I’ve only been to Mexico once, but in that seven day period on the piece of land south of the USA, I have to say I fell in love.

The opportunity to explore the land, its orange hills, its vast water views, its easygoing atmosphere.

To food that delighted me, even to this day I can recall where I ate and what I had on those wonderful meals.

The people I met who showed the kindness I’ve come to know from that part of the world.

One of the greatest things Mexican cuisine has gifted the world is tortillas.

I mean you can make quesadillas, soft tacos, hard tacos, you can cut tortillas up and make nachos, all from a little thing called tortillas (if you want to say that right, lose the l sound).

Simply put, if you know how to make tortillas then you are only a few steps away from a great base for lunch or dinner. If you make the effort to make tortillas you are only moments away from a meal you will want to revisit.

You have to get a little messy in the process, but who doesn't want to return to the days of play-doh?

Makes 20

2 cups masa flour 
1 3/4 cups water
Extra 1/2 cup masa flour

Place the flour and water in a bowl and stir through, if it seems a little dry add a little more water.

You want the mixture to be well combined and a little sticky, but not too moist.

Lay down one sheet of non stick baking paper on a flat surface and have another similar sized sheet close by.

Scatter a small handful of the loose masa flour on the baking paper.

Take a 1 tablespoon amount of the mixture and roll into a ball on the baking paper, ensuring it gets a layer of loose flour on it (this ensures it sticks less during rolling). Pat the bal down with your hand, continuing to soak up loose flour.

Cover with the second baking sheet and roll out to a 1/8 inch thickness. If it sticks or rips, roll up again and add more loose masa flour and then re-roll out, ensuring its quite dry at the hand pressing stage.

Repeat with the remaining mixture.

Preheat the oven to 80°C/175F.

Heat a skillet with olive oil until hot. Add one tortilla, swirling to ensure even spread of the hot oil. Cook on medium to high for approximately 3 minutes or until lightly brown.

Repeat with the remaining tortillas. Placing on a plate and sitting the warmed oven to keep its heat.

Serve with a coleslaw salad, guacamole, warmed beans, salsa and sour cream.

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