Delicious, easy tortillas…smothered in red chile, or used as a scoop for hot pinto beans. Made into a quesadilla, buttered and salted and eaten as a snack, the way of the tortilla is endless and so worth the effort. Homemade tortillas taste nothing like their cardboard equivalent, sitting idly by on the shelves of your local grocery store. Homemade tortillas are a bit stronger and more filling than the run of the mill tortilla.
The secret to high altitude cooking is water. It takes more. So, if a recipe states X amount, add a bit more. Here, I added a bit of water at a time until the flour was all incorporated but it wasn’t overly sticky.
2 cups of masa harina (lime treated cornmeal, found in the ethnic section of most stores)
2 1/2 cups of warm water (the original recipe stated 1 1/2 cups), start lower and work your way up.
Blend well and let sit 5 minutes.
3 cups of white flour (organic and unbleached preferably)
1 t salt
1/2 t baking powder
1/3 cup of olive or sunflower oil
1 1/4 cups of warm water or until incorporated and makes a nice dough that is not too sticky.
Let rest in fridge for 30 minutes or more.
Making the tortillas is the same no matter if it is corn or flour. Pull off a piece that is about 2 inches in diameter, roll it in your palm, and either roll out with a rolling pin or use a tortilla press.
I love my tortilla press. I purchased it at the flea market and have not looked back. Cut a gallon sized freezer bag in two and place the dough in between the sheets. Press down and peel off bag. It will stick if you place it directly on the press.
Place in very lightly oiled hot skillet (medium high heat) for a few minutes on each side. If you are eating it now, add a touch more oil and wait for it to brown a little. I wait until it is cooked but not browned and place on a plate. I will finish it over a gas flame just before eating.
I make flour and corn tortillas simultaneously so that I always have some on hand.
Get some chile, beans, cheese, guacamole, and sour cream out….it is time for a fiesta!