Anyway, I pulled it out last night when we decided to have tacos for dinner. What resulted were fresh corn tortillas - really tasty - and with the help of the tortilla press Scott got me for Christmas, it didn't take long at all.
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MAKE TORTILLAS
2 Cups Corn Masa
½ teaspoon Salt
1 1/8 Cup Water
- Mix masa, salt, and water to create a smooth dough.
- Separate into 16 pieces and roll into balls.
- One at a time, place dough balls between two pieces of wax paper and flatten into a disk using a rolling pin or tortilla press.
COOK TORTILLAS
- Heat ungreased griddle or fry pan over medium-high heat.
- Bake tortillas, turning frequently, until they look dry and lightly flecked with brown speck. 1½-2 minutes.
- Serve tortillas immediately while still warm.
Note: If not using immediately … cool, wrap, and store in the fridge/freezer. To serve, reheat on griddle or pan fry lightly.
Oh wow! This looks sooo tasty! I've never had fresh corn tortillas, much less made them - I don't think we can find masa here (at least I've never succeeded!) so I'll have to try to find some on my next trip abroad :)
ReplyDeleteFresh tortillas....yum.I heart mexican food, especially tacos and flautas.
ReplyDeleteJenn, you never cease to amaze me!!
ReplyDeleteI bought this SAME cookbook today from a used book sale for 1.00!! I bought it for the same reason, the Comal griddle, and also the recipe for homemade Chorizo. Funny!
ReplyDelete