The Best Authentic Mexican Flour Tortillas Recipe | Grandma Recipe | Million Views Recipe

Hello and welcome to sight range. Today I'm going to show you how to make some fresh

flour

tortillas

, don't be, yeah, yeah. Style of view, prepare yourselves because there are a lot of details and don't forget, please listen to how I tell you. check the description area if you don't know which one it is. I'll need you to put it in the comments so I can show you where it is, oh yeah, before I start showing you the ingredients and things. We need for this

recipe

I want to tell you that if you are going to use

flour

I use Gold Medal flour and use the one you like but I am going to tell you this do not mix flower brands save your flour if you are going to use Gold Medal, use it if you are going to use your store brand of flour, use it because when you mix them, I've done it before and it's not pretty, I mean, I still get heat.

So the other tip I have for you is that depending on the region you live in, I live in a desert area where it is very dry, the winter is also dry for us, so my water portions may not be the same for you. What I'm going to do is tell you now that I used a total of eight and a half cups of water, but for you guys that are just starting out, I say start with about seven for the measurements that I have in the description area and then start adding the rest of the water as you start to see what the texture looks like, as I show you in the video, so those are my tips for you, but please, any questions that you guys start asking me that I think are important to you .

To find out they won't be in the description area under the FAQ and I think I'll put a cover to make it easier for you to find it. Okay, so let's go ahead and start cooking. Don't know. Ingredient 2. You need 5 pounds of flour 1 tablespoon of salt I'm going to use lard, also called mes ayka, I really like this friend, this is one that my mom has been using for years, so use the lard vegetable that Choose, whatever you want, it's okay, guys. You need a large bowl so you can mix all of this together. Your space needs to be clean and ready to use.

It's going to be dirty, so I want to suggest that you don't wear the

best

looking clothes. I'm going to go ahead and put this up. A little closer, I show you a

recipe

so you can have more details and you can see what I'm doing. I really love this angle, but this angle doesn't help them achieve or see consistency. of the recipe on how it should be, so let me show you that this is a pound of lard, so what you're going to do is cut it right here, which is about 3/4 of your lard, just move this to a side. because you're going to need it so what you're going to do here is pour in all the flour and you need a big bowl that can fit everything in here okay what you want to do is add a tablespoon of salt and that's what we're going to do with. begin.

I think it's a safe start for us, with whatever kind of spoon you have, just whisk that salt into the flour, so this is where the fun begins. Well, I really hate how sticky my hands get, but this is a moment where it's worth doing it, so what you want to do is break up the butter here, okay, start breaking it into pieces and what you're going to do do now is add the flour and press it like this, so what you want to do is incorporate this lard into the flour before adding the hot water, we need to incorporate it into the flour like this, press as necessary, this should take a maximum .

Four minutes to do with this part guys, just so you don't have those big chunks of lard here for those of you who use shortening or lard when you cook the

tortillas

, they may look like they're not cooked like they're not. They might be cooking well or they look very dry, but you'll be fine with that because once you warm them up again they'll be kind of delicious again, but lard is thick and lard will allow your tortillas to stay hydrated, shiny, beautiful, how satisfying it is that now once you've mixed the lard in here, you can start to smell the change in your flour, so worse than That took about four minutes.

I don't feel any bits, it's all well incorporated and I suggest that before you start doing this, make sure you listen to your favorite song. You're going to make these tortillas and you want them to be delicious, so get ready. be happy before you get to us because this is a lot of work guys so whatever you want to do in your bowl so it doesn't overflow just do a little bit right here like when you make pizza dough and If you want me to show you how I make pizza dough, let me know below. It's actually easier than people think, so we have three cups of warm water.

If you have a baby, the water should be the temperature you would need. give them the bottle, it's like something warm, not hot, like when you're raising the yeast, that temperature has to be warmer and not hot, but it has to be hot enough to help you melt any lard that's in the bottle. flour. so we're going to start by pouring in here about two cups two cups of water we're going to add little by little at a time, okay, oh, that feels good, hurry up because you have to try what your flowers do, do you want more? water it sure looks like it wants all that water let's go get it and if you do this alone it will get really messy so I live in the desert here guys so the water content will change for me but I think three cups is a great starting point to show you the consistency that you want and I will tell you more about what it feels like so that you, when you are in that step, know here that you already know it.

