CORN TOR­TILLAS WITH BLACK BEANS & CORN & GREEN GRAPE SALSA

MAKES 16-18 TOR­TILLAS / PREPA­RA­TION 40 MIN­UTES PLUS OVERNIGHT SOAK­ING / COOK­ING 30 MIN­UTES

Cuisine - - GINNY GRANT -

Masa ha­rina, the es­sen­tial in­gre­di­ent for corn tor­tillas, is be­com­ing read­ily avail­able in spe­cialty shops and on­line. It’s also sur­pris­ingly easy and fast to mix into a dough. You can buy tor­tilla presses, but if you don’t have one you can roll out balls of dough with a rolling pin be­tween plas­tic as per the recipe. You could of course use bought corn or flour tor­tillas in­stead.

FOR THE BEANS & CORN

1 cup dried black tur­tle beans, soaked overnight (or use 2 x 400g cans black beans, omit­ting the first cook­ing step) 2 bay leaves 2 onions 6 cloves gar­lic 2 ta­ble­spoons olive oil 2 tea­spoons cumin seeds 1-2 ta­ble­spoons chopped chipotle in adobe sauce 400g can chopped toma­toes 1 cup frozen corn ½ cup fresh co­rian­der leaves 100g feta

Drain and rinse the beans then put into a saucepan with the bay leaves, 1 onion, peeled and cut in half, and 4 gar­lic cloves. Cover with wa­ter, bring to the boil, re­move any foam that comes to the sur­face and gen­tly sim­mer for 1 hour or un­til cooked through. Drain, re­serv­ing ½ cup liq­uid. Chop the re­main­ing onion. Heat the oil in a fry­ing pan, add the onion and fry for 10 min­utes or un­til soft. Chop the re­main­ing gar­lic cloves and add, along with the cumin seeds and chipotle, and fry for a minute. Add the toma­toes and cook for 15 min­utes. Add the cooked beans and re­served cook­ing liq­uid (if us­ing canned beans, just use ½ cup tap wa­ter) and frozen corn and cook for a fur­ther 5 min­utes. This can be made ahead, but add the co­rian­der leaves and crum­ble through the feta in the last few min­utes.

FOR THE TOR­TILLAS

2 cups masa ha­rina flour (I made a half batch each us­ing blue and yel­low corn masa ha­rina) 1 tea­spoon sea salt

Com­bine the flour and sea salt in a bowl with 1½ cups very hot tap wa­ter and bring to­gether into a ball. Al­low to sit for 10 min­utes to al­low the flour to ab­sorb the wa­ter. Test the dough – if it seems a lit­tle wet, add a ta­ble­spoon of flour, and like­wise if it seems a lit­tle dry, add a lit­tle wa­ter. Roll the dough into about 8-10 balls.

In a tor­tilla press, place the ball be­tween two sheets of plas­tic (a cut-open seal­able plas­tic bag is good for this), or roll out with a rolling pin be­tween the plas­tic sheets. Peel off the tor­tilla and fry in a dry pan for a few min­utes on each side. Keep warm in a clean tea towel.

GREEN GRAPE SALSA

When in sea­son, you could use green toma­toes or tomatil­los here in­stead, and there’s also no rea­son why you couldn’t use some green kiwifruit. While the salsa can be eaten straight away, I pre­fer to leave it for 30 min­utes be­fore eat­ing to al­low the flavours to de­velop.

½ cup green grapes, finely diced 2 ta­ble­spoons chopped fresh co­rian­der ½ green chilli, chopped juice and zest of 1 lime driz­zle of olive oil

Com­bine all the in­gre­di­ents, sea­son with salt to taste and set aside for 30 min­utes be­fore us­ing. To serve, pile some of the beans and corn into each tor­tilla and top with the salsa.

WINE A softly tex­tured, lighter-style Aussie shi­raz. We rec­om­mend the Tay­lors 80 Acres Shi­raz 2015.

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