Homemade Corn Tortillas Pictorial

(From Thibeault's Table)

For those that are interested in making tortillas maybe this pictorial will be of some assistance.

The recipe is very simple. Just masa harina, salt and hot water. I don't measure. I just pour 1 1/2 to 2 cups of the masa into a bowl, add some salt and enough hot water to make a soft, but not sticky dough. Knead it for a minute to make it smooth. The dough should not be stiff or dry, but it shouldn't be wet or sticky either. It is a dough that is easy enough to fix. Just add a little more of the masa or a little more water until you have the right texture. Cover and let it sit for 5 or 10 minutes.

Roll tortilla dough in to balls a little smaller than a golf ball. Cut a plastic storage bag slightly larger than the size of tortilla press. (I use ziplock freezer bags)

Cover with another bag, cut to size.

Press to flatten. Be gentle

Gently peel off top piece of plastic, flip tortilla over on to palm of hand, supporting with fingers and very carefully pull off remaining plastic. Place tortilla on the side of the griddle that is heated to medium. Cook for 25 to 30 seconds. You will see a little steam and the tortilla will move easily. Using a spatula, flip the tortilla over and place on the hot side of the griddle

Cook for about 30 seconds. Tortilla will start to get little brown spots. Flip it over again. And cook for another 20 to 30 seconds. The tortilla will start to puff up

Puffing up more

All puffed up. This is what a perfect tortilla looks like. It takes practice. But even if your tortilla doesn't puff up it will still taste good. Just won't be as tender

If you have a tortilla warmer, place the tortillas in it as they come off the griddle. They will steam and soften up. Which is what you want them to do.

If you don't have a warmer just wrap them in a clean tea towel and keep them warm in a low oven

Use the tortillas to make Pork Carnitas Tacos

Chicken Enchiladas

Stacked Enchiladas

or Fillet with Chipotle Chile

Pork Carnitas

Pork - Carnitas
===============
Two methods

This first one is my version - recreation of the first time I had this dish. We were on vacation in Puerto Rico and looking for something different for dinner. A local suggested we try a little Mexican restaurant that was apparently a well kept secret from the tourists. I think this was when I fell in love with Mexican food. I'd always liked it but Mexican in Toronto at that time wasn't exactly authentic.

My Mexican repertoire has grown over the last 30 years. I now make a slow roasted version of this dish and I even make my own corn tortillas. But every so often I still make this version.


Pork cut into large cubes
Chicken broth
Onion cut into quarters
2 garlic cloves
cumin
salt and pepper
Corn Tortillas
Oil
refried beans
guacamole
salsa
cheese
lettuce and chopped tomatoes

Simmer pork in chicken broth with onions, garlic and seasonings until tender. Remove meat from liquid and shred with fork. Heat oil and soften corn tortillas. Takes just a few seconds and drain on paper towels.

Let each person make up their own taco.

Spread a little of the refried beans on the tortilla, top with shredded pork, cheese, salsa, guacamole, lettuce, tomatoes, etc.. and enjoy.


Second Method

Rub a pork roast (Shoulder or Butt) with lots of powdered chipotle pepper, salt, pepper and fresh minced garlic. Place in a heavy cast iron dutch oven, cover and cook in a low oven (275°F - 325°F) until meat is fall apart tender. Time will depend on the size of the roast.

Serve with homemade corn tortillas, fresh salsa, slice of lime and a few sprigs of cilantro.

Vegetables and Other Sides

Cauliflower Au Gratin

Mexican

Chiles Rellenos
Corn Tortillas Pictorial
Quick Cooked - Tomato Chile Sauce
Pork Carnitas

Cauliflower Au Gratin

Home Cookin Chapter: Recipes From Thibeault's Table

Cauliflower Au Gratin
=====================
You don't really follow a recipe for this type of vegetable dish so this is just an outline. Adjust it to suit your own taste.

Small head of cauliflower cooked until almost tender
Butter
Flour
Garlic
Salt, pepper
Chicken broth
Cream
Cheddar Cheese or parmesan
Bread Crumbs
Parmesan cheese

Make a roux with butter and flour. Add a little minced garlic.

Add chicken broth and/or cream. Cook until sauce is thick and add some cheddar or parmesan cheese.

Stir in the cauliflower. Pour into a casserole dish.

Sauté some fresh bread crumbs in a little butter seasoned with garlic and more parmesan cheese and sprinkle on top of the cauliflower. Bake in a 350 oven until hot.