@@josezuniga3747I just made some yesterday and they came out really hard to the point where they were cracking when I bent them and they were un flavorful. I think I left cooking to long and need more salt next time.
It's like I told my mom one time you're either sacrificing your time or your money, you choose which one to pay with in exchange for what you want and it's quality and quantity.
@@GeneRauXxXyou clearly never met a person that hates cooking (me). Between being chronically ill and chronically tired i honestly dont need to stand on my legs whole day just to have food i made.
I started making my own. Bought a press and everything. I use leftover bacon fat. Doesn't take that long to make, tastes much better and its always rewarding knowing you made your own food from simple basic ingredients
My grandmas alwaya added baking powder. Anyway, this is my recipe..... and im a Hispanic mom from south Texas: 3 c all purpose flour, 1 tsp baking powder, 1 tsp salt, about 3 to 5 Tblsp of Crisco (lard or butter), cut the fat into the dry ingredients, then add 1 to 1 1/4 c hot water. Then knead about 5 min, and you def have to let the dough rest. Make sure the griddle is nice and hot, too. I eat them hot off the griddle with butter and salt ❤
@@TheLifeOfAnIndividualnormally you only use a press for corn since it's not really a dough like flour. So use a rolling pin and thick cup like a jar could work. A press wouldn't spread the tortilla good enough, you can always try!
Thanks for sharing! That’s always been my mom’s problem hahaha I always eat too many fresh as she makes them. Imma show this to her and try it. Now that I’m not just helping cook we’ll have plenty! Hahaha
@@spacemanbeeblebrox319For better flavor use lard or another type of animal fat. Canola oil is the worst kind of oil there is. They say canola is heart healthy, but they are lying.
I'm currently dieting and my restriction is whole foods or at the very least nothing that is super processed and has a ton of additives and I was so sad when I looked at the ingredient list of store bought tortillas when I was hyped to meal prep breakfast burritos, but I didn't even think about making them homemade! This is absolutely genius thank you!
Yes big shift right!! When I made the big shift on my lifestyle I came across the same. I have been making homemade tortillas for the past few years! 🙌☺️✨ I add Ghee or butter instead of canola oil. Best wishes on your journey!
Yeah and instead of 8 count for $4 it's like 40-50 for $4 I can't speak to availability in other parts of the country but $4 for 8 tortillas IS insanely overpriced to me
@@hellomynamesninooo6017 I spent two years in Idaho as a college student. The only place I could find tortillas was at a tiny "International Food" corner at my local grocery store. They were $6.99 for only 8 tortillas, and they tasted like chemicals. You better believe I spent my Mondays making tortillas to use during the week.
@@texasslingleadsomtingwong8751 l do like the H‑E‑B homemade tortillas but I’d be surprised if they were made in house. I worked at their bakery years back and everything was wholly premade and frozen. Donuts, conchas, and other pastries were frozen in their shapes and still needing to proof one more time before baked, or fried for donuts, but nothing was scratch made in house. Not saying I’m right but giving a little insight from my time 😅.
in northern mexico (where flour tortillas come from) they use pork lard instead of oil, which makes them soooo much better. corn tortillas are much simpler too - they dont require much kneading and since cornflour has no gluten in it, you can just press them into shape (so theyre slightly less time-consuming to make). :)
Thank you! Do you have a good recipe for corn rortillas? I like those much better! And where do you get the press, whats it called in Spanish or English?
@@ana419I would just search a video for corn tortillas. Pretty sure all you need to do is mix water with it, and that’s all. You can also use a plate or a roller to flatten the tortilla
@lizh1988 you cut it in.... as south Texas Hispanic who's eaten flour tortillas all my life, I don't like tortillas made with lard. I prefer Crisco - the real stuff, not store brand shortening. The water has to be very warm, I like mine super hot 🔥
@@texastea5686 Thanks, the voice of experience is needed. Now that Crisco is no longer full of trans fat, I might use that. Tho butter is an immediate option for me.
I’m from the state of Sonora Mexico 🇲🇽 where flour tortillas originated. My Nana would make them from scratch, waking up to the smell of freshly made tortillas is one of my fondness memories. My Nana would use lard and nothing compares to the taste. The tortillas we eat here are thin not like the one you find in the states. Try making the original recipe from Sonora you’ll never go back to store bought.
@@JoeGator23Sonora is known for its beef and cows weren’t introduced into Mexico until early 1500s. Cooking meat on a trompo to make al pastor was introduced by Lebanese immigrants. By your logic that would make carne asada and al pastor tacos not Mexican.
@@DonTwanX I just looked that up, butter, lard, or other shortening: you rub it into the flour with your fingers, traditionally I guess. I imagine you could use a fork or pastry cutter too.
