Easy Corn Tortilla Recipe - Small Size
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Date: 2020-05-15
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Comments and reviews: 10
BlackStone
The secret may be what I've found when using an electric Teflon griddle, and it is this: Do not wait a full minute for the first flip, but flip it as soon as the tortillas no longer sticks; that is, when you can slide the tortilla around easily without sticking. This will take from 15 - 30 seconds on a 400 degree setting, no longer. Then the second flip is done after you see the top surface of the tortilla start to appear bumpy. This usually takes more than 1 minute. After 1 minute or longer, then turn it over for the last time (3rd time, and it should start puffing within 5 to 20 seconds; and if not, press down using a plastic (or other non-metal) spatula for a second or two to start the puffing. To make the dough, use luke warm water or a little warmer (a baby's bathwater perhaps, and use 144/100 to 150/100 water to Maseca ratio, by weight. So water equals 144% to 150% ratio to Maseca. In other words if you use 100 grams of Maseca, use 144 to 150 grams of water by weight. You can multiply the Maseca weight by 1. 44 to 1. 50 to determine the amount of water. I let my dough rest for at least 10 minutes before forming balls. If you live in dry areas, like the desert, start with 150% water and work your way up (add a little water) if the dough is too dry; if you live in humid areas, like the South, start with 144% and then work your way up (add some water) if the dough is too dry.
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The secret may be what I've found when using an electric Teflon griddle, and it is this: Do not wait a full minute for the first flip, but flip it as soon as the tortillas no longer sticks; that is, when you can slide the tortilla around easily without sticking. This will take from 15 - 30 seconds on a 400 degree setting, no longer. Then the second flip is done after you see the top surface of the tortilla start to appear bumpy. This usually takes more than 1 minute. After 1 minute or longer, then turn it over for the last time (3rd time, and it should start puffing within 5 to 20 seconds; and if not, press down using a plastic (or other non-metal) spatula for a second or two to start the puffing. To make the dough, use luke warm water or a little warmer (a baby's bathwater perhaps, and use 144/100 to 150/100 water to Maseca ratio, by weight. So water equals 144% to 150% ratio to Maseca. In other words if you use 100 grams of Maseca, use 144 to 150 grams of water by weight. You can multiply the Maseca weight by 1. 44 to 1. 50 to determine the amount of water. I let my dough rest for at least 10 minutes before forming balls. If you live in dry areas, like the desert, start with 150% water and work your way up (add a little water) if the dough is too dry; if you live in humid areas, like the South, start with 144% and then work your way up (add some water) if the dough is too dry.
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Francisco
Hello and thank you for the recipe all morning I've been trying to do the tortillas I'm a good cook but I've never tried handmade tortillas I tried on this morning exactly the way you showing your video and for some reason they don't come out right I've noticed you use warm water to hot water to dissolve the flower perhaps I made the mistake I had it cold water instead of warm or hot water maybe that's the key the ones I mean today they were brittle and correct another video I saw that this person puts shortening all purpose flour and the Ma se ca and they turned out great and even pop up Pichy uses a special iron skillet with a waffle looking like iron on the side to make a path in any case thanks for all your tips and suggestions I'll try one recipe one more time tomorrow morning I am also going to try the flour tortillas perhaps I'll have better luck with those thank you for your time and your videos P S If you would want spicy tortilla's either corn or flour when mixing the deal can I add paprika hot spices he comes in powder is usually rent should I also add pepper in the deal would it make a difference question
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Hello and thank you for the recipe all morning I've been trying to do the tortillas I'm a good cook but I've never tried handmade tortillas I tried on this morning exactly the way you showing your video and for some reason they don't come out right I've noticed you use warm water to hot water to dissolve the flower perhaps I made the mistake I had it cold water instead of warm or hot water maybe that's the key the ones I mean today they were brittle and correct another video I saw that this person puts shortening all purpose flour and the Ma se ca and they turned out great and even pop up Pichy uses a special iron skillet with a waffle looking like iron on the side to make a path in any case thanks for all your tips and suggestions I'll try one recipe one more time tomorrow morning I am also going to try the flour tortillas perhaps I'll have better luck with those thank you for your time and your videos P S If you would want spicy tortilla's either corn or flour when mixing the deal can I add paprika hot spices he comes in powder is usually rent should I also add pepper in the deal would it make a difference question
reply
Ava
Hi GM, hope you get this late message. I did research and tested the cause of what causes the bubbling affect while grill cooking, i. e, tortillas and pancakes. The answer is, to achieve a steady and consistent med-high heat. When the grill has been sustained at a medium-high heat, air pockets are created when the dough hits the intense heat. This is why the ideal tortillas happen in the middle of the batch when the ideal heat is maintained. Another trick I have is to get that comal reved up and when I splatter a few drops of water and I see bubbles not just the straight sizzling, I will get those bubbles in my tortillas. Also, you will get a better result on the comal because it is easier to achieve and maintain that med-high heat we desire. Keep those videos coming, you are very much appreciated!
