We
are having good friends for dinner tonight and we are eating tacos...
As it happens, I have a wee bit of extra time today, so I am making
fresh corn taco shells (aka tortillas de harina). These traditional
South American flat breads are the perfect vehicle for your favourite
taco fillings and sauces as they stay pliable and are strong enough
to hold all the goods. They also happen to blow any store bough
tortilla right out of the water. Keep in mind that they take a bit of
practice so be kind to yourself as you get the hang of making them
and don't worry about having a tortilla press because you can use a
small saucepan and get the same great results. If you have never made
fresh salsa then this classic is where you should start...
Pico de Gallo This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.
Makes about 2 1/2 Cups
Ingredients:
1/2 medium
white onion, diced
2 cups diced
tomatoes
1/4 cup chopped
fresh cilantro
1 tablespoon minced
jalapeño (optional)
Kosher
salt (be generous)
Instructions:
1.
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion;
stir, then discard ice; drain well.
2.
Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if
desired. Season with salt.
Tortillas
de Harina Corn Tortillas
The unleavened bread
of Mexican cuisine, corn tortillas are made from masa, a type of corn
flour. Freshly made corn tortillas are delicious. But in case
you don't have time for the press and grill routine, here are some
tips on how to rejuvenate store-bought tortillas.
HOW TO REHEAT PACKAGED or HOMEMADE TORTILLAS
Keep
tortillas in the refrigerator until ready to use. Reheat them by
wrapping stacks of up to 8 pieces in tin foil. Then, place wrapped
tortillas in an oven set at 350F for about 15 minutes.
If
you're crunched for time, just wrap six to eight tortilla rounds in a
dish towel and microwave for 30 seconds until soft, pliable, and
ready to be filled.
Ingredients:
2 cups (or
more) masa (corn tortilla mix; preferably Maseca brand)
1/2 teaspoon kosher
salt
Vegetable
oil (for brushing)
Instructions:
1.
Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead
in bowl until dough forms. The dough should feel firm and springy and
look slightly dry (think Play-Doh). Add more water by tablespoonfuls
if too crumbly; add a little more masa if too wet.
2.
Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a
tortilla press lined with a plastic bag. If tortilla crumbles, dough
is too dry (add more water); if it sticks to the plastic, dough is
too wet (add more masa). Repeat, pressing out 2 more tortillas.
3.
Heat a large cast-iron skillet over medium-high heat; lightly brush
with oil. Cook 2–3 tortillas until charred in spots and edges start
to curl, 1–2 minutes. Turn; cook through, about 15 seconds.
Transfer to a kitchen towel; fold over to keep warm. Repeat, in
batches, with remaining dough.
