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Tortilla
Party for 6
From
my friend Maria Montes de Oca
I've been trying to make tortillas
for a while now, and could never get it right, so I decided to have the
girls over and get Maria to show me the way. We made tortillas
with beef, chicken and grilled veggies. She also showed me how to
make guacamole the proper Mexican way. Oh ya, and who could forget
the margaritas?
TORTILLA
SHELLS
| Maseca corn flour |
5 cups |
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| Warm (not hot) water |
to feel (about 2-3 cups) |
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| Salt |
1 tbsp |
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METHOD
-
Measure flour into medium sized
bowl.
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Mix salt with the flour.
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Add water a little (1/4 cup) at a
time until the dough is the consistency of cookie dough. The
dough is firm, but easy to work with. It shouldn't stick to
your hand very much (that would be too moist), and it shouldn't fall
apart at all as you mix it (that would be too dry).
-
Mix with your hands until all
flour and water is mixed. You don't need to worry about over
mixing.
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Cover with a cloth and let it
rest for about an hour.
-
Make small balls (about the size
of a golf ball) put them between two sheets of plastic wrap (we used
a Ziploc that had been cut down the sides) and squish using a
tortilla press, or, as I did, using a flat bottomed plate.
They should be quite thin.
-
Cook on the stove top on a
lightly greased pan (we actually used my old metal pizza sheet and
Maria's comel she brought from Mexico). Cook the first side
until the edges are cooked, then flip and cook until the tortilla
bubbles and/or is browned.
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Place in a casserole and cover to
keep warm.
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Keep going until all dough is
cooked.
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These tortillas are small (about
6 inches in diameter). Modify the size if you prefer larger
tortillas.
TORTILLA
FILLINGS
| Steak |
2 medium sized |
|
| Chicken breast |
4-6 small |
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| Colored Peppers |
2-3 |
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| Onion |
1 medium |
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METHOD
-
Slice the meat thin, season with
salt and pepper, and pan fry in a little oil until nicely browned
(cook and serve meats separately).
-
Slice peppers and onion and pan
fry (preferably in the same pan the beef was cooked in) until
tender.
GUACAMOLE
| Avocadoes |
4-5 |
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| Tomato finely diced |
1 |
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| Onion finely diced |
1 small |
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| Serrano Peppers |
1-2 |
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| Lime Juice |
1 lime (or to taste) |
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| Cilantro |
1/2 cup (or to taste) |
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| Salt |
1/2 tsp (or to taste) |
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METHOD
-
Peel and pit avocadoes and put in
bowl. Mash into chunks.
-
Add the rest of the ingredients
and mix thoroughly.
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Taste - add more of anything that
your tongue tells you to!
MARGARITAS
| Ice |
About 5 cups |
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| Limeaid |
1/2 can (6 ounces) |
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| Tequila (the good Mexican
variety) |
6 ounces |
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| Triple Sec |
2 ounces |
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| Lime juice |
4-6 ounces (or to taste) |
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| Kosher Salt |
|
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METHOD
-
Put the ice in the blender.
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Add the rest of the ingredients
(except the salt).
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Blend until smooth.
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Put some lime juice on the rim of
an empty glass and invert swirl your glass into a small bowl of
salt.
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Pour in the margarita and enjoy!
NOTES
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Other required ingredients:
-Fruilano cheese, grated (or mozzarella)
-Yummy salsa - Maria recommends Herdez, which is available at
Walmart.
-Sour cream - Maria doesn't like it with hers, but it is a
requirement for me :)
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Serve tortillas warm with all the
fixings. It's so simple, but soooo delicious. I'm
starting to drool just thinking about it.
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Leftovers can be made into a
quesadilla by placing a tortilla in a pan, covering with fillings
and cheese, and then topping with another tortilla. Heat
thouroughly and eat with guacamole and salsa.
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