corn tortillas

2014-12-17

In North America and Central America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy = nixtamalized maize.

Mexican and, more generally, Latin American dishes made with maize tortillas include Chalupas, Chilaquiles, Enchiladas, Enfrijoladas, Entomatadas, Gorditas, Pan de cazón, Pastel azteca, Peneques, Quesadillas, Sincronizadas, Sopes, Tacos, Tacos dorados, Tlayudas, Totopos - Tortilla chips, Tortilla soup, Tostadas

MY COMMENTS:

Corn tortillas are easy to obtain in stores around the country. Mexico still has tortillerias in smaller towns that specialize in making tortillas. Our local Peppers grocery store has a horribly-squeaky tortilla machine in the back of the store that makes its noise all day long, poor employees who have to work that thing. But the tortillas that come out of it are good.

Marielos did try her hand at making tortillas the traditional way with masa only once. It is hard work, and it's so much easier to buy them in the store.

INGREDIENTS

This is what you need:

Maseca corn flour
water

Pic1: store-bought corn tortillas

Directions

Mix masa harina (maseca) with water to make a smooth fairly thick dough.
Take a rounded tbsp. of dough and shape it into a small pancake on your work surface. (Pic2)
Roll it with a rolling pin to thin and spread to desired size. (Pic3)
Sprinkling the work surface with dry flour may help to prevent it from sticking to the roller.
Fry the tortilla in a hot frying pan with optional lard or olive oil.
Marielos like to use a dry cast-iron pan or electric table grill to fry tortillas.
Refrigerate extra tortillas for up to 1 week.
Reheat corn tortillas before serving.
Enjoy.

Pic2: small pancake
Pic3: roll it out

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org