Thursday, 19 June 2014

Corn Tortillas

This is one of the simplest recipes you will EVER make. It has 2-3 ingredients. Seriously!! I know there seems like a lot of steps below, but there is not!!!! I've fluffed it out with my jibba jabba, so have a read before you start, and enjoying having this quick tasty little recipe in your repertoire.

Making your own tortillas is a great way to impress, plus they taste 1 billion times better than store bought.

You will have to research and find a whole food or health food shop that sells Masa Harina Flour. (Masa Flour or Masa harina is a very finely ground corn flour made from corn that's dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again.)  It is gluten free but if your super intolerant check on the packet or in store.

We have a store called "Help Yourself Wholefoods" right here in Devonport, so I am positive those of you living in larger towns/cities will have no trouble finding some. The other two ingredients? Warms water and lime (which is optional)! Can't find it? Why not make flour tortillas...

So here you go, a super simple recipe that adds a whole new flavour and excitement to your dish!

Oh and if you make a mistake... EAT IT haha!!



Corn Tortilla's

Ingredients

These measures of ingredients will make roughly 6-8 - 20cm across tortilla's. 
Simply double ingedients to make more!

1 cup of Masa Flour
1 cup of Warm Water
small squeeze of Lime Juice

Method

Measure Masa Harina into a bowl.
Pour in your water a little bit at a time and stir with a round edged (butter) knife.
You want the dough to bind but not be all gloppy. If you over water, just add some more flour... too dry, add a bit more water!
Squeeze in a little bit of lime. This is totally optional, I don't always use it and they still taste amazing.
Once the mixture is combined turn onto a floured bench and knead.
This dough is a SUPER weird texture. It almost feels starchy, or that it is full of air?! I don't really know how to explain it, you will understand once you start kneading!
Roll out into a big long sausage, cut in half, then half again, then half again so you end up with 8 pieces of dough. 
Roll into balls.
Place one freezer bag on your bench, put the ball of dough in the middle, then place another freezer bag on top. Flatten with your hand. Using a rolling pin roll out till it is half a cm thick.
Don't stress if it is not perfectly round like store bought tortillas! You are not a machine haha!! 
I will be looking into a tortilla press as I do make these a lot so I will keep you posted on what I get and if it is worth it :)
Heat a dry frying pan over medium-high heat. Once hot peel your tortilla from the freezer bag very gently and pop in the hot pan. The edges will start to lift very slightly once it is ready to flip. 
Cook the other side lifting with your spatula to check. 
It will not be golden brown all over like a pancake but brown and toasty in patches.
You can get into a rhythm and be rolling out one tortilla while the other one cooks. 
Pop cooked tortillas on a plate and cover with a tea towel to keep warm.

These tortillas will store in a air tight container for a few days, just reheat in the microwave for 10 seconds or so for each one before you eat!

Serve with any dish your heart desires, whether it be Mexican or not!

Happy Cooking! (from scratch)

Erica xx

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