REC Corn Tortillas
Karen
stores. I don't own a tortilla press, and I don't worry if they are not
perfect and round. Ragged edges don't affect the taste. Traditional Mexican
women can pat these out between their hands into large, perfectly round
discs, quite impressive to watch. I also prefer my tortillas a bit thicker
than the norm, although I admit they are easiest to cook when very thin.
Ingredients:
2 cups instant masa [corn (maize) flour can be substituted if this is not
available where you live, although it's not quite the same thing]
2 cups water (approximately)
Method:
Add the water to the dry masa mix and stir to mix thoroughly. This should
form a very stiff ball of dough. Let sit for a few minutes and then knead
for a couple minutes to mix. The amount of water required will vary
depending on the water content of the masa/corn flour. [Note: if you live in
an area with a large Hispanic population you may be able to buy freshly made
masa, which is even better, but even the instant is orders of magnitude
better than store-bought tortillas].
Heat a griddle or skillet to hot (you want about 450 according to package
directions). No oil is required. A cast iron griddle is best, but anything
will work.
Take a chunk of the dough (also called masa) and roll between your hands
into a smooth, round ball. The size of the ball will be dependent on the
size tortilla you want.
Place the ball on a square of thick plastic sheeting or a plastic sandwich
bag, and cover with another sheet/bag. Press down with the palm of your
hand, through the plastic, and smooth and press until you have a thin 1-2
mm), round disk. Traditionally, thin is considered best, and is easiest to
cook, but I personally enjoy slightly thicker tortillas.
Remove the plastic and place the disc of masa on the hot griddle. Turn when
the bottom of the tortilla is "freckled" with dark brown toasted spots. Cook
till done on the other side and place in a basket or dish that is kept warm
till serving. As you gain a little experience you'll learn to judge the
perfect cooking time more easily. I can tell by the way the edges of the
tortilla crisp and turn up slightly when it's time to turn them, and when
the second side is cooking, they usually puff up a bit when they are done.
You can also judge by the toasted corn smell, if you have a sensitive nose.
These can be used in any recipe calling for corn tortillas, although thicker
tortillas won't be as flexible and will break if you try to fold or roll
them. Tortillas are eaten as a staple bread with meals, warm in a basket and
covered with a napkin, and eaten as any flat bread with stews and other
dishes.
Small tortillas (about 2 inches) can be easily made and used for a variety
of appetizer and snack dishes. For instance, top freshly made, warm
mini-tortillas with a spoonful of refried beans, a sprinkle of Cheeze
substitute, a dab of salsa fresca, and a sprig of cilantro for an attractive
little mouthful.