Ever give much thought to the popularity of corn tortillas?
Did you know that they have become so popular in the US,
that they now outsell bread. The simple corn tortilla has
long been the staff of life for the native population in
Mexico and points south.
Corn—the major staple of the Americas, evolved somewhere
north and east of Mexico City and is thought to be a
sophistication of grass.
The corn in tortillas is softened with a long soak in
ground lime and water, thus creating posole, the Mother
process for the corn. It is then ground into masa, which
when mixed with warm water and a bit of salt is fashioned
into corn tortillas, which are the basis for making all
manner of items from corn chips, such as totados, fritos,
doritas and the like, as well as being a major ingredient
in dishes such as enchiladas, tacos and casseroles.
Masa is not to be confused with corn meal. Corn meal has
not been treated with lime, which destroys the fibers in
the corn kernels, allowing the masa to stick together when
moistened. Corn meal simply will not stick together.
Good fresh masa is critical for fresh, corny tasting
tortillas. The masa should smell like fresh corn, not like
rancid fat, which can happen when the masa has been stored
at temperatures above 70 degrees for extended periods.
Corn tortillas are simple, nutritious and make a great
substitute for bread. A very simple snack that is so
healthy and amazingly delicious is to just tuck some stewed
pinto beans into a tortilla and top with chile salsa or
pickled jalapenos. And with freshly made tortillas—it is
amazingly good. We always have them for breakfast during my
weekend and week long cooking schools.
You can bake your own corn chips or tostados in a 425 F
oven for 12 to 15 minutes or until crisp. Sprinkle with
whatever you like, fresh ground cumin, sprinkles of lime
juice, red chile, or fresh garlic granules.
Or, have fun thickening your soups with tortillas. They
make a healthy, terrific taste in most any vegetable or
broth based soup.
Once mastered, home made corn tortillas are great fun to
make and taste so fresh and corny. Mexican native women
fashion the tortillas between moistened palms—it looks so
easy, however it takes years of practice to be as good at
it as they are. Most find it easier to use a tortilla
press and waxed paper to press the balls of masa between.
If you do not have the time or desire to make your own corn
tortillas, then select commercial tortillas without dark
spots for the freshest corniest taste. And for eating out
of hand as a bread or around a filling for a soft taco,
take the tortillas and heat briefly on a hot surface such
as a griddle or a grill.
For making tortillas, the masa must have the correct amount
of water. The dough should not be so moist that when made
into a ball and gently pressed between the palms, it sticks
to the palms. If too moist, stir or knead in a bit more
masa. If too dry and the masa gets cracks in the surface,
then just add a bit of warm water and work into the dough
and retest by making another ball.
Have fun making tortillas. It is a great family fun time.
Here's my favorite Corn Tortilla recipe--
Corn Tortillas
----
The Mayan's of ancient Mexico worshiped the god of corn and
believed that man was created from corn dough, or masa,
meaning that eating food made from corn was a special or
even sacred experience. These tortillas are to be served
warm as bread, or fried to become the basis for tacos,
tostados, or other dishes. They can be frozen for up to
six months.
Yield: 12 (6-inch) tortillas
2-1/2 cups Pecos Valley Spice Co. masa from white, yellow
or blue corn
1 teaspoon salt
About 1-1/4 cups hot water
1.In a medium-size bowl, combine masa and salt, and make a
well in the center of the mixture. Mix in the water and
stir until a firm dough is formed. Finish mixing with your
hands. The dougn should be firm and springy to the touch,
not dry, crumbly, or sticky.
2.To test, roll a small ball of dough and flatten it
between your hands. If cracks form, add more warm water;
if it is too moist and sticks to your palms, add more masa.
For the best-quality tortillas, the dough should be easily
handled.
3.Preheat a comal or well-seasoned skillet over medium high
heat until it is very hot. Pull off one ball of dough at a
time about the size of an egg. Keep remaining dough
covered with plastic wrap. Roll each ball until round,
then place it between sheets of waxed paper or plastic
wrap. Flatten in a tortilla press or with a rolling pin or
the bottom of a cast-iron pan. Trim the edges, if you
wish, to get a round shape.
4.Place the tortillas, one at a time, on the hot ungreased
surface and cook 1 or 2 minutes on each side, or until they
have brown specks and become "dry" on the surface. Stack
them as they cook, and wrap in a warm towel or napkin.
Blue Corn Tortillas:
The dough for blue corn tortillas normally must be more
moist. However, if you still have trouble rolling and
baking them, add ½ to 1 cup white or yellow masa and more
warm water to make the dough easier to shape into tortillas.
----------------------------------------------------
Jane Butel offers an on-line course, "All About Chiles"
through her cooking school, which is hosted by the
University of British Columbia. This course presents an
indepth chile education. Additionally, she operates a
full-participation weekend and week long vacation cooking
school, a mail-order spice company featuring her
cookbooks,and conducts culinary tours and team-building
classes.
http://www.janebutel.com
No comments:
Post a Comment