End product looks delicious, very nice. Good humor too. I'm from MX, you can call your tacos breakfast, or whatever you feel like calling them. No issues here. Chorizo con papas y frijol refrito, machaca con huevo, leftover bistec ranchero with egg, bacon with egg are all great breakfast filler.
Hi Gerardo, thank you for your interest in Molinito! Yes, we do ship Molinito internationally. Please feel free to email info@masienda.com and our hospitality team can assist you with a shipping quote.
🤣 This video has to be one (amongst many) of my favorites! Educational yet humorous. Bravo to the Masienda team for continuing to make amazing content!
Made these recently and they are superb. We had them breakfast style as well. However, we used diced, crisp fried spam (the Official State Mystery Meat here in Hawaii) along with scrambled eggs and my homemade jalapeño hot sauce. So ono!
any suggestions for getting the tortillas successfully onto the comal? i have plenty of experience with flour tortillas & with Maseca tortillas. for some reason, this combination is sticking to my hands. i think my tortillas were just under hydrated, so i would spray each one with water the moment i managed to get it onto the comal. but the point is, they weren't too wet, & still sticky, so that i never had one perfectly placed tortilla. they would all crease or accordion a bit rather than lay perfectly flat. was frustrating. sorry for being long-winded!
Hi! It's possible you're pressing too thin. Also wondering if you're laying the tortilla down in a backhanded motion, or flipping your hand over and slapping the tortilla on the comal. The best way to lay the tortilla is underhand and it helps to have at least 50% of the tortilla hanging off the edge of your hand to help with laying it down. I can send a photo if that's helpful.
@@Masienda that's gotta be it! i like making thin flour tortillas & thin corn tortillas, so i'm sure these were too thin. normally, i don't have this problem with my thin corn tortillas, but this is a different kinda tortilla! will have to stop myself next time i'm working with this blend & press down less. i'm totally a back-handed starter. took 2 early batches to get that right. 😅
Thank you for your message and interest in Masienda. Unfortunately at this moment we do not offer international shipping for small parcels. It’s our goal to offer it in the near future (potentially 2023). Please let us know if we can be of any additional service in the meantime.
Jorge, the recipe quantities in this vid are different from those in the recipe on the website. Less fat, more salt and baking powder. And how many cups of flour are in that box anyways? Is the website recipe more up to date or is it the video?
I am wondering if that burner is a gas indoor burner? I bought your Comal but only have an electric stove and have not liked my results using electric cooking. I recently sold my house and no longer have a gas cooktop. Is that a burner that you would recommend?
The burner that we used for the videos is a gas (butane) countertop stove, similar to a camping stove. The Comal works well on it, but the use here was mainly for the video. We do see that electric/induction burners can work with a comal but conduct heat differently than a gas stove, sometimes causing the comal to warp.
A few more ingredients needed, but generally yes - here's a recipe masienda.com/blogs/learn/how-to-make-the-best-breakfast-tacos?_pos=1&_sid=bd0dfa6ef&_ss=r
Hi! Sounds like your gorditas probably dry out a bit during cooking, in which case using a tortilla warmer to steam them a bit should help with elasticity prior to adding your filling of choice. Enjoy!
We don't have a good source for asiento online (hopefully someday we'll carry it!) but there's a fantastic recipe for it from chef Juan Hernandez in our upcoming cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Classic-- masienda.com/products/masa-book
Nice try Jill Biden, but there is no such thing as a breakfast taco, like there is no lunch taco, dinner taco or brunch taco. It is just taco. Just because you throw in anglo breakfast slop into a flour tortilla, doesn't make it a new type of taco for marketing purposes. Tired of ignorant Anglo-saxon with their aires of superiority, constantly imposing their colonial mindset trying to redefine things they don't comprehend. First latinx, now breakfast tacos. . .
