As a long time vegetarian, I love finding ways to get more fresh vegetables into my recipes. I want to instill a love of veggies and fruit in my daughter. Sometimes my creations are greeted with enthusiasm, as she joyfully scoops up bite after bite. Sometimes...they end up on the floor.
Thursday, October 17, 2013
Fresh Corn Tortillas
This recipe is straight from the bag of Bob's Red Mill Masa Harina Flour with some editorializing. It makes a delicious tortilla and also an interesting cornbread.
My tortilla cooking setup
2 Cups Masa Harina Corn Flour
½ teaspoon Sea Salt
1 ½ -2 Cups Hot Water
1. Mix the salt into the masa harina corn flour. Slowly pour the water onto the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky, like playdough.
2. Let the dough rest for 1 hour, covered.
3. A few minutes before your hour is up, preheat a grill or flat cooking surface to medium heat.
4. Divide the dough into 12, 2 inch balls. Press using a tortilla press or roll between two sheets of wax paper until you have an approximately 6 inch circle.
5. Place dough on hot grill and cook until you can start to see little air bubbles rising to the top of tortilla, about 1 minute. Flip and continue to cook for a few seconds.
6. Serve immediately or keep warm in a 175 degree oven.