I’m still making my own tortillas as I detailed in an earlier post but got a few comments asking for a video tutorial on the ever-important ‘puff’ during cooking. It can be tricky but if you don’t get it right your tortillas are more akin to thick pancakes than delightfully fluffy taco holders. When you have these at the ready, breakfast egg tacos or al carbon from the grill are only seconds away. You’ll never go back to the pale ready-made sorts in plastic bags.
If you’re trying to trouble shoot tricky batches (original recipe here):
Check that your dough is moist enough. On any given day this might mean one or two extra tablespoons of hot water. Which fat (shortening, lard, bacon drippings, etc.) you use could also alter the perfect measure of water.
Make sure you rest the dough balls properly and pause for a minute or two in the middle of rolling each out. Not hard to manage if you start an ‘assembly line’ for the whole recipe. That pause helps the dough relax at just the right time.
Dial in the temperature for your specific pan and stove. This can be particularly tricksie with only small changes making a world of difference. Basically you want it as hot as possible but not so blazing that the tortillas brown too quickly.
Still stumped? Leave some comments on the YT channel and I’ll help you diagnose as best I can.
