Handmade Flour Tortillas | Rick Bayless Taco Manual 

I always use Chef Bayless flour tortilla recipe. I live in MexicoI and I haven’t bought flour tortillas in years! 😁 do use vegetable shortening because I keep kosher and they come out great. But I really appreciate this video showing the rolling technique, because I used to do the back and forth thing and my tortillas had a sort of amoeba like look 😂. I called them “rustic”, lol.

I love watching Rick cook.

Rick, thank you.

Gracias Chef Rick!! 👍🏼🙂👍🏼

Hope Rick teams up with the Townsends for 18th century Mexican cooking

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.

Incredibly informative. Thank you so much!

thanks Rick!

Thanks Chef!

I lived around a lot of Mexicans and they taught me to only use lard, never vegetable shortening.

Just in time. Want to learn to make my own tortillas for tomorrow's breakfast! Thank you!

I always loved your begging theme its relaxing

Those look totes delish!

Bacon drippings, people, which you can cut with butter. I also add a bit of baking powder, and salt. Delisioso!

This guy is a godsend for us clueless gringos.😊

I learned to make homemade tortillas 37 years ago in Winnemucca, NV. *Thank you Jose Flores !*

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.

cool man!

Fresh rendered beef tallow also tastes awesome in fresh tortilla.

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.

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.

These are the most beautiful tortillas I’ve seen on RU-vid. I can’t get flour like this but I can get the fat.

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.

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.

@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.

RICK YOU ARE A TOMATILLO!!! ❤

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.

You have to try Sonora flour, Rick.

should try with eggs refried beans and sour cream. ( Certain meats can be added also imo chorizo, turkey, ).

Thank you for the recipe. Can I substitute rendered bacon fat or would there be any recipe changes?

Rick makes it look so easy. Mine came out looking like pita bread😂

@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.

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.

👍

My mother always used real butter or margarine instead of manteca. She also added some baking powder to the mix.

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?

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.

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 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.

Lady at my Taqueria makes them in a about 4 rolls of the pin in about 5 seconds

The slightly skewed parallelogram picture frame behind him is making my eye twitch.

Nice video, like the pacing, please tell your camera man/woman to turn off auto white balance 😊

Can I render the fat off of pork belly to use for these? Not cured, just plain pork belly, thanks

Make a pork adobo.. chilled overnight. Skimmed the fat then make tortilla out of rendered adobo fat. Boom. Pork adobo Taco

I noticed you didn’t use baking powder. What is your reason for not including?

NEVER use water from a Hot Water Tank if you have one. You can get really sick. Boil water for cooking! Great recipe:)

I like duck fat!

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?

what are good alternatives for my more vegan friends? I much prefer the pork lard but would love to make good alternative for them

No baking powder?

Anybody know where to go in Ottawa Ontario, Canada to get some fresh R.pork fat?

Did you use a wheat flour to make tortillas? They look like wheat tortillas...just wondering

Best vegetarian alternative to the pork lard?

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.

U a badass mofo rick!!! Ty sir!!

Bro still has a landline lol

I prefer olive oil.

I'm thinking about beef tallow

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 you use the oil from cooking bacon after it cools?

Anybody use coconut oil?

Why not just use the tortilla press?

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!

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 !!

🦝

The water amount is way off

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! 😊

Tacos are my favourite food, whether traditional or not, but I genuinely dislike corn tortillas. Doesn’t matter if they are handmade or store bought. At a taqueria that only serves corn tortillas I’ll still absolutely order tacos happily because I love everything else about tacos but man, can’t stand corn tortillas

Flour is not the same these days...

Lard tortillas, not flour!😂

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.