What can’t tortillas do? Whether they’re made with corn or wheat, masa or masa harina, homemade tortillas are a thing of beauty.

No one knows that better than today’s guest, Pati Jinich. One of the foremost experts on Mexican cuisine, Pati has traveled all over Mexico and the US to eat tortillas. She shares her vast knowledge of these special flatbreads, as well as her top tips for making them at home. Then, Jessica and David answer caller questions, including queries about tortilla presses and the elusive tortilla puff. Finally, they close the show with a Jess-opinion about what she likes to call the “burrito stump” and the recipes they’re baking this week.

Recipes and other links from this episode:

Get Pati’s recipe for Tacos Rojos (Red Tacos)

Ready to make tortillas? We have recipes for Flour Tortillas, Corn Tortillas, and 50/50 Corn and Flour Tortillas

Learn more about Pati Jinich, her work, and her upcoming book, Foods of La Frontera, at PatiJinich.com

Get Pati Jinich’s tips for the best homemade tortillas

What David’s baking this week: Masa Harina Pancakes with Blueberry Sauce

What Jessica’s baking this week: Lemon Tiramisu

Record your question for our Ask the Bakers segment here!

This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

Talking Tortillas, with Pati Jinich