This Corn Tortilla Technique Took me 50 Tries

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.

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...

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’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.

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.

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

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.🎉😊🎉😊

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

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!!

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

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

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

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 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!

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.

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

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

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

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!