Thanks for your feedback Neo Prototype. Our take is that there are few foods that we enjoy today that haven’t been touched or transformed by colonialism and/or migration. For example: We wouldn’t have the taco al pastor (often thought of as a “quintessentially” Mexican taco) without Spanish conquistadores or migrants from the Middle East. Many experts trace the breakfast taco specifically to the Rio Grand Valley, which only up until recently was a very porous borderland where cultures mixed, and flour tortillas are a staple. In that region, flour tortillas have long been a vessel for enjoying not just eggs and refried beans but also other south Texas specialties like Barbacoa de res. To be sure, Anglos (and people not of Mexican decent) have had a hand in popularizing this taco and pushing it in new (sometimes questionable) directions.
To Neo Prototype: Tranquilo güey...Bro, have you even been or lived in South Texas (on the border)? I think if you did you probably would have a different perspective on how food cultures collide and make something beautiful like the breakfast taco. Back then If we wanted authentic Mexican street tacos we would just go to Reynosa or Matamoros and eat there...Cheers!
End product looks delicious, very nice. Good humor too. I'm from MX, you can call your tacos breakfast, or whatever you feel like calling them. No issues here. Chorizo con papas y frijol refrito, machaca con huevo, leftover bistec ranchero with egg, bacon with egg are all great breakfast filler.
Que rico!! Thanks for watching!
@ Masienda: question about Molinito, can it be exported to Brasil ? thank you
Hi Gerardo, thank you for your interest in Molinito! Yes, we do ship Molinito internationally. Please feel free to email info@masienda.com and our hospitality team can assist you with a shipping quote.
🤣 This video has to be one (amongst many) of my favorites! Educational yet humorous. Bravo to the Masienda team for continuing to make amazing content!
Thank you so much for that comment - made our Friday!
Made these recently and they are superb. We had them breakfast style as well. However, we used diced, crisp fried spam (the Official State Mystery Meat here in Hawaii) along with scrambled eggs and my homemade jalapeño hot sauce. So ono!
lol, the plugs worked, headed to your site to shop.
Hurray! Let us know how you enjoy it.
I just made these with the blue corn. Absolutely delicious
Love to hear it! Feel free to check out our website for more recipes 🙂
I tried these succulent tacos made by my son, they were fantastic!!!!!!🥰
The best tacos are the ones someone else makes for you!
That looks really nice!
They're so good - let us know if you make them!
I gotta hurry up & open my batch already. breakfast tacos with chorizo, please!
Let us know how they turn out!
I never have success making tortillas 😢I’ll try this method.🙏🏻subscribed.
hope it goes well!
this guy knows exactly what he's talking about
Glad you think so too!
any suggestions for getting the tortillas successfully onto the comal? i have plenty of experience with flour tortillas & with Maseca tortillas. for some reason, this combination is sticking to my hands. i think my tortillas were just under hydrated, so i would spray each one with water the moment i managed to get it onto the comal. but the point is, they weren't too wet, & still sticky, so that i never had one perfectly placed tortilla. they would all crease or accordion a bit rather than lay perfectly flat. was frustrating. sorry for being long-winded!
Hi! It's possible you're pressing too thin. Also wondering if you're laying the tortilla down in a backhanded motion, or flipping your hand over and slapping the tortilla on the comal. The best way to lay the tortilla is underhand and it helps to have at least 50% of the tortilla hanging off the edge of your hand to help with laying it down. I can send a photo if that's helpful.
@@Masienda that's gotta be it! i like making thin flour tortillas & thin corn tortillas, so i'm sure these were too thin. normally, i don't have this problem with my thin corn tortillas, but this is a different kinda tortilla! will have to stop myself next time i'm working with this blend & press down less. i'm totally a back-handed starter. took 2 early batches to get that right. 😅
Yes ❤
Hello Jorge, I visited your masienda site and looks like you don't ship to Canada. Are there any future plans to ship to Canada as well?
