I’ve only been to Mexico once, but in that seven day period on the piece of land south of the USA, I have to say I fell in love.
The opportunity to explore the land, its orange hills, its vast water views, its easygoing atmosphere.To food that delighted me, even to this day I can recall where I ate and what I had on those wonderful meals.
The people I met who showed the kindness I’ve come to know from that part of the world.
One of the greatest things Mexican cuisine has gifted the world is tortillas.
I mean you can make quesadillas, soft tacos, hard tacos, you can cut tortillas up and make nachos, all from a little thing called tortillas (if you want to say that right, lose the l sound).
Simply put, if you know how to make tortillas then you are only a few steps away from a great base for lunch or dinner. If you make the effort to make tortillas you are only moments away from a meal you will want to revisit. You have to get a little messy in the process, but who doesn’t want to return to the days of play-doh?
The beauty of this recipe is that if you don’t have a tortilla press than you can press a flat and heavy frying pan on top of the tortilla mix and it will create the same effect as a tortilla press.
2 cups masa flour
1 1/2 cups water
Coconut oil to cook
Place the masa flour and water in a bowl and stir through, if it seems a little dry add a little more water.
You want the mixture to be well combined and only slightly sticky to the touch.
Lay down one sheet of non stick baking paper on a flat surface and have another similar sized sheet close by.
Take a 1 tablespoon amount of the mixture and roll into a ball on the baking paper, and place between a tortilla press.
Cover with the second baking sheet and press down firmly.
Layer between greaseproof paper and repeat with the remaining mixture.
Preheat the oven to 80°C/175F.
Heat a skillet with the coconut until hot and slowly and carefully peel one tortilla from the baking paper.
Cook on medium to high for approximately 3 minutes or until lightly brown.
Repeat with the remaining tortillas, placing each on a plate and sitting in the warmed oven.
Serve as tacos, make quesadillas or make tostadas.