We will need more flour. You'll see that we have all this hydrated flour, so I'm going to go ahead and clean my hands and drink a little more water so I can tell you how much we're going to add next. Alright, so right now we've added three cups of warm water to this flour and I still have a lot left, so what I'm going to do is we're going to do this together, guys, because you know my measurements are. not Food Network style, they are intuitive for those who want to cook at home and yes, I make mistakes often, but I'm going to go ahead and add two more cups of warm water to this to have up to five cups of water, here we go, so we have up to seven cups of warm water and I think that's a good part because for me it's winter, I live in the desert, it's dry, so that's probably why this is taking up so much water and it's flour.

I mean, and when you come in and you're Mexican, give it a good squeeze like that, okay, but if you know how many thirsty, then you know what you're doing, press down, you gotta get involved, okay? Now I'm feeling my dough I know what consistency I need It's sticky I still have a lot of flour in the bottom corners I'm going to go up to where we are now about eight and a half cups of water and if it starts to look like it's not working, don't worry, everything It'll be fine because flour is very forgiving once you add a little bit of water for the most part, the more you put your hands in it and massage it and work with it, it's going to get to the consistency that you need so I have to my mother here helping me with any questions I have.

I'm really spoiled because she makes our omelettes, but her shoulder has been acting up and I'm here making them for us, you see how. sticky, that's exactly what you want, look, it looks like everything is hydrated here and we're getting ready to roll, so mix it up here for a moment, it's almost like a feeling in your hands, like a suffocating feeling in your hands. hands when you're here and that's the consistency you need it's warm it's not breathable so that's in this step that's where you want to be when you put all your water in give it a good spin to make sure you have all the flour on the bottom okay, So what are you going to need now?

Before we start, I want to make sure I said 5 pounds of flour, but you also need extra flour for what we're going to finish kneading. dough and we're also going to need a little more flour by the time we're doing around 50. I'm going to show you that part so pay close attention to this guys it's important that the FAQs about this recipe are answered in the description. I can't emphasize how important it is for you to read the description area, okay, now what we want to do is sprinkle a little bit of flour right here, okay, and if you're not familiar with baking and cooking and doing everything. these things that were about a 1/4 a little less than 1/4 that I put some flour here and it's time to be ready, this is an exercise, my sister, when you bought me a bread maker because I've been asking for it but once I learned how to make bread there is no way I can go back to those henna mixes.

I'm sure if you have a business that works, but for me right now this is how we're going to do it and if you do it in your hand mixer, I don't, I won't be able to help you with your comments because you have to tell me, hey, what? I made by hand, this is where I am and where we are now. still sticky, okay, and you gotta get into it, let me tell you how I roll it, like I roll it ho, I need a brick to make bread, so you're gonna come here and go like this and squeeze like this. and squeeze you have to go into it the same as your KitchenAid or a mixer would do that's what your hands have to do push it out bring it and press bring it and press push it out bring it push it out I almost feel It's like I'm training them to through work, guys, the labors of love and you will begin to see that the more you knead the dough, the softer it will become.

Pick it up a few times and slam it down, get it out. I don't really know much about kitchen lingo, so I just go with my way of speaking and hope I can understand them. See how sticky that is. They should be fine, they don't want to do it on purpose. sticky but if you do it naturally it's okay, it will get better Oh, getting soft, squeeze your hands like this, we're not ready, you see it sticks to your hands when you squeeze them, you're not ready, let's move on. I'm going to come here from the side so you can have a side view of how it's going.

Another thing I do is with my thumbs, I press it and I squeeze it. I see your fist push it out. You see that it becomes less sticky when you arrive. this consistency is when I start to get it in and spread it out and we need a few more minutes it's still sticky it's still going if it sticks to something you have to keep needing it a little bit more so right now with the stickiness still Still going on here my mom just told me that I'll add a little more flour and I have to have my mom's hands because my mom really does good business.

I'm sure your mom does too, but you know, I think we all see. which many parents do, I think so, you know we have the magic hand and once you have a little bit of flour here towards the end, when you're almost ready, you start to feel the difference. it gives it that extra layer and honestly this was a sprinkle that they put towards the end, that was it here, you guys saw it actually wasn't much, if you spray too much of this it could ruin the whole process so sprinkle it like this because so if you mess it up, you'll add flour, water, flour, water and your recipe is done.

If you get to the point where you add flour, water, flour, water to your recipe, there is no point in continuing because you will never find a balance and I learned that to make pizza dough there is no perfect way to do this, you just have to go in over there. Another thing I wanted to tell you. I always tell them to make it comfortable for your home, but if you made it comfortable for your home to the point where I can't help you because your recipe differs so much, I can't do it guys, I love you, but there's not much I can do with those. answers it's stuck everywhere but it's not looking anywhere except my middle finger so let me see if this happens yeah I don't know I'm still sticking out here I think I have some glue something's good we're done look at this.

