As a mexican cook, this makes me so proud that somebody isnt mexican do a proper tortilla

Watched a Mexican woman, and what she said was to let dough sit for 20 minutes after kneading, so the masa particles all have time to rehydrate.

I feel your pain! I'm a 63 yo Hispanic woman and I have NEVER been able to make corn tortillas like these. I will try your recipe and if I can't get them to come out, I will not ever try again.Thank you for the best explantation I have ever heard for corn tortilla recipe.

A big thank you. I have made corn tortillas a few times and they came out dry and crumbly. I thought I needed butter, lard or other oil. Not so. I saw this video today for the first time and went into the kitchen and made 6-8 tortillas following this method. Three ingredients... Masa Harina, salt, water. I kneaded for 7-8 minutes. Did the 45/90/45 method on a small cast iron. These had just that slight dense & chewy texture and they did not fall apart. Mine did not puff up as much as in the video so I'm sure I have more to learn but these were far and away the best I have made.

My husband was a chef and came from Mexico. He taught me how. I got the pillow most of the time. I have made thousands of tortillas over the years. Nice video...

I’ve got flour tortillas down but I’ve struggled with corn. I gave up. My biggest problem was uniformity and then a bit of dryness around the edges. I am excited to give this another try. I lived in Mexico for a year and the food was amazing. I got corn tortillas factory direct. Oh oh oh. Then I’d buy some from a man who made them from scratch, starting with the corn. He also made elotes. He’d pack his wheel barrel with hot corn on the cob (nothing we sell here. He had to cook these for hours,) and Mayo, chili sauce, lemons, queso del rancho, etc. He’d walk the streets crying Elotes “. Over and over. I bought one a day and he’d assemble it right in front of me. Oh my goodness. So good. He and his wife were so poor but worked so hard. I loved them. My classmates kept telling me to stop eating them because they’d make me “fat” but I just couldn’t. He’d never pass a health inspection here but I never got sick nor did I get fat. Now, on to try corn tortillas again. Thanks for the inspiration.

OMG... IT works! Thank you SO much. My corn tortillas finally puffed up!! Awesome instructions.

I love that ur not afraid to admit it took you 50 times

Great video. I recommend you trying out Masienda's line of masa harina as well. Very high quality and they offer different colors all made with nixtamalized heirloom Mexican corn.

Another big thank you Billy! Watched and used your terrific video, after not so stellar attempts with other suggestions. I followed your steps to the letter - and second - and got 87.5% there. I tweaked the pan, temp, and a third flip ... and had 100% puffary! They are beautiful, delicious, and now fun to create.🎉😊🎉😊

My husband and I have been making our own tortillas for awhile now, tweaking every time, trying a different recipe, but *something* just wasn’t right anytime…good, but not great…I followed this recipe to a T and they were the best tortillas we’ve ever made! Thank you so much!

I made flour tortillas the other day and could not stop eating them so they became dinner. I used my KitchenAid mixer to knead the dough. Really love your videos as they are clear and concise regarding the 'why'. So cannot wait to make the corn tortillas. Thank you for your brilliant videos!

You would think, looking at the instructions on the Masa bag, these would be easy but I've struggled with them, too! This video is so helpful because most videos don't say how long to knead the dough and seeing that your edges are smooth (mine are often cracked, even following instructions) tells me it needs more hydration. Thank you so much! Gonna try this out tonight!

Great video! Yeah corn tortillas are very sensitive to slight changes in the way you cook them. I found that I was just cooking them on too high of a heat and they were turning out dry. Low-medium heat came out to be the sweet spot for me.

Just made a batch! Followed your procedure exactly and they turned out perfectly!!!!

Thanks so much for being so specific about each step! I’ve watched many videos but never understood exactly how hot the fire and how long to cook on each side. Can’t wait to try these!

Just want to say thanks Chef! I've been trying to learn the process, but I was finally able to make them with your instruction and timing... I got it now... and they are a hell of a lot better than store bought!!

I use a polyethylene bag instead of paper. For faster production. Also you are quite right, moistue is the key and the little presure applied on the second turn. Learned it from my granma.

I just made my first batch of corn tortillas yesterday and they didn’t puff up much. I don’t think I kneaded long enough. I’m going to try your tips next time.

My corn tortillas were good, now they are great. Thanks for the excellent tips! I put my masa in my stand mixer for about 3 minutes and did about 30 seconds of kneading by hand.

Made tacos last night and used your tortilla recipe. Best tacos I have ever eaten! Thanks so much for this post.

Tried this today and the outcome was perfection in itself! Thank you for sharing your technique :)

Love your video! Spot on! I usually cover the masa and let it hidrate for 30 minutes before making the portions. Not sure if someone mentioned in the comments, in Mexico we call the ball a taistal. Keep up the good work chef Parisi! love all your videos.

I’ve tried a ton of different online recipes for corn tortillas and this is by far the best method. I lived in Mexico for a couple of years and this is hands down the closest you can get to corn tortillas down south.

