How to pronounce “tortilla” in English

So just heat up the tortilla just a little?Tortilla, yeah. No oil, it's fine.OK. It's done.

I'm going to let it season a little bit, and then what we do is you're all familiar with preparing the corntortillas for enchiladas. No?I'll tell you. OK.

Yeah, corn tortilla for enchilada.Flour tortilla typically for fajita, tacos.Exactly. Flour tortillas are great for tacos, great for fajitas, great for quesadillas.

um you know things like uh ham um string beans ambrogia salad all wrapped in aflow tortilla so that was part of my Mexican experience and because of it my father taught me one thing that was soimportant to me was that who you are is so unique in other words there's only

to be dressed. So because I really think that the enchiladas are like Mexico's most fanciest way to dress and honorour tortillas, because tacos-- we all love tacos.Everybody knows tacos. there's tacos of all kinds, and they're fascinating, but enchiladas is like when somebody tells you you're coming home for enchiladas.

And they also do homemade Mexican desserts and all kinds of Mexican coffee drinks with dulce de leche coffee drinks and things like that that are really great. And they makehomemade tortillas you, that you can take home with you, make your food at home and so it's, it's a really great resource also.And then the other thing I, I really like to talk about is beer. And we also have another writer that contributes to Eat Los Angeles, Jenn Garbee who writes a lot about beer for

And what does it look like on a plate, for those of us who don't know?It's just crispy tortilla chips, and then you simmer them in whatever type of salsa you're using.And then that's pretty much the standard way of having it.

I've got three patterns here.This is actually a tortilla.

Get the dark meat.There's corn tortilla, flour tortilla.You get the flour tortilla because the corn tastes funny.

There's corn tortilla, flour tortilla.You get the flour tortilla because the corn tastes funny.And then you get a glass of water, and you can go to a soda machine and get whatever you want.

Get the dark meat.There's corn tortilla and flour tortilla.You get the flour tortilla because the corn tastes funny.

There's corn tortilla and flour tortilla.You get the flour tortilla because the corn tastes funny.And then you get a glass of water, and you can go to the soda machine and get whatever you want.

You guys can just pick them for your tacos later, or for your salads, as you want.So you put one tortilla down in the pan.

You guys can just pick them for your tacos later, or for your salads, as you want.I add my cold tortilla.

You guys can just pick them for your tacos later, or for your salads, as you want.I add another cold tortilla.

You guys can just pick them for your tacos later, or for your salads, as you want.I add another cold tortilla, right?

Because the way I was raised, again, it was totally different of what I saw here in restaurants.Like corn tortilla tasted like plastic to me, to be honest.I was used to really tasting the corn.

About the same idea, but usually they're thin and--thicker than a tortilla, but thinner than the sope tortilla.And when I first tasted that, because it was the closest that I could remember to my hometown, I didn't like it at all.

Can anyone tell me why I'm wearing this mask?There's a tortilla factory in Bushwick-- no, Nick's Tamales in Queens, is in Corona.

So onion and tomato.And the tortilla, so.Are they corn tortillas, Chef?

two little towhead boys so rapturously and wondered with a gently moistened masao gently being pressed out between aa little tortilla press and then my father dry frying it a Castile Skillet you know and what was so enraptured lywondering to us was literally represented eons of History to the boys and girls that we played with all day

You guys can just pick them for your tacos later, or for your salads, as you want.How to heat the tortillas.

even though everybody there was poor, but if you were Anglo, they looked at you differently.Where are the tortillas?

You can make it as complicated as you want it to be, or as simple as you want it to be.You can just buy tortillas.You don't have to make your own masa.

Let's use-- OK. Like that, here.The flour tortillas-- there's a deep reason why you shouldn't use flour tortillas for the enchiladas, because they're sweet, because the flavor changes,because they get really soggy, because they're not made to withhold or withstand the sauce, and they just lose all their charm

because they get really soggy, because they're not made to withhold or withstand the sauce, and they just lose all their charmThe corn tortillas are resilient.

It's awesome. Have you ever seen this brand called Primavera?They make tortillas, and chips, and salsa.You'll have them at Whole Foods, and they have, like, a stand at the Ferry building on Saturdays.

And the tortilla, so.Are they corn tortillas, Chef?No, this is flour.

And there their tortillas, they’re as big as basketball hoops and they’re called tlayudas but then you go up to Northern Mexico and yeah, it’s very, it's beef.

And I like to top it with tortilla strips or even my husband's done Doritos before.

And it's not a tortilla.

OK. I'll start cooking, I promise.Enchilada is when you dip a tortilla in a sauce that has a chili in one way or another.So that's what we're going to make now, and the sauce that we're going to make that has jalapenos, has that chili.

There's a technique that has been passed on through generations and generations, and it's very.Simple you have the corn tortilla, and all you need to do in order to fill it, roll it, and then sauce it, is to, what we say, prepare the corn tortillato be dressed. So because I really think that the enchiladas are like Mexico's most fanciest way to dress and honor

because they get really soggy, because they're not made to withhold or withstand the sauce, and they just lose all their charmWhat happens is that the tortilla, just like the pita pocket or the pita bread, when you heat it, the space between the two layers of the tortilla

hot enough to seal the tortilla right away.

Everybody upset, no? Everyone loves it.So just heat up the tortilla just a little?Tortilla, yeah. No oil, it's fine.

I was willing to bring out the tortillas, but-- Thrilling, I know.

I always also keep corn tortillas in the freezer.

You guys can just pick them for your tacos later, or for your salads, as you want.So if you're heating up tortillas for a taco-- again, I love teaching people how to cook for more than just one person.

Not myself, but Chef Laurence goes, because I don't have enough time.I didn't know there were flour tortillas until I came to California.

Not that I can give permission.But are they allowed to use flour tortillas for enchiladas?For enchiladas. I say corn tortillas.

because they get really soggy, because they're not made to withhold or withstand the sauce, and they just lose all their charmJust don't use flour tortillas, and that's it for the enchiladas.

because they get really soggy, because they're not made to withhold or withstand the sauce, and they just lose all their charmAnd that's what makes the tortillas not break or crumble.

month after that we started homeboy tortillas in the Grand Central Market in

I've got three patterns here.You can see that there is a beardy bloke in this tortilla.

--tortilla chips. So and then you can put it in that, if you want.It's pretty easy. Tortilla chips.Toasts. Croutons, tortilla chips, papadum, whatever.

At my house I normally just throw a tortilla on a stove and put a little bit of butter on it.

Yes. Besides tortilla and butter, what are some like quick, if you're tired, or you have half an hour.

And the way that I think it's used in Mexico is so eye-opening.It's not just to press into a tortilla and serve as a taco.We have a whole section on masa in the book, and I work for a magazine called Saveur that focuses on international cuisine.