Rick, watching you make homemade flour tortillas brings back wonderful memories of watching my Mom make ‘em when I was little. Thanks for sharing this.
Just an FYI, some of the large Mexican/Latino Supermercados sell fresh rendered pork fat. It's usually by the carnicería section in individual clear plastic tubs. If you have a Fiesta I know they sell them for sure.
Thanks for sharing. I was wondering what that's used for. Any other recipes they use pork fat for? I'm been learning more on Mexican recipes so I can get really good at it.
I've only tried a couple of times many years ago, they came out funny shapes and were thick, still delicious though. Maybe I'll try again. I've never used pork lard.
I had to go gluten-free due to medical issues. I use this recipe all the time. I have switched to using 1:1 measure gluten-free flour, and it works beautifully! I just added a little more broth to the mix and let the dough set for a little longer.
Baking powder would make it puff up and create a more open internal structure, which i don't think you would want in a tortilla. The puffing you see in the video is just made from steam.
@Rick Bayless can you please tell me what brand of flour you use to make these tortillas so I get the right flavor? Thank you for your time and video, I really appreciate you sharing your love of Mexican cuisine.
When I make lard I render at a low temp for a very white lard for baking. Next time I make it I will try it at a high temp. Going to try and make some tortillas next week when I start my sourdough bread. I'll mix a little bacon fat in with it to give more flavor. As always thank you.
If you want yummy SOFT tortillas🤤…dough is way way way too dry. Tortilla dough should be very sticky like wet oatmeal when combining ingredients…but all comes together perfectly when kneading. Just watch any other authentic tortilla video lol. However if you want dry tostada like flaky tortillas (which isn’t necessarily bad-to each their own)…then make the dough dry just like this. Here is TX we like the soft tortillas either made with lard (morrell brand) or real butter! Soft tortillas will last longer too.
My abuela completely agrees and was yelling at the clip- MÁS AGUA! MÁS AGUA!!! She overheard me listening to this recipe tutorial and threatened to disown me if I ever make tortillas like this 😂 😆 🤣 AND SHE MEANS IT!
Most tortillas all look the same with golden popped air pockets-but the taste Yikes! My nana always stressed to not be tempted to add more flour in the beginning especially since you will add flour when dusting/rolling dough, etc. Funny how you said too much flour will taste like flour-dude it’s a flour tortilla!! And you did exactly that from the start! Too much flour will make a dry dough so tortillas won’t be soft and will dry out twice as fast. I showed this to my aunties & they were like No No No No No lol.
Thanks, Rick. Now, the big question I can't eat pork fat, and won't use shortening. Can I use butter and if yes, is it one for one on the measurements?
Your flour makes a big difference. I bought whole kernal organic Sonoran wheat from Barton Springs Mill. I then milled it myself. The mill also sells it as flour. This makes a tortilla that tastes much better than using off the shelf all purpose flour. I use the vegetable shortening mixed with some butter so the tortillas are vegetarian. I also use vegetable stock instead of water.
@@yanikkunitsin1466I thought your comment was funny. They obv don’t understand the definition of ignorant, how ironic, right? (I really wanted to say moronic lol, but I held back 😉). Ya know, more and more, vocab and reading comprehension is really hard for people these days.
I make tortillas Monterrey style, following a recipe by "Hoja Santa". Works great. But I have also tried using the Thermomix and it is so easy! And then, I use an Indian roti maker to shape them and precooking. Save them separated using wax paper and freeze them. You will have the best "quick" tortillas ever. And please keep in mind that NE Mexico is very different from NW Mexico, which Rick tends to emphasize.
@@hadronoftheseus8829 I am Mexican from the north part of Mexico. I learned from my mom and mother in law. My mom used lard and then switched to shortening. My mother in law used oil. I have used butter, it works fine. Lately I have used olive oil and avocado oil. Warm milk instead of water. They turned out very soft and pliable. I don’t recommend using coconut oil. They turned out crispy.
