Last night we showed how we made corn tortillas from scratch. We ended up with fresh, uncooked corn tortillas pressed flat on the tortilla press. Tonight we're going to finish them up on the cast iron griddle. They cook quickly on a hot griddle, just flip once or twice until done. They really smell great when the griddle heats up.
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| On the griddle |
And here is the finished product. Now to be perfectly honest, while these are good, they didn't come out exactly as we had hoped. They weren't soft, light, and 'fluffy' like we were shooting for.
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| A stack of piping hot corn tortillas |
We've got to research to see what the problem is. The corn we used was yellow field corn. Perhaps we should use a white corn instead. Another possibility is that maybe the food processor did not grind the corn fine enough for tortillas. We'll experiment and perfect it.
In the meantime, we'll use these for tacos. Tricia is excited to use the corn masa to make homemade tamales. I can't wait for that! I'll also get Tricia to make some Migas, (pronounced Mee-goss). Migas is a traditional Tex Mex breakfast dish that has scrambled eggs, fried corn tortillas, onions, peppers, tomatoes, cheese, and salsa. Lots of times it is served with refried beans. I like to scoop all this into a hot corn tortilla. Talk about good!
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