I use this every time I make burritos and tacos and it's absolutely perfect! Thank you!! If youre just learning this is perfect i promise, Im still learning to cook and this is one of my favourite things ive learned, put some meat, cheese, tomatoes, avacado and homemade sauce and BAM youve just made AMAZING tacos
Same! I can ALWAYS tell when a restaurant or taco truck uses store bought tortillas. I think it's the preservatives. The smell of them when you open the package is absolutely disgusting
Not a hot take at all. I’m Mexican and grew up on grandmas homemade tortillas and also really good quality store bought ones made locally. Average store bought tortillas have preservatives added and also a sweetness to them.
If you make a large batch, the dough can be refrigerated for three days, or up to six months in the freezer. To make it even easier, you can roll it all into balls before refrigerating or freezing. For frozen ones, space them out on a cookie sheet, once frozen, put them into an airtight container.
You can make a lot of flatbreads like this and freeze them up. A few seconds on a hot pan and boom, you got yourself a grade-a flatbread for whatever meal you want. The one I used to make at a bistro I worked at was 1 part yoghurt (greek and strained), about 1.5 parts AP flour, a tiny pinch (about... 1/8th of a tsp) of baking powder and some salt. Roll'em out, cook them for 1min each side and store for a couple days.
As someone who regularly makes homemade tortillas it's not worth to freeze or refrigerate, it makes them taste pretty different and not like a fresh tortilla.
@InspiriumESOO canola oil is an unhealthy fat. Saturated fats, such as lard, are not. Also, using lard to make tortillas is traditional. That said, beef tallow is healthier than lard, so maybe use that instead.
@@chrisxdeboy "canola oil is an unhealthy fat" Incorrect, it is significantly healthier than any animal fat. Rapeseed oil is proven to be healthier than olive oil, I dare you to make bs claims about olive oil being unhealthier than animal fats. Any solid oil is worse than plant based oil. There is so much research on that, that you only come across as a flat earther. "Saturated fats, such as lard, are not." Did you get paid by the animal industry to say that? Because you absolutely need to get paid for saying something to stupid unironically.
I just died when I paid $5.50 for 40 at Sam's! But yeah, those mid town locations where HEB has the tortilla machine going as you walk in the door!!! 🌬 whoo wee!! That'll getcha! Alamo Cafe too!
I'm from a country where mexican food isn't common, so the only available tortillas in our grocery stores are imported from the US and it costs like $6 a pack. Meanwhile a bag of flour is only $1, so that's why i make tortillas by myself. A bit of elbow grease saves a lot of your budget 😂
Gonna try this tomorrow. Got some chicken thighs that go bad tomorrow, got some fresh parsley, onion. Gonna make some tacos! Pls don’t get upset Mexico people I’m polish, that’s a palletable taco to me hahaha
@@KakeemDude4 Maybe make two smaller loaves and freeze one for later? I pre-sliced sandwich bread so I could take out one at a time, and froze it... worked well.
I used to work for mission tortillas. The amount of body sweat that falls onto your tortillas when they package them is insane. Definitely recommend making them yourself
I enjoy shorts like this so much more than the ones where people slam stuff around. It's really annoying. This video is perfectly concise. I think I'll give it a shot one day.
Very interesting. Wish I had had such great breakdowns and instruction while younger and on a budget. Sending this to my nephews. Also sent them your bagged-vs-canned beans short! 👍 Amazingly succinct.
A good middle ground, if you are lucky, is go to a Mexican grocer that makes their tortillas in house. Not as good as homemade but better than the mass product ones.
Since im mostly vegan, i use a mix of coconut and oil oil. I think the coconut oil yeilds a beeter texture. But i just love olive oil in literally everything sweet or savory
@@Bloodhound7 people get squicked about them. I doubt they are too bad for you, especially in moderation. But I have the time to cook, so quick homemade tortillas are the thing.
@@lizh1988I think in the case of tortillas, you'd have to eat a ton of them to even come close to consuming enough of preservatives. People do need to remember amount of food is important, bananas are healthy but you'd hurt yourself if you were binging them all day and eat hundreds of them. If you're already eating well, some store brought items likely won't hurt as you said.
I don't cook a lot so I haven't gotten into cooking with lard, but I know it's the best for pie crusts and all that. So I bet using lard is truly superior.
I would usually make a batch and roll the dough into balls, whenever i feel like eating i would keep 3-4 out for 10 minutes to thaw and then make them fresh. The dough usually stays fresh for 3-4 days in the refrigerator but after that gets a bit sour, So i use mine within 3-4 days. Hope this was helpful to anyone.
I make them with my grandmother all the time. I love the time making them cause it’s quality time with my grandmother and I love eating them because they’re delicious
Make it if you have the luxury of time! Fresh homemade tortillas are delectable 🤤 However, you really can’t go wrong with store-bought ones if you’re busy. They’re consistent in size and last a little longer
any homecooks out there, yeah no rolling the dough is way more harder than it sounds, especially if you want big slim tortillas. and use corn tortillas they taste way better but very soft.
