New Mexican Flour Tortillas
ฝัง
- เผยแพร่เมื่อ 8 ก.พ. 2025
- Taste of New Mexico (U.S.A)
I chose to share some wonderful tasty dishes from New Mexico, for my new series of food. Why you ask? I just fall in love with the food and culture.
New Mexico has just a unique food scene no other state can come close. They don't have Mexican food But "New Mexican Cuisine" its a mix of Spanish, Mexican, indigenous & American influences making them so special.
They are known as the Chile Capital of the United States and have some of the best Hatch Green Chile. No other Chile comes close! New Mexican are very passionate about there Chile and put it on everything! When you go to a restaurant they ask "Red or Green?" its just to hard to decide. I suggest Christmas, you get both.
Now come with me as I share this wonderful state with the world.
First stop Flour Tortillas warm soft and goes with every dish they serve. Let's take out first taste of New Mexican Cuisine.
Taste of New Mexico:
1. Air Fryer Chimichanga :
• *Easy Cosori Air Fryer...
2. Pinto Beans In the Slow cooker:
• New Mexican Style Pint...
3. Red Chile Sauce :
• Traditional New Mexica...
4. Tortillas:
• New Mexican Flour Tort...
More to come!!
Puro Nuevo Mexico estilo live our style love our comida
You roll them out different but it works. Finally, someone who leaves them just a bit thicker. I like that. Grear.
Great
💞Wow💜💜💗💗💗💜💗💗
Perfect.... I add a tablespoon or two to mine but this is how we make them in New Mexico. Thanks for sharing.
Thank you! I was taught by
Two sweet little old ladies.
Thank you for watching & your kind word's! 🥰
I’ve been making flour tortillas over 40 years and I shift my flour, for about 2minutes. (I wear gloves)I heat my Manteca and water as hot as I can stand. Because the hotter the fat and water.. makes a better applicable tortilla. I knead for about seven minutes. Than rest the rolls in a plastic Ziploc bag for 30 minutes. After resting. They will be very soft and easy to roll out on your surfaces. Thing about making tortillas... it takes years to make them The way you want. If you’re in dry climate.. need more water. If you live close to the ocean... The humidity is higher... need less water that’s been my experience through the years. All in all as long as your family eats them you did a great job ? And ur family do care if they are round or not🙃
My friends here in California have always loved my Mexican cooking, but commented that it's not like Mexican restaurant style. I didn't know much about out heritage until I started doing family tree research and found out about my great grandparents Abiquiu roots. All this time I've been cooking estilo Nuevo Mexico!
Thanks for the video, those torts are just how I like them, on the thicker side!
I don't need a warmer, because I would eat those things as soon as they are done cooking. Looks so tasty.
Your rolling pin reminds me of the one my Dad made momma. She also makes a thicker tortilla like you do. She never measured, just used her hands as a guide.
I was blessed to be given her “placa” or what she used as a comal… it is the top of a wood stove.
Ty for the video
My grandma was born and raised in Las Vegas NM and she always put salt & baking soda. I noticed many people omit the soda but it don’t taste right to me without it
Baking powder not baking soda
@@rosechavez3545 Thank you for saying that. I thought the same thing. In high altitudes, we have to use baking powder. When you live at sea level, I understand baking powder is not necessary.
In higher altitudes, you have to add baking powder. Las Vegas is about 6,000 ft above sea level. You are right, they wouldn't; be tortillas without baking powder.
What makes these new mexican???
Can you make the dough the day prior then make the tortillas?
In my experience, no. The dough darkens and becomes less pliable
:)
Over needing the dough releases the gluten and then you’ll have rubber tortillas
As long as they sre good diffrent strokes for diffrent folks
Are you wearing fake nails?
This is about recipes not personal questions