Subject: Tortillas
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 12 2001 - 06:52:02 EDT
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F O O D F U N N Y
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Here's a true one from loyal Recitopian Meg Fisher (hi Shayna) in
Marietta, Georgia:
This happened to me 7 years ago when I first moved from Los Angeles to
a suburb of Atlanta. My husband wanted bagels with lox and cream
cheese so I went to the grocery store. I looked all over and couldn't
find the lox so I asked the store manager. He told me which aisle and
when I got there, it was their little hardware section with padlocks!
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T O D A Y ' S R E C I P E
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There is no easier bread to make than this traditional Mexican bread,
especially if you have a tortilla press to speed the process.
Tortillas
2 cup (500 ml) masa harina*
1 - 1 1/4 cups (250 - 300 ml) water
1 tsp (5 ml) salt
* Masa harina is flour made from corn (maize). Please do not confuse
this with the thickening agent cornstarch, which is also known as
cornflour in parts of the English-speaking world.
Using your hands, mix together the masa harina, water, and salt until
you have a slightly moist, stiff dough. Divide into 24 pieces and
press between waxed paper using a tortilla press, your hands, or the
flat bottom of a pan, to form a circle about 6 inches (15 cm) in
diameter. Peel one piece of waxed paper off and place the tortilla on
a hot, ungreased griddle. Remove the other piece of waxed paper and
cook, one at a time, until slightly browned and the edges begin to
curl. Turn and cook the other side until slightly browned. Wrap in
aluminum foil and keep warm in the oven as you cook the remaining
tortillas. Makes 24 tortillas.
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