Such a great series, I learned so much! One thing I'll add is that it's really not done cooking, for taco texture purposes, until you put it in a tortilla warmer to steam for a couple minutes.
@Masienda
11 ай бұрын
yes!!
@jasonparrish8670
3 жыл бұрын
"May the Puff Be With You" indeed! Thank you for the incredible products.
@Masienda
3 жыл бұрын
Our pleasure! We're glad you like them!
@Gigismum
3 жыл бұрын
Jorgé, a million thanks! Your suggestions to add some moisture through the spritzer and press on the tortilla enabled me to make my Maseca tortillas PUFF UP! I’ve been to Oaxaca and enjoyed fresh masa tortillas so making tortillas at home is something I’ve been working on for a decade. Instead of a spritz bottle, I ball up a damp paper towel and press down on the tortillas. When I get a spray bottle, I’ll try your technique.
@mariebrown9415
9 ай бұрын
I’m finally getting consistent puffs with my Masienda Donna Rosa Press Masa Kit. I switched from my older Comal to a Nordic Ware Griddle that fits perfectly over my 2 gas top burners. Something about an even hot temp and that super nonstick surface along with an occasional press at the edges allows a uniform central puff. Also this specific griddle allows me to make 4 perfect tortillas at the same time. I store them in a tortilla bowl with a lid that has a small steam vent hole prior to serving or filling with taco filling or cheese. Keeps them from drying out. I also let my Masienda tortilla dough sit in a covered bowl for at least 30 min before pressing like you would if making bread. I’m now mixing the water in with the flour by hand and touch a little at a time to get that right dough. Something I think you learn over time rather than using a measuring cup . It’s really an art of cooking.
@Masienda
9 ай бұрын
So glad you found what works for you! We totally agree, the combo of even high heat and a very nonstick surface is key.
@karenbednorz
4 жыл бұрын
We Love your Masa flour 🙏🏼. Thanks for the kind personal card w/our order
@Masienda
4 жыл бұрын
Thank you for your order, Karen!
@charlottemartin2203
Жыл бұрын
I have eaten corn tortillas all my life. We had a live in housekeeper who made the tortillas without a press. Just a hand technique. However we an adult I have several presses. I live your masa harinas and would never attempt to make my own masa. Your videos have taught me so much even though I had always considered myself to be a veteran. I am definitely getting your book from the library and if that is not enoughI will buy it.
@Masienda
Жыл бұрын
Thanks so much for sharing!
@mariacoombes9062
Жыл бұрын
Literally just received my Dona Rosa press kit, can't wait to try it out, thank you for this tutorial 💖
@Masienda
Жыл бұрын
We hope you love it; thank you for your support!
@wadanoa
Жыл бұрын
Hello from Canada! Steven showed us your videos while he was visiting and we love them! We needed to improve our tortilla making so he wanted to show us how you make the puff.
@Masienda
Жыл бұрын
Thanks so much for watching! May the puff be with you!
@e7altamira
Жыл бұрын
Thank you for the level of detail! I've been looking for an explanation on the puff for tortillas. Super helpful!
@Masienda
Жыл бұрын
Glad it was helpful!
@mattrush6089
Жыл бұрын
Ordered a molcajete to replace mine that was destroyed in a house fire, and while waiting started watching your videos. I've been making corn tortillas too dry for years! Got my first puff on the first try after watching your video, and what a difference. Sabroso! 😋Also made a sope for the first time. Also delicious! So excited for my molcajete to arrive, but in the meantime I'm gonna run out of masa, haha. Muchas gracias!
@Masienda
Жыл бұрын
So sorry to hear about the fire, but loved reading about your masa journey!
@Masienda
Жыл бұрын
Keep an eye on your mailbox ... sending a little something extra.
@TheMattsterling
Жыл бұрын
I'm on my fourth round of tortillas with Masa and press from Masienda...the plastic tip on this video is key. I've been using the Zip Lock and it sticks too much.Thanks for this!
@Zelahcooks
4 жыл бұрын
Definitely toot your own horn. This is awesome. Thank you for this video series. Very helpful. I got pink corn, I hope my tortillas are pink :)
@Masienda
4 жыл бұрын
Thank you! It should be a fun varietal for you to play with :)
@bretwiley6675
Жыл бұрын
Just having my new press delivered from Masienda….. I don’t even have to try it out. I already know that it’s as good as your gonna get, stateside. As small as it is, it’s very heavy. The plates align uniformly. Not heavy in the back and light compression in the front. Consequently no need to rotate. I can’t wait to try it out. Carnitas? Maybe….. we’ll see.