@Rick Bayless I hope you read my comment. You're very particular about the ingredients that go into your food except the water, I encourage you to investigate more on Chicago tap water and what's in it. I used to live in Naperville, which receives Chicago water sourced from Lake Michigan, and on some days the chlorine was so strong in the tap water I tested the water and it was .5 parts per million on the chlorine, that's just enough to keep swimming pool water clear, I used to work in the swimming pool business. I assume that your home is using city water, however, if your home has its own well please let us know. Chicago's Water Also Includes Additives: Total Trihalomethanes, Haloacetic Acids, and Fluoride. TTHMs are by-products of chlorine that are used by municipalities for water disinfection. As chlorine comes in contact with organic matter it produces chloramines, chloramines are what causes the really strong chlorine smell that you may have experienced in some swimming pools and could smell on your skin an hour or two after leaving the pool. Chloramines are chlorine that's combined with and locked up with organic matter and are no longer effective at disinfecting the water. Up to 4 parts per million of chloramines are allowed in city tap water. So what solutions are there? I personally use a zero water filter, Pur and Brita don't filter out very much, reverse osmosis under counter filter is an option. For bottled water if it reads Purified Water on the label that's nothing but city tap water put into bottles, spring water is better.
Rick, I would love if you give us the best vegetarian option for the fat component. The vegetarians in my life love to lean towards Mexican flavors and techniques. So please, is it shortening or oil or even *non-vegan* butter?
Vegetable shortening or butter. I wouldn’t use a liquified fat. They’re lovely made with butter, although not authentic. You could also use half unsalted butter and half vegetable shortening. Rick’s written recipe on his website calls for rendered pork fat or vegetable shortening.
@@mikekeller5202flour tortillas are definitely best when made with pork fat. I just looked at Rick’s written recipe, it says rendered pork fat or vegetable shortening. Although not at all authentic, they’re also delicious made with butter.
Chef I can get Manteca from my local Mexican meat market. It has a bit of color and is a tad looser than what you have. Is this recommended? also AP or higher protein like bread flour?
I believe your Manteca lard is more natural. Somehow the just white lard is separated from natural rendering pieces that resulted from original cooking. You will get more flavorful tortillas. Congratulations!
@@pedrohoracioaguilardiaz3288 I bought manteca yesterday from a local Mexican grocery store(they looked at me like I was nuts asking for "pork lard" so I learned a new spanish word!), not for making tortillas but to crisp up my chilorio tacos I'm making tonight.
I prefer homemade corn tortillas. If I want flour, I'm lucky to live near two Mexican restaurants that sell their wonderful homemade flour tortillas. There's also some decent store-bought options. I hate the rolling part.
I’ve never been a huge fan of flour tortillas. Mrs. Cisneros, our across the street neighbor and my first babysitter made both flour and corn tortillas. Even as young as 3 years old, I much preferred corn tortillas
I believe you make tiny thin tortillas with no baking powder,so customers can order more,and more money for restaurant, But I also use lard and put a teaspoon of baking powder.
I love homemade tortillas. They are truly exceptional. However when it comes to baked goods, breads, crust, I tend to turn everything into a tasteless flour brick. So frustrating!
Sometimes a recipe can be bad but if your bread is too hard then that means your bread is being over baked. If it sounds hollow it is done. I just use a knife to tap it while in the oven if it's golden brown. Sometimes my bread is done 10 minutes before the recipe says. As far as tortillas if they are too hard it could be that the dough wasn't kneaded enough or didn't get to rest enough. I usually knead the dough until it feels a bit loose and not so firm then I divide the tortilla dough into the amount of tortillas and cover the dough with Plastic wrap and a tea towel and let it rest 10 minutes before I roll out the tortillas. Hope that helps. 🙂
The potential problem with beef tallow is that it has a higher melting point that pork lard, so if your tortillas are not warm enough, they could have an unpleasant mouthfeel, keep that in mind, but flour tortillas are usually eaten hot so this should not be a problem.
