| Fresh-off-the-griddle homemade tortillas are easy to | | | | still on the waxed paper or plastic and place it |
| make and delicious to eat. Both corn and wheat | | | | dough-side down onto your hand. Remove the upper |
| tortillas can be served in a variety of ways to | | | | plastic, then place the tortilla onto the heated griddle. |
| complement a meal. | | | | Within half a minute, it should begin to brown. Flip and |
| The tortilla (tor-tee'-yah) was named by Spanish | | | | cook on the other side. It should puff up. It can be |
| conquistadores who observed native peoples of the | | | | turned several times to keep it cooking evenly |
| New World making small, fried corn cakes (torta in | | | | without burning. Within two minutes, your tortilla |
| Spanish). The Aztecs soaked corn kernels in water | | | | should be done. Repeat till you run out of tortilla |
| and powdered limestone, removed the husks and | | | | dough. |
| pounded the softened kernels into a paste. This | | | | Stack and wrap cooked tortillas in a towel to keep |
| same process is still used today, more than five | | | | them warm. |
| hundred years later, to make hominy, a nutritious | | | | Tip: If the dough is crumbly and won't hold its shape, |
| staple. Masa harina, dried hominy flour, is used today | | | | add water a teaspoon at a time. If it is sticky, add a |
| to make corn tortillas. | | | | bit more masa until it handles well. |
| Recipe for Corn Tortillas | | | | Recipe for Wheat Tortillas |
| Traditionally, corn tortillas were made by | | | | The Spanish brought corn to Europe and introduced |
| hand-slapping the dough into rounds. An easier way is | | | | wheat to the Americas. The wheat tortilla, popular all |
| to use a tortilla press or a rolling pin. See the tortilla | | | | over the world, is simple to prepare using the |
| recipe below for details. | | | | following recipe. |
| Ingredients: | | | | Ingredients: |
| 2 cups masa harina | | | | 2 cups whole wheat flour or combination white and |
| 11/3 cups hot water, approximately | | | | whole wheat flour |
| Method: | | | | 1 teaspoon salt |
| Place the masa in a wide bowl. Gradually add the | | | | 1 cup hot water, approximately |
| water, mixing with your hand. Knead in the bowl, | | | | Method: |
| adding enough water to make the dough soft | | | | Place flour in a wide bowl. Add salt, then gradually |
| without being sticky. The dough can sit for half an | | | | add just enough hot water to create a soft dough. |
| hour or be used immediately. | | | | Knead for approximately five minutes, cover and let |
| Make small (golf-ball size) balls and cover. | | | | the dough rest for at least 20 minutes. |
| Heat a griddle or a cast-iron skillet to medium-high. | | | | Heat a cast-iron skillet or griddle to medium-high heat. |
| If using a press, place a piece of waxed paper or | | | | Flour the preparation area. Divide the dough into small |
| thick plastic sheet on the bottom of the press. Place | | | | (walnut-sized) balls, place in the flour and cover. |
| a ball onto the plastic, then cover with another piece | | | | Lightly press one ball into the floured work area, then |
| of waxed paper or plastic. Close the top and press. | | | | with a rolling pin, roll into rounds of the desired size. |
| When opened, you should see a neat little tortilla. | | | | Lift from the flour, turn over and roll from the |
| Remove the upper piece of plastic. | | | | opposite side. Work from the centre outward to |
| If rolling the tortilla dough, place the ball between two | | | | keep an even thickness. |
| sheets of waxed paper or plastic and roll into 6-inch | | | | Lightly dust off the excess flour and place on the hot |
| rounds approximately 1/8-inch thick or as thin as | | | | griddle. Cook following the directions above in the |
| possible without tearing. Irregular rounds are fine | | | | recipe for corn tortillas. |
| – they taste just as good! | | | | The entire family can enjoy the rolling and cooking |
| For either shaping method, remove the tortilla while | | | | process - and the tortilla eating afterwards! |