How to Make Corn Tortillas
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Date: 2019-07-25
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Comments and reviews: 10
gw wile
FYI. Masa Harina which is Nixtamalized maize corn. Is corn that is soaked and low heat cooked for 12 hours or more in an alkaline solution, (usually slaked lime water but sometimes old school wood ash lye water). then afterwards when cleaned/washed, it is easily dehulled in the rinse and washing stage of preparation. And. It has several major health benefits over the un unprocessed dent corn. It is more easily ground when moist and/or after being re-dried for long term storage and it holds a more uniformed shape before and after cooking. Plus. and most importantly. it is more easily digested, its nutritional value is increased; flavor and aroma are improved; and mycotoxins (from fungi/molds) are reduced by up to 99%. Slaked Lime and soaked hard wood turned to ash water are highly alkaline. The alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. And It also changes the grain's amino acids and protein matrix, while converting vitamin B3 bound niacin to free niacin making it available for absorption into the body, thus helping to prevent the disease pellagra. Nixtamalization also reduces the amount of one of the dent corn's protein Zein, (used to make chemicals for paper and industrial process) A reduction in the Zein that's available to the body, improves the balance among other proteins and essential amino acids from the endosperm of the kernel, making them far more easily available during digestion allowing for far more combined as complete amino acid proteins. . especially when consumed with beans and PulsesSo there you have just a few bits of the benefits of Nixtamalized maize corn. Hope that didn't step on anyone's (John's) toes.
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FYI. Masa Harina which is Nixtamalized maize corn. Is corn that is soaked and low heat cooked for 12 hours or more in an alkaline solution, (usually slaked lime water but sometimes old school wood ash lye water). then afterwards when cleaned/washed, it is easily dehulled in the rinse and washing stage of preparation. And. It has several major health benefits over the un unprocessed dent corn. It is more easily ground when moist and/or after being re-dried for long term storage and it holds a more uniformed shape before and after cooking. Plus. and most importantly. it is more easily digested, its nutritional value is increased; flavor and aroma are improved; and mycotoxins (from fungi/molds) are reduced by up to 99%. Slaked Lime and soaked hard wood turned to ash water are highly alkaline. The alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. And It also changes the grain's amino acids and protein matrix, while converting vitamin B3 bound niacin to free niacin making it available for absorption into the body, thus helping to prevent the disease pellagra. Nixtamalization also reduces the amount of one of the dent corn's protein Zein, (used to make chemicals for paper and industrial process) A reduction in the Zein that's available to the body, improves the balance among other proteins and essential amino acids from the endosperm of the kernel, making them far more easily available during digestion allowing for far more combined as complete amino acid proteins. . especially when consumed with beans and PulsesSo there you have just a few bits of the benefits of Nixtamalized maize corn. Hope that didn't step on anyone's (John's) toes.
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radix023
Thank you Chef John for exorcising one of my worst food fails. When I was still in college I took on masa harina and it was a disaster. I carried that bag from apartment to apartment like some kind of badge of shame until I threw it out. Today I took another shot, rewatching your video and taking notes. At first I realized that my dough was too wet because it was sticking to the plastic sheets in the tortilla press. So I kept adding more masa and working the dough and I got it to where it peeled but was not cracked at the edge. My cast iron skillet was not hot enough on the first two and so no puffing. But on my third tortilla it puffed up like a beanbag I still think I was running a bit cooler than you as I didn't get a lot of browning, but I was still quite happy with the results. For this effort I had acquired a press, tortilla warmer and the flat-style kitchen towels (I had fluffy. As a geek and engineer, I keep a pyrometer in the kitchen and when my tortilllas were going well, my cast iron was around 485F. Anyone who can't watch your videos because of your vocal presentation is an idiot Chef John is a marvellous instructor.