@Masienda
Жыл бұрын
Keep us posted - so glad you like it!
@WC-jd8rn
Жыл бұрын
Bought some Masienda white at Whole Foods this week and made about 6 tortillas for my wife and I. Didn't have a press so I rolled a ball and would smash it between two wood chopping boards. They weren't bad for my first time! Lol wife liked them a lot but tbh the quality of the masa gives you a lot of room for error since it tastes great. Only one puffed up a bit and now I see why. I think I'll be picking up the MASA book soon just to have the book for reference.
@Masienda
Жыл бұрын
Love to hear that, thanks for sharing! The Macgyver method can definitely do the trick.
@JennySimon206
Жыл бұрын
I have one piece of reusable parchment paper I use for crafting. Considering buying another for my new tortilla press.
@soukainalaoui
11 ай бұрын
I followed your recipe they popped while cooking thank you
@Masienda
11 ай бұрын
love to hear it!!
@cubanmama4564
3 жыл бұрын
I just purchased a kit that included a hand grinder, a press, cal and 4 kinds of corn. You are telling us in this video that the tortillas made with a hand crank grinder will not puff. So why are you selling this product? I am confused. Most of us home cooks cannot afford a molinito. So I purchased with your hand-crank option. Like my grandmother, they used hand grinders and metal grinders. You may want to post a video for the home cook using the hand crank option so we can be successful. BTW, we LOVE Carlos Salgado's Taco Maria. We live next door and have been there many times. Despite being Cuban as you, I love Mexican food and the history of the food sources. I grow my own. Love the videos and Masienda.
@Masienda
3 жыл бұрын
Thanks for the recommendation and for all your support! That's an excellent idea. We're working on more videos to come and we'll be sure to keep this in mind. While it's certainly difficult to achieve a puff with hand milled masa especially on it's first go-round, it is possible. We've found that adding water during the grind really helps produce a finer texture along with tightening the plates as much as possible.
@cubanmama4564
3 жыл бұрын
@@Masienda thank you so much for the trick to tighten, loosen, start grinding, then tighten again. Can't wait to make and taste my tortillas from scratch!
@TheArcSet
2 жыл бұрын
Thanks for this.
@terrypogue
3 жыл бұрын
I press the little air puffs into the center of the tortilla. I use a kitchen towell balled up in my hand. Press the edges of the puff into the center of the. Read. Press all around
@Masienda
3 жыл бұрын
That's a great way to go it! Sometimes it needs a little coaxing
@viralpatel3948
3 жыл бұрын
For a restaurant setting, would you pre-cook the tortillas before service and keep them in a warm rag inside a container, and then re-heat each tortilla to order?
@Masienda
3 жыл бұрын
Hello! If rolling a stack of a-la-minute tortillas is not an option, we would recommend pre-cooking the tortillas and reheating them to order. You'll want to gauge whether the tortillas need additional water or not when reheating--if they're still warm when you go to reheat them and/or moist from the steam/condensation, you probably don't need to apply any water to either side. Let us know if you have any additional questions!
@johnsmall4318
7 ай бұрын
Fantastic tutorial thanks so much! Can I do this with a flour tortilla? (Where can I buy this press!?)
@Masienda
7 ай бұрын
Hi there. We're glad you found this video helpful! This press is intended for corn tortillas but we've had success using it for flour as well! (Some people prefer to roll their flour tortillas by hand to help develop the gluten). You can purchase our tortilla press directly at our website: masienda.com/products/dona-rosa-tortilla-press
@nicolasguariso7479
2 жыл бұрын
What process would you go through if you wanted to turn the masa into masa harina? Would you just dehydrate it?
@Masienda
2 жыл бұрын
Hi Nicolas! Just as you suggest, it's a process of dehydration. You can use a dehydrator or an oven on its lowest setting. We'd recommend a slow and low process to ensure it doesn't cook.
@equinox916
2 жыл бұрын
Great video but you are wrong on hand crank mills not puffing!
@Masienda
2 жыл бұрын
Hi Jazz! We know! At the time this video was created we hadn't quite honed our puff with the handmill, but we now stand corrected! Our preferred technique can be read through here: masienda.com/shop/masa-corn-grinder/
@salmendez2686
2 жыл бұрын
press press puff.....i saw him chuckle internally.
