自家製小麦粉トルティーヤの作り方 – 母を偲んで🌸

自家製小麦粉トルティーヤの作り方 – 母を偲んで🌸

Hi guys and welcome to my channel. For today’s video, I’m going to be making homemade flour tortillas. I’ve been wanting to get this video up for the longest time, but just haven’t gotten around to doing it. As I mentioned in my previous video, recently my mom passed away, and with Mother’s Day coming up, I want to dedicate this video to her. My mom made the best flower tortillas. And I know mine aren’t going to be as great as hers, but mine are not bad. Okay, I have 30 years experience making them. Wow, that made me feel really old, but they’re not bad. Okay, so now let me show you what you need and I’m going to give you a stepbystep tutorial and um so let’s get started. Okay, so here are my ingredients what I’m going to be using. Allpurpose flour. Doesn’t matter the brand, but this is the one I usually I usually get the gold medal. Going to need some salt. I’m going to show you in a minute all the amount. And growing up when I would watch my mom make her flour tortillas, she used to use Clabberg Girl baking powder. So that’s what I’m going to be using. And the only thing that I’m changing with my mom’s recipe is I remember seeing her use like that big old tub of Crisco. I’m going to change that. I use lard. And this is the brand I like to use, the Armor. You can find this at Walmart. I’m pretty sure you can find it anywhere. But this one, not olive oil, not cooking oil, nothing like that. lard or in Spanish, mana. Okay. Okay. So, now hopefully you have all your ingredients ready. I’m using this Tupperware bowl. And I’m going to be using 3 and 1/2 cups of flour. So, we should be doing this at the same time. So, here’s one. Try and level it off um evenly, too. Two. Three and a half. So, three and 1/2 cups of the flour. And there’s the half. For the salt, you’re going to use a teaspoon of that. And then for the baking powder, a/4 of a teaspoon. If you add too much of this, your tortilla most likely will crack, so you don’t want too much. Put that in there. And now for the lard or mantaa. I’m going to use where’s my half of a cup of this? Okay. My hands are all dirty. But so what I did was I scooped it out. I put it in here and then I just flattened it. Just flatten it. So you want you want it just like that. Before I start doing any of that though, let me show you the water and talk a little bit about the water. Let me go rinse my hands real quick. And if you have any rings or jewelry on your hand, take them off. You don’t want all that dough in there. This one’s not going to This one I better take it off. Okay, so about the water. I’m using one and 1/2 cups. Most likely I’ll probably need one, but I’m just using one and a half. You want your water hot. I put mine in the microwave for two minutes. Now, everyone’s microwave is different. So, try it at a minute and a half and see how hot it is. Um, I don’t know if you can tell if there’s any steam coming out. There’s not much, but it is hot. It is hotter than tap water, but it’s not like uh at the temperature of boiling water either. Before I add the water, I’m going to mix all the flour with the baking powder and the salt. So, start doing that. Make sure you get it all mixed in there. Then you are going to add your lard. So, just scoop it on out. And when I scoop it out, I’ll show you how much it looks like. And eventually, once you start making these, you can just start eyeballing all the ingredients. So, it’s about that much. Okay. So, what you want to do is you want to break it up like that with your fingers. And as you’re breaking it up, you want to start mixing it in with the flour. You’re not going to use You’re not going to use a mixer, a beater, a fork, a spoon. You’re going to use the tools, the best tools that you have, and that’s your hands. Now, back in my mom’s day, there was none of that. She had to use her hands, and that’s what we’re going to do. So, I’m just taking it like that. And as I’m doing it, I just I don’t know, like just crumble it like that. Okay. So, I can pretty much tell that it’s pretty much evenly distributed throughout the flour. Now, we can start adding the water. So, now with the water, I’m going to do little by little. So, I’m going to add a little bit just like that. And then I start mixing. And what I’m doing with my hand is I’m going like this. Okay. So, I’m going to add some more. I’m trying to turn the camera so you can have the best angle. And again, just little by little. And I’m just mixing all the flour all around. And I just keep adding it just like that. If you add too much at once, it starts to get very, what’s the word? Very, not gooey, but just sticky. Yeah, get sticky. That’s why it’s very important that you just do a little at a time with the water. I can already tell it’s starting to form. Just going to need a little bit more. Now, this right here is too dry. If you can see, like that is too dry. Got to add a little bit more. And then I take it with my knuckles and just go on like that. And in a minute, we’re going to knead it. Okay. I want to make sure the water is evenly distributed in here as well. Now, I remember a very important tip that my mom used to tell me. She would always take her dough or in Spanish as we call it masa and she would always say a gooda maker cleans their bowl. So you just take your masa like that or your dough and go all around the bowl so it’s nice and clean. Okay. So it’s nice and clean. So now it’s time to knead. And the amount of water I used was about a cup. Start off with a cup. And all I do is I take it. So like stand it up like that. Take your palms and push down and push down. Turn it again. Stand it up. Push down. Push down. If you know how to knead, then just knead it the way you normally would. But if you don’t, this is what I do. So down and down turn. So I do it two times and I knead it for about three minutes. So what I’m going to do is I’m going to put my timer on the stove and come back and finish like really kneading it once I just since I just showed you how to knead it. So let me put my timer on. So I find for me like 3 minutes is good enough. You can go as as long as five, but three minutes is good. So, let me continue doing this and then I’ll come back and then show you what you need to do after this. So, now can form it like into a ball like this. That’s what I always do. Just do that. So, just like that. Another way I can tell that I didn’t add too much lard is my hands would really, really be greasy. They just have a nice sheen to it if you can tell. So