Can a half-Mexican make a mean tortilla?

A: Why, yes! I can!

(But they will look funny.)

Garen’s looked a lot less funny (and he’s no-part Mexican):

You’re going to need one of these and some of this:

You mix up 2 cups of the masa with a 1/4 tsp. of salt and a cup and a half (at least) of water. Mine started out a bit dry and seemed to form better with just a smidgen more water. The directions suggest adding more water when needed by the tablespoonful.

Then you mix it all up and make balls of doughy corn deliciousness:

Then you smoosh the dough into submission, being sure to line the tortilla press with wax paper on either side.

Then fry them in a dry pan.

Then pile them in a clean dish towel to keep warm.

Then fill them full of this stuff:

I blogged about these tacos many moons ago, but they are so good that I’m posting the recipe again. Because you NEED to make these.

Chipotle Beef Tacos
from Mexican Everyday by Rick Bayless

3 cloves garlic
4 medium tomatillos, husked and rinsed
1 7-oz. can chipotle chiles in adobo
1 lb. skirt or flank steak
3 tbsp. vegetable or olive oil
2 medium onions, sliced into 1/4″ strips
1 medium onion, diced
12 corn tortillas
small handful of cilantro, chopped
2 limes
1/4 head of red cabbage, shredded
greek yogurt or sour cream, if desired

Cut the tomatillos in half and place on a dry non-stick skillet with the garlic cloves. Char over medium-high heat, turning so both sides are charred, about 7 minutes. Transfer to a food processor and add 1 chipotle, plus salt to taste. Blend thoroughly and check for seasoning. Transfer to a bowl.

Add the remaining chipotles in adobo into the food processor and process until smooth. Using a meat mallet, pound the steak until it is an even thickness. Brush the steak with the blended chipotles and let the meat rest for a few minutes.

Heat 2 tbsp. of oil over med-high heat in a skillet and cook the onions in strips until golden.

Increase the heat to high and add the remaining oil. Cook the steak to desired doneness. Let the meat rest before you cut into it, then slice thinly across the meat’s natural grain.

Wrap the tortillas in a kitchen towel with a splash of water and microwave on 50 percent for 4 minutes to steam them.

Build the taco by filling the tortilla with steak, salsa, cooked onions, raw onions, cilantro, cabbage, yogurt or sour cream, and a squeeze of lime.

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About Kate Soto

domestikating.wordpress.com

4 responses to “Can a half-Mexican make a mean tortilla?”

  1. Mom says :

    Or you can go to Ralph’s and pick up a dozen. Just kidding. I’m so proud of your cooking ability.

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