Soft Red Corn Tortillas | Red Corn Tortillas Recipe | Simply Mama Cooks

Soft Red Corn Tortillas | Red Corn Tortillas Recipe | Simply Mama Cooks

welcome back everybody today I’m going
to be making red corn tortillas and here’s
how I do it
okay to start I’m going to
remove the stems and seeds from three
guajillo chilies and then I’m going to
give it a rinse because as you can see
these chilies do come with debris on
them sometimes you can luck out and get
them really clean but the bag that I got
definitely has debris so I’m just going
to remove the stem
I’m gonna open it
up and remove the seeds
and that’s that
and I’ve removed the stem and seeds from
this portion of the guajillo chile
I’m going to continue doing that for the rest
Okay so as you can see I’ve cleaned out my three guajillo chiles
And you can discard this
Now I’m going to rinse these thoroughly. Again to remove any dirt or debris, then I’m going to place
them in a pot fill it up with water and
I’m going to place it on my stove top
and bring the water and Chili’s up to a
boil I’m going to shut off the heat and
let them steep for twenty to thirty
minutes until they are soft and pliable
now that my chiles are soft and pliable
I am going to place them in a food
processor without any of the boiling
liquid I’m going to place myself in
chilies in the food processor I’m going
to add half a cup of water and I’m going
to puree it then I’m going to pour it
through a strainer and strain any seeds
and skin that did not get pureed
so once you’ve pureed it here’s what you
end up with this is pretty much the skin
that just did not puree and that’s fine
so you’ll discard this and you should
end up with close to a half cup of
guajillo chili puree
okay so now I have
my puree it gave me right around a half cup
I’m also going to be using a teaspoon of
salt I have two and a half cups of
instant corn flour for masa not to be
confused with cornmeal and I’m also
going to use 16 ounces or two cups of
hot water so first I’m going to combine
my salt
give that a mix
okay so that’s
mixed well so now I’m just going to add
my hot water to the bowl of pureed chili
and it’s gonna go right into my my Maseca
you could mix this with your fork and it
looks like it’s I’m sure you know you’re
thinking that looks like it’s too watery
but trust me when you start mixing this
and the water starts absorbing into the
corn flour yeah it’s gonna be a dry
situation here but it works
so my masa is completely mixed and I’m
going to let this sit for fifteen
minutes covered I’m going to cover this
and let it sit for 15 minutes then after
that I should be able to roll them into
individual masa balls and start pressing
them out in tortillas now if you find
that the like right now the masa is
probably still too sticky to work with
you see it kind of stuck to my finger
this is the reason why you want to let
it set you want to let any moisture
basically be absorbed from the corn
flour and that’ll make things a lot
easier to handle so at the end of the 15
minute rest time you should be able to
handle your masa without it sticking all
over the place so that’s why you want to
rest it I’m going to cover this and let
it rest okay so my masa has rested for
15 minutes actually it’s been something
like 20 because I sort of got busy but
I’m going to go ahead and start rolling
out my masa balls so you just take some
us and as you can see it’s not sticking
as bad
okay so I’ve rolled out all of my masa
dough balls and I ended up with 20 so
that works so I’m just going to keep
these covered for right now and I’m
gonna show you how I press these out
here I have my tortilla press and
basically it’s this is not super-heavy I
remember my grandmother had one that was
like super heavy they also have some
that are big wood blocked one that’s
made out of wood but I picked this up
for my local grocery store I’ll leave a
link for this one in the description
below so I placed my masa ball on a
plastic bag here you could also use wax
paper or parchment paper I find a
plastic bag really works with this so
I’m gonna give it a press and I’m doing
this one-handed here so I’m gonna cover
it with my plastic bag and you want to
make sure that there are no wrinkles or
as best as possible
because if you press it with a wrinkle
in it it might tear when you’re trying
to peel it off the bag
filming with one
hand and doing this is kind of tricky
okay so I’m going to
fold that over and
I’ll leave the link to this tortilla press
in the description below now I’m
just gonna give it a press
And there you have it.
And I do find
that if you sort of peel this back while
it’s still on your press it’s kind of
flat it does help come off a lot easier
and then what I like to do is close it back
Gosh doing this one hand it is a
little tricky here and then flip that
over and then again just peel it off
if it starts to stick a little bit
well that happens just kind of
push it down
and then you just peel it back again
and there you go
now this is ready for
your griddle or comal
okay so now I’m
going to place my corn tortilla on the
and you want to sort of lay it
just like this
just like that and it is
kind of sticky still but it’ll work so
there we go
so I’m going to cook this maybe 10 or 15
seconds on one side
and thanks to you
guys you gave me this tip I pop up some
comments here
it’s a cook 10-15 seconds on one side
and as you can see it’s starting to
already darken around the edges which
means it’s cooking and then it’s
probably easier if I turn it with a
spatula but I’m gonna try with my hand here
now I’m gonna let it cook longer on
the second side maybe take it 45 seconds
and then after 45 seconds I’ll come
right back and I’m gonna show you how to
get this to puff up
okay so it has been
about 45 seconds not quite a minute I’m
I’m gonna flip this and already it started
to bubble but you said to give it a tap
and you see I barely had to tap it and
it totally
so I’m super excited
Thank you guys for the tip from my last video
because this is perfect I’m gonna
continue cooking my tortillas and I will
be back when they are all done
okay so everything is cooked and here is
where I have them stored this is
actually a pie container like to
transport or store a homemade pie my
mother bought this for me I don’t even
know where she likes to go through she
likes to go to antique store so I’m
pretty sure that’s where she got this
but look at the finished product these
came out the wonderful I actually prefer
to make these type of corn tortillas than the regular ones but I will redo my other
video but I’m gonna tear into this so
you can see here look at that and you
can tell the inside formed a really good
bubble so it’s definitely tender and
soft and super delicious
so I hope you
guys give this recipe a try I hope you
like it and thanks for watching

