Homemade Albondigas Soup
Lentil and Walnut Salad

Homemade Corn Tortillas

Hot off the comal, the fragrance of a fresh hot corn tortilla wafting around you, enticing you into taking that first bite of tortilla heaven. 

 

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Sounds corny I know, but were talking corn tortillas, a little piece of heaven in your hand. 

I made these to go with the albondigas soup.

Grab your masa and let's get busy. 

 

 

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When I first bring home any flour product I put it in the freezer for 24 hrs to kill any weevils that might have hitched a ride. 

It then keeps very well in the cupboard. I keep it in a large plastic bag just because I don't want flour dust all over my shelves.

 

 

 

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The recipe is on the back of the bag. Two cups of masa (loose measure) and 1 1/4 cups water. I use warm water. 

 

 

 

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In a medium bowl add the masa and

 

 

 

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the water. 

 

 

 

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Mix thoroughly for about 2 minutes to form a soft dough. 

 

 

 

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Divide the dough into 16 balls. 

Here's how I do it. I put the ball of dough out on the counter and pat it out a little; then, using a knife or bench scraper cut the dough in half, then into 4ths then into...you get the picture. 

You will get 16 pieces of dough that are roughly equal in size. 

 

 

 

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Start heating up your comal or griddle. I love this cast iron griddle. I've had it for so long I can't remember not ever having it. 

While the griddle is heating up start shaping the tortillas. 

 

 

 

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I hope you are lucky enough to have a tortilla press. 

 

 

 

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Yes it's old. I've had this as long if not longer than the cast iron griddle.

It's made of aluminum and it's heavy, 4 1/2 pounds of heavy.

These can be found at just about any Mexican market and on line.

In the meantime, if you don't have a tortilla press, just roll them out between two pieces of waxed paper. 

 

 

 

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Place a piece of waxed paper on the bottom disk of the tortilla press, 

 

 

 

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and cover the dough ball with another piece of waxed paper. Make sure the dough ball is centered. 

 

 

 

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Put the top of the tortilla press on the dough ball and using the lever, press down really hard. 

 

 

 

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Tahhh Dahhhh a perfectly round corn tortilla. 

 

 

 

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Slap those babies onto a hot griddle until they are cooked and taking on a little color. 

 

 

 

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Cover with a tea towel as they come off the griddle. 

As I'm pressing and cooking the rest of the dough, I snack on a few that Ive buttered and lightly salted, OMG. 

And that's that

 

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