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Thank you Chef John for exorcising one of my worst food fails. When I was still in college I took on masa harina and it was a disaster. I carried that bag from apartment to apartment like some kind of badge of shame until I threw it out. Today I took another shot, rewatching your video and taking notes. At first I realized that my dough was too wet because it was sticking to the plastic sheets in the tortilla press. So I kept adding more masa and working the dough and I got it to where it peeled but was not cracked at the edge. My cast iron skillet was not hot enough on the first two and so no puffing. But on my third tortilla it puffed up like a beanbag I still think I was running a bit cooler than you as I didn't get a lot of browning, but I was still quite happy with the results. For this effort I had acquired a press, tortilla warmer and the flat-style kitchen towels (I had fluffy. As a geek and engineer, I keep a pyrometer in the kitchen and when my tortilllas were going well, my cast iron was around 485F. Anyone who can't watch your videos because of your vocal presentation is an idiot Chef John is a marvellous instructor.
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Rodrigo Gomez
Reference from a Hispanic: 1. Those are not corn flour tortillas. They should only have corn, hence corn tortillas. 2. You need a ton more water Your dough looks cracked (the end result of the tortilla obviously as well. The tip is to insert a finger into the dough and not see cracks within. Otherwise, your tortilla will not be as soft and smooth. It sounds crazy but a pefect homemade tortilla will melt in your mouth. 3. This is not flour, you do not need to let it sit. It is pointless it will not rise any bigger and will cause your dough to dry even more since corn is known to soak up water easily. 4. Turn your stove as high as it goes. Tortillas cook very, very, very fast. Homemade tortillas are extremely hard to make, many mexicans still can't perfectionize it. I luckily come from a descendency where my family cooked tortillas from scratch and used wood and brick as a heat stove.
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Reference from a Hispanic: 1. Those are not corn flour tortillas. They should only have corn, hence corn tortillas. 2. You need a ton more water Your dough looks cracked (the end result of the tortilla obviously as well. The tip is to insert a finger into the dough and not see cracks within. Otherwise, your tortilla will not be as soft and smooth. It sounds crazy but a pefect homemade tortilla will melt in your mouth. 3. This is not flour, you do not need to let it sit. It is pointless it will not rise any bigger and will cause your dough to dry even more since corn is known to soak up water easily. 4. Turn your stove as high as it goes. Tortillas cook very, very, very fast. Homemade tortillas are extremely hard to make, many mexicans still can't perfectionize it. I luckily come from a descendency where my family cooked tortillas from scratch and used wood and brick as a heat stove.
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Lukáš Soki
Firstly thanks for the video. I had no idea about Masa Harina. I'm from the Europe, Czech Republic. Our cuisine is way behind the monkey's food Our grocery stores are supplying us with bad quality food and stuff. Thankfuly we have ppl that import exotic food here. Bit expensive, but it's here. I have to try it out It's great that flour is gluten free Good food in a diet. Secondly that joke with Tortillas and TortyAss cracked me: -D. Thanks Food Wishes - I wish you a Merry Christmas and Happy New Year. Greetings from Czech.
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Firstly thanks for the video. I had no idea about Masa Harina. I'm from the Europe, Czech Republic. Our cuisine is way behind the monkey's food Our grocery stores are supplying us with bad quality food and stuff. Thankfuly we have ppl that import exotic food here. Bit expensive, but it's here. I have to try it out It's great that flour is gluten free Good food in a diet. Secondly that joke with Tortillas and TortyAss cracked me: -D. Thanks Food Wishes - I wish you a Merry Christmas and Happy New Year. Greetings from Czech.
