with Mashed Potatoes
& Paneer (Indian cheese)
The tortillas puffed up a little bit, and I noticed that the one I was about to eat, had a nice pocket, just right for stuffing. The tortillas were made from masa harina, Latin American nixtamalized corn flour. I wanted to make them for a #tacotuesday, but I guess we can call it TortillaTuesday, instead. (The tortillas were too small to fold around a filling.) This was my first time making corn tortillas!
Had to look up "nixtamalized". Are the tortillas crisp?
ReplyDeleteOh, I thought the "masa harina" article I linked to would explain that about "nixtamalized." I don't understand the process, just that the flour or corn is treated. I think that's why you can just add water to get a dough. It's also supposed to be more nutritious. I wanted to make sure it was clear that you have to use this kind of flour, for these tortillas.
DeleteThe tortillas were not crisp; they were actually fairly soft. However, I think they could be cooked a 2nd time: they could be baked, or brushed with oil and pan-fried, or deep-fried, and then they might be crisp. If they were cut up first, before being baked or fried, it could be like tortilla chips, I guess?