Meet my friend masa.
Mix with water and salt, cover with a damp towel if you live in ultra dry moisture sucking Utah and then let sit for about 30 minutes while you get everything else together.
I'm going to do this in a progression...as I make it...so skipping ahead to the potatoes...
Potatoes, cumin, chili powder, onion.
Add a little oil to the skillet...umm...after you've diced the onion and potatoes...
Add the potatoes and onion to the skillet and saute.
Salt, pepper, cumin and chili powder to your desired spice level...yum.
Meanwhile make some guacamole and pico de gallo.
Make even balls of masa.
place ball of masa onto a piece of parchment.
place another sheet of parchment on top.
Press down...you don't want to press so hard you make it too thin, but you also want it flat...it may take some practice to got them exactly the way you like them. Luckily masa is practically free.
Peel away the parchment.
Cook in a dry cast iron skillet...I'm sure another kind would work, but it's the only thing I've ever used...i have the gas burner set on 8. Cook each side for 1 minute.
I picked an awfully ugly tortilla to photograph, but I am not perfect.
Yum.
As I cook them, I stick them in a towel. It helps keep them hot and sort of steams them, which softens them a bit.
Here is all the stuff...pico, guacamole, sauteed potatoes, shredded cheese, black beans and corn.
This might be my favorite meal ever.
True love.
Tortillas
2 cups masa
1 1/4-1/2 cups water
1/2 tsp salt
Mix together and cover. Let sit for 30 minutes.
Divide into 16 balls and flatten with a press or rolling pin (eek!).Cook on each side for a minute.
***Occasionally the tortilla will bubble up with air on the first side. You can sort of push it down, then cook the other side. You may need to cook the first side for an extra 10-20 seconds.
Sauteed Potatoes
6-8 yukon gold potatoes, diced small
1 onion, diced
salt and pepper to taste
1 tsp cumin
1 tbl chili powder
2-3 Tbl vegetable oil
Sautee until brown and crispy
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My family makes homemade tortillas the same way.Super delicious! Much better than store bought corn tortillas.Its so awesome to find someone else making them too.I read your blog every day.Thank You!!
ReplyDeleteCan you freeze these tortillas? This looks awesome, but looks like I would have to make the tortillas on the weekend to get dinner on the table during the week. Thoughts? Freeze before or after cooking? with sheets of wax paper between?
ReplyDeleteAlso wanted to let you know, I just started following your blog and I really like it. I am doing much the same thing in NY with my family. I am blogging about it at www.thetableofpromise.blogspot.com and I invite you come on over!
I have never attempted to freeze them, but it would be worth a try.
ReplyDeleteI'm not sure if I would do it before or after cooking. My first thought was definitely cook first, but then they would have the potential to dry out. If they're frozen I'm not sure if it would affect the dough...not that tortilla dough is particularly complex.
Hmm...I may have to experiment with this. It could revolutionize my kitchen. :)
Good idea!