Tortillas

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            FOOD FUNNY
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This one from A. J. Allred isn't so much a food funny as a
profound observation:

Anybody who believes that the way to a man's heart is through
his stomach flunked geography. - Robert Byrne

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            TODAY'S RECIPE
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I haven't featured any Mexican recipes in quite a while, so the
upcoming holiday is all the excuse I need to revisit one of the
world's greatest cooking traditions. Here is the lineup for our
Cinco de Mayo celebration:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Tortillas
[Plain Tamales (Tamales Blancos)]

Tuesday's Soup or Salad
Noodle Soup (Sopa de Fideos)
[Mexican Soup (Sopa a la Mexicana)]

Wednesday's Side Dish
Stuffed Chiles (Chiles Rellenos)
[Lima Beans (Habas Verdes)]

Thursday's Entree
Mole Poblano
[Green Chicken (Pollo Verde)]

Friday's Dessert
Royal Eggs (Huevos Reales)
[Almond Flan (Flan de Almendra)]

Most Americans have ready access to fresh tortillas these days
as tortilla manufacturers began popping up in major cities all over
the country several years ago. (I remember the days when the
only tortillas available came in a can, and I assure you, those were
not the "good old days," tortilla-wise.) That's all well and good,
but anyone who has made their own fresh homemade tortillas will
tell you that even the best of the store-bought tortillas can't compare.
You can use a rolling pin if you really want to, but I strongly suggest
you buy an inexpensive tortilla press for the best - and easiest -
tortillas on your block. Amazon.com has a very good one here:
http://www.amazon.com/exec/obidos/ASIN/B00004UE8E/worldwiderecipes

Tortillas

2 cups (500 ml) masa harina (Mexican corn flour)
1 1/3 cups (330 ml) warm water
1 tsp (5 ml) salt

Mix the ingredients together to form a soft dough. Roll into balls
the size of small eggs and place between two pieces of plastic
wrap or waxed paper in a tortilla press. Flatten to form round
disks about 4 inches (10 cm) in diameter. (These are the most
popular size in Mexico, but they can be made smaller or larger
as you prefer.) If the dough sticks to the plastic wrap it is too
moist. Scrape it off the plastic wrap and stir in a little more masa
harina until the flattened dough comes away from the plastic
wrap. Heat a large heavy skillet (or Mexican "comal" if you have
one) over moderate heat and cook the tortillas one at a time until
very lightly browned on both sides, about 1 minute per side. Note:
the skillet should be dry and ungreased. Serve immediately, or
keep warm wrapped in aluminum foil in a 150F (65C) oven for up
to several hours before serving. Makes about 24.
Received on Mon May 1 07:28:08 2006