Making Tortillas At Home Is Way Easier Than You'd Think

You only need two ingredients.

Video Transcript

LIESL LAR: You grab your tortilla, you put it on top of the meat, and you grab it. Tada. Hola, Delish. I'm Liesl. I'm born and raised Mexican. And I'm very happy to be here because today we're going to learn how to make tortillas. Are you ready? Let's do it.

When I moved to the US, I was shocked that I couldn't find handmade tortillas. So I went to a lot of trial and error to find the perfect tortillas super easy to make. And this is what we're going to do today. OK, so to make tortillas, we need masa, harina, harina de mais. It has to be nixtamalizado. What? Again. Nixtamalizado. It's a process that is used to soften the grain to make the harina. If it's not nixtamalizado, your tortillas are not going to work. So that's the only key. You can find tons of different brands. But it has to be nixtamalizado.

OK, so we need a bowl, our harina, which I have blue corn, and yellow corn, there's also white corn. And then you can also mix them if you want. You can do whatever you want. This is super cool. And water. OK, so this is my thing. And I don't know if everyone does it, but it's my thing and I love it, which is putting salt in the water because it gives it a little something else to the tortilla flavor. And I love it. So I just grab a little bit of salt and you mix it.

This is completely optional. You don't have to do it. I do it because I like it. That's the only reason. So now I know most people like measuring things. I don't measure a lot but you'll see why you don't need to measure on this one. You just pour. And as you see, it's a very, very fine flour. As you can tell, this is yellow corn. And now we're going to be pouring very slowly little by little, the water. You don't want to get too much water in there because then it's really hard to make the tortillas.

But it's also not a big problem. If you go over the water, you just pour a little more harina in it, and you'll be fine. This is starting to smell really good. OK, entonces. What you want to find, its like a Play-Doh kind of texture. Play-Doh is your best way of finding that perfect texture. So you can play with it with your hands and feel that consistency. It shouldn't stick to your hands anymore. So if you see it's starting to get all the residues that are on my fingers get into the masa but not on my hand anymore.

And just like that. For this one, it still feels a little dry to me. But I don't want to pour more water because I don't want to overdo it. So what I do is I wet my fingers, the same water, and then I go to dough again just with that tiny bit of water in my fingers hydrates the masa so much. So you can do that a couple times and that will get your masa to the perfect consistency.

We have our looks beautiful. It is like a Play-Doh. Do you see even the texture of those? When you do that, it's just like a Play-Doh. That's your perfect consistency. You can even try it. So good.

So now we're going to wrap it because it dries really easily. And we need it to stay for like 20 minutes at least, up to two hours, before we do the tortillas. Because we want the harina to absorb all the water so we have a very stretchy and fluffy tortilla. So I like to do it this way. You can do it however you want.

[NON-ENGLISH SPEECH] We're going to leave it right here room temperature for at least 20 minutes before we do our tortillas. In the meantime, we'll do the blue corn and we're going to do a green salsa. So let's put it here to rest and let's start. OK, so we're going to attack with the tortillas we're making today. And for those tacos, I prepare a birria. It's shank steak made in a salsa made with guajillo, and tomato, and onion, and tons of ingredients. It's delicious. And because there's no tacos with no salsa, we're going to make a classic raw salsa with avocado. It's delicious. It takes tomatillo, onion, garlic, cilantro, and avocado, and a pinch of salt.

So I put in the blender all our ingredients. I washed and cleaned the tomatillo. You have to wash it because it's always very sticky once you take that skin that it has on top. If you can, don't add any water. You might need to add water sometimes but just 1 teaspoon or 2 teaspoons. No more than that. Try to make it without adding any water. For ourselves, or to make it spicy, you can make it without the serranos if you don't like spice. But because everyone here in this kitchen is in love with spice, I added, yes Chelsea, I see you behind the camera. I added three full serranos to our salsa.

And you can add one, two, three, five, eight. You can add as many as you want. That depends on your stomach and your ability to take heat. So I'll add one extra right here right now. Here, Chelsea. This is for you.

- Oh no.

LIESL LAR: OK, so we have tomatillo, cebolla, which is onion, and garlic in here. Now we're going to add the avocado, aguacate, and we're going to add a little bit of cilantro because cilantro is fantastic. And the salt because obviously we need salt on everything. Let's try this. I don't know why I'm whispering. But let's try it. Oh, it's so good.

