Sometimes our evenings are rounded off with half an hour of food based tv.
I don’t know why we do it, because then we start craving things we can’t have. We ponder if we have the wherewithal to create what we’ve seen out of the dregs in the fridge. Usually the answer is no. No, we cannot create a whole smoked pork shoulder out of half a piece of dried up pastrami and 4 sprouts.
We often end the evening hankering for Mexican food. It just seems so tasty, fresh and easy-going. Can food be easy-going? That’s how it seems to me.
With this in mind, for my birthday Ed got me a whole host of Mexican ingredients and food based paraphernalia to play with. So far we have experimented with tamales, hominy, adobo chillies and salsa verde, and had all sorts of issues with the ‘magical’ self heating tortilla warmer.
The things we have made most often are corn tortillas.
True corn tortillas would be made from fresh masa but you’re not going to find that in Derbyshire, so we buy masa harina flour online.
Also in my Mexican bag of tricks was a traditional imported tortilla press. I love this cronky looking thing with its rough edges and simple construction.
After you’ve made the simple flour and hot water dough it’s just a case of squashing ping-pong ball sized balls of dough between a couple of sheets of plastic. Actually you need to half squash one, then spin it around and complete the pressing, otherwise you end up with an uneven thickness. Be careful to peel them off the plastic slowly so they don’t tear.
Preparing these is a family affair, George is particularly good at sizing, shaping and pressing the tortillas, whilst I do the cooking. We let Ed chop things to make a fresh pico de gallo.
You need a flat, heavy based pan to cook them in. Get it as hot as you dare, then dry fry the tortilla until hot, flip it and heat again, then flip it once more until a little singed on the edge. It is the miraculous ‘third side cooking’ that slightly puffs up the tortilla and let’s you know that it is properly cooked.
I’ll be honest, we didn’t manage this the first few times, and it’s not the end of the world if they don’t, but they are much lighter if this puffing up business happens.
We’ve had these at Christmas with spiced up leftover turkey and as a weekend dinner with crispy chicken. George’s favourites are ‘fish tacos’ with crispy cod and pica de gallo.
This week’s version was roast chicken with Mexican salsa verde and avocado…plus some cottage cheese masquerading as queso fresco.
We plan to make our own cheese soon as I have just got hold of this soft cheese making kit.
Freshly made corn tortillas are whole different ball game to the large, doughy flour tortillas that you buy in the shops. I can see why they are such a popular street food. It’s not often there are any leftover, but when there are we cut them into 6, brush with a little oil and bake them into tortilla chips
As soon as I replenish my stocks of masa harina I shall make a double batch, with plenty of leftovers.
15 Corn Tortillas
225g Masa Harina
A good pinch of salt
1 Tablespoon Olive Oil
325ml hand hot water (approximately)
Mix the ingredients together with a fork.
Let it stand for a few minutes then knead for 5 minutes.
Add more water if it’s needed to get it to a soft dough.
Cover with cling film and leave for half an hour.
Shape up balls of dough, a little bigger than a golf ball.
Press a dough ball between 2 sheets of plastic (I use zip lock bag plastic), flip it and press again.
Cook in a very hot dry pan, turning twice.
Wrap them up and keep them warm until you eat them.
Sarah, Maison Cupcake
March 15, 2013
That’s so cool! Ted would love that gadget! We often make chapattis with a rolling pin but I would love to try these for a change.
thingswemake.co.uk
March 15, 2013
It is good fun, and so easy. Ed got all our Mexican shenanigans from http://www.mexgrocer.co.uk/.
Caroline Taylor
March 15, 2013
I’d love to have a go at making my own tortillas, your tortilla press is amazing!
thingswemake.co.uk
March 18, 2013
Cool isn’t it? Much better than a shiny new looking one!
Louise@cakeandcalico.com
March 15, 2013
Your photos make it look so appealing – there’s just something lovely about flatbreads, wherever they come from! It feels like real ‘human’ food if you know what I mean. Wholesome and hands on…
thingswemake.co.uk
March 18, 2013
That’s what we think. Great Friday night food.
egg me on
March 15, 2013
That tortilla press is muy bueno. I’m usually partial to flour tortillas, but I’m sure they can’t beat homemade corn ones.
thingswemake.co.uk
March 18, 2013
The taste isn’t what I was expecting. You can really taste the corn.
maccuttingboards
March 15, 2013
Wow! Sounds so simple, but absolutely YUMMY! Thanks for the tips and recipe!
Rufus' Food and Spirits Guide
March 16, 2013
We never tire of Mexican food. We’re a bit closer to the border than you, but it’s still hard to come by good Mexican where we live. Best to make it yourself. Those tortillas look amazing.
thingswemake.co.uk
March 18, 2013
Thanks…I wish we could go out for good Mexican food, but making our own is the only way.
thefolia
March 18, 2013
I’m coveting your tortilla press. In the States, corn is no longer grown in its natural state, so I miss tortillas the most. Maybe if I can find the flour I can eat these again. Buen Provecho!
thingswemake.co.uk
March 18, 2013
Let me know if you do 🙂
Sarah
March 18, 2013
These look great! I need to get myself a tortilla press. Have you ever found non-genetically modified or organic masa harina?
thingswemake.co.uk
March 18, 2013
Hi Sarah…my press was from Mexgrocer and also the Maseca flour, which is the only one I have tried.
shuhan
March 19, 2013
HOW COOL IS THAT, totally jels. and gorgeous photos, as always.
johnsonskitchen
March 21, 2013
Awesome… must buy tortilla press. I’ve been making them with flour and a rolling pin but i see a press would be…. easier.
I’ve also been dry frying both sides and doing the third side straight over the gas burner… helps add the special char flavour (unless it catches on fire, then its no fun)
thingswemake.co.uk
March 21, 2013
Good tip! I’ll try that next time.
thebrookcook
April 6, 2013
You are motivating me to use my new tortilla press! It looks so tasty!