Susan, I thought maybe a separate thread on Tacos/Tortillas might get us going down the path of finding lots of good ideas from everyone. AND, Cinco de Mayo is coming up soon!!
While we were on the road for almost a year, we ate a lot of tacos to make use of leftover dishes we tried in each state we visited and that’s how I came upon this book, which is a great one to have on hand. Her ideas are just outstanding.
Simple Corn Tortillas
300 Best Taco Recipes, Kelley Cleary Coffeen
2 cups (8.75oz.) masa harina
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 cups very warm (almost hot) water
In a large bowl, mix masa harina, salt, b. soda and water. Knead with your hands to form the masa or dough.
Pinch off a golf ball size (1 oz. works for me) piece of masa and roll into a smooth ball. Place balls in an airtight container as you make each one until ready to use for up to 1 hour. Continue with remaining masa to make 16 balls.
To press tortillas, place a piece of wax paper in tortilla press and place masa ball on top. Place another piece on top of masa ball and press to a 6” circle. Continue with remaining masa balls, stacking uncooked tortillas on a platter with wax paper sheets in between each one.
Heat a dry nonstick or cast-iron skilled over medium heat. Remove wax paper and transfer tortillas to skillet, one at a time and cook, turning once, for 45 seconds per side or until bubbling and lightly browned. Transfer tortillas to a towel-lined platter. Wrap in towel to keep warm.
My notes:
These do not stay fresh, need to be used within hours of making them.
Best to work with and tasting that I’ve made.
While we were on the road for almost a year, we ate a lot of tacos to make use of leftover dishes we tried in each state we visited and that’s how I came upon this book, which is a great one to have on hand. Her ideas are just outstanding.
Simple Corn Tortillas
300 Best Taco Recipes, Kelley Cleary Coffeen
2 cups (8.75oz.) masa harina
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 cups very warm (almost hot) water
In a large bowl, mix masa harina, salt, b. soda and water. Knead with your hands to form the masa or dough.
Pinch off a golf ball size (1 oz. works for me) piece of masa and roll into a smooth ball. Place balls in an airtight container as you make each one until ready to use for up to 1 hour. Continue with remaining masa to make 16 balls.
To press tortillas, place a piece of wax paper in tortilla press and place masa ball on top. Place another piece on top of masa ball and press to a 6” circle. Continue with remaining masa balls, stacking uncooked tortillas on a platter with wax paper sheets in between each one.
Heat a dry nonstick or cast-iron skilled over medium heat. Remove wax paper and transfer tortillas to skillet, one at a time and cook, turning once, for 45 seconds per side or until bubbling and lightly browned. Transfer tortillas to a towel-lined platter. Wrap in towel to keep warm.
My notes:
These do not stay fresh, need to be used within hours of making them.
Best to work with and tasting that I’ve made.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com