We are soft, it feels like you've ever felt a pizza dough, it's that soft. You see? Home is just falling into place, wait, I don't know what's going on, dude, okay, so what you want to do is what you want. start rolling it into a little ball, turn it inside out, stuff them in however you're going to stuff them in, everyone has a way of doing it, you gotta find your art, my mom just told me I need to make this ball tighter, so let's throw it like this and squeeze it as much as possible so that it is like a juicy peach.

Look, now, remember this lard I told you before? Keep it aside, take a little for reference, my spoon is so hot. Let it dilute, warm it up really well in your hands, okay, pat it all over, so once you pat it all over, not just the top, if you don't have cling film, if you have a clean kitchen towel, you can just put it on nice, I'm going to need two pieces, make it nice and tight so another one can go in, okay, we have to seal it because you don't want this to dry out, keep it hydrated and what we're going to do is we're going to leave this here. twenty to thirty minutes for all the ingredients to be incorporated, everything we did with the flour and it will be."It's ready for us to take the next step, so I'm going to leave this here for twenty or thirty minutes and I'll see you in a second to the next step.

The longer you let it sit, the morepassionate about making tortillas if I don't show it. Guys, I'm going to get a lot of heat in this step, so here goes. This is the second launch we had. They want to put their pitches in a row. We are the originals. The original way they placed them. Alright? that way they are all uniform with the bubbles on top great okay let's do another one okay I'm stretching it from north to south north hurts okay so this is about 20 22 seconds and we're I'm going to flip it, but when you flip it it will take you half the time to cook the other side.

You can keep the bubbles, but I like to press mine because it's fun. You know, you have to have fun in this kitchen. I like it. cooking, so look how it cooks, let's put it on top, come on, roar, a website, you're putting it even, what yes, these tasty things, yes, I have them here, you're going to seal them like this, okay, but stay there for the tip because I'm going to show you how I put them in my Ziploc bags and it's quick and easy because if you put them in one by one you're wasting your time, okay, almost a probe in a tortilla, guys, I love you if they do. these tortillas, please smell your tortilla before eating it.

I don't even care if you put all the snot in your nose. smell it. It will make a difference when you eat those things. The final solution because you work very hard. I work very hard. it's good, I usually put the butter in there, sprinkle salt, butter, sprinkle a little sugar for the kids, cinnamon and its step, I compile it, just come back with it first since they can devour them like two seconds, but you guys They know, or else. I know I should go to bed so I like to eat oh yeah, okay guys, let me finish, real quick.

I want to thank you very much for joining me in this recipe that you have been asking me for and I am just happy that my mother was able to help us to be able to give it to her, please take care of the recipe, make it comfortable for your home and I will see you next time. Tips, no one will help you clean your kitchen. I'm going to listen to Throphy like he's going straight to sleep. These are the only diploid bags I have, so we'll make do and make my house comfortable if you have the ones that, little one, the ones that cut out, what are those called?

It's a zipper closure, no, it's like the ones you go to, you know, okay, okay, never mind zip it, can I be playful right now? So what are you going to do with your koteas? You will grab them and bend them. in half like this it's okay like a big burrito and they should be soft enough if they're not soft enough and they open you up or a taco girl I thought cool girl what I've been doing don't you look good at us this day you can a man girl so the you'll put here like this and then you'll spread them out nicely and then you'll adjust them nicely because I mean, I can only do so much with that with the aerial view, he's attractive. you are ready, save it, you will sell them, sell them with love and do your thing.

I hope you enjoyed the view, shoplifters and that was my advice to you. Now go and treat yourself, go get your ingredients and yeah, let's do this. I won't regret it, oh yeah, make sure before you close the zipper all the way you get all the air out of here, okay guys, you're going to ask me how long the Sofias last if your door feels less than the week. in the refrigerator, then you're not doing a good job, these things are like hotcakes, they'll sell them to everyone, your family will want to eat them, and if you like them fresh, Dorothea smells everything, but they really do keep for a long time.

Let's say three weeks, if not more, to be honest, because we use lard and that helps seal everything and there's nothing that's really going to spoil here. I think you are good for a long time, so if you decide to apply a scientific method. here or scientific study come back and let me know in the comments if how long they lasted, okay