First round below was with using a kettle to flatten the tortillas and repeatedly resetting the stove timer. I have upgraded to a brand new cast iron press and two electric timers. While the taste was just as good without the new equipment, everything else was so much better with the new stuff. My first try I did not get the puffing of the tortillas. It took my exactly 2 tries to get that puffy wonderfulness with the press and the ease of having the timers. Your method is outstanding and I thank you so much for posting. I am sharing it with all my friends that love to cook!

Thank you, Chef Parisi! Your method for making & cooking corn tortillas is the best. They really do puff up when cooking 🥳🎉🥳

I tried them and they were a success!!! Great technique ! Thank you! 🎉👌

Thank you so much for the recipe, detailed instructions, and actual timing of the flips. My tortillas came out incredibly pliable, soft, and delicious!

Kudos to you. Down in southwest, you see ladies making hundreds of these at front of restaurant. They are very fast. Since you mastered this...you can now go for rolling out homemade phyllo. That is a tricky technique. Takes a lot of practice. Good luck

This is an art! Thank you for putting so much time into perfecting these corn tortillas.

Excellent video! Kudos for clear filming and concise instructions, thanks for not wasting time blabbering on about yourself 😊 This is precisely the method I use, having been taught the secrets of perfect capattis by a woman from Delhi and carefully observing the techniques of women vendors in the streets and markets of Guatemala, none of whom used a press. Very glad to hear you folks don't need one as whilst they are inexpensive, they are very heavy, and such a cumbersome shape that takes up an inordinate amount of space unless one is fixin to use it daily. I have a flexible 9"x13" silpat which I fold in half over the dough and use large, shallots, heavy bottomed pot with handles on both sides to press. If doing this, it helps to turn the pot 180 and give a second press as one side of the body is usually stronger. Using items from existing kitchen gear means I'm no longer hauling that unwieldy press down from a high shelf or back of the cupboard. A nice investment, and also not expensive, is a comal, a flat oblong cast iron griddle that fits across 2 rings of the stove. One can cook a couple of tortillas at a time and it's also great for pancakes, charring peppers etc. as many more fit than in a round pan. Keep up the good work as I'm fixin to subscribe 😊

Billy, I have made oodles of corn tortillas in my life. Your process is right on. I live in NM, which is very dry. Everytime I make a ball of dough and place it on my tray I put a damp towel over it and the other balls of dough on the tray. Good job, chef.

Thank you!!! I keep coming back for another try and frustration. Now I am off to try again.

Hello my dear Chef, I have learning so many good dishes and techniques from you that I have to say this, I do really enjoy watching you making tortillas. I can make tortillas with my eyes close so super simple for me as it is simple for you basic roots lol ( my struggle ) loved this video, excellently well made tortillas 👍🏻.

started this journey yesterday and this video helped me to amend my technique today. Onward to perfection!

Great tips, I make almost everyday for breakfast and It has been always hit and miss. Thanks 🙏

cut two circles from an oven liner to fit your press and they work great and can be used over and over!

It looks like you've got that nailed down really well. From other videos I've seen, keeping the masa moist at all stages is key.

Perfect; very good corn tortillas

Thanks chef. I think I'm a decent home cook but I've really struggled with this one. Will try your method.

Those looks beautiful, Chef.

Definitely need to try these! Hard to find good ones for my enchiladas!

First time I made home made tacos using your recipe and they were perfection, life changing - will never buy store bought again. Muchas Gracias.

Amazing!!! such a great guide, followed this exactly and they were Perfect!!!!

it's that 3rd turn that does it. Thanks for the great information.

A little helpful hint: we use a slit ziplock bag (they are BPF free) instead of parchment paper because the parchment paper gets wet and wrinkly and rips after you've done about 3 or 4 tortillas. We wipe the bag clean afterwards and re-use. Guillermo is a Mexican chef and we eat these all the time! Fantastic video Billy Parisi!

Can't wait to try this! Made 3 batches to date and love it, but no puff yet!!!

Look at no other videos this is it perfect Maseca tortilla ever time!!

this is by faaaar the best tortilla making tutorial 👍🏼🤜🏼✌🏼💋

Thank you so much! This is my 4th video and your technique seems A+++++++ 😊

I have an idea, send me a couple of dozen of those corn tortillas, while I practice on mine. They look great.

Quick tip that will most certainly get buried in the comment section: once the dough is hydrated let it set for 5 minutes then add a dollop of lard or coconut oil then mix it in.

Looks great! I’d like to try on an electric griddle. Any temp recommendations?

Thanks for this video. I finally got my tortillas to puff up!

Thank you for this! I tried my first batch yesterday & they only puffed a little bit. I was so frustrated. Although I didn't do much differently than you did (and my family still devoured them), I knew it still wasn't quite right, because I only got minimal puffing. I can't wait to try it again with your tips. Thanks!!

I am my own personal chef, prefer whole foods vs premade store boughts. I just returned from Mexico with a fresh inspiration on tacos, so I found this video on tortillas, thanks!

Thanks!

I use produce bags from the store to press tortillas out. Its easier for me than Ziploc bags.