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corduroy99
Yo como tortillas casi todos los dias de mi vida AND I APPROVE THIS VIDEO I Would tell you the name of the brand of masa flour he's using, but I won't you should visit the blog post. Chef John made them like a boss Or more or less like my Ma, makes em. But. how the heck did he know about the wait of the masa? Aaaand more importantly how did he know that the secret is the servilleta (cloth napkin) at the end? Whoa He musta spent some serious time at a traditional tortilleria
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Yo como tortillas casi todos los dias de mi vida AND I APPROVE THIS VIDEO I Would tell you the name of the brand of masa flour he's using, but I won't you should visit the blog post. Chef John made them like a boss Or more or less like my Ma, makes em. But. how the heck did he know about the wait of the masa? Aaaand more importantly how did he know that the secret is the servilleta (cloth napkin) at the end? Whoa He musta spent some serious time at a traditional tortilleria
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Greavous Skoger
Been making my own flour tortillas for several years now and yesterday followed this video and cranked out my first dozen corn tortillas. First thought was how true the comment at the beginning was. Something about even a crappy homemade is better than the store bought. I wouldnt know as mine turned out most excellent and I know Ill be making them on the regular too. Im planning to make corn tortillas and then turn them into fajita meat filled enchiladas.
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Been making my own flour tortillas for several years now and yesterday followed this video and cranked out my first dozen corn tortillas. First thought was how true the comment at the beginning was. Something about even a crappy homemade is better than the store bought. I wouldnt know as mine turned out most excellent and I know Ill be making them on the regular too. Im planning to make corn tortillas and then turn them into fajita meat filled enchiladas.
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Mary Sanchez
America's Test Kitchen reviewed tortilla warmers, testing how long they kept them warm. They ended up saying the thick quilted cloth pouch ones worked best at retaining heat and not sweating, not the stoneware or styrofoam ones. The cloth ones also have different fabric patterns so you can pick a nice one you like. They worked better than aluminum foil, which isn't a green choice anyway. Personally, I just use clean terry hand towels.
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America's Test Kitchen reviewed tortilla warmers, testing how long they kept them warm. They ended up saying the thick quilted cloth pouch ones worked best at retaining heat and not sweating, not the stoneware or styrofoam ones. The cloth ones also have different fabric patterns so you can pick a nice one you like. They worked better than aluminum foil, which isn't a green choice anyway. Personally, I just use clean terry hand towels.
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Hugo Sapien
Pretty good recipe and precise instructions, but you called me, my mother, and grandmother (not generations before because they cooked and ground their own corn) crazy. It was obvious to me that you were a bit short on the water. Cracks on the tortilla confirmed that. Masa doesn't need to rest but well hydrated. Also, cooking requires two turns only. Once it puffs, you're done. I'll give you a C.
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Pretty good recipe and precise instructions, but you called me, my mother, and grandmother (not generations before because they cooked and ground their own corn) crazy. It was obvious to me that you were a bit short on the water. Cracks on the tortilla confirmed that. Masa doesn't need to rest but well hydrated. Also, cooking requires two turns only. Once it puffs, you're done. I'll give you a C.
reply
House Of Pants
I just made and finished eating these tortillas. I was skeptical, but DAMN this recipe is spot on I finally got to use the tortilla press i found at the antique store for 8. If you can mix three ingredients, you can make these tortillas. Dont go too thin Itll stick to the plastic. And be gentle into the pan as Chef John mentioned. And the olllllllll press and puff is so satisfying.
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I just made and finished eating these tortillas. I was skeptical, but DAMN this recipe is spot on I finally got to use the tortilla press i found at the antique store for 8. If you can mix three ingredients, you can make these tortillas. Dont go too thin Itll stick to the plastic. And be gentle into the pan as Chef John mentioned. And the olllllllll press and puff is so satisfying.
reply
Karl Striepe
Look forward to trying this, although (a) if you live in a major US city, especially in the South West, you can probably Google authentic tortillas or handmade or whatever and find a Latin grocery shop that sells them, or (b) you can simply wet and fry in a lightly oiled cast-iron pan your store bought corn tortillas and get a fairly decent knock-off.
reply
Look forward to trying this, although (a) if you live in a major US city, especially in the South West, you can probably Google authentic tortillas or handmade or whatever and find a Latin grocery shop that sells them, or (b) you can simply wet and fry in a lightly oiled cast-iron pan your store bought corn tortillas and get a fairly decent knock-off.
reply
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