My mouth waters as I write this…
Living in Southern California afforded me the chance to not only indulge in your typical homemade Mexican fare on a daily basis, but also to learn how to make it. From salsa to guacamole to refried beans..I learned how to whip up a Mexican Feast in no time flat. Sauces? A cinch. Rolling taquitos or burritos? No problem! Making tortillas from scratch?
Making tortillas from….SCRATCH? HUH?
That WAS my attitude – past tense! Now, I’m proud to say no longer a tortilla-making novice. Not at all! The Kiwi BF and I have been so into making our favorite Mexi-Cali dishes, that we grabbed Tio Pablo’s Instant Corn Masa Mix (ok, not quite from scratch, but close enough!).
We wanted to celebrate Cinco de Mayo, except I wanted to make the tortilla’s from this mix for the authentic vibe we were aiming for with the meal. We rounded out our tortilla making kit with a press and I was good to go.
This was so easy…as in, ridiculously easy! The mix, which is gluten free, makes life simple: You mix 2 cups of the Corn Masa with one cup of water, mixing the ingredients until they form a firm ball. Separate into 12 smaller balls then …press away!
Pressing tip: Use parchment paper on both sides of the dough, and press. This helps keep the tortilas from sticking and makes clean up a lot easier. Lift the press and move the tortilla a quarter turn and press again, repeating these steps a few times to get the tortilla just thin enough, but not too much!
The batch we made gave us 12 tortillas – add some grilled chicken, roasted onions and red peppers, homemade (for real!) guacamole and salsa and you get a perfect Cinco De Mayo – or anytime – meal. The tortillas we made came out soft and pliable, delicious and fresh!
Once you have food this fresh, there is no return 😉
Are you a fan of Mexican food? Share your fave dishes in the comments below..we love hearing what you think 🙂