Make Tortillas Like a Mexican Grandma (The Easy Way)

Even a so-so corn tortilla made at home is better than the best one at your local grocery store (unless, of course, you live in Texas and have HEB!). But this video series is for the taco-eaters who won't settle for anything less than a world-class tortilla. Using hot water instead of lukewarm drastically changes the masa's texture. Finding clues for proper hydration separates the amateurs from the pros. An innate sense of how hard to press will bring everything together into a corn tortilla so perfectly pliable and resilient that you couldn't crumple it, even if you tried.

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[lisahinton]

This was so helpful. Thank you so much. A good 35 years ago I arrived from the Southern USA to Los Angeles as a very young adult. The old, old lady next door, who didn't speak a word of English, would bring me a plate of homemade tortillas every morning.

I cried the day that I had to move from there, because I knew I'd miss the warmth and the love she showed me every morning. Six months later I came by with flowers and a homemade cake and was told by her great-granddaughter that she had passed about a month after I had moved.

I didn't eat corn tortillas for several years after that - the memories would come flooding back and it was just too painful. Now, all these years later, I am going to make my own homemade corn tortillas.

_Miss you, Rosa. Thanks for the memories._

[KakkaRotSRL]

Shaq has gotten really, really good at making youtube videos

[scotcheggcreates]

With no exaggeration, this is one of the finest videos I have ever watched. Clearly spoken, no fluff, no cutesy crap, no token pets and stellar instruction. Thank you!

[JosiahMcCarthy]

I'm mildly allergic to corn, so I nixtamalized brown rice and ground it to make masa and tortillas. Turned out pretty good on the second attempt!

[GamerMasterlink]

A little tip for everyone, don't give up.
Making tortillas is a skill developed over time, you need to get used to the texture, look and feel. Also you need to understand how your pan or comal heats so don't worry if they don't turn out good at first.

[Emperorerror]

"You should know that depending on who's watching, your tortilla may be expected to 'puff up' as proof of it's craftmanship." You presented this so hilariously. Great writing! And the material itself is presented very well. This came at a good time for me -- I just moved to an area without easy access to good tortillas, and I was thinking about making some treks, but heck, why not make them myself? Thank you!

[calikalbocalikalbo]

WOW, where do I start?
I am 62 years old born and raised in CA my whole life, so I know and am used to authentic Mexican food.
We have been living in Japan for that last 6 years, and of course there is no real Mexican food and the only corn tortillas are frozen (suck big time). My wife did some digging around and came across a recipe for the corn tortillas and then I found this video.
Bought all the stuff and a new pan. Holly crap even our daughter who has been living in Texas for 3 years was amazed as well me.
These are the best I have ever had and we are going to throw a taco party for our Japanese friends and blow them away.

Thanks and thanks.

[zebrashoe]

Now just because I don't have a press, surely I didn't squish the dough by putting my cutting board on the floor, putting a book on top the plastic and standing on top. That would just be silly.

[haytguugle]

This is one of the best instructional videos I've ever seen on the internet. I am not exaggerating at all.
The information was presented in a way that was mildly entertaining, but most importantly, with clear explanation of, not just 'what' to do, but the 'why' to go with the 'how'. That 'why' can be the most important part of teaching as it clarifies the more basic parts of the lesson.
I enjoyed that this was done with appropriate intelligence and authority rather than putting on a gimmicky show.
And then, the "what if" segment at the end - in cooking, things go wrong all the time. The presenter has clearly experienced the problems and either worked out or learned the solutions to resolve those issues.
The last thing I'll say is one of my most aggravating pet-peves in videos; faceless computer voiced narrations.
Here, the presenter is on camera and actually human-voicing the video! 🙂 Many do this, but so many do not.
The presenter is clearly here to instruct, and make some money doing it. As opposed to so many internet presenters who are clearly just posting something / anything whether they are knowledgeable about the subject or not, for the sole purpose of cashing in on the ad money of clicks, likes, subs, etc... To me, that makes all the difference.
I've been making New Mexican food for a very long time. But I'm always looking for new ideas or techniques to do better.
This presentation actually did give me some added info that will be useful and appreciated. So simply, thank you.

[SourSourSour]

I always appreciate the lack of bloat in your videos, masterclass stuff

[SarahMaeBea]

Fresh corn tortillas made in the grocery store is one of the things I didn't realize I would miss when I moved to New England from Texas. The corn tortillas here are so thick and dry!! This video has inspired me to get a press and start making my own.

[nicolascampos]

i’ve been attempting to make corn tortillas for 2 years. After giving up on the “solo tienes que usar las manos” method from my aunt I tried to go to the internet to learn. Almost all of it sucks and is not honest with the viewer, corn tortillas are just one of those things that you need to try over and over to get right, there is no recipe or magic ratio. This video perfectly explains that and is the best resource for people just starting out. He’s done it once again

[jonathandelossantos]

I’ve been using ready-to-cook corn tortillas, I swear the ancestors put this video in my recommendies to shame me.

[Yo_soy_Annna]

The Fry's bag on the Tortilla press makes me respect you more 🤣 I haven't seen someone with your skills make a video like this, thank you!

[cbee]

Fresh, homemade tortillas are incomparable to anything you can buy. Thanks Internet Shaquille for the tips. It’s time for me to walk over to the Mexican market and get a press, now that I’ve mastered two plates, a cut down the sides ziplock bag and my body weight as a press. The press looks so much easier!

[Kim-lcuq]

After buying a shiney new Victoria 10" press and your video. I finally got everything together and ... you made me look like a pro! Got the dough right, cast iron on a camp stove, only thing was I didn't get as much puff as I wanted. Got the crush and tear right, very good maiden voyage! Thanks!

[luis-aceituno-]

I personally recommend flipping 2 times. After putting the tortilla on the heat, wait until it starts to slightly change color on the top side, then flip and wait a few seconds until a bit of brown bits appear on the bottom side, then flip again. It will almost always puff up at this point, and you just have to wait a few seconds for this side to also get some bits of brown and done.

[stevenjacobs]

It is really satisfying to make tortillas that puff and taste so good. As always, your video is on point. Take this mans advice, it took me a few months of practice to get every one of the steps down. But now theyre picture perfect puffers and crumplers every time.

[ugib]

Thank you so much for taking the time to put this video together. Made my first batch today. After 3 testers I started getting puffs! Had an amazing breakfast with my tortillas, scrambled eggs, and a nice tomato/onion/jalapeno/lime pico I whipped up. Bomb tacos.

The time you put into laying out exactly what to look for in a proper masa dough is SUPER on point! You weren't kidding about the fresh playdough. It really brought me back to childhood with that.

Only thing I didn't do was buy a press. I used a small glass casserole dish as my press, which worked well because I could see them spread as I pushed. Once again, thanks dude. I don't think I'll ever buy another pack of them again, not when they're this easy!

[ellenwang]

Absolutely love, love, love this guy!😀 So humurous and yet professional. Love how he speaks fast and to the point.