Corn tortillas

Ed bought a giant bag of masa flour the other day, and we've been making corn tortillas (and we did try tamales, too) since. The fish tacos we made with Chris was here were truly delicious, but these were a different version of fish tacos. I think the fish was halibut, but any flaky white fish will do the trick. The flavors here weren't very Mexican, but it was delicious. The nice thing about home made tortillas is that they're flexible, so they actually act like tortillas should!

Corn Tortillas
Made 6
1C masa flour
1/2tsp salt
2/3C water

Put everything in a bowl, mix it around, and lump it into a ball. This'll take 5 minutes, max. Use a knife and cut the ball of dough into 6 pieces, and roll each piece into a sphere. Use a rolling pin and roll out each sphere into a tortilla-shape, about 1/8" (I think) thick - you don't want it too thin, or it'll tear.

Heat a frying pan to medium heat, and grease the pan, with butter, bacon grease, oil, whatever. Drop the first tortilla into the pan. Cook for about 2 minutes on that side, and then flip, and cook another minute. If you don't have the pan greased enough, the tortilla ends up looking too dry, but it doesn't actually taste any different, I think. Store the cooked tortillas on a plate as you finish cooking them.

It's easiest to roll them out on a silicon mat, because then it's easier to transfer them into the pan without tearing them. Clearly, I'm good at rolling round tortillas...



What to put inside? Well in this case, we went with cooked white fish (just salt, pepper, and cooked in butter), leeks (cooked down until they're soft and sort of sweet), and some purple cabbage (that thing never dies! This was cooked with salt, in bacon grease). And, of course, Greek yogurt, from the little Greek store where Ed gets the olives. So much tastier than sour cream!

Ed demonstrates how to make your tortilla. First, hold it in your hand, and spread the yogurt.

Then, put all the stuff on top. And then eat it.

I built mine on a plate, and massively over-stuffed it, as usual. Luckily, it's a taco, so you don't have to wrap it up, you just sort of nibble at the edges first until everything fits properly.

I highly recommend making these - they were simple and fast, at least for two people. and if you had a griddle for cooking them, they'd be even faster. And, most importantly - they're delicious!