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Hi GM, hope you get this late message. I did research and tested the cause of what causes the bubbling affect while grill cooking, i. e, tortillas and pancakes. The answer is, to achieve a steady and consistent med-high heat. When the grill has been sustained at a medium-high heat, air pockets are created when the dough hits the intense heat. This is why the ideal tortillas happen in the middle of the batch when the ideal heat is maintained. Another trick I have is to get that comal reved up and when I splatter a few drops of water and I see bubbles not just the straight sizzling, I will get those bubbles in my tortillas. Also, you will get a better result on the comal because it is easier to achieve and maintain that med-high heat we desire. Keep those videos coming, you are very much appreciated!
reply
Guest
Between health issues and being single I have gotten away from cooking much. I am trying to get back into it and for me that means Mexican Food. My dad was raised in Ventura, CA and I was also for my first 15 years. We are as white as one can get but BIG family meals (the four of us) etc is all about our Mexican dishes. I am the one to make them now. What I so greatly appreciate about your videos is your down to earth nature. In this video you said something to the affect of not needing fancy equipment making due with what you have and putting that reality out there opens doors to so many of us. You tried something while making the video, it didn t work as expected, yet you published the video. THAT is being real and it is where we are all at on a day to day basis. Your style is FANTASTIC!
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Between health issues and being single I have gotten away from cooking much. I am trying to get back into it and for me that means Mexican Food. My dad was raised in Ventura, CA and I was also for my first 15 years. We are as white as one can get but BIG family meals (the four of us) etc is all about our Mexican dishes. I am the one to make them now. What I so greatly appreciate about your videos is your down to earth nature. In this video you said something to the affect of not needing fancy equipment making due with what you have and putting that reality out there opens doors to so many of us. You tried something while making the video, it didn t work as expected, yet you published the video. THAT is being real and it is where we are all at on a day to day basis. Your style is FANTASTIC!
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Mayra
When i was first married i didnt know how to make tortillas so my neighbor taught me and now i make them on a daily basis. I do a 2: 1 ratio i use 2 cups Instan corn mix most brand know is Maseca I personally dont like that brand i use Tio Santi but either or does the job and 1 cup all purpose flour and water till the dough is good and thats it heat my comal on like a medium heat alittle higher then medium and flip it right when the color starts to change and let the other side cook alittle longer till you see brown specks and flip and wala should inflate perfectly also have you tried using the plastic baggies u get from buying veggies works great on the prensa
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When i was first married i didnt know how to make tortillas so my neighbor taught me and now i make them on a daily basis. I do a 2: 1 ratio i use 2 cups Instan corn mix most brand know is Maseca I personally dont like that brand i use Tio Santi but either or does the job and 1 cup all purpose flour and water till the dough is good and thats it heat my comal on like a medium heat alittle higher then medium and flip it right when the color starts to change and let the other side cook alittle longer till you see brown specks and flip and wala should inflate perfectly also have you tried using the plastic baggies u get from buying veggies works great on the prensa
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Michael
My mother on law taught me how to make corn tortillas. She never used flour or baking powder. And they would puff every time. I never could get them to puff and they came out hard and brittle. She always said if the tortilla doesn't puff then it ain't right throw it and try again. She had me show her how I made them. My dough wasn't moist enough. Dry or even a little dry makes them not puff and makes them crack. Place tortilla on one side let cook just enough to were it doesn't stick about 10 seconds flip it, cook on that side until brown flip back and it should puff. Sometime you might have to pat the tortilla to help it puff. Only two flips
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My mother on law taught me how to make corn tortillas. She never used flour or baking powder. And they would puff every time. I never could get them to puff and they came out hard and brittle. She always said if the tortilla doesn't puff then it ain't right throw it and try again. She had me show her how I made them. My dough wasn't moist enough. Dry or even a little dry makes them not puff and makes them crack. Place tortilla on one side let cook just enough to were it doesn't stick about 10 seconds flip it, cook on that side until brown flip back and it should puff. Sometime you might have to pat the tortilla to help it puff. Only two flips
