Hey Becky! I'm wondering if whenever you get a chance you can show us your camera and lighting set ups? Or if you have a link to your Amazon recommendations if the equipment is in there? Thank you so much. You're always so creative in the angles and scenes!!!❤️❤️❤️❤️❤️
I watched a Mexican cook make flour tortillas. She said to roll the tortillas from the middle to the edge, then rotate them a 1/4 turn. Then roll again from the middle and keep that up until they reach the right diameter. Flip when necessary as you roll. OMG! It works for a more round tortilla.
I made these tortillas after watching you. (Pork carnitas) You are MY FAVORITE RU-vidR. I promise I will Neva buy store bought again. No comparison. YUMMY. What the heck were we eating all these years and calling them good? These were so fresh and Clean tasting..no added junk. Thanks again Becky!! My Hubz thanks you as well. You haven’t let me down yet. Once again “outta the park…”
I hate rolling dough. Your heart shaped tortillas made me realize i don't need to create some perfect "manufactured-style" circle and I'm basocally totally sold..thank you. I love you❤
Im very intrigued by this recipe. Im mexican and i know the traditional way of making flour tortillas but im always looking for easy recipes that require only a few ingredients.👍
My mom made tortillas every morning when I was growing up. I would eat them With butter and jelly, and at 61 years old, they’re still a favorite of mine. My mom is 86 years young, and no longer makes them, but that’s ok.❤️
Use as little water as possible till the dough looks firm and separated. The dough should be slightly hard to kneed but trust me you will have the softest tortillas. Sort of a little tip I learnt from making these so often. Let me know how it goes.
Girl I give you your props cuz tortilla aren't an easy thing to do. I'm Mexican and I've been making them my entire life however, I have to say I have been watching different people make tortilla on RU-vid and I have yet to see an authentic tortilla being made. Most Hispanic don't use oil we use shorting and if you go back in our generations they used lard which make them taste the best. Also, we use baking powder and yes very hot water. Everything is done by eye no recipe. When the māsa has been mixed you kinda fold it under until it's round put a tab of shorting over top and let it rest for about 30 minutes then we squeeze the māsa into balls never cut. Roll them out and we all start out making them into different states before we get them round. LOL!!!! When we cook them We put them on an iron Comal because they are easy to regulate heat. We cook them on the first side until the masa bubbles, turn it over let cook and get the dark spots turn it over to finish and when we lay them down they are ALWAYS second side up. They lay like a stack of pancake or a cake when you have about 40 done. LOL!!!! Well we make them in bulk😅 BUT I have to say your look close. Oh and the first one the maker eats with butter. It's a tradition! LOL Have fun if you try it. Email me if you have any questions.
Hi Becky, thank you for all of the great content you put out for us! I have been watching you before you had 10k subscribers and have watched every single video you have posted. I want to share a tip to make your tortilla wraps come out round if you don’t want to buy a tortilla press. Roll the dough into a ball then take a pan or pot to flatten it out before you roll it out with a rolling pin. Thanks again for being you and all the great videos!
I love eating tortillas by themselves and used to eat store bought ones by themselves all the time. Then, one day my dad tried making homemade ones. I no longer eat store bought by themselves anymore
If you use shortening instead of oil the flour can be rolled easily. Also add a teaspoon of baking powder so then can fluff up and get cooked in the middle.
Made these with the same ingredients (different portions cause I made less) and it came out delicious. The oil gives a nice golden look, they're soft, and the salt is really key for the flavor. I made other recipes that didn't call for salt and it was bland.
I’ve been through many recipes and a good number of your comments on this post and nobody seems disappointed, there’s not one negative comment. That’s a sign that I should stay on @ Becky🤷🏼♀️❣️🌟🤗
I need to try this one. I've been making them since I got the Sin City DVD maybe 18 years ago. I don't think I've ever made them with oil before... and I sympathize with the rolling. Mine never seem to come out round.
Great recipe! Do these really come out of the freezer as tasty as if you hadn't cooked them first? I'm thinking of rolling them out between sheets of waxed paper, storing in the freezer uncooked, and then cooking them as needed. Has anyone tried it this way? Does anyone know if it would make much difference? Thank you!
You might look into getting a tortilla press. I have one for large and small and it makes my life so easy. Just a thought You are my newest homestead RU-vidr. I just binge watched your videos and you make it all look simple and easy. I live in an apartment so the garden is a no go tho😢😢😢 thanks for giving us your time and talent ❤💐
Just get a press lol, take each portion and make it a round ball, put it on the press and you will get consistent results. I also like adding in some dry herbs to mine.
Unless it’s the roller type of (like the ones for pizza dough) then a tortilla press is not going to be the best for flour tortillas. A Tortilla press is for corn tortillas
Hy u just made indian roti boiling hot water flour pinch of fine salt and oil and dough the thing hot hot well thats how i do it here in south Africa every week 4 my family
Can you use gluten free flour instead…my grandson would then have a bread item he could eat with….it’s like $5 a loaf in stores for regular bread so he’s always just using a lettuce leaf…..