Recipe: Ingredients 3 cups flour ⅓ cup canola oil 1 cup warm water ½ tsp salt Directions Add flour to a large mixing bowl. Stir the salt into the warm water to dissolve. Add the oil and water to the bowl with flour. Mix together until it comes together into a cohesive dough with minimal dry spots. Transfer the dough to a clean flat work surface. Knead until it becomes smooth and only slightly sticky, about 4 to 5 minutes of kneading. Pinch the dough into 5-6 separate dough balls. Cover to prevent the surface of the dough from drying out. Let the dough balls rest covered for 30 minutes. Lightly flour a dough ball and roll out into a 10-12 inch circle. Heat a comal or large pan on medium high heat. Once preheated, add the rolled out dough and let cook for 30 seconds. Bubbles should form in the tortilla. Flip and cook for another 30 seconds. Remove from heat and let rest under a clean towel. Repeat steps 5 and 6 with additional dough until all tortillas are made.
I’ve been making homemade tortillas with a stand mixer and it’s really good. I’m hoping to find a way to make them softer since soft tortillas are more my thing, but the hassle is decreased by utilizing the dough hook for me. 😊
I use lard and integrate the fat with the dry before adding the water. It tales some more time but coats the flour with oil, which prevents gluten formation. That way, they're easier to need and roll out real thin. I always thought I hated tortillas because they tasted bad. But I guess I was just tasting the preservatives of the store bought ones because I changed my mind after making my own.
tortillas caseras are always the best, in mexico we have them freshly made every morning. grocery store tortillas are good for a quick meal, but handmade tortillas are good for a delicious meal
Once you know how to do it, it is super quick and totally worth it. Also, I have only ever rested my tortilla balls for 15 minutes and they are perfect. So if you wanted a chill but delicious taco night you can start the tortillas, mix everything and make dough balls, let them rest, and while they are resting cook the taco filling, and if you want to go full on you can put arroz to cook before starting the meat and while it simmers cook the meat. So by the time the meat is done you roll out your tortillas, doesnt need to be perfect, and cook them the rice is done and you have a chill, inexpenisve but super delicious meal. Extra points if you make the pico before everything else and have it cooling in the fridge. But store bought pico is pretty good too and you can add more lemon if it is a bit dry.
Just make corn tortillas. All you need is masa harina (in most large chain supermarkets now) and 165+°f water. Put 1 cup of masa harina in heat safe bowl, add like 2/3c near boiling/boiling water to the corn maybe more less it depends on humidity of your kitchen. Use a spatula if you cant handle the heat with your hands and knead it until it forms a dough that isnt wet, but isnt dry. Playsough texture is what you want. Take a piece of wax/parchment/tin foil/sandwich baggie cut on the sides and put a dough ball about the size of a golf ball between the < and use a pot to press it flat. Cook until it has little dark brown/blackened spots and eat. You can cover them with a towel after you remove from the pan to help steam them. This will make them more bendable and less crispy, but fresh out of the pan theyre pillowy and crispy on the outside
Sounds like a good idea. I LOVE making tacos cause you can eat as much as you want until you're out of ground beef, but it's tedious having to buy the tortillias each time. Making them homemade whenever I want some sounds like a great compromise, and doesn't look like any of the ingredients are perishable within weeks (like eggs) so you can keep the ingredients ready until you're ready to cook.
The third option is get the store bought tortillas you have to cook. They will be the refridgerated section: I get the brand called "tortilla land" but there are a few others. Basically, you throw those bad boys on a hot dry pan and you have an amazing tortilla de harina in under a minute. For the effort/quality ratio, its my go to.
Olive oil and butter (either one, not together) will both work well, too. And they'll taste even better than canola oil, every time. I like this recipe, but I'd choose a different fat source.
I always feel like i dont roll them thin enough for whatever reason. The last time im pretty sure i used my pasta roller attachment to make sure and still 😂😂
My grandma always used lard instead of regular oil. I think it’s literally one of the only reasons she ever had lard in her kitchen. She hasn’t made tortillas since I was litttle tho 😢
Back in the mid-80s my friend's father taught me to make tortilla, I've been making my own ever since. I was in 5th grade when I learned to make them. Homemade is SO much better! 💖
I've recently been making naan (i tried making pitas, but they sort of just turned into naan lol) and holy shit are they delicious. I've been making em for days now, and my family can't get enough lmao. My mother even eats them for dinner.
Great job, that’s what we call a “Flour Tortilla”, if you want to indulge in the real thing try using corn based flour such as “Mazeca” which is a pre made corn flour more commonly used in regular households in Latin America, great for “Pupusas” too, give it at try, don’t be afraid, add some water and mix a little and your good to go, now if you want to be cool like my “Abuela” you’ll have to take the big guns out, and crush some real corn on a “metate” a stone on stone hand mill, pretty hardcore I know, great cardio too. Flour Tortillas are great for “Baleadas” shout out to Honduras, and God Bless.
