Captain Ron'sSailing and Cruising Pages |
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Florida Offshore Multihull Association
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Tortillas 2
cups flour tortilla mix ½
cup warm water Preheat
griddle to 400-425 degrees. Add
warm water to tortilla mix in a large bowl.
Mix well. Knead for about 5
minutes until dough is smooth and elastic.
If dough appears sticky, add more mix.
Cover dough with a damp cloth and let rest 15 minutes.
Divide dough into 8 portions. Roll
out on a lightly floured surface to 1/8 inch thickness.
Cook 1 ½ minutes on each side until lightly browned. Yield
8 tortillas
Tortillas (recipe 2)
Ingredients: ·
1 pound corn masa (use
either this
recipe, or your own favorite) ·
warm water as needed Preparation: After
the dough has been kneaded until smooth and non-sticky, and allowed to rest for
5 minutes, heat a well-seasoned or non-stick griddle or comal until drops of
water sprinkled on the surface evaporate. Pinch
off a 1 1/2"- 2" piece of dough for each tortilla and place the dough
between the waxed paper squares lining the tortilla press. Push down on the
lever, flattening the dough. Carefully
remove the tortilla by peeling it away from the waxed paper. If the tortilla has
cracked around the edges while being pressed, the dough is probably too dry and
a little warm water will have to be added and kneaded in. Toss
the tortilla back and forth from one flattened palm to another a few times to
aerate it. (This does not have to be a big, spinning pizza-dough throw, but a
few small, gentle tosses.) Place
it on the hot griddle or comal and bake for 30 seconds. Turn it over and bake
for 1 minute. Turn again and bake for another 30 seconds. Dark spots on the
tortilla indicate that the cooking surface is too hot. As
the tortillas are removed from the heat, they should be stacked inside a clean,
dry cloth, such as a tea towel, and at serving time, brought to the table in the
cloth or tucked inside a covered basket. |