@deelankford1180
Жыл бұрын
when you make the Masa make the water HOT, I think you will get a more beautiful puff! try it
@Masienda
Жыл бұрын
Totally agree - warm or hot-warm!
@scottbarnes9877
3 жыл бұрын
I've made many delicious tortillas with Masienda flour. They always puff, and the texture is flaky and tender. BUT . . . they often tend to crack/tear when folded, which isn't what you want for tacos. This doesn't happen when I use Maseca (yuck) or Gold Mine (aka Japan Gold) masa. Any tips on fixing this?
@Masienda
3 жыл бұрын
Hi Scott, thanks for your question. Great job on consistently getting a puff. It sounds like your moisture amount is pretty dialed in. We'd suggest to add a bit more to it when heated. You can do this with little spritz to the masa on both sides to keep it from forming cracks and tears when folded. Make sure to keep them wrapped/covered once removed from the heat. The steam will help keep the tortillas moist and flexible when cooling.
@scottbarnes9877
3 жыл бұрын
@@Masienda sounds like it'll work! Thanks again for the great product.
@scottbarnes9877
2 жыл бұрын
@@Masienda UPDATE: the brief spritzing worked like a charm. Thanks!
@scottroby9444
4 жыл бұрын
My tortillas have always had, after the puff, a thick side and a thinner side. Is that from uneven cooking of the sides? My method (before seeing this video) is to use two-temp setup; one about 400 and the other 500. About 10 seconds on the 400, flip and move to the 500 for 30 seconds, flip for the puff. Should I just keep it on the first side for longer?
@Masienda
4 жыл бұрын
Hi Scott! It's tough to say without seeing it, but the two sides will almost always look different than one another, whether machine baked or manually done on a pan/griddle. Nevertheless, I would recommend searing both sides for an even amount of time per side (potentially spraying the second sear side with a bit of water while the first side sears, because it is actually drying out a bit in the process of cooking), then flip for the second sear. Once both sides are seared, flip back to original sear. Try starting on 500 for the searing, then moving to 400 to cook through and puff. You can keep it on 500 the whole time, but you might start to dry out faster (limiting puff potential because there's less moisture to create steam) that way. The larger/more complete the puff is, the more even the mouthfeel/thickness on both sides. Let us know how it works for you!
@ashburgobonaparte672
4 жыл бұрын
If you have that issue with your tortillas , it means your tortilla press is the problem ,
@dirtyortega2063
2 жыл бұрын
I live in México, it's normal to have a thick and thin side on your tortillas.
@azuredivina
2 жыл бұрын
to solve the thick/thin sides issue, just flip the tortilla over in the press to press a 2nd time. that will even out both sides.
@franciscocastillopons1755
2 жыл бұрын
Anatomically perfect tortillas HAVE TO have a thick layer (called “the back”), a thin layer (called “the belly”) and a somewhat raised seam (called “correa”, or “ribbon”) that keeps them together. When making a taco, you place the filling on the (thin) belly so it will absorb any moisture. If you place the filling on the (thick) back, it’ll become soggy and then the (thin) belly won’t be strong enough to hold the filling and the soggy back, leading to taco failure
@douglee650
4 жыл бұрын
Can you please let me know the brand of laster temp probe you're using?
@DanielBrownsan
4 жыл бұрын
Appears to be a Fluke-brand.
@Masienda
4 жыл бұрын
Etekcity Lasergrip 774
@douglee650
4 жыл бұрын
@@Masienda Thank you!
@VLinas
Жыл бұрын
Make a Tlayuda pizza with your Tlayuda press. Want to see how much dough it needs.
@Masienda
Жыл бұрын
As referenced on page 209 of MASA, the book by Jorge Gaviria, Tlayuda masa should be a tennis-size ball of masa that is 2 1/2 inches (6 cm) in diameter. masienda.com/products/masa-book
@rrtexas6976
4 жыл бұрын
I use a hand crank and it always puffs
@Masienda
4 жыл бұрын
That's a miracle! What's your secret?
@rrtexas6976
4 жыл бұрын
Masienda well it takes me 3 hours to grind it And I grind it about 3 times.
@rrtexas6976
4 жыл бұрын
Masienda sadly I cant really justify 1500 on a grinder.
@rrtexas6976
4 жыл бұрын
Masienda I also use the timing from Enrique Olivera Mi casa. 15 seconds flip 30 seconds flip puff for about 45 seconds.
