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Hi. My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you
how to make flour tortillas that taste so good you'll never buy the ones at the grocery
store ever again. Okay, so let's go ahead and take our tortilla out of our pan. We'll
just put it on this plate here so we can examine it more closely. And obviously at this point
it's still very, very, very hot. And you'll see I've got some nice browning on here and
you'll see that my edges are nice and thin and light. You want to make sure that it's
fully cooked and obviously you can see by the browning that this one is. Look at both
sides you can see that it's nice and pretty even thickness. We don't want it to look like
it was machine made or anything. But you can also see that the thickness is very consistent
from top to bottom and from inside to outside. You don't want to have a really thick edge
and a thin middle because it's really hard to make a taco like that. Nice even thickness
all the way through makes for better burritos, better tacos, better quesadillas. Because
if you get inconsistent like a thick part and a thin part it just doesn't work. And
also you can stack these if you're going to be storing them. You can stack them warm right
now or you can put them in a plastic bag and you hold on to them for a couple of days.
You can even take the dough, this stuff right here, you can take that and you can roll it
into little bitty balls and you can take the balls and you can just put them in the freezer
or you can keep them in the fridge for a couple of days till you're ready to go. And you can
roll them out and have fresh tortillas whenever you want. Let's go ahead and pull this one
apart and you can see that it's nice and light and flaky. It's not really gummy and it's,
actually it tastes really delicious. And we can see that if anything this one might be
a little dry, but it would still make a great taco.