Eloisa’s Easy Homemade Tortillas
Working away from PETA’s headquarters can be both a blessing and a curse, and on my last trip back to our main office I realized it was more of the latter.
On my second day back in the office, I was urged by a coworker to take a little trip up to the kitchen. There I found a spread of corn tortillas, beans, and salsa for a morning treat—all fresh and all homemade.
The delicious snack was prepared by another coworker, Eloisa, who wanted nothing more than to do something nice for all of us. Isn’t that sweet? On that morning, I realized that this was probably just one of many delicious meals I was missing out on.
To thank Eloisa for the meal, I’d like to share one of her recipes here with all of you! Corn tortillas have long been on my list of recipes to master, and after tasting Eloisa’s, I decided to give it a shot.
The recipe is very, very easy, but be sure to use corn flour, not corn meal, or the results might not be pleasing. Enjoy!
Corn Tortillas
2 cups Maseca Corn Masa Mix, or corn flour
1 tsp. sea salt
1 1/4 cups, plus 2 to 3 Tbsp., hot water
•In a medium mixing bowl, combine the corn flour, salt, and water, then knead for about 5 minutes. If the dough is too dry, add extra water.
•Roll the dough into balls roughly the size of golf balls.
•Place the dough between two sheets of plastic wrap and then use either a tortilla press or your fingers to make flat disks out of the dough. They should be about 1/4-inch thick and 4 to 5 inches across.
•Carefully peel the plastic wrap off the tortilla.
•Place the tortillas in an ungreased pan over medium-high heat and cook on both sides until slightly brown.
Makes 12 tortillas
You May Also Like
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
