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Homemade Mexican tortillas (for tacos)
Introduce
Chef :
Malou HerkesHomemade Mexican tortillas (for tacos)
There's nothing quite like using proper Mexican corn flour to make your own tortillas. It's not corn flour as you see in the shops, but 'masa harina' made via a special process. The Cool Chile Co. sell good quality masa harina if you're looking to buy or any Latin American stores.
Cooking instructions
* Step 1
Put the masa harina and salt in a bowl.
* Step 2
Add about 150ml of the warm water. You may not need to add all of the water.
* Step 3
Mix it together with a spoon until it clumps up. A bit like this pic
* Step 4
Continue adding the remaining water, a splash at a time until you can bring it together into a ball. You may not use all the water.
* Step 5
Cover with a damp tea towel and leave to rest for 15 mins.
* Step 6
Next. Take golf-ball sized clumps of dough and roll into a ball with your hands.
* Step 7
Place in between 2 pieces of greaseproof paper. If you have a tortilla press, it will make it even easier. If not, use a heavy pan on a flat surface.
* Step 8
Clamp together the tortilla press, or place a heavy pan on top and use your own weight to flatten the dough into a thin round. See picture.
* Step 9
Rotate it and press again to make it extra thin.
* Step 10
Add the tortillas to a hot, dry frying pan (over a medium-high heat) and cook until starting to puff and/or turn slightly golden.
* Step 11
Remove to a clean tea towel and cover to keep warm as you cook the rest.
* Step 12
Eat with whatever filling you like. Today we ate black beans, fish and tomato salsa all in one. Or see my mushroom taco recipe for more ideas!
Note: if there is a photo you can click to enlarge it
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