67 thoughts on “Soft Red Corn Tortillas | Red Corn Tortillas Recipe | Simply Mama Cooks

  • πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘πŸ‘

  • The 1st thing I noticed… you changed your name!! I love it!! πŸ₯° sending love from Houston ❀️

  • Thank you for sharing this Wonderful Vid'. I have been in the kitchen since the early TV days of Julia Child. We are Always* the student! This is the best advice that can be given to any cook….Especially to those that hold the title of Chef.

  • Can you then fry them to make β€œregular” crunchy Tex-Mex taco shells? Do you need to wait and let them cool before frying?

  • I was ready to slab on some butter on that and dig in. Yum! By the way,πŸ‘πŸ‘on your new name.

  • Do you use like regular flour tortillas? Are they spicy? Would you make some Mexican seafood dishes please, aqua Chile? ceviche? any seafood dishes please!

  • Now I can say your name!

    Love red tortillas! I also make some with broccoli, cilantro or whatever I have in hand! πŸ˜ƒ


  • Hi Mama!!! I really like this recipe. I am going to have try it. I just got a press like that myself. Great video. Hope you have a wonderful day. A fan&friend. DiDi

  • Great recipe! I'm going to show my mom so we can try it together. We always make tortillas or bread together because I always need help at some point. Thanks!

  • You make it look easy and sooo tasty. Reminded me of gorditas. Luv it! That tapping trick is cool. Is this the same for gorditas? You probably have a recipe for those tooβ€”I’m going to check. Haven’t had a Gordita in 10+yrs (or been to a bazaar/kermez in that long; I miss TX), it’s time. Thank you.

  • I love your sink…is it a Farmhouse sink? And I love your cook stove! I live in an apartment and of course it has an electric stove, which I hate…I've always preferred a gas stove which my Mother and Grandmother had when I was growing up in San Antonio. I learned a lot from watching my Mother and Grandmother cook…mostly my Grandmother, which she also did a lot of baking of pies and cakes from scratch which I inherited her hand written recipe book and hand written recipes which are difficult to read sometimes. I loved my Grandmother's (and Mother's) cooking of which my Grandmother did most of the cooking for us as my Mother was a Waitress most of her life.

  • I bought some of those dried chilies from a Mexican store at an indoor farmer’s market and when I got them home, I put them in a sealed mason jar; thank goodness as the next day there were meal worms crawling all over the peppers inside the jar! In all fairness to the store, there were many other vendors and it could have started in another store! I am sooooo happy all dried goods go into sealed containers in my house!

  • It’s been awhile. I Love* the Name. Thank You * for this recipe. I need to improve on my corn tortillas. Dust off my press and comal. Do you have any recipes using fresh corn on the cob.? I make calabacitas and cann them. I have made corn pudding. Corn on cob lol, naturallyπŸ™ƒπŸ˜‰πŸ€£ and canned Giardiniera I just need new ideas. I need to catch up on your videos as well THANKS again for SharingπŸ’•πŸŒ»πŸŒ½

  • I cannot wait to try this; they look amazing. I just need to pick up some maseca & a tortilla press at the grocery store. I've made corn tortillas in the past, but for some reason I stopped making them & lost my press when I moved. we get really great white corn tortillas here, so I've never felt motivated to make them but these look so delicious!

  • Excellent Work, I enjoyed it a lot!, check my guitar(solo)+vocals cover of 'smoke on the water' And My new Album 'Monish Jasbird – Death Blow', you may like it πŸ™‚

  • These look so good! You make it look so easy. You are great at explaining things! We love your channel.

  • What are those called in English? I like to garden so I would really like to grow my own πŸ€” I mean they are cheap to buy but hey if I can grow them and eat them too that’s a win win for me two of my fave things to do cooking and gardening!

  • A hand held pastry blender is so much easier to mix the flour and water –

  • How do you store the leftover corn tortillas and how long do they Keep? I usually buy store bought but I would think that fresh corn tortillas would get hard…?

  • This is absolutely wonderful! It is hard to find the corn tortillas here in Denmark. You are so good in demonstrating. And can follow your recipes when making them. Thank you!

  • Did you lose weight? You look great!! Every time I'm craving good homemade Mexican food I go straight to your channel!!πŸ˜ŠπŸ‘πŸ’–

  • I'm curious, why don't most Mexican cooks use the water in which they soak their dry chilies? It seems to me it would have lots of flavor and color.
    Thanks for the recipe. It's similar to the Salvadoran recipe of making "red" dough for making fried pies. The difference is that the Salvadoran recipe uses seasoned annatto (achiote).

  • Congrats on getting your corn tortillas to puff up. I know you mentioned in your corn tortilla video that you didnt know how. I also learned by watching other videos and not all of mine puff up but the majority do. Do you eat these red tortillas with certain dishes? I've never had red only blue.

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