Those look amazing! Ove been trying to make corn tortillas for a long time, I'm giving this a try.

Thank you for this excellent method. They came out beautiful - BUT - I had to add directions to the recipe for printing. You may want to add the quantities of each ingredient and a few more details. My husband and I agreed that these were the best tortillas I ever made.

I agree with your video........another technique that can make a difference how they cook. Is letting the dough rest for about 30 minutes before you cook them.

i just had an amazing affordable dinner thanks to you

Amazing Grazie.

I have not been able to cook a fluffy corn tortilla. They tasted ok, but they would crack when you folded them. There was a Mexican restaurant here that made the best. They still have them for dinner, but they don't sell them anymore. I asked and they said they were too hard to make in bulk because a lot of them would not puff up and were thrown away. The puffing up is the KEY!!!!!!!

THANK YOU. Brilliant

Thanks, I have been struggling with this.

Thanks for this helpful video 👍🏼👍🏼👍🏼

Lol 😂 as soon as I saw this headline, I went pschhhhht! 😂. I gave up on that technique. I’ll just buy mine from now on. And I get told all the time I’m a great cook and baker. Yeah, store bought corn tortillas from now on for me. Thanks anyway friend. 😂😂😂

Can you fill in some of the details: 1. Do you let the dough rest for some period of time before forming into balls? Most other recipes I've seen suggest 30 minutes to two hours of rest. 2. What is the weight of the balls? That would be a more accurate measurement. 3. Most importantly, what is the exact temperature of the griddle? Telling us "medium" is not that informative, since some people use gas, others use electric, and the heat output varies quite a bit from stovetop to stovetop. How long do you wait from the time you turn it on to the time you start cooking? 4. Relatedly: is the temperature of the griddle uniform throughout? Or is it warmer in the middle? What is the temperature variation? 5. Also: have you measured the griddle temperature periodically throughout the cooking process? My experience is that the griddle continues to become hotter, even though the temperature setting remains the same. 6. Tell us some of the ways you went wrong in the process of learning how to do it. For example, have you found that certain griddles or flat pans work better than others? Composition? Iron vs cast iron?

I tend to struggle with the "gently and carefully" removing from parchment part. 😕

Thank You.

Excellent!

❤Thank you ❤

Good Job!👍🏼

I have to try these!

Thank you!!!!

I tried the 45- 30-45 never buffed!!! But when I tried 20-30-30 it worked great

It looks delicious! Can you make a video on how to make flour tortillas. Thank you 😊

Used your recipe tonight. Every single one came out perfect except 2, they didn’t puff up. 😔😔 Can’t wait to heat them up tmrw to eat again. Thank you!

It took me 2 years to perfect the corn tortillas and now I’m on to flour tortillas. I can’t seem to work well wirh dough and it’s taking me a long time.

You remind me of a dear friend. I will make your tortillas!

Have you tried using sprouted corn flour? Exceptional flavor! Also, if you intend to deep fry these corn tortillas for chips or tostados is there anything that needs to be differently in the cooking process? Thanks

Great Billy! Now you have to make Salvadoran tortillas!!! and pupusas

Thanks, my tortillas are suffering. watching you I think mine are still a little too dry. But I need a really big tortilla press for like 18".

“Never in a million years did I think something so simple could make me so frustrated.” EGGS-“so I’m nothing to you?”

Do you recommend more water or masa for higher elevations? Any suggestions would help. Thanks 😊

On my induction stovetop, the exact timing (45 secs, 90 secs, 45 secs) was interfering with getting the tortillas to rise correctly. With your guide, it took way less than 50 tries but I had to shorten the times a bit to get them right. I see your using gas so nearly infinite heat adjustment. I have 8 choices and nothing in between. If you're having trouble duplicating the results, adjust the intervals.

ThankQ! I found that I was not kneading the dough.

I have no problem making the tortilla themselves but I do have a problem frying them for taco shells. They're too moist and do not cook in the middle unless you overcook/brown them. Should I cook them on my cast iron pan and after they're cooked, fry them for taco shells?

Great video. Does anyone know what temperature the pan is at by using a thermometer?

The real question is, how do you cook these things on the skillet without the smoke alarm going off!

Tank You! guess i do need to buy a tortilla press though

Yessss!! This Is It! See the difference?

Perfecto! 👏

Very true it’s like a ceremony ritual the tortillas gods weren’t having it mines would not puff ! sometimes only the side but not the middle puffed frustrating!

Can you do a video with Bobs Red Mill! I’ve been having trouble with it! They don’t puff up, do you think it’s because this is an organic mix?

It is my goal to make good corn tortillas. 🎉

Or you can start with fresh masa from nixtamal. Keeps the local Mexican tortillerias in business and you get a fresher more natural product.

so, i have been using Maseca (brand), with excellent results ... but it's white corn, and i was curious about using yellow corn flour - so I tried Madame Gougousse (Haitian), which is more finely ground... but it behaves totally different, and I don't like it ... but do you know why? It uses *much* less water, but remains sticky, and then breaks apart on peeling off parchment. Im baffled.