Guest guest Posted September 27, 2002 Report Share Posted September 27, 2002 Hello to all, I am Bruce and I live in N.W. Indiana. I am interested in learning more about being a vegetarian (for myself, I own no pets). I come from South Texas on the Gulf of Mexico about 150 miles north of the Mexican border. I loved the way the Mexicans used pinto beans and corn with their chalupas and tostadas. After moving to N.W. Indiana I found it very difficult to find " Tex-Mex " food as most Mexican restaurants around here have no chalupas. So I learned to make my own. Some Yankees do not know what a corn tortilla is. Grocery stores usually have them, and they can be made fresh at home. Corn Tortillas: Ingredients for 12 six-inch diameter corn tortillas: 2 c. masa harina (prepared corn masa mix from the grocery) 1 1/3 c. warm water Two sheets of wax paper or a tortilla press. (Wash your hands first). This recipe requires a very hot skillet so a cast iron cooking surface is preferred. The surface should be 450* to 500*F. Very hot. Mix the water and corn masa mix. The dough should not be allowed to air dry any, so cover it. If the dough is flaky and dry add more water by the teaspoon. Form a 1 1/2 inch diameter dough ball and hand form into a 6 inch dia. flat raw tortilla, or put the ball between the two sheets of wax paper and roll (or press). Tortilla presses are available. One at a time cook them on the ungreased hot skillet, maybe a minute on each side. It can take a little practice to get this perfect, but there is room for error. Dark spots from cooking are normal, but avoid burning. When I was a child my Mexican nursemaid made these. They are very good. Use them for chalupas, enchiladas, tacos, chips, tortilla soup, or alone. Bruce New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2002 Report Share Posted September 27, 2002 , Bruce <brucefjones2001> wrote: > > Hello to all, I am Bruce and I live in N.W. Indiana. Some Yankees > do not know what a corn tortilla is. Grocery stores usually have them, > and > they can be made fresh at home. __ Hello Bruce. Good to have you here. Thanks for posting that recipe for making your own corn tortilla. I am a yankee from NY, but thankfully I now live in Oregon where good Mexican food is available; at least I think it is good. Most of the restaurants are run by Mexican families who moved up here from California. There are also aisles in the grocery filled with " south of the border " ingredients. I don't know how to use half of it yet, but it is always fun to learn about new cooking styles. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2002 Report Share Posted September 28, 2002 Hi Bruce, Thanks for the recipe. I live 50 miles east of Houston so tortillas are a mainstay. When I lived in New England I had a heck of a time getting tortillas or anything hot and spicy. I'll try this recipe out soon. For me, it's so easy just to go to the local market to pick a package up but will try my hand at making my own. I use tortillas in place of bread many times. I especially like wheat roast rolled in a hot flour tortilla with a little picante sauce. Yum. Windy , Bruce <brucefjones2001> wrote: > > Hello to all, I am Bruce and I live in N.W. Indiana. I am interested in > learning more about being a vegetarian (for myself, I own no pets). > I come from South Texas on the Gulf of Mexico about 150 miles north of the > Mexican border. I loved the way the Mexicans used pinto beans and corn > with their chalupas and tostadas. After moving to N.W. Indiana I found > it very difficult to find " Tex-Mex " food as most Mexican restaurants > around here have no chalupas. So I learned to make my own. Some Yankees > do not know what a corn tortilla is. Grocery stores usually have them, > and > they can be made fresh at home. > > > > Corn Tortillas: > Ingredients for 12 six-inch diameter corn tortillas: > 2 c. masa harina (prepared corn masa mix from the grocery) > 1 1/3 c. warm water > Two sheets of wax paper or a tortilla press. > > (Wash your hands first). This recipe requires a very hot skillet > so a cast iron cooking surface is preferred. The surface should > be 450* to 500*F. Very hot. > > Mix the water and corn masa mix. The dough should not be allowed > to air dry any, so cover it. If the dough is flaky and dry add more > water by the teaspoon. > > Form a 1 1/2 inch diameter dough ball and hand form into a > 6 inch dia. flat raw tortilla, or put the ball between the two sheets > of wax paper and roll (or press). Tortilla presses are available. > > One at a time cook them on the ungreased hot skillet, maybe a minute > on each side. > > It can take a little practice to get this perfect, but there is > room for error. Dark spots from cooking are normal, but avoid > burning. > When I was a child my Mexican nursemaid made these. They are > very good. > Use them for chalupas, enchiladas, tacos, chips, tortilla soup, > or alone. > > Bruce > > > > > > > > New DSL Internet Access from SBC & > http://sbc. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.