Corn tor­tillas


Gourmet Traveller (Australia) - - Food -

Mak­ing your own tor­tillas is the all-in way to make ta­cos; shop-bought doesn’t com­pare with the flavour or tex­ture of those made fresh on a press. En­list friends to help out press­ing while you flip tor­tillas on a flat plate or in a fry­ing pan. We rec­om­mend mak­ing these at the last mo­ment, or at most an hour be­fore serv­ing – keep them in a low oven wrapped in a damp tea towel so they stay soft and steamy. 250 gm white masa flour (see note)

1 Com­bine flour, 375ml wa­ter and ¼ tsp salt in a bowl and mix with your hands to a soft pli­able dough (2 min­utes), adding more wa­ter or flour if nec­es­sary. Form dough into a ball, cover with plas­tic wrap or a damp tea towel and rest for 30 min­utes at room tem­per­a­ture.

2 Di­vide dough into 16 pieces and roll each in a wal­nut-sized ball. Heat a heavy cast-iron or non-stick pan over high heat. Line a tor­tilla press (see note) with plas­tic wrap. Work­ing with one ball of dough at a time, place in the press, top with an­other piece of plas­tic wrap and press to flat­ten into a disc. Re­move top piece of plas­tic, then care­fully hold tor­tilla flat to re­move the other piece and gen­tly place tor­tilla in pan. Cook tor­tilla, turn­ing once, un­til it starts to turn golden and puffs up a lit­tle (1-2 min­utes each side, de­pend­ing on the pan). Trans­fer cooked tor­tillas to a warm dish and cover with a damp tea towel while you press and cook re­main­ing tor­tillas. Tor­tillas are best served straight from the pan, but can be re­heated, wrapped in a damp tea towel, in a very low oven.

Note Masa flour is avail­able from se­lect del­i­catessens and Mex­i­can food shops and on­line from fire­works­ Tor­tilla presses are avail­able from Fire­works Foods and kitchen­ware shops.

Carne asada All props stylist’s own. Chicken tinga So­dalite Crys­tal Crush Plat­ter from Top3 by De­sign. All other props stylist’s own. Stock­ists p168.

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