Tortillas

MAKES 8 SERVINGS, 3 TORTILLAS EACH

Homemade tortillas are easier to make than pancakes. This recipe looks long, but that's because it describes the process of making the tortillas step-by-step.

Active time: 15 minutes
Total time: 45 minutes

1 cup plus 2 tablespoons water
2 cups masa harina (240 grams)
½ teaspoon salt (optional but good)

1. Bring water to a boil. Put masa harina and salt into a medium bowl and stir to mix. Pour boiling water over masa harina and stir to form a soft dough. Cover and let rest for 30 minutes.

2. Meanwhile, make your own tortilla press by cutting a freezer-weight plastic bag along the sides so it is joined only at the bottom. A quart-size bag will be just the right size. (Label it, wash it afterward, and reuse it.) Line a basket or dish with a clean towel or cloth napkin to hold cooked tortillas.

3. Preheat a big flat skillet or griddle to medium-high. Form dough into 12 balls and put on a plate. Cover with a damp cloth.

4. Put the cut bag on a flat surface. Center dough balls one at a time inside the bag and press gently with the flat of your hand until you have a flat disk about 5 inches across. Pick up the bag and hold it in one hand while you peel back the top of the plastic, starting with a section of tortilla that has a fairly thick edge. Flip tortilla over so it rests on your hand and peel the plastic off the other side.

5. When the skillet is hot, hold one hand palm-side up and parallel to the floor. Drape tortilla over your fingers so a little more than half the tortilla is on your hand and the rest drapes over. Lay the tortilla flat on the skillet by brushing the back of your hand just above the skillet so the raw edge of the tortilla touches and catches, pulling the rest of the tortilla off your hand, but not close enough to burn your hand. This brushing motion will give you flat tortillas and will become second nature after a few tries.

6. Now start the dance of cooking some tortillas while pressing the next ones. You will flip each tortilla twice, cooking three times for about 30 seconds each time. They will be slightly puffed and have brown patches on each side when done. To keep track of how many times you’ve flipped a tortilla, start it at one position on the grill and flip it “around the clock.” If you're right handed, try starting at 9 o’clock because that’s a good position for a right-hander to brush the tortilla onto the grill, then flip it to 1 o’clock and 5 o’clock. Finally, it gets tucked under the cloth in a basket to steam. In between flips, press out the next tortillas.

7. If you have time, let tortillas steam themselves in the basket for about 10 minutes and then serve hot or use in a recipe. Put any extras in a bag or small container and keep at room temperature for up to two days.

TIP: Tortilla dough should be just wet enough to hold its shape when you squeeze it. If you have trouble peeling the plastic off, make the tortilla thicker with edges as thick as its middle. If that doesn’t work, add more masa harina to the dough.

If you have a real tortilla press, use the cut bag to line it. A press would be a great time saver if you were making lots of tortillas every day. But pressing the dough by hand works just fine.

Thanks to Rick Bayless and his excellent Mexican Kitchen cookbook for the idea of letting dough rest for 30 minutes. This simple step greatly improves the taste of the tortillas.

From the book Wildly Affordable Organic by Dr. Linda Watson.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

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Tortilla Stacks

MAKES 4 MAIN-DISH SERVINGS

Tortilla stacks are as easy to make as a sandwich once you’ve made the ingredient recipes for soft tacos or burritos. They are also attractive and interesting enough for a casual get-together.

Active time: 10 minutes, starting with prepared refried beans, tortillas, and salsa
Total time: 10 minutes

2 cups Refried Beans
12 Tortillas
1 cup shredded cabbage
1 cup shredded zucchini
4 ounces grated cheddar or dairