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- เผยแพร่เมื่อ 8 ส.ค. 2024
- How do you get a tortilla to puff? Masienda founder, Jorge Gaviria, explains the anatomy of the elusive puff, along with tips for the best tortilla press and hacks to get your tortilla to expand and cook through the center.
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⏱ Timestamps ⏱
0:00 Intro
0:12 Anatomy of a puff
0:45 Making a puff possible
1:00 How hot to heat your pan for masa
1:53 How to press masa
2:04 Oaxacan tortilla press
2:25 How to peel off masa from plastic
2:41 Measuring for 6 inch tortilla, 1oz tortilla
2:59 How to use a tortilla press
3:50 Spritzing your masa to get the tortilla puff
4:52 Getting tortilla puff compression tip
5:32 Tortilla smell test
5:38 Oaxacan table tortilla
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Video by The Perennial Plate (www.theperennialplate.com/)
"May the Puff Be With You" indeed! Thank you for the incredible products.
Our pleasure! We're glad you like them!
Jorgé, a million thanks! Your suggestions to add some moisture through the spritzer and press on the tortilla enabled me to make my Maseca tortillas PUFF UP! I’ve been to Oaxaca and enjoyed fresh masa tortillas so making tortillas at home is something I’ve been working on for a decade.
Instead of a spritz bottle, I ball up a damp paper towel and press down on the tortillas. When I get a spray bottle, I’ll try your technique.
We Love your Masa flour 🙏🏼. Thanks for the kind personal card w/our order
Thank you for your order, Karen!
Hello from Canada! Steven showed us your videos while he was visiting and we love them! We needed to improve our tortilla making so he wanted to show us how you make the puff.
Thanks so much for watching! May the puff be with you!
Thank you for the level of detail! I've been looking for an explanation on the puff for tortillas. Super helpful!
Glad it was helpful!
Such a great series, I learned so much! One thing I'll add is that it's really not done cooking, for taco texture purposes, until you put it in a tortilla warmer to steam for a couple minutes.
yes!!
Literally just received my Dona Rosa press kit, can't wait to try it out, thank you for this tutorial 💖
We hope you love it; thank you for your support!
I have eaten corn tortillas all my life. We had a live in housekeeper who made the tortillas without a press. Just a hand technique. However we an adult I have several presses. I live your masa harinas and would never attempt to make my own masa. Your videos have taught me so much even though I had always considered myself to be a veteran. I am definitely getting your book from the library and if that is not enoughI will buy it.
Thanks so much for sharing!
I’m finally getting consistent puffs with my Masienda Donna Rosa Press Masa Kit. I switched from my older Comal to a Nordic Ware Griddle that fits perfectly over my 2 gas top burners. Something about an even hot temp and that super nonstick surface along with an occasional press at the edges allows a uniform central puff. Also this specific griddle allows me to make 4 perfect tortillas at the same time. I store them in a tortilla bowl with a lid that has a small steam vent hole prior to serving or filling with taco filling or cheese. Keeps them from drying out. I also let my Masienda tortilla dough sit in a covered bowl for at least 30 min before pressing like you would if making bread. I’m now mixing the water in with the flour by hand and touch a little at a time to get that right dough. Something I think you learn over time rather than using a measuring cup .
It’s really an art of cooking.
So glad you found what works for you! We totally agree, the combo of even high heat and a very nonstick surface is key.
Thanks for this.
Definitely toot your own horn. This is awesome. Thank you for this video series. Very helpful. I got pink corn, I hope my tortillas are pink :)
Thank you! It should be a fun varietal for you to play with :)
I'm on my fourth round of tortillas with Masa and press from Masienda...the plastic tip on this video is key. I've been using the Zip Lock and it sticks too much.Thanks for this!
I followed your recipe they popped while cooking thank you
love to hear it!!
I have one piece of reusable parchment paper I use for crafting. Considering buying another for my new tortilla press.
Bought some Masienda white at Whole Foods this week and made about 6 tortillas for my wife and I. Didn't have a press so I rolled a ball and would smash it between two wood chopping boards. They weren't bad for my first time! Lol wife liked them a lot but tbh the quality of the masa gives you a lot of room for error since it tastes great. Only one puffed up a bit and now I see why. I think I'll be picking up the MASA book soon just to have the book for reference.
Love to hear that, thanks for sharing! The Macgyver method can definitely do the trick.
Ordered a molcajete to replace mine that was destroyed in a house fire, and while waiting started watching your videos. I've been making corn tortillas too dry for years! Got my first puff on the first try after watching your video, and what a difference. Sabroso! 😋Also made a sope for the first time. Also delicious! So excited for my molcajete to arrive, but in the meantime I'm gonna run out of masa, haha. Muchas gracias!
So sorry to hear about the fire, but loved reading about your masa journey!
Keep an eye on your mailbox ... sending a little something extra.
Just having my new press delivered from Masienda….. I don’t even have to try it out.
I already know that it’s as good as your gonna get, stateside. As small as it is, it’s very heavy. The plates align uniformly. Not heavy in the back and light compression in the front. Consequently no need to rotate. I can’t wait to try it out. Carnitas? Maybe….. we’ll see.
Keep us posted - so glad you like it!
For a restaurant setting, would you pre-cook the tortillas before service and keep them in a warm rag inside a container, and then re-heat each tortilla to order?
Hello! If rolling a stack of a-la-minute tortillas is not an option, we would recommend pre-cooking the tortillas and reheating them to order. You'll want to gauge whether the tortillas need additional water or not when reheating--if they're still warm when you go to reheat them and/or moist from the steam/condensation, you probably don't need to apply any water to either side. Let us know if you have any additional questions!
Fantastic tutorial thanks so much! Can I do this with a flour tortilla? (Where can I buy this press!?)
Hi there. We're glad you found this video helpful! This press is intended for corn tortillas but we've had success using it for flour as well! (Some people prefer to roll their flour tortillas by hand to help develop the gluten). You can purchase our tortilla press directly at our website: masienda.com/products/dona-rosa-tortilla-press
I press the little air puffs into the center of the tortilla. I use a kitchen towell balled up in my hand. Press the edges of the puff into the center of the. Read. Press all around
That's a great way to go it! Sometimes it needs a little coaxing
So is this Oaxacan table tortilla durable/flexible enough to hold taco fillings? At the end of the video the tortilla seemed pretty crisp. Thanks!
Hi Brian thanks for checking out our video! Excellent question, yes, these table tortillas can be flexible enough and are well suited to hold all your taco fillings.
Professional Taquero tip: A tortilla has a (thick) “back”, and a (thin) “belly” joined by a seam.
Always place the filling on the belly. This thin layer will absorb most of the oil or moisture and prevent the thick “back” from becoming soggy.
Meanwhile, placing the filling on the “back” of a tortilla makes the thick layer soggy, and then the thin layer is not strong enough to hold the filling,, leading to a messy taco failure ;)
I just purchased a kit that included a hand grinder, a press, cal and 4 kinds of corn. You are telling us in this video that the tortillas made with a hand crank grinder will not puff. So why are you selling this product? I am confused. Most of us home cooks cannot afford a molinito. So I purchased with your hand-crank option. Like my grandmother, they used hand grinders and metal grinders. You may want to post a video for the home cook using the hand crank option so we can be successful. BTW, we LOVE Carlos Salgado's Taco Maria. We live next door and have been there many times. Despite being Cuban as you, I love Mexican food and the history of the food sources. I grow my own. Love the videos and Masienda.
Thanks for the recommendation and for all your support! That's an excellent idea. We're working on more videos to come and we'll be sure to keep this in mind. While it's certainly difficult to achieve a puff with hand milled masa especially on it's first go-round, it is possible. We've found that adding water during the grind really helps produce a finer texture along with tightening the plates as much as possible.
@@Masienda thank you so much for the trick to tighten, loosen, start grinding, then tighten again. Can't wait to make and taste my tortillas from scratch!
Will this press make a flour tortilla thin enough?
Hi Sam! While we don't press too many flour tortillas, we've had great success with the 50/50 corn and wheat flour blends. You won't get a large tortillas - about 6" in diameter max, but it would make a mean breakfast taco!
Can you please let me know the brand of laster temp probe you're using?
Appears to be a Fluke-brand.
Etekcity Lasergrip 774
@@Masienda Thank you!
My tortillas have always had, after the puff, a thick side and a thinner side. Is that from uneven cooking of the sides? My method (before seeing this video) is to use two-temp setup; one about 400 and the other 500. About 10 seconds on the 400, flip and move to the 500 for 30 seconds, flip for the puff.
Should I just keep it on the first side for longer?
Hi Scott! It's tough to say without seeing it, but the two sides will almost always look different than one another, whether machine baked or manually done on a pan/griddle.
Nevertheless, I would recommend searing both sides for an even amount of time per side (potentially spraying the second sear side with a bit of water while the first side sears, because it is actually drying out a bit in the process of cooking), then flip for the second sear. Once both sides are seared, flip back to original sear. Try starting on 500 for the searing, then moving to 400 to cook through and puff. You can keep it on 500 the whole time, but you might start to dry out faster (limiting puff potential because there's less moisture to create steam) that way. The larger/more complete the puff is, the more even the mouthfeel/thickness on both sides. Let us know how it works for you!
If you have that issue with your tortillas , it means your tortilla press is the problem ,
I live in México, it's normal to have a thick and thin side on your tortillas.
to solve the thick/thin sides issue, just flip the tortilla over in the press to press a 2nd time. that will even out both sides.
Anatomically perfect tortillas HAVE TO have a thick layer (called “the back”), a thin layer (called “the belly”) and a somewhat raised seam (called “correa”, or “ribbon”) that keeps them together.
When making a taco, you place the filling on the (thin) belly so it will absorb any moisture.
If you place the filling on the (thick) back, it’ll become soggy and then the (thin) belly won’t be strong enough to hold the filling and the soggy back, leading to taco failure
I've made many delicious tortillas with Masienda flour. They always puff, and the texture is flaky and tender. BUT . . . they often tend to crack/tear when folded, which isn't what you want for tacos. This doesn't happen when I use Maseca (yuck) or Gold Mine (aka Japan Gold) masa. Any tips on fixing this?
Hi Scott, thanks for your question. Great job on consistently getting a puff. It sounds like your moisture amount is pretty dialed in. We'd suggest to add a bit more to it when heated. You can do this with little spritz to the masa on both sides to keep it from forming cracks and tears when folded. Make sure to keep them wrapped/covered once removed from the heat. The steam will help keep the tortillas moist and flexible when cooling.
@@Masienda sounds like it'll work! Thanks again for the great product.
@@Masienda UPDATE: the brief spritzing worked like a charm. Thanks!
I’m having difficulties getting my tortillas to puff up. Can you share the recipe of your tortillas (in grams) please?
Hi Viral, thanks for reaching out! We'd be happy to go into more detail. Please feel free to reach out to us at puff@masienda.com for help.
What’s the brand name of that electric griddle?
Hey there. We got a simple one from amazon! One like this would work: shorturl.at/dlxEF
What process would you go through if you wanted to turn the masa into masa harina? Would you just dehydrate it?
Hi Nicolas! Just as you suggest, it's a process of dehydration. You can use a dehydrator or an oven on its lowest setting. We'd recommend a slow and low process to ensure it doesn't cook.
Great video but you are wrong on hand crank mills not puffing!
Hi Jazz! We know! At the time this video was created we hadn't quite honed our puff with the handmill, but we now stand corrected! Our preferred technique can be read through here: masienda.com/shop/masa-corn-grinder/
How can we get this real tortilla press? The cast ones with wobbly bolts are very sad.
We sell them at masienda.com!
masienda.com/collections/all/products/dona-rosa-tortilla-press
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when you make the Masa make the water HOT, I think you will get a more beautiful puff! try it
Totally agree - warm or hot-warm!
Dias Ian hunter
Make a Tlayuda pizza with your Tlayuda press.
Want to see how much dough it needs.
As referenced on page 209 of MASA, the book by Jorge Gaviria, Tlayuda masa should be a tennis-size ball of masa that is 2 1/2 inches (6 cm) in diameter.
masienda.com/products/masa-book
He's giving me a mild puff
I use a hand crank and it always puffs
That's a miracle! What's your secret?
Masienda well it takes me 3 hours to grind it And I grind it about 3 times.
Masienda sadly I cant really justify 1500 on a grinder.
Masienda I also use the timing from Enrique Olivera Mi casa. 15 seconds flip 30 seconds flip puff for about 45 seconds.
@@rrtexas6976 Ah, yes! We have found similar results but recognize it takes a long time (which most folks aren't willing to commit) and still has a bit of grit to it. We'll keep working on pricing efficiencies on the Molinito, but in the meantime, we're so glad you've been getting great results at home!
press press puff.....i saw him chuckle internally.
I bought these and I cannot get it to puff I’m so Fuckin annoyed
We find that sometimes it's a result of the comal/pan not being seasoned enough. Other troubleshooting tips here: masienda.com/blogs/learn/anatomy-tortilla-puff?_pos=1&_sid=86580748b&_ss=r
Good info and video. Is this company Latino owned? I wanted to buy one but it feels off to not support Latino's if they are sharing their culture with us. I think Americans have plenty of means to make money, it seems a bit like gentrification if this is not at least Latino owned.
Hi, thanks for checking! Why yes, we are.
mar
marry me
I followed all the steps multiple times, even my Mexican mom did and our tortillas consistently came out raw. Not impressed. Especially for the price.
Oh no! So sorry to hear that! How hot was your comal?
@@Masienda we tried different levels.. very hot and also keeping both burners on medium. Comal is a standard comal and when we buy fresh masa the tortillas puff up nicely and are not raw on the inside so we’re really confused as to why after several attempts all tortillas had the same consistency.
You have managed to take a recipe that is so fundamentally simple and through overly verbose lecture turn it into a science project. For god’s sake it’s three ingredients. Mix it, rest it, roll it, sear it. Done. If we want to encourage people to cook more at home then stop making something that is so easy to do seem like you need a degree in thermodynamics just make a freakin tortilla.
No degree, just a love for masa and tortillas! Check out our 90-second version for a quicker version. Thanks for watching!
th-cam.com/video/1aQbjl4LcZY/w-d-xo.html