. It's still a great video and you're still cool.
Then scratch, but bought. a powered version of corn