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MI
Hi. I m Mexican, I was just watching your video and is not necessary to let the masa rest, you use it right away, also the reason why your tortillas are not getting puffed is because you let them dry(tip) as soon as you put it on the grill a tortilla is almost ready to flip it over, you don t even have to count the seconds or wait until is cooked because it ll cook at the end on that side, flip it over as soon as you see a bit of dryness on it not until all the edges get dry or cooked that s it, also adding a bit of flour helps a lot to get nice and softer tortillas
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Hi. I m Mexican, I was just watching your video and is not necessary to let the masa rest, you use it right away, also the reason why your tortillas are not getting puffed is because you let them dry(tip) as soon as you put it on the grill a tortilla is almost ready to flip it over, you don t even have to count the seconds or wait until is cooked because it ll cook at the end on that side, flip it over as soon as you see a bit of dryness on it not until all the edges get dry or cooked that s it, also adding a bit of flour helps a lot to get nice and softer tortillas
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Jeff
There s a restaurant I go to that has a manned, self serv, fresh corn tortilla station and they re so soft you d think they were flour. I asked whats the trick and they said 1: 1 masa to water, but u start with only half the water and gradually add more. The last trick they kinda just stumbled on when they added the tortilla station. The guy said they were going through so many tortillas a day that they had to prep the dough at night instead of the morning, and that s when he noticed the tortillas were coming out softer and puffing really easily.
reply
There s a restaurant I go to that has a manned, self serv, fresh corn tortilla station and they re so soft you d think they were flour. I asked whats the trick and they said 1: 1 masa to water, but u start with only half the water and gradually add more. The last trick they kinda just stumbled on when they added the tortilla station. The guy said they were going through so many tortillas a day that they had to prep the dough at night instead of the morning, and that s when he noticed the tortillas were coming out softer and puffing really easily.
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Derek
Interesting experiment! I'm gonna try making them for the first time tonight. My idea of tacos has always been the el paso hard corn shell tacos, ground beef with taco seasoning, lettus, cheddar, tomato. And honestly it's one of my favorites. But tonight we're gonna try something more traditional, been marinating steak in the fridge overnight, gonna make homemade tortillas, I bought a bunch of peppers, limes, avocados, and cilantro for a salsa and even dried pinto beans that have been soaking overnight, gonna try making my own refried beans.
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Interesting experiment! I'm gonna try making them for the first time tonight. My idea of tacos has always been the el paso hard corn shell tacos, ground beef with taco seasoning, lettus, cheddar, tomato. And honestly it's one of my favorites. But tonight we're gonna try something more traditional, been marinating steak in the fridge overnight, gonna make homemade tortillas, I bought a bunch of peppers, limes, avocados, and cilantro for a salsa and even dried pinto beans that have been soaking overnight, gonna try making my own refried beans.
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Tonithenightowl
I never had a whole lot of luck with the corn tortilla but I make flour ones all the time. We love them as wraps. I use mostly veg shortening but I always add some bacon fat a tablespoon or two. My son in law LOVES them and he was born and raised in Mexico City so he knows good tortilla. It took a little practice but so worth the effort. Now if I can get the corn tortilla to be exactly what I'd like it to be. I'll be happy. I can't make them puff either lol: o) Great video!
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I never had a whole lot of luck with the corn tortilla but I make flour ones all the time. We love them as wraps. I use mostly veg shortening but I always add some bacon fat a tablespoon or two. My son in law LOVES them and he was born and raised in Mexico City so he knows good tortilla. It took a little practice but so worth the effort. Now if I can get the corn tortilla to be exactly what I'd like it to be. I'll be happy. I can't make them puff either lol: o) Great video!
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