So the moment has come. We're going to make our tortillas. For that, you need one of these babies. It's super heavy. There's all sorts of them. There are some that are plastic and wood. But I love this one because it's super heavy and it works fantastic. And you also need a plastic bag. It's super important. If you try to make a tortilla in this thing without having a plastic bag, it's going to stick to the metal and you won't get your tortilla out of there.

So what I do know is that I grab any plastic bag from the grocery where I put my vegetables and I cut the sides and the top so I can have a long plastic that I can fold. So the tortilla is going to be in the middle so we can lift it. Let's try it. Ready? OK, so now we're going to do the [INAUDIBLE] The [INAUDIBLE] are the little balls that are going to become our tortillas. That's how they're called, [INAUDIBLE]

So you grab your masa, and you grab a piece, and you make a little ball. The hardest part is making the tortilla. But don't freak out. It's not that hard. We grab our plastic, we put it inside of our tortilla press, we put our bolita, our tostal little ball in there, we fold the plastic, and we cover our ball. Let this go down and we press. Don't press too much because you don't want a super thin tortilla. And here's a tip. It's really hard to move a tortilla when it's super thin at the beginning. Because you have to learn how to grab it with your hand and place it on the stove.

So make them thick at the beginning. And then as you get better with it, start making them thinner. And that's a good way to practice and not break all your tortillas. Ready? So here's the thing. Tada. And then the hardest part for a lot of people is putting it here because you feel like you're going to burn yourself. The pan has to be very hot so the tortilla doesn't stick to it. So what you do is with one hand, you drop it there, just like that. You want it to be in a high heat. And we're going to leave it there for 30 seconds. And you're going to start seeing how the edges of the tortilla change the color.

Once that happens, we're going to flip it to the other side. And you can use any nonstick pan. As long as the heat is high enough, your tortilla won't stick to it no matter what. It's a thing about heat. So you can use any pan that you want. Just have it really high up on the heat. We're start getting the edges start drying a little bit, and then you can just lift it and flip it.

So on this side, we're going to leave it for about a minute and 30 seconds. A minute and 30 seconds and we'll start seeing little bubbles barely visible. And that's when it's time to turn it around. A really cool thing to know is, for example, I can tell that our dough is missing a little bit of water because do you see how the edges are rough instead of being a perfect circle? That's a great way to learn that our little holes need a little bit more hydration. But that's OK. For the next one, just put a little bit of water in your hands and do your little ball again, and that'll give it the perfect consistency.

You know it's done, you let the vapor that's building up inside the tortilla once it pops and stuff, that keeps cooking it inside. And I just leave it for another minute. And sometimes I just turn it around. If I'm going to eat them right away, I let them have a little burn thing on the side. If I'm not, I just leave them. I take them out faster. So then I can reheat them and they don't burn. And that's a good trick.

There's a thing I do when I do pancakes, when I did tortillas. The first one is the tester. My husband loves it because the first one is always ugly. And it's not as it should be. So that's the tester. So good. It's so good. It's soft, it's chewy, but not on a raw way. It's just really soft and chewy. And you can taste the corn and the smell. It's perfect tortilla for a taco.

So we have our tortilla. But obviously, you're going to make many tortillas. You're not going to eat it right away. So you need to keep it warm. For that, we have this thing. This is a tortillero. You can have one of this or you can have just a little dish towel or anything. But the point is somewhere where you can put your tortillas in to keep them warm. Tada.

If you don't have one of this, what you're going to do is grab a towel, fold it in half, and then you fold it in half again. And third, you open it in the middle, you have that little pocket. And that's where you put your tortilla in. We're going to make the rest of these tortillas, then we're going to make our blue tortillas, and have some tacos. So here's the technique. You grab your tortilla, you put it on top of the meat, and you grab it. Tada. Some onion, green salsa, look at that beauty. And a drop of lime.

Always, always, always a tiny bit of salt. Always. Ready? So good. One of the worst things of tortillas bought on a supermarket is that no matter what you do, they'll always break right through the middle. And you'll end up with all your taco on your plate. This tortilla, look at this. Look all the things that we have in there. And it's not breaking. You can fold it, it's soft, it's chewy. It's so flavorful. You need to try this and master making tortillas at home. It's so easy.

And once you get out of the fear of burning your hands, you're good to go. And you can eat delicious tacos every day. Guys, this was so much fun. Thank you for watching. I hope you try the tortillas. Please let me know if you do. Send you a kiss. Adios.

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