Bon Ami is not a suitable or safe substance for cooking flour tortillas. Bon Ami is a powdered cleanser that is typically used for cleaning purposes, such as scrubbing dishes, removing stains, or polishing surfaces. It contains various ingredients, including feldspar and limestone, which are not intended for consumption.
Rick Vegetable shortening is Hydrogenated POISON. In Yuma AZ a lady sold her handmade tortillas using natural oils and lard. She would put her tortillas in her store next to Walmart and other store tortillas. Her tortillas would be moldy and black. People asked WHY?? She said. BECAUSE IT IS HAS NO CHEMICALS !!
Hombre here...where you learned the recipe must have been from a gringo transplanted to Mexico as you stated. Why do I say...too much lard brother, far too much. Tortillas are not suppose to be flaky as you said. Your Tortillas are translucent, kid you not! 😊
Lard without preservatives and additives is likely healthier than something like crisco. The amount of saturated fat in a medium tortilla made with pork fat is 1 gram, which is less than what you’d get from a serving of chicken breast. Corn tortillas are healthier but homemade flour tortillas are fine in moderation.
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
Bacon drippings, people, which you can cut with butter. I also add a bit of baking powder, and salt. Delisioso!
i've been wondering... yes, that can work!
Rick, watching you make homemade flour tortillas brings back wonderful memories of watching my Mom make ‘em when I was little. Thanks for sharing this.
I love watching Rick cook.
Incredibly informative. Thank you so much!
Hope Rick teams up with the Townsends for 18th century Mexican cooking
😮😁
Yes!
Nutmeg and cumin!
What’s their channel?
Just an FYI, some of the large Mexican/Latino Supermercados sell fresh rendered pork fat. It's usually by the carnicería section in individual clear plastic tubs. If you have a Fiesta I know they sell them for sure.
Thanks for sharing. I was wondering what that's used for. Any other recipes they use pork fat for? I'm been learning more on Mexican recipes so I can get really good at it.
I learned to make homemade tortillas 37 years ago in Winnemucca, NV. *Thank you Jose Flores !*
My husband was raised there! He doesn't cook though.
@@daphnepearce9411 My friend is now 95 years old, but no longer lives in Winnemucca.
Fresh rendered beef tallow also tastes awesome in fresh tortilla.
I like butter and mine are fabulous!
These are the most beautiful tortillas I’ve seen on TH-cam. I can’t get flour like this but I can get the fat.
I've only tried a couple of times many years ago, they came out funny shapes and were thick, still delicious though. Maybe I'll try again. I've never used pork lard.
Gracias Chef Rick!!
👍🏼🙂👍🏼
Just in time. Want to learn to make my own tortillas for tomorrow's breakfast! Thank you!
I had to go gluten-free due to medical issues. I use this recipe all the time. I have switched to using 1:1 measure gluten-free flour, and it works beautifully! I just added a little more broth to the mix and let the dough set for a little longer.
I lived around a lot of Mexicans and they taught me to only use lard, never vegetable shortening.
vegetable shortening is hydrogenated. so your tortillas will last for years in the fridge. what could go wrong?
Absolutely. Vegetable shortening/oil is flavorless and your tortillas end up tasting like water.
Awesome video 🎉Columbia SC 😊
Rick makes it look so easy. Mine came out looking like pita bread😂
Right 😂
I called mine the chaulpa shell
I noticed you didn’t use baking powder. What is your reason for not including?
Baking powder would make it puff up and create a more open internal structure, which i don't think you would want in a tortilla. The puffing you see in the video is just made from steam.
@Rick Bayless can you please tell me what brand of flour you use to make these tortillas so I get the right flavor? Thank you for your time and video, I really appreciate you sharing your love of Mexican cuisine.
Thanks Chef!
Rick, thank you.
When I make lard I render at a low temp for a very white lard for baking. Next time I make it I will try it at a high temp. Going to try and make some tortillas next week when I start my sourdough bread. I'll mix a little bacon fat in with it to give more flavor. As always thank you.
