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 | |
| Warm (not hot) water | to feel (about 2-3 cups) | |
| Salt | 1 tbsp |
METHOD
Measure flour into medium sized bowl.
Mix salt with the flour.
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.
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.
Place in a casserole and cover to keep warm.
Keep going until all dough is cooked.
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 | |
| Colored Peppers | 2-3 | |
| Onion | 1 medium |
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 | |
| Tomato finely diced | 1 | |
| Onion finely diced | 1 small | |
| Serrano Peppers | 1-2 | |
| Lime Juice | 1 lime (or to taste) | |
| Cilantro | 1/2 cup (or to taste) | |
| Salt | 1/2 tsp (or to taste) |
METHOD
Peel and pit avocadoes and put in bowl. Mash into chunks.
Add the rest of the ingredients and mix thoroughly.
Taste - add more of anything that your tongue tells you to!
MARGARITAS
| Ice | About 5 cups | |
| Limeaid | 1/2 can (6 ounces) | |
| Tequila (the good Mexican variety) | 6 ounces | |
| Triple Sec | 2 ounces | |
| Lime juice | 4-6 ounces (or to taste) | |
| Kosher Salt |
METHOD
Put the ice in the blender.
Add the rest of the ingredients (except the salt).
Blend until smooth.
Put some lime juice on the rim of an empty glass and invert swirl your glass into a small bowl of salt.
Pour in the margarita and enjoy!
NOTES
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 :)
Serve tortillas warm with all the fixings. It's so simple, but soooo delicious. I'm starting to drool just thinking about it.
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.