Howdy! I’m back from two delightful weeks in Texas where I relaxed, ate, cooked, and attended the beautiful ranch wedding of a good friend of mine. I’ve returned to you full of new ideas and recipes that I am excited to share of the next weeks.
Corn tortillas are a fundamental ingredient in many of my favorite Tex-mex recipes, so imagine my displeasure when I discovered that masa harina (the chief ingredient of corn tortillas) is difficult to find in Italy. Nothing was going to prevent me from making these tortillas, however, so I invented an easy substitute using a mix of cornmeal and white flour. The result is perfectly soft and tasty tortilla great for tacos, fajitas, enchiladas, or for smearing with butter and eating hot off the griddle. Enjoy!
Faux Corn Tortillas
- 1 cup + 2 Tbsp (160 g) all-purpose flour
- 1/2 cup (80 g) corn flour
- 1/2 tsp salt
- 2 tbsp corn oil
- 1/2 cup water
Stir together the flours, salt and oil in a medium bowl with a fork. Slowly add the water, while stirring, until you have a soft dough. Knead briefly until the dough becomes smooth. If the dough is too sticky, add another tablespoon of flour.
Separate the dough into 8 equal pieces and form into small balls. Meanwhile, heat a heavy iron skillet over high heat without oil. Place a dough ball on top of a lightly floured piece of parchment paper, flour the top of the ball lightly, and cover with another piece of parchment. Using the bottom of a heavy pot, press gently but firmly down on the ball to create a flat disk. Remove the top piece of parchment, flour the top of the tortilla, and roll out with a rolling pin until the tortilla is very thin with about a 8 inch (20 cm) diameter.
Remove the tortilla from the paper and transfer to the hot pan. Cook for about 30 seconds (until small, dark spots begin to form), then flip over and cook for another 30 seconds. Wrap the cooked tortillas in a clean napkin to keep them warm. Serve hot. To reheat, wrap in a clean, dry doth and heat in the oven at 325°F (160°C) for 10 minutes.
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