If you want yummy SOFT tortillas🤤…dough is way way way too dry. Tortilla dough should be very sticky like wet oatmeal when combining ingredients…but all comes together perfectly when kneading. Just watch any other authentic tortilla video lol.
However if you want dry tostada like flaky tortillas (which isn’t necessarily bad-to each their own)…then make the dough dry just like this. Here is TX we like the soft tortillas either made with lard (morrell brand) or real butter! Soft tortillas will last longer too.
This!
My abuela completely agrees and was yelling at the clip- MÁS AGUA! MÁS AGUA!!!
She overheard me listening to this recipe tutorial and threatened to disown me if I ever make tortillas like this 😂 😆 🤣
AND SHE MEANS IT!
Most tortillas all look the same with golden popped air pockets-but the taste Yikes! My nana always stressed to not be tempted to add more flour in the beginning especially since you will add flour when dusting/rolling dough, etc. Funny how you said too much flour will taste like flour-dude it’s a flour tortilla!! And you did exactly that from the start! Too much flour will make a dry dough so tortillas won’t be soft and will dry out twice as fast. I showed this to my aunties & they were like No No No No No lol.
Can I just substitute lard with oil? Omit it completely? Trying to make tortilla w/o butter/lard.
Thanks for the recipe! I unfortunately found 5 tbl of lard WAY too much. I ended up using half the water and ending up with oily dough.
Hi chef, can it work with bacon fat?
What are your thoughts about using beef tallow instead of lard? It's a variation you'll see a lot around barbecue channels here.
Do it!
Thanks, Rick. Now, the big question I can't eat pork fat, and won't use shortening. Can I use butter and if yes, is it one for one on the measurements?
Thank you for the recipe. Can I substitute rendered bacon fat or would there be any recipe changes?
Your flour makes a big difference. I bought whole kernal organic Sonoran wheat from Barton Springs Mill. I then milled it myself. The mill also sells it as flour. This makes a tortilla that tastes much better than using off the shelf all purpose flour. I use the vegetable shortening mixed with some butter so the tortillas are vegetarian. I also use vegetable stock instead of water.
And free-range salt I suppose?
kernal space program
@@yanikkunitsin1466ignorant
@@cliff185026 about hwat?
@@yanikkunitsin1466Ignorante en español tambien 😂
@@yanikkunitsin1466I thought your comment was funny. They obv don’t understand the definition of ignorant, how ironic, right? (I really wanted to say moronic lol, but I held back 😉). Ya know, more and more, vocab and reading comprehension is really hard for people these days.
Those look totes delish!
I make tortillas Monterrey style, following a recipe by "Hoja Santa". Works great. But I have also tried using the Thermomix and it is so easy! And then, I use an Indian roti maker to shape them and precooking. Save them separated using wax paper and freeze them. You will have the best "quick" tortillas ever. And please keep in mind that NE Mexico is very different from NW Mexico, which Rick tends to emphasize.
I always loved your begging theme its relaxing
what are good alternatives for my more vegan friends? I much prefer the pork lard but would love to make good alternative for them
coconut oil works
Vegetable shortening. That’s what Rick recommends as an alternative to the rendered pork fat in this recipe.
NEVER use water from a Hot Water Tank if you have one. You can get really sick. Boil water for cooking! Great recipe:)
Why can't I use my nice new macienda press instead of rolling?
You have to try Sonora flour, Rick.
My mother always used real butter or margarine instead of manteca.
She also added some baking powder to the mix.
Butter? Really? I can't always(conveniently) find lard, so I'll feel a little less lazy about using butter if I know it's' not "inauthentic".
@@hadronoftheseus8829 I am Mexican from the north part of Mexico. I learned from my mom and mother in law. My mom used lard and then switched to shortening. My mother in law used oil. I have used butter, it works fine. Lately I have used olive oil and avocado oil. Warm milk instead of water. They turned out very soft and pliable. I don’t recommend using coconut oil. They turned out crispy.
@@maggie_c.1692 Very helpful. Thanks!😊
should try with eggs refried beans and sour cream. ( Certain meats can be added also imo chorizo, turkey, ).
