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.

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.

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.

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

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

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

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!!

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

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

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

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!

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!

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.🎉😊🎉😊

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

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

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

Amazing Grazie.

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.

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’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.

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

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

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.

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

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

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!

Thanks!

Excellent!

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

Perfect; very good corn tortillas

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!

I have to try these!

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.

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.

Good Job!👍🏼

THANK YOU. Brilliant

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

Thank You.

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.

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

Thanks for this helpful video 👍🏼👍🏼👍🏼

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

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!

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.

Thank you!!!!

Thanks, I have been struggling with this.

Those looks beautiful, Chef.

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

Perfecto! 👏

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

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!!

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 😊

i just had an amazing affordable dinner thanks to you

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

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!

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.

❤Thank you ❤

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.

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.

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

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

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!!!!!!!

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.

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

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

Perfecto chingon

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

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

Yum!

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

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!

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

Yessss!! This Is It! See the difference?

great video TY very much can i use masarica instead of maseca are the same more or less?

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

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

amaizing video! is it still work using every brand of Masa Harina?

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".

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

I have the press so will try your recipe for corn tortillas. I gave up with one try with a different recipe. As to the kneading, could you use a mixer?

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. 😂😂😂

Thanks for this. I tried following your instructions and got a much better texture from the thorough kneading. he The first tortilla came out well and puffed a bit. However, most of the rest still did not puff, and some of them had a gummy texture unless I waited so long to flip them that they got too dry. I'm curious about what I might be doing differently than you. My first thought is that my iron griddle is at a different temperature. Have you checked how hot your pan is getting with an infrared thermometer?

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.

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

Love all your recipes, but having trouble with this one. Followed instructions to the T, even had the preferred flour. My tortillas did not rise, tasted good but did not get the steam puff. I wonder if it is because I have an electric stove and I am not at all sure the temps work properly. Could the problem be the heat or something I did not do correctly

Chef What is the perfect temp of the pan? 350?, 400? 450? 325? Also do these freeze well? Thanks for all you do!

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!

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

Can you use a kitchenaid mixer with dough hook

I have been struggling!! they are sinple but so hard! I will give this a try :')

Does the griddle you use require the same kind of seasoning that hardcore cast iron skillets do, or is it some kind of non-stick hybrid?

Have you measured the surface temp of that pan? Would be good to know.

Hey man! Would I be able to make these the night before, and reheat on a skillet before serving? Trying to prep 100 tacos for my pop up! And I'd much rather make the night before than day of

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?