A few months ago I met two vivacious Latino American women at a local park. They were close Sisters as well as loving Mothers. While our kids played, we talked about being parents, our families, our cultures and traditions, the weather, food shopping for the freshest produce, and making tortillas. Apparently their mother cranks out dozens of handmade tortillas for most meals, on a daily basis. One of the sisters told me she makes tortillas and shared the fact that other can’t make them to save her life. They were jolly sisters, and we laughed about that.
The Sister who made tortillas, described the process of making them to me, saying that the recipe was right on the back of the Maseca corn tortilla flour bag, and I was intrigued. I have thought about making them ever since.
Last month, while I was at a local grocery store, I purchased Maseca corn tortilla flour, with the thought that one of these days I would make tortillas. Fast forward one month, I made vegetarian pinto beans for the better part of the day yesterday. I had store purchased limes, avocados and Queso Fresco cheese. I also had onions, lettuce, and cilantro from our garden. Thinking about all the ingredients we had in the house, tacos came to mind. Tonight was the night I would be making homemade corn tortillas.
I got out the tortilla press I inherited when I married Dominic. I carefully tore off 2 pieces of plastic wrap, and got to work.
Making tortillas has it’s challenges, but for the most part, is interesting and fun, and very rewardingly delicious.
There were times I forgot to replace the top piece of plastic wrap, so I had to scrape the moist flat dough round dough off the top round plate, and shape a round again. I must say, after a few times I worked out the kinks, and got in a groove.
Make sure when you place the uncooked tortilla on the griddle is lays flat and is not buckled. Cooking the tortillas is quick work, so you will want to stand by the griddle the whole time. After about 50-60 seconds, you will be flipping the tortilla over and cooking the other side for another 50-60 seconds.
Feast your eyes on these babies. Fill with beans, cheese, cilantro, avocado, fresh squeezed lime juice, and any other fresh, local ingredients that you enjoy.
|Handmade Corn Tortillas|
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