Can I render the fat off of pork belly to use for these? Not cured, just plain pork belly, thanks
Best vegetarian alternative to the pork lard?
Maybe butter?
Coconut oil
@@L.Spencer
Yes. In northern Mexico they use butter. But lard in the way showed is a delicacy!
Try avocado oil. They come out a bit drier than those made with lard.
@Rick Bayless I hope you read my comment. You're very particular about the ingredients that go into your food except the water, I encourage you to investigate more on Chicago tap water and what's in it. I used to live in Naperville, which receives Chicago water sourced from Lake Michigan, and on some days the chlorine was so strong in the tap water I tested the water and it was .5 parts per million on the chlorine, that's just enough to keep swimming pool water clear, I used to work in the swimming pool business.
I assume that your home is using city water, however, if your home has its own well please let us know.
Chicago's Water Also Includes Additives: Total Trihalomethanes, Haloacetic Acids, and Fluoride. TTHMs are by-products of chlorine that are used by municipalities for water disinfection.
As chlorine comes in contact with organic matter it produces chloramines, chloramines are what causes the really strong chlorine smell that you may have experienced in some swimming pools and could smell on your skin an hour or two after leaving the pool.
Chloramines are chlorine that's combined with and locked up with organic matter and are no longer effective at disinfecting the water.
Up to 4 parts per million of chloramines are allowed in city tap water.
So what solutions are there? I personally use a zero water filter, Pur and Brita don't filter out very much, reverse osmosis under counter filter is an option.
For bottled water if it reads Purified Water on the label that's nothing but city tap water put into bottles, spring water is better.
Did you use a wheat flour to make tortillas? They look like wheat tortillas...just wondering
Rick, I would love if you give us the best vegetarian option for the fat component. The vegetarians in my life love to lean towards Mexican flavors and techniques. So please, is it shortening or oil or even *non-vegan* butter?
Could also use coconut oil for this. I've even seen 'butter' flavored coconut oil for cookies, cakes and savory dishes... it's vegan, no dairy added.
I think Rick would advise making corn tortillas instead of flour if it has to be vegetarian.
Vegetable shortening or butter. I wouldn’t use a liquified fat. They’re lovely made with butter, although not authentic. You could also use half unsalted butter and half vegetable shortening. Rick’s written recipe on his website calls for rendered pork fat or vegetable shortening.
@@mikekeller5202flour tortillas are definitely best when made with pork fat. I just looked at Rick’s written recipe, it says rendered pork fat or vegetable shortening. Although not at all authentic, they’re also delicious made with butter.
This guy is a godsend for us clueless gringos.😊
RICK YOU ARE A TOMATILLO!!! ❤
Chef I can get Manteca from my local Mexican meat market. It has a bit of color and is a tad looser than what you have. Is this recommended? also AP or higher protein like bread flour?
I believe your Manteca lard is more natural. Somehow the just white lard is separated from natural rendering pieces that resulted from original cooking. You will get more flavorful tortillas. Congratulations!
@@pedrohoracioaguilardiaz3288 I bought manteca yesterday from a local Mexican grocery store(they looked at me like I was nuts asking for "pork lard" so I learned a new spanish word!), not for making tortillas but to crisp up my chilorio tacos I'm making tonight.
@@daphnepearce9411
Chilorio will taste just delicious!
cool man!
I prefer homemade corn tortillas. If I want flour, I'm lucky to live near two Mexican restaurants that sell their wonderful homemade flour tortillas. There's also some decent store-bought options. I hate the rolling part.
could you use the oil from cooking bacon after it cools?
Yes sir. They will taste delicious!
@@pedrohoracioaguilardiaz3288 I was wondering the same thing! Thx.
That's what I do. I follow America's Test Kitchen's recipe which calls for shortening, but substitute bacon fat.
Make a pork adobo.. chilled overnight. Skimmed the fat then make tortilla out of rendered adobo fat. Boom. Pork adobo Taco
The slightly skewed parallelogram picture frame behind him is making my eye twitch.
