Home Made Tortillas with Maseca
2 Cups Maseca Corn Flour
1 1/2 Cups Water
Preheat a dry cast iron skillet to medium high heat. Do not oil or grease. Dry pan is key.
loosely measure the flour and salt into a bowl. sift together. Add the water and mix with your hands until a soft dough forms that does not readily stick to your hands or crumble apart. If mixture is too dry add water one tablespoon at a time, if mixture is too wet add one more tablespoon of flour and mix again.
Divide dough into 16 even balls.
Either between two sheets of parchment paper or on a plastic wrap lined tortilla press, flatten the dough balls into tortillas that are about 1/2-1/4 centimeter thick.
Fry the flattened dough for a minute on each side, transfer cooked tortillas to a clean towel and hold warm until finished cooking the whole batch.
Tortillas can be re steamed and heated to use as soft corn tortillas.
You can bake the tortillas over two oven racks and make crunchy home made taco shells, they aren't quite the same as store bought, but at least you will know what is in them and when they were made. To make crunchy shells bake over two oven racks for about 7-10 minutes at 375°F.
Or finally you can lightly fry the cooked tortillas in hot oil for about a minute and make tostada or cut into smaller wedges for tortilla chips like restaurants make.
I know tacos aren't the most festive recipe for Christmas time, but my tummy wants to eat, what it wants to eat and I will not apologize for that!
Also Maseca is the only kind of corn flour I can get in ready supply and is thus the only one I have really experimented with. It is quite fine and I have the white variety and so far I have really enjoyed it. I have used corn grits and corn meal in recipes because but this is really something quite different from those. It isn't too expensive and while I might not buy it all the time, I will at least keep experimenting with the bag I do have!
What was cooking one year ago?