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You will find over 30 excellent Mexican recipes on our recipe pages.
Tortilla's are thin, unleavened flat bread, made from finely ground
maize (corn) or wheat flour. The corn tortilla is the more traditional
of the two varieties available, the wheat flour variant being introduced
by the Spaniards.
In todays Mexican towns and cities most corn tortillas are made
by machine and are bought at the local supermarket. However, outside
of the towns many people still rely on traditional methods to hand
make their own.
Flour Tortillas
Tortillas
- 4 cups of flour
- 1 1/2 tsp salt
- 1 tsp baking powder
- 4 tbsp of lard
Put flour, salt, and baking powder into a medium bowl and mix well.
Work the lard into the mixture with your fingers until it looks
like coarse meal. Add 1 1/3 cups of warm water and stir until a
soft dough forms. On a work surface, knead 15-20 times and then
cover and let rest for about 15-20 minutes. Divide the dough into
16 balls for 6 inch tortillas and 8 inch balls for 12 inch tortillas.
Roll out each tortillas to desired size. Heat a large cast iron
skillet over medium heat until hot. Cook the tortillas one at a
time until blistered and charred in spots, about 1 1/2 minutes per
side. Wrap in a dish towel to keep warm.
Corn Tortillas
Put masa into a medium bowl and add 1 1/4 cups of warm water. Stir
until the dough forms and then place on work surface and knead until
smooth. Divide the dough into 10 balls and drape plastic wrap over
the base of a tortilla press. Put one ball at a time into the center
of the press, cover with plastic wrap and close press to flatten.
You can also put the dough between 2 pieces of plastic and roll
out with a rolling pin if you do not have a tortilla press.
Tortilla Chips
Tortilla Chips
Cut 10 cooked corn tortillas into quarters. Deep fry the quarters
in 350 degree oil stirring frequently until golden brown and crisp,
about 2 1/2-3 minutes. It is best to do this in small batches. Drain
on paper towels and season generously with salt. Serve while hot
and slightly moist. Serves about 6-8
Many thanks to Karan Horan for permission to reproduce some
of her favorite dishes here at CancunCare.
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