Summer 2020 LOCALadk Magazine 27
LOCALadk
Fill them with extraordinary things:
The incredible thing about a corn tortilla, like a piece of Indian naan or Ethiopian injera bread, is it is meant to be filled,
but the flavor of the vessel will elevate anything you put in it. Below are four recipes that will fill a corn tortilla. Make
changes, add flavors, and create to your own liking! Remember, corn tortillas are good any time of the day. We love them
for breakfast filled with eggs or sauteed tofu.
Make Your Own Corn Tortillas
Make loads of these at once and freeze. Be careful. Once you make
your own tortillas most store bought tortillas will be frowned upon.
Ingredients:
2 cups masa harina (corn that has been soaked in lime water for nu-
trient accessibility and to form a dough - not cornmeal)
1.5 cups warm water
1/2 teaspoon salt
Helpful hints:
Tortilla press and plastic liner for both sides
Or you can press with hands for thicker tortillas.
A skillet or pan with large flat surface for grilling tortillas
Directions:
Make dough with masa, water, and salt. Let sit 10 minutes. Dough
should be moist but not sticky.
Form into balls—¼ cup size
Press in your tortilla press. I cut open a ziplock and put one piece
of ziplock under the tortilla dough and then the other on top of
the tortilla. Save the ziplock to use many, many times in the future.
If you are using hands your tortillas will be a bit thick but still deli-
cious.
Heat a cast-iron pan or non-stick pan on medium heat. Grill fresh
pressed tortillas for 1-2 minutes each side. No oil! Tortillas will hold
together but not be burned.
