Brad Makes Tortillas | It's Alive: Goin' Places | Bon Appétit

the DEA's and swear they go on L Brad action hey guys they are down here in Austin Texas we're gonna be meeting up with for me from suerte and he's gonna be showing me something I've always wanted to learn and that's how to make tortillas from scratch we're gonna get some really good corn through the Nixon elation process stone grind it get our masa or the end-result making some awesome tortillas and tacos so something I've always wanted to learn really stoked and let's get started hey guys today we're down here in Texas and we hooked up with chef I keep saying hooked up yeah she's getting the known [Music] [Applause] [Music] yeah and now we're bound to hug wrote hug get in there Josh get in there come on around Josh there he is oh it's the best I don't have my Road dog badge in right I have been training Road Dogg and tree road road road and training in the process so if you want to make great tortillas you're telling me you need to start the day before yeah if you want to do today you have to start the night before so we came in last night idea towards the end of your service you know we broke out some of the corn the dried corn you have and you started teaching me about the nixtamalization process yeah very simple process but it takes a lot to just do it right right off the bat what is what is nixtamalization victimisation to the process of taking corn bring in water to simmer adding calcium oxide stirring that around adding the corn cooking it to you see that the three things that I showed you yesterday which was making sure that the skin is falling off easily easily pop it off yes make sure when you bite it it's it has a little bit of a cheese to it or two to it and that when you weren't when you're done touching it your fingers are sticky and what is that stickiness the singing is gonna create that gelatin that's gonna make it there to be able to stretch yeah you were showing me that yesterday we gotta get well we'll have to show that again but I've never seen a cream you know you go to the supermarket if you put it in the fridge it never goes bad yeah you look at it at tears and then you showed me si I think hey it looked like it was gluten in it yeah you should not be able to just store it or tea and keep it for three six months she's not be able to just be on a show god knows for how long tortoise you'd last for about three days that's the most right hoping it works yes what are you gonna do are you guys right I did I make I do this whole time I kind of just jump in get excited and they're like you know you gotta wait for it just make sure are you good okay I'm gonna start draining it so all the water comes up before we do that I want you to take the corn now and tell me Oh half what you feel Luther all that like I don't wanna say it kind of like sediment that was not there it was laughing out the skin it oh wow it's getting lately different and look how sticky icky icky and that the skin just I'm good now put in your mouth just put anyone just get in there mmm all right what do you taste all right it tastes like way up in that corn but it seems like corn but maybe we change the water oh wow that's it's kind of delicious it's kind of delicious but right now it's a tad a little bit of sting to me it does like calcium oxide that's the reason why we're gonna rinse it okay you can do one of these they definitely do that pain turning it this is so cool you're so cool we're almost ready for rent the first wins the first rinse the fringe wins phase one complete two the rinsing procedure Devaney and you say we do two rinses two rinses three would be too much but you would be just not you then you'd be fired Brad okay fired before you're hired you wouldn't even become a road dog yet oh don't say you're in the process of mate I want it so bad you want to be a robot okay stop yes sir yeah you sure did for me did that on purpose I know okay now this is a trick we gotta rinse it but we can't agitate it too much okay we agitate too much we're gonna lose all that Nixon with Jim process we're gonna appeal a lot of the skin and we're not gonna have that elasticity that we're going for don't play with Brett get in there well that's not even gentle for me show me I thought you were gonna be like real oh my god you know was Lister two-layered your high school nickname yes sir how do you know because you're so slow oh yeah I mean you getting that shot of that stuff almost looks like candy corn which I hate that's enough that's enough go full enough back to the drain bailando yeah acapulco party Al Kooper party all day been taste it now taste it now Brad okay yes sir Oh big corn but completely different than before we then like what five minutes ago yeah like grayed out hey that's okay yeah yeah fine you're gonna be fine that's delicious yeah see how the corn like it's why turn out to be titled yeah I mean that you kept saying oh we're making you know white massive white what I was like yellow to me you tell me is now it's a sweet vessel man I think we're Guji Guji Guji I think we're Gucci Gucci down Gucci down what's go Chee good wonder what you mean with Gucci Gucci is good yeah right in Spanish no Gucci alright we've in Gucci status for me and I am we're looking at this pretty awesome piece of machine right here you want thank you you want to just tell me tell me exactly what is it oh this is a Molino it translates to milk oh it's a wet mil a perfect it's what is used to grind the corn Oh to make their Fiat excellent and then over here we're gonna put you some we're gonna pose so it's a stone grind it's a Stone grinder mechanics ooh so take a guess which sounds goes where you have no idea stand by that what was it no how what's the difference