April 6, 2010

homemade tortillas

One thing I always like to have are corn tortillas so I make it a point to grab a package when I do my grocery shopping. They're so handy to have for quick snacks and dinner meals. Some of the easiest Mexican dishes that I love to cook like chicken or beef fajitas, enchiladas, tostadas and quesadillas, to name a few, just can't be right without fresh tortillas to serve them with. I've read so much about how easy and quick it is to make tortillas at home using a tortilla press. The reviews and feedback I've read online definitely got me interested to try to make them at home. It's also nice to find out how good they say they are freshly made. Store bought tortillas can be just as good but taking it a step higher with these homemade tortillas wasn't a bad idea at all and I have to say, it's worth the time and effort. The most recommended flour to use for corn tortillas is Maseca brand masa harina. Mix together 2 cups masa harina with about 1 1/2 cups of warm water, adding more water if needed. Knead until smooth. Divide the dough into several pieces and roll into small balls, about 2" in diameter. Roll out or use a tortilla press, lined with plastic, to flatten them. Brush the tortillas with olive oil and cook the them on a hot griddle or cast iron skillet until lightly toasted (see photo above). Keep warm until ready to use.

(1) according to my husband who bought this for me, Victoria brand tortilla press has the most favorable reviews (2) the heavy and solid tortilla press works great (3) I used the thick plastic packaging from breakfast cereals as a liner (4) toasting the tortilla in an iron skillet.

baked nachos made from leftover homemade tortillas

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