Thank you for your message and interest in Masienda. Unfortunately at this moment we do not offer international shipping for small parcels. It’s our goal to offer it in the near future (potentially 2023). Please let us know if we can be of any additional service in the meantime.
Jorge, the recipe quantities in this vid are different from those in the recipe on the website. Less fat, more salt and baking powder. And how many cups of flour are in that box anyways? Is the website recipe more up to date or is it the video?
Hi Kurt! Sorry for the inconsistency! There are 3 cups of flour in the box and you can use either recipe with great results!
@@Masienda Thanks! Now start shipping to Canada ASAP. ;-)
I am not able to find your 50/50 flour in your site, how to order it? ty
Hi! It was a limited time offer on our site; now it is sold exclusively at Hayden Flour Mills:
haydenflourmills.com/products/masienda-tortilla
I am wondering if that burner is a gas indoor burner? I bought your Comal but only have an electric stove and have not liked my results using electric cooking. I recently sold my house and no longer have a gas cooktop. Is that a burner that you would recommend?
The burner that we used for the videos is a gas (butane) countertop stove, similar to a camping stove. The Comal works well on it, but the use here was mainly for the video. We do see that electric/induction burners can work with a comal but conduct heat differently than a gas stove, sometimes causing the comal to warp.
Can you just mix dry masa and flour to achieve the same product?
A few more ingredients needed, but generally yes - here's a recipe masienda.com/blogs/learn/how-to-make-the-best-breakfast-tacos?_pos=1&_sid=bd0dfa6ef&_ss=r
Link to recipe with amounts?
Right here! masienda.com/blogs/learn/how-to-make-the-best-breakfast-tacos
How can I add elasticity to the blue corn masa when making gorditas? Can I add wheat flour or do I just put them inside a tortilla warmer?
Hi! Sounds like your gorditas probably dry out a bit during cooking, in which case using a tortilla warmer to steam them a bit should help with elasticity prior to adding your filling of choice. Enjoy!
@@Masienda thanks
@@robg3688 of course - provecho!
Any suggestion on where to get asiento online?
We don't have a good source for asiento online (hopefully someday we'll carry it!) but there's a fantastic recipe for it from chef Juan Hernandez in our upcoming cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Classic-- masienda.com/products/masa-book
I have seen corn as healthier because it does not had butter or other ingredients.
Nice try Jill Biden, but there is no such thing as a breakfast taco, like there is no lunch taco, dinner taco or brunch taco. It is just taco. Just because you throw in anglo breakfast slop into a flour tortilla, doesn't make it a new type of taco for marketing purposes. Tired of ignorant Anglo-saxon with their aires of superiority, constantly imposing their colonial mindset trying to redefine things they don't comprehend. First latinx, now breakfast tacos. . .
That is not the hill to die on. What's wrong with calling it a breakfast taco? serio . . yo quero sabe guey.
Thanks for your feedback Neo Prototype. Our take is that there are few foods that we enjoy today that haven’t been touched or transformed by colonialism and/or migration. For example: We wouldn’t have the taco al pastor (often thought of as a “quintessentially” Mexican taco) without Spanish conquistadores or migrants from the Middle East. Many experts trace the breakfast taco specifically to the Rio Grand Valley, which only up until recently was a very porous borderland where cultures mixed, and flour tortillas are a staple. In that region, flour tortillas have long been a vessel for enjoying not just eggs and refried beans but also other south Texas specialties like Barbacoa de res. To be sure, Anglos (and people not of Mexican decent) have had a hand in popularizing this taco and pushing it in new (sometimes questionable) directions.
To Neo Prototype: Tranquilo güey...Bro, have you even been or lived in South Texas (on the border)? I think if you did you probably would have a different perspective on how food cultures collide and make something beautiful like the breakfast taco. Back then If we wanted authentic Mexican street tacos we would just go to Reynosa or Matamoros and eat there...Cheers!
I didn't know Gael Garcia Bernal was such a good cook.
Ha! We see the resemblance.