@Masienda
4 жыл бұрын
@@rrtexas6976 Ah, yes! We have found similar results but recognize it takes a long time (which most folks aren't willing to commit) and still has a bit of grit to it. We'll keep working on pricing efficiencies on the Molinito, but in the meantime, we're so glad you've been getting great results at home!
@nicholo1
3 жыл бұрын
He's giving me a mild puff
@lmaodude5444
7 ай бұрын
What’s the brand name of that electric griddle?
@Masienda
7 ай бұрын
Hey there. We got a simple one from amazon! One like this would work: shorturl.at/dlxEF
@brianmauricio3546
3 жыл бұрын
So is this Oaxacan table tortilla durable/flexible enough to hold taco fillings? At the end of the video the tortilla seemed pretty crisp. Thanks!
@Masienda
3 жыл бұрын
Hi Brian thanks for checking out our video! Excellent question, yes, these table tortillas can be flexible enough and are well suited to hold all your taco fillings.
@franciscocastillopons1755
2 жыл бұрын
Professional Taquero tip: A tortilla has a (thick) “back”, and a (thin) “belly” joined by a seam. Always place the filling on the belly. This thin layer will absorb most of the oil or moisture and prevent the thick “back” from becoming soggy. Meanwhile, placing the filling on the “back” of a tortilla makes the thick layer soggy, and then the thin layer is not strong enough to hold the filling,, leading to a messy taco failure ;)
@johndonahue4777
Жыл бұрын
How can we get this real tortilla press? The cast ones with wobbly bolts are very sad.
@Masienda
Жыл бұрын
We sell them at masienda.com! masienda.com/collections/all/products/dona-rosa-tortilla-press
@viralpatel3948
3 жыл бұрын
I’m having difficulties getting my tortillas to puff up. Can you share the recipe of your tortillas (in grams) please?
@Masienda
3 жыл бұрын
Hi Viral, thanks for reaching out! We'd be happy to go into more detail. Please feel free to reach out to us at puff@masienda.com for help.
@philochristos
2 жыл бұрын
Will this press make a flour tortilla thin enough?
@Masienda
2 жыл бұрын
Hi Sam! While we don't press too many flour tortillas, we've had great success with the 50/50 corn and wheat flour blends. You won't get a large tortillas - about 6" in diameter max, but it would make a mean breakfast taco!
@gregkawchuk7522
Жыл бұрын
Dias Ian hunter
@madanjitsingh1738
3 жыл бұрын
7
@Chris-RN
2 жыл бұрын
🔥🙌🙌🙌
@Birdyflu03
Жыл бұрын
I bought these and I cannot get it to puff I’m so Fuckin annoyed
@Masienda
Жыл бұрын
We find that sometimes it's a result of the comal/pan not being seasoned enough. Other troubleshooting tips here: masienda.com/blogs/learn/anatomy-tortilla-puff?_pos=1&_sid=86580748b&_ss=r
@adrianrafaelmagana804
3 жыл бұрын
Good info and video. Is this company Latino owned? I wanted to buy one but it feels off to not support Latino's if they are sharing their culture with us. I think Americans have plenty of means to make money, it seems a bit like gentrification if this is not at least Latino owned.
@Masienda
3 жыл бұрын
Hi, thanks for checking! Why yes, we are.
@sposo
Жыл бұрын
mar marry me
@yolerr
Жыл бұрын
I followed all the steps multiple times, even my Mexican mom did and our tortillas consistently came out raw. Not impressed. Especially for the price.
@Masienda
Жыл бұрын
Oh no! So sorry to hear that! How hot was your comal?
@yolerr
Жыл бұрын
@@Masienda we tried different levels.. very hot and also keeping both burners on medium. Comal is a standard comal and when we buy fresh masa the tortillas puff up nicely and are not raw on the inside so we’re really confused as to why after several attempts all tortillas had the same consistency.
@JohnnyJohnson869
2 жыл бұрын
You have managed to take a recipe that is so fundamentally simple and through overly verbose lecture turn it into a science project. For god’s sake it’s three ingredients. Mix it, rest it, roll it, sear it. Done. If we want to encourage people to cook more at home then stop making something that is so easy to do seem like you need a degree in thermodynamics just make a freakin tortilla.
@Masienda
2 жыл бұрын
No degree, just a love for masa and tortillas! Check out our 90-second version for a quicker version. Thanks for watching! kzitem.info/news/bejne/kpeHyJ6ibX6UjY4
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