Non GMO Field Corn |
Hulls removed from corn |
Now we move the corn into the food processor in batches with the chopping blade on. Add a few drops of water and process it at the highest setting. This transforms the corn into corn masa.
Corn Masa |
Tricia scoops out handfuls of masa and forms them into balls about the size of a golf ball.
Corn Masa balls ready for pressing |
We have a tortilla press that we use that applies pressure evenly to produce round tortillas. Once pressed we move to a cast iron skillet for cooking. Leave it on one side until done and then flip it.
Corn Tortillas cooking |
While the tortillas were cooking, we cut up some Colby Jack cheese for our cheese enchiladas.
Cheese |
We placed the cheese in the center of the corn tortillas and rolled them up.
Cheese in the freshly made tortillas |
Here Tricia is rolling the tortillas.
As we rolled the tortillas, we arranged them in a baking dish and when it was full, we poured a chili gravy over the cheese filled enchiladas.
Pouring gravy on top of the cheese enchiladas |
Then we grated some more cheese over the top and pre-heated the oven to 350 degrees.
Ready to go into the oven |
When 20 minutes had passed, it was time to eat! We enjoyed the enchiladas made from scratch.
Let's eat! |
One thing we'll do to fine tune the process is we'll make the masa in a different way next time. We learned that the food processor doesn't get the masa to a fine enough consistency. This caused the corn tortillas to be hard to work with. They were difficult to get out of the press and then tended to crack when we rolled them. There is another way to process the corn using a metate. This will pulverize the corn to a finer consistency with some elbow grease.
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