I've told you before I'm a home test cook for Cook's Illustrated magazine and have been doing this for over a year now. Cook's Illustrated tests and re-tests all their recipes and then they send them to select cooks around the US for us to make in the home kitchen. Because of living in New Mexico I am sent quite a few Hispanic or Native American Indian recipes. At least I'm getting to branch out with my cooking and try some new flavors. I've never been asked to test something like gumbo from the south or New England clam chowder.
A while back I was asked to test a recipe for empanadas. The recipe called for Harina. I had to look up what Harina was and I didn't even know if our grocery store or Walmart carried it. It is corn flour, masa, or really just ground up corn. Funny how I've been shopping at my Walmart for 3 years now and I never ever noticed it on the shelf. So after making the empanadas I had quite a bit of this corn flour left over and I didn't want it to just go to waste. Remember I am eating from my pantry this month. You can read my previous post about doing eating from my pantry HERE.
I decided that for dinner we would have a meatless dinner and I made black bean soup and tortillas.
The tortilla recipe comes from the side of the Quaker corn flour package.
To make 12 -- 6" tortillas you use:
- 2 cups Quaker Masa
- 1 1/3 cup warm water
Directions:
- Heat an ungreased skillet over high heat or a griddel from 475 to 500 degrees F.
- Combine the masa and warm water and knead to blend well and form a ball. Add a bit more water if necessary.
- Divide dough and shape into 12 balls. The diameter of the balls is about 1 1/2 inches. Cover to prevent from drying.
- Roll out or press each ball between 2 sheets wax paper to form a 6 inch circle. (I must confess my circles were not very pretty but did get better as I did more.) Carefully peel off wax paper.
- Cook on ungreased skillet for 30 seconds or until lightly browned and edges begin to dry. Turn tortilla and continue cooking for 1 minute. Turn tortilla again and continue cooking for another 30 to 45 seconds or until desired doneness.
The kids put a little honey on their tortilla and a little butter with cinnamon sugar on it was delicious as well. Mike and I tore ours into pieces and dipped the pieces into salsa.What an easy thing to make. It is so nice to know what exactly is going into our bodies. I know if I need corn tortillas I will be making them because seriously, 2 ingredients!!! Not only are they easy to make but they are super frugal. I promise you they were every bit as good as the premade ones at the store.
Baskets of blessings,
Nancy
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Baskets of blessings,
Nancy
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That's so cool! I think yours look a thousand times more appetizing than the store-bought kind! I like that they aren't perfectly round...makes them look rustic! I hope to try making them someday!
ReplyDeleteThey look delicious, Nancy! I've never made corn tortillas, either. I might have to give this a try next time we have "taco night".
ReplyDeleteYour dinner sounds great. I love tortillas and black bean soup. I may have to try my hand at homemade tortillas. I am sure they are soooooo much better than the dried up store bought ones I get.
ReplyDeleteOh man those look good!
ReplyDeleteThese really sound yummy! I bet they would taste good with homemade hummus as well. How did you become a test cook for Cooks Illustrated? That sounds like an interesting (and tasty) endeavor!
ReplyDeleteJust go to www.cooksillustrated.com and scroll down. They are still asking for recipe testers. Their recipes are always so good. The only thing is that I usually have quite a mess in my kitchen and they take a while to prepare, but they are yummy!
ReplyDeleteNancy
That is a recipe that we'll sure and try! We really like corn tortillas and that is one of my favorite magazines.
ReplyDeleteThanks,
Jane
Trying these today...first batch, not so good. maybe I rolled them too thin or dough was too dry, so am off to try again!
ReplyDeleteHi Nancy! I love your post! I have never made homemade corn tortillas before but after reading this I feel like I could do it! I typically make flour tortillas, and have been contemplating making whole wheat tortillas, to be a healthier choice. Thanks for sharing!
ReplyDeletethank you for this! gotta try it!
ReplyDeletemelinda
That really is stupid simple. Isn't it weird how most of us do not even think about making some stuff from scratch? Last night my husband and I made flour tortillas and were blown away by how simple it was. The only hard part was rolling them out. Now I will feel pity on the little Hispanic lady rolling out the fresh tortillas while we eat at one of our local restaurant.
ReplyDeleteI was inspired and I bought the corn flour last week. I have made the tortillas twice now and think that the third time will be the charm. The first two were good, but the first a bit too dry and the second maybe a bit too thick.
ReplyDeleteI think using my knuckles to flatten them out seemed to work the best.
Tony