that lets me know it’s just the right amount. It’s not too greasy, but it’s not too dry. So now this is what you need to do. So I’m going to put the dough in the bowl and I’m going to get a clean kitchen towel and I’m going to cover this. This is going to sit for a good 15 minutes and then I will come back and show you what is the next step. Okay, so it’s been 15 minutes. The dough has had time to rest. You can let it sit up to 30 minutes, but I always find it 15 minutes is fine for me. So now what I do is I’ll take it and I’ll pinch just like that. And whatever comes off, that’s the amount or the size that the dough ball is going to be or that this stop. Now here, my mom, you had this technique where she would put it in her hand and she would do something like this. I have tried for so long and I can’t get it. You would think after so many years that I would get it. I just can’t do that technique. So this is the way I do it. I take it like this, like that. And just keep going in a circle, like pinch and crimp. I don’t know how to explain it, but just like that. And then I just kind of push it in the middle. And there I have it. Okay. Also, while I’m still making the the balls, the dough balls, I have an electric stove. So, I’m going to get my gal nice and hot while I’m doing that. And I always put it right here. So, if you have an electric stove, I always put it like on medium. And if you don’t have one of these, you can use an iron skillet or even a griddle. Okay, so let me go back and finish making mystalades. I was able to make 12. So, I got a dozen right here. And then what I like to do is I like to grab like I don’t measure, so it’s hard. So, like not even a handful, but like that. And then I like to sprinkle. I just like to lightly lightly sprinkle the theistales with flour. Okay. Not too much. I don’t want to overly dredge this and have it too much flour. Just lightly dust it. I can tell like some needs a little. So, just like that. So, now it is time to roll. So, here on my clean countertop, I like to roll them out just on the countertop. You can use a cutting board if you want, but I find it easier like this. This is my rolling pin. And once I put the the dough ball down, I like to just give it a little smash like that. I like to flatten it out. And then I always roll up and then I roll down. So, let me see if I can turn it this way. So, I roll up and then down. And then I turn it uh counterclockwise. Yeah, counterclockwise. So, I turn it to my left. Up and down. Up and down. Now, the amount of pressure, um, I’m not like giving it a lot of muscle, but it’s not like a gentle roll either. Trying to find the right spot. Okay, there. So, like that. And when I turn it, I just turn it a little like that so that it kind of maintains that round circle. Again, just a little. And If you want to know like how the then I always go like this the thickness should be. You want I’ll show you in a minute. But then I always when I have it round I just take it and I go around like that. So I can kind of see my hand through it. That’s what you want. You want to kind of see your hand. So a little bit transparent. So now let’s go over to the gum. Before I go over there, this is how my mom used to do it. Used to go like this. Like that. And bam. Uncle mom. Okay. So now let me go over there and show you. So just like that. And then Okay. Okay. So here we go. I could smell it that it was getting too hot. So, I did turn turn it down a little bit. I can see it smoking. So, keep an eye. Like I said, everyone’s stove is different. Everyone’s microwave is different. Keep an eye if you see it smoking. It is too hot. Just turn it low. But you do want to get it hot. You want to preheat it and then put it on low. Okay. So, like this. Like that. And you want to hear the sizzle. That’s what you want to hear. It’s going to start to bubble up. I I usually let it go for a good 30 35 seconds on the first time. And it’s kind of like a pancake. You know, when you see the pancake bubble, you know when to flip it. So, it’s pretty much like that. So, it’s starting to bubble. You can take your spatula and lift it. Okay. So, let me turn it and I’ll show you what the color should look like. That is perfect. Perfect coloring right there. The second side doesn’t take long to cook. Okay. So, like have a timer 30 35 seconds. Go ahead and flip it. And that’s what you’re looking for. The brown spots are not too dark. They’re not too light. This is perfect. So this is the Tupperware that I use whenever I make my tortillas. I use that clean towel. Put it in there and then put my flour tortilla. And again, I can see my fingers through there, so I know it’s not thick and I know it’s not too thin. Just like that. So I can do a little patty cake. And you hear that sizzle. And again, just take your spatula. You can look at it. Yep. I can tell it needs to be flipped. Turn it over. Perfect. It starts to bubble like that. Flatten it down. Push it down. I still use a spatula because I used to use my hand and when I would push down like on the bubble, steam came out. And let me tell you, that is painful. So, you have to use a a spatula, go ahead and use it. Again, second side doesn’t take that long to cook. Turn it over. If you see like any spots that you might think need a little bit extra cooking, just go ahead and leave it for, I don’t know, maybe 10, 12 seconds, that is perfect. Perfect for me. They smell so good. Nothing like the smell of a fresh hot torilla off the pom. So they’re all pretty much like the same size and you can fold them. They’re nice and soft. Yeah. So good. And I think if my mom was here, she would say, “You go, baby.” Yes. It’s delicious. So, just keep practicing and in no time you’ll get the hang of it. But I like to wish all the mothers a happy Mother’s Day. All you expecting mothers and to the mothers who are no longer with us, but will forever be in our hearts. Thank you for watching. See you in my next video. Bye, guys.

Ingredients :
3 1/2 cups all purpose flour
1 tsp salt ( or as needed for your liking )
1/4 – 1/2 tsp of baking powder ( as needed for your liking )
1/2 cup lard
1 cup very hot water ( hot enough to handle )
Preheat your comal , griddle or cast iron skillet before making your dough balls ( Testales )
Important you find the right temperature
Knead masa 3-5 minutes
Rest masa 15-30 minutes
Do not over cook them
Keep practicing . It took me a long time before I got it right . Enjoy your homemade flour tortillas .

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