Anybody know where to go in Ottawa Ontario, Canada to get some fresh R.pork fat?
No baking powder?
I’ve never been a huge fan of flour tortillas. Mrs. Cisneros, our across the street neighbor and my first babysitter made both flour and corn tortillas. Even as young as 3 years old, I much preferred corn tortillas
Lady at my Taqueria makes them in a about 4 rolls of the pin in about 5 seconds
Nice video, like the pacing, please tell your camera man/woman to turn off auto white balance 😊
I like duck fat!
Why not just use the tortilla press?
For flour tortillas a press would result in a denser, less tender tortilla. When rolling out, you have to be pretty gentle.
I believe you make tiny thin tortillas with no baking powder,so customers can order more,and more money for restaurant, But I also use lard and put a teaspoon of baking powder.
I prefer olive oil.
👍
I love homemade tortillas. They are truly exceptional. However when it comes to baked goods, breads, crust, I tend to turn everything into a tasteless flour brick. So frustrating!
Sometimes a recipe can be bad but if your bread is too hard then that means your bread is being over baked. If it sounds hollow it is done. I just use a knife to tap it while in the oven if it's golden brown. Sometimes my bread is done 10 minutes before the recipe says. As far as tortillas if they are too hard it could be that the dough wasn't kneaded enough or didn't get to rest enough. I usually knead the dough until it feels a bit loose and not so firm then I divide the tortilla dough into the amount of tortillas and cover the dough with Plastic wrap and a tea towel and let it rest 10 minutes before I roll out the tortillas. Hope that helps. 🙂
@@idreamofcities thx!
How about a recipe?! Rick didn't give us any measures!
@@carolyntaylor9463 I think you can get the recipe from his website
@@daphnepearce9411 thanks
I'm thinking about beef tallow
The potential problem with beef tallow is that it has a higher melting point that pork lard, so if your tortillas are not warm enough, they could have an unpleasant mouthfeel, keep that in mind, but flour tortillas are usually eaten hot so this should not be a problem.
Anybody use coconut oil?
Bro still has a landline lol
Bon Ami is not a suitable or safe substance for cooking flour tortillas. Bon Ami is a powdered cleanser that is typically used for cleaning purposes, such as scrubbing dishes, removing stains, or polishing surfaces. It contains various ingredients, including feldspar and limestone, which are not intended for consumption.
Rick Vegetable shortening is Hydrogenated POISON. In Yuma AZ a lady sold her handmade tortillas using natural oils and lard.
She would put her tortillas in her store next to Walmart and other store tortillas.
Her tortillas would be moldy and black. People asked WHY?? She said. BECAUSE IT IS HAS NO CHEMICALS !!
U a badass mofo rick!!! Ty sir!!
I love you
I love you
I love you
Hombre here...where you learned the recipe must have been from a gringo transplanted to Mexico as you stated. Why do I say...too much lard brother, far too much. Tortillas are not suppose to be flaky as you said. Your Tortillas are translucent, kid you not! 😊
That tortilla looks perfect. I have no idea why he keep using the word flaky
They vary too much to say one way is correct and another is not.
Don’t be a hater. I’ve been in Tucson for years and the best mamas make stretchy tortillas. .
The water amount is way off
Looks way way way too dry compared to Every single other tortilla recipe vid. Should be sticky like oatmeal…but comes together when kneading.
No no no no. They may look good….
Lard tortillas, not flour!😂
Flour is not the same these days...
🦝
How could you even mention LARD in this day and age when literally 1,000’s of people die each day from heart attacks? Shame on you.
Lard without preservatives and additives is likely healthier than something like crisco. The amount of saturated fat in a medium tortilla made with pork fat is 1 gram, which is less than what you’d get from a serving of chicken breast. Corn tortillas are healthier but homemade flour tortillas are fine in moderation.
A little lard in a tortilla never gave anyone a heart attack, a lifetime of bad choices is usually the culprit.
thanks Rick!