no see get in your bidding this one has an arrow that one does not to that one spins so that one spins now how do you know what depth or they're almost touching because I done this before you're professional goddamnit bread feel it yep does work how that's about how much do you want to start yeah the lists are feeding the corn here fill it to about radio they're good go don't forget about the noise keep fitting me you don't want to let this get dry then right now I'm going to take the it's just insane yeah like is this the greediness right can you guys do this every day every morning every morning every morning every day so every tortilla that is served at the restaurant is from today's masa and then whatever we don't sell that night for masa we turn it into those tiles by ilja gort we bake a lot of things in masa to try to the heart the foundation it's worth it it's definitely the foundation it's worth it sweat they mean something bleep slug in Spanish Brad means what look moist where what's up oh no I guess that is very lucky that never right hey Brad yes sir you made this whoa we made this for me good very good goochy goochy babe I'm gonna turn it off yep oh that's most great radishes scraping all the exercise of Massa from the stones so we can get it all with the rest of the massa and then we're gonna weigh that mix it with a 1% salt and whip it up with a little bit of water and one percent by weight one percent by weight yes uh hold on I got nicked myself on the piece of the steel there in the yeah band-aid yeah maybe not hey band-aids well then I have to wear a glove or something stupid guys wearing watches he's bleeding in the masa all's I did was Nick it on the one bolt that nixtamalization of my hands made it soft so you know kill him that's not that is any medic I got booboo dad oh it's blue it's okay you ready yeah it hurts it's gonna be okay break that's the cutest B&E that I've ever seen smell so good I showered twenty two point one twenty two point one hurt shells kilos how many grams of salt grams 10 we say it was 1% yeah he's throwing me on the spot Vince 220 yes we said it makes perfect sense it's a simple math damn it for me all right great so we wait out our salt we've got our ma so I'll grind it up there or corny awesome we're this close what's next but we're gonna put that masa in here okay oh sorry incorporating the salt okay got a little bit of water we make it tortilla we taste it start one two three go I think a little bit of water just as I know it's gonna need it yep but after we have the salt I'm gonna teach you what we're looking for in terms of wetness okay you want to roll it up and then when your hand touches the edge of the natural air in the room you should feel a little bit wet a little bit of that yeah right yeah could feel a little bit more we're gonna add about one more cup of water to this that's what I was thinking you can hear it instantly that smell up I don't have to get down there you don't know it's punching me rain then the deer so tall well your your mouse is that good what's that thing people on the Internet ASMR with get in they have seriously so people get really into like just weird noises it's my first ASMR clip it's gonna go viral I like that I'm gonna get into it ready yes sir yeah yeah wet but not yeah that's fine talk for sure is it down all right cool so this dispatches he's done we're gonna do the other elevator do deal yeah so last night we also mix them lies some red corn we're gonna do the same process but we're gonna walk you through that as well and then we're gonna get into the kitchen and start pressing and cooking up some tortillas can't wait right now clean it I think that was the first time I hit all the points I mean there was only two like first take oh yeah celebration baby gets beers email the clean sentence [Laughter] [Music] all right so you saw hard 13 ladies yesterday yep they just get after and then roll it up ideally your tortilla should be 22 grams okay they've done it so many times that they don't have to weigh it at all yeah they got it but how many times have you done this I made we're still gonna weigh them yeah drop it okay get it out of here oh I need that you know though we're calibrating 24 pretty good I'm gonna stop there 21 21 okay you turn them for 22 grams though right yeah we're not gonna it's kind of human are you know you're gonna get pressing or what yeah big time yeah big time okay give me demo chef a little demo ball in the middle yep boom present you can always press more what have you press too much you're gonna have to restart over right think that people always want to do when they make it the first tortilla is this right and you're gonna see that it's ruined how do those mistake for you so you shouldn't do the rowing because why it's to fan that's too thin it's uneven it's not it's not nice now we're gonna press it lightly see how I'm like lightly putting it in my top three four three fingers I'm just carrying this the tortilla sure because I'm not gonna throw it in there I'm gonna be so nice to the tortilla pastor then the corn has already been so nice to me right somebody's gonna drop it in there let it go all right let me give a shot yeah yeah and then I'll show you because we're ready to flip this one a little bit more I'm gonna go and flip this one see over here it's too thin it's a little too thin start over how it's starting to turn white on the edges and it's starting to appeal from the sides yeah it saw me for mean flip me for God's sake just do that for me hi but it starts to curl like that yeah it starts to curl should I read you this one no try it drop it remember when I when I dropped it I didn't go like that I just just see like hey what's up come on my name is Brad I'm just