So I can bring it in and out slide around a little bit but that's okay I just want to try and grab underneath this in the oven. All. Right let me get my tortilla out put. It right in here. Press.

And then we'll pull it out about five or seven minutes be right back. So. I just pulled our molds out of the oven. And that's. Amazing I gotta tell you look. It's a taco salad bowl.

And takes a bite pretty good very good lauren says even though the baker only makes one bowl at a time it's a neat way to shake up your tortilla.

Over so you're going to spray both sides. So they can get crispy. And if you don't want to use any spray i guess you could brush it with oil as well and you're also going to need a pair of tongs. So

So just by grabbing your tortilla. Right over hold it about a couple inches above your flame. And about 30 seconds a piece or so until it gets nice and toasty.

And press down remove and place on the parchment. Paper. Make sure your griddle is oiled and hot. I set hot cook about a minute per side. For best results keep your tortillas and a tortilla warmer.

A tortilla machine, called in Spanish máquina tortilladora, is a machine for processing corn dough (masa) into corn tortillas for serial production.

I'm using a cutting board underneath the plastic wrap just so that you can see it on my white counter. I hope you make some fresh corn tortillas. Take care and best of health to you.

And each tortilla is going to take over two slats. So with our tongs we want to grab one and two and place them right over the top and as they toast. They are going to hold their shape.

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.)

Ancient Central Americans made tortillas with a process called nixtamalization. The corn kernels soak in a solution of lime and water. This process removes the kernels' skin, and then they are ground into a dough. The dough (masa) gets divided into golfball-sized portions.

Tortillas accompany most Mexican dishes. They can be used to scoop up sauced or stewed dishes and are sometimes cut into pieces and fried crisp for this use. As tacos, tortillas are folded around a filling of meat, beans, or cheese and a piquant sauce.

If you're going to try your hand at making corn tortillas, you'll need a tortilla press.

An electric mixer, a nonstick or cast iron skillet, and a tortilla press. However, there are ways to work around these items if you don't want to run out and buy them. You can mix the dough by hand, and you can roll the dough with a rolling pin…

Needed. Shake any excess flour off your dough and stretch it a bit more as you do. So place the dough in a preheated dry frying pan set to medium-high heat. Watching for bubbles to form on the top.

Nixtamalization is a traditional process in Mexico and Central America whereby corn is treated with lime, cooked, and dried and ground to produce the flour used to make tortilla.