Beautiful

She's is funky...respectfully.

Did they puff up? kzfaq.info/get/bejne/irR7ktGpxqzbaYk.htmlsi=oDNqiqVpZ6thjXA-

What is the leaf?

That’s a lot of ants 😅

Pero esos no son de piedra volcanica, esos son de piedra regular

Que bonita familia trabajando juntos y con la naturaleza. Masienda yall may need to enter the documentary space too because this video is wonderful. Gracias por compartir.

cumbia

Hi there- which Molcajete size is featured here? Is this the new small size?

I want to try it 🔥🔥🔥🔥😋

Instead of salt use consomé de tomate has way more flavor

U need to use fried tortilla chips and u need tor fry in oil ur chiles n other ingredient’s then add water n boil them then blend it

Beans need to be boiled for 3 hours slow cooked n covered add salt add hot water as needed and at the very last hour u add onion n garlic if u add it too soon it will dissolve or be over cooked

Never grill garlic it kills the strong flavor it needs to be raw not cooked also do not add onion onion is not molcajete friendly 😂 it will not mash as good plus its better without it😊

All u need is smash one avocado cube another avocado add 1 finely chop serrano add sea salt n olive oil a small amount of water then mix n walla this will not brown . N it taste grate 😊

If u happen to be doing that it means u didn’t tortillar la masa u only made it round into a ball n placed it down u need to grab masa rounded pat it back n forth in ur hands light pressure then make it into a ball slam it to the tortilla presser n press walla😂 that tortilla will rise and u need to turn it over as soon as ur done pressing ur second one . The tortilla rise comes from how u prep how u handle the masa n how u warm it up it takes practice

Do ur hand like a J when letting go half way of the tortilla so it wont fold over

They also use this method to do buñuelos

Hei why you can't ship to Asia especially Indonesia?

jeeeeeez. <3

I came here to see what I was doing wrong. I have to let the tort sear. 👍🏽 muy bien. Gracias!

I really want to visit Oaxaca! Such a interesting part of Mexico!

En Morelia donde las distribuyen

gracias, agricultores indígenas, por su sabiduría y amor por la tierra y la comida que ha alimentado al mundo durante milenios.

Enjoyed this! As a maker and creative I love seeing other peoples processes in their craft. It makes me appreciate it all the more. Masienda is #1 on my birthday list. ❤

Superb.

Thank you for this beautiful video. I plant corn by hand myself and I know how much work it is. That's why I have great respect for all the people who still grow corn this way. Greetings from europe to mexico, the homeland of corn.

Love from, Colombia!

That looks amazing

There is so many type of corn : Dent Corn Flour Corn Sweet Corn Pop Corn Flint Corn Can i use Flour Corn instead Dent Corn?

One of my favorites besides the suadero when i go to mexico i get the mexican rice and hard boiled eggs 🔥🔥🔥 or cecina 😅

They have to fluff no fluff no tortilla 😢❤

So basically it's all the same thing with about four different ingredients in different proportions but 55 different names. I see now.

Thats too much.

You forgot gringas

And with that said where is my plate cause all looked so damn delectable 😋

Thanks for sharing this info, the complexities between related foods are always exciting to learn.

SHOTS FIRED!

Arnie!!!!!

I wonder if i can find tomatillos in France. This looks very good, respect

Omg that looks so good

where can we find the recipe? this looks so delicious!

I usually just go to annoy mine😂

Yeah, 20 minutes later, explosive projectile diarrhea...

Thank you for sharing Armando's craft! What an amazing life. Agricultural policy needs to change to support indigenous crops.

Can we get the recipe down so I can try this please and thank you❤🎉😊

Yum, now I can make a chicken tinga my sister will eat. She is not a fan of chicken tinga but I love it. She loves green sauce so now we have one we can both enjoy. Thanks

Finally tried them totally worth it ! Taste just like grandmas 🥲

😋

Qwetp😊