gonna hang out in here okay and do that Kamal's gonna take it from you okay sorry gravity yeah everyone likes it even the come on even exceed how you're getting those white spot yeah maybe because you weren't gentle enough okay see boom is puffing Brad is puffing we did it did it that's it there you go yeah there you go man lady last night man she had that time like this so keen Sophie is a true roadog dick getting there again little scat yeah let's get nervous this one's starting to talk it's trying to talk into moist burgers what's that Oh flip me soon ten seconds okay okay it's given a linear what you got to do one behind you behind your back though right yeah you want to see that yeah I do hold on too big yeah man I am blown away by how easy Sophie Sophie made this look see yeah you can take my recipes but don't take Sophie Oh [Music] close good landing though for you Vinnie damn yeah yeah yeah let me do that real quick I can't even do it looking at it I'll try like he'll tell ya if you land it on the first ride certified true Road dog oh it's all I ever oh yeah no pressure sorry just a little look at Vinnie and did you or burn the restaurant down it's fine [Music] some of them oh come on damn - four - man how's mine coming I'll get it's horrible alright one one chance of redemption tomato gets done there and one that keep it up on it listen did you get it no let's try right you doubting yourself too much well it's actually very hard you know you're gonna be great you're doing great you're definitely not higher look if I had to do this in a service I might you might break me I might just like cry and go home and I was like I sound like right in front of you yeah I'm like let's go Brad no one else oh god it's horrified Road Dogg status rolled on a mini road pop you know so slow Road pop I landed in the hot spot you did you know and we were talking about tortillas and the masa and we were talking about how there was the I'm sorry nothing no gluten I'm sorry sorry sorry I think this had some like serious bounce and stretch to it and that is that's the other gelatin that we developed through a nixtamalization all right great so we cooked up a bunch of tortillas we did let's taste them yeah yeah let's take some you ready yeah look at that huh hmm never done this before though is the corn it's pretty special to this all big clean corn flavor but you get that uniqueness I think that comes from the Nixa Malaysian right yeah yeah I gave you back 200 easy it's comforting it's delicious if you eat 200 you have to make two under low okay like I said I could eat about order of these plain but I may want to whip up ty over you whip up them toggled yeah [Music] all right so chef I see whipped up a couple tacos for us just for tacos yeah just for little tacos accidents of it before I even bite it I I'm still just blown away by the texture these of these tortillas how it's not ripping how it's got that nice bounce to it and I brides take a bite I just beat you to it Brad oh man that's so good it's just it just has such a unique satisfying flavor it just seems like a great way besides tortillas obviously I mean homerun all day but it just seems like a great way to add that unique flavor to certain types of dishes yeah I mean like I don't feel like a lot of people have had a good tortilla other side of the border right and that's what we're here to do just show people well the true power of a good tortilla can make you feel like and the possibilities that are beyond that right everybody knows tacos not everybody knows what it's like oh yes right sure not everybody knows what a mulatto is what I like you guys but since you know tacos and you feel like oh wow this talk is so good I think that's that's a good way to start and just showing people the possibilities of what masa can be yeah beautiful man thank you thank me yeah thank you for time and thank you so me your world am awesome cuz it's just mind-blowing thank you for helping us make some masa for tortillas it's my pleasure thanks for joining guys hope you had a good time and Bon Appetit see some more tacos huh let's eat more targeting sorry I can't talk foods do good hey guys today we're down in Austin Texas we're gonna be hooking up with for mean from no oh god damn with the hooking okay then okay and I know what your what your missing skills is it weird that I kind of wish this is a bigger back and then I can just kind of slip into it you wouldn't be the first look I pressed you a tortilla Vince what do you have we have some great time we did have some great times oh well thanks again Giorgio then made a great friend absolutely yeah Rosa gyro dog I made it yeah you want to know the word authentic made it Road Dogg's Vinny make Road dog did it yep me man everyone [Applause]

Channel: Bon Appétit

Views: 2,330,185

Rating: 4.958354 out of 5

Keywords: brad leone, tortillas, brad makes tortillas, it's alive goin places, it's alive, brad, brad bon appetit, brad it's alive, brad goin places, brad makes, tortilla, tortilla recipe, how to make tortillas, make tortillas, making tortillas, easy tortilla, how to tortillas, brad leone 2019, brad austin texas, brad in austin, brad in texas, brad goes to texas, mexican recipe, brad makes mexican food, brad mexican food, brad mexican recipe, food, bon appetit

Id: 4VyjfgtHyl0

Length: 21min 12sec (1272 seconds)

Published: Thu Mar 28 2019

Reddit Comments

[u/kresot9]

amazing! what an episode, the style and respect of making masa for tortillas as well as the great connection between Brad and Fermin

[u/lavenderbakes]

this episode was incredible, also the juxtaposition of this one and the last one is SO funny to me

[u/Tibbox]

Great finale for Going Places! I hope the series does well enough to get a second season!