Oh boy! Just watched this tortilla video. I KNOW why our ancestorscould eat all this good food and still be healthy... They used to work the hell out of themselves making it! Good job Mama's you did great... Challenge not accepted but you did great! Lol 😂 ❤️❤️
Seriously, we thought the cooking was already super authentic then the woman puts on the abuelita apron and starts nixtamalizing corn! I bet you she carried the bolsa del mercado when she went shopping, too! 😂❤️❤️❤️
Wow! Such an honor to learn this special process of making corn tortillas. This is special because the ancient Nahuatl/ Aztec created this food. Corn was found nowhere else in the 1500's. Thru the process of Colonialism the Spaniards re-educated OUT some if not alot of indigenous Aztec/Mayan education. I have mostly Hispanic friends & always wondered why, (when I ate over) it was so ethocentric, why the look in their eyes was so deeply pleasant to them, when there is joy in eating. How the sisters would nag each other of wrong or right way. The process of cooking MX food is the ancient hidden history of the gr8 Aztec/Mayan civilization. Thank you so much for sharing & posting this video. It means alot to an "outsider" like me.
I want to thank you for training me how to make Authentic Mexican food. I very dear friend was teaching me but passed away years ago. You remind me of her. You love what you do and you care for us to train us. I don’t like sea food but one of your recipes with shrimp I’m making it for my husband. Keep up the good cooking. 🥰
Thank you so much! I totally agree, Things that come easy dont last long. Making things from scratch is so important for quality and to be able to value what you made. Especially If it comes to cooking and things in General connected with enjoyment.
My abuelita used that its so awesome to ..bring our ancestors traditions .they would be so proud...you are so awesome to come up with these wonderful videos .to share with us our ancestor traditions .& customs .💃💃💃god bless 👍
Awesome!! The way you have shown about making the massa has been the best of everything that others have tried to show. They should give you an award. I'm a Malaysian of South Indian descent and our history in India is 1000s of years old. And we use merata too even today its called "ammi" in Tamil and its made of granite. Thank you. Love and best wishes from Malaysia.🎉💙💖
My husband is soon getting a promotion and soon we will be blessed with me being able to stay home and be a home maker. I’m so excited because I always watch some of your more complex or time consuming recipies like making tortillas from scratch and I can’t make them because right now I work most of the day. I love your channel you put a lot of love in your cooking, it’s beautiful.
You just took me back to my childhood. Spending my summers in El Salvador. Watching my grandmother cook the corn and doing every step your doing. Makes me wanna try it myself to show my children. Thanks for the video 🥰
All that hard work and love put into your cooking. This gives me a greater appreciation for food and how it should not be wasted and the efforts that are put in should not be taken for granted. When hard times come, you will know how to use the raw materials and make a superb meal. Thank you for sharing on how to make masa. All ancient cultures have done this, from the garden to the kitchen. We have gotten very spoiled with the supermarkets and restaurants. Thank you both for your helpful teachings!
Wow! This requires a lot of cleaning work! You do so much work to prepare a lot of recipes. I’m sure it is so worth all the work you put into it. I can imagine the taste so yummy 😋 thank you for your recipe.
Mil gracias, amiga! A mis 62 años, hoy aprenderé hacer tortillas de maíz blanco en un Ranch de Michoacán. Mañana regreso a Dallas y con lo que aprendo hoy y su receta aquí haré tortillas auténticas de mi México lind y querido! Un abrazote!!
I need to try and perfect this. Have to keep our roots alive so I can pass this down to my lil one. My abuela bless her sole did this 2-3 times a day everyday. Shout out to my Guanajuato ppl. Thank you ladies brought back so many great memories💗💗💗💗
My husband and I are moving to San Antonio, TX & I am looking forward to being able to get the ingredients for so many of your wonderful recipes. Just watching your videos makes me so hungry! God bless you both!
I was at a rancho in México, and these old women would take fresh corn from the fields, and let it dry out until the kernels are dried and hard. Then remove all the kernels, let them soak, and put them in a hand grinder first, then use a métate like the one you use, with water to grind it all out. I didn’t see when they added lime, but I know the did. Mix, and form into round tortillas. And then place them on a comal. OMG!!! These were the best tortillas ever!!!! Anything home made is always the best! Thanks for sharing your videos!!! I ❤️ Spanish Mexican food!!!!
This video is wonderful! What I see and read too much is that the nixtamalization of the corn is overlooked. Nixtamalization releases so many wonderful bio-available nutrients that it cannot be under-estimated. Thank you SO MUCH for this video. I don't know how many lives you will save with this.
So sorry this is so long. Really started just to say Thank you so much Steph for always encouraging and explaining like you do that it won't be easy the first time, that it's a learning curve but we can do it from your tips. I'm in my seventies and just getting to finally authentically make some favorite foods from Mexico that I learned to love when I was living 40 years in San Jose, California. I raised my 4 sons and their friends making anglo tacos and burritos but also friend taught chile verde. I grew up in Georgia but lived most of my life in San Jo teaching high school English from the mid eighties to 2011 where 60% of my students were Latino [Mexican, Nicaraguan, San Salvadoran], the other 40% were in order Viet Namese, Filipino, Cambodian, Laotian, Punjabi, Chinese, Hindi, Samoan, Korean, African American, Caucasion, American Indian, Hawaiian, Guamanian, and some foreign exchange like German or New Zealander or Norwegian. I taught through the hair bear and gang times [losing a few to drive bys for instance but also car tragedies]. I especially asked for and loved kids who were at risk just because of the wonderful experience being with them [though I loved my "honor" students also]. It was so consciousness raising and soul building for me, a skinny but strong [students thought I lived in a gym but just inherited definition they could see in my shoulders and arms from my indigenous great grand daddy] and single mom of 4 sons 3000 miles from family with my super short flyaway platinum hair and potty mouth. When my seniors were nervous their last semester we would do stress relief by going to the class door and yelling "nipples" out at the empty campus, then running to our desks laughing our heads off before getting to work. My point is it was the best 40 years with wonderful profound young people who taught me so much. We had foodie days and my beautiful Latino parents would send in a class size of breakfast burritos or tamales, or send my own take home chile verde, tacos, even tres leches, etc. My fave food when I was first divorced and my precious kids had the lonely-for-me weekends with their dad was from a Mex deli .. their chile rellenos were to die for, especially drowned in their salsa ranchera mmmmmmm. This sauce I keep trying to duplicate but I can make a decent relleno. I retired at 60 and came back home to the South where they are just beginning to get some good Latino restaurants. Mexican culture and cuisine is second only to my sons and grands in what I miss most from the crazy wilderness of California. Thank you and Clau for giving me a window and a door back into tu cultura. It's like a visit home where I had my tres cholitas [early hair bear girls Yoli, Vanessa, y Josefina who named themselves that with rolicking laughter] attended quinceaneras, funerals, Cinco de Mayo parades, enjoyed food and fun. You two bring home so much experience back. Thank you for being your deeply beautiful selves and welcoming us viewers with generous open hearts.
Finally a Metate!I needed to watch this video.And the way you show it makes me want to try it out.Home made tortillas from scratch in a Metate taste 10X better.The flavor is more earthy.
Thanks for the video. I use the metate a lot. My that is put grandmother handed it down from four generations. I also use an electric molino and finish it off on the metate. Tamales, tortillas and atole taste better because of the work put into it.
OMG...Steph you are absolutely AWESOME!!! It is people like you that keep our culture alive. You bring happy tears to me. God bless you always amiga. Gracias por todo❣️
Im turning 25 and i really want to stray away from fast food and start cooking the recipes of my family and culture, You're videos have been very helpful. Thank you. Love you guys!!
Ho lady! You're my first foodi crush!! Lol 😆😂🤣 I just made your chicken poblano rice dish the other day and my family gobbled it all up! Trying beef birria tomorrow. I can't thank you enough for all the lessons you have shared! But most of all... Me das un ánimo!! Y una alegría!! Gracias!!!
I must thank you for being a terrific teacher!!! (Must be the home schooling experience!!!) I learned so much from your vids that I'd love to access to a kitchen!!!
Ty ty ty for this video! I have been trying to learn to make corn tortillas for years now and they always cracked and never puffed up. After watching ur video I finally nailed it and had 0 cracks and they puffed up and I was able to make some delicious black bean gorditas with the for our brunch this am! Love u ladies. Y'all always have such delicious looking food!
I read somewhere that the invention of masa harina was a big factor in giving women more freedom in Mexico because this way is so labor-intensive that it would take all day to make tortillas for a large family
You are amazing! I love all your recipes, I made your enchiladas and Mexican rice for dinner tonight everyone ate it all up, I didn’t even get a picture😂 I will follow you forever. Do you ever think to maybe get on tv? You are very pleasant to watch🥰
I'm happy cooking for you all here and I'm open to all possibilities in the future. I love being at home here with the #viewclub. Thank you for your kind words. Have a lovely night ❤️
I have such respect for you! I am so glad I discovered your channel. Thank you for all your hard work in making these videos and showing me how it's done. All with humor, clarity, and virtual love. All my best to you!
I just wanted to say I made corn Masa and it is a lot of work but it's going to be totally worth it towards the end thank you for your videos and I'm going to try your tamale want to see how mine will come out I'm hoping this time my Masa 4 flour tortillas will come out good
I've always made mine w the pregrinded Masa .. def going to do it this way next time. You can never go wrong w homemade and u appreciate it so much more. So glad I found your channel!! Xo Tqm
Damn you took this way back!!!!! I love it!!!! Thanks for sharing!!!!! I bet the small is amazing it takes us back to our roots 😉 blessings to you and your family 😉
Omg I have not seen this process in years!!! I remember a few times I had to go to my aunts house to grind the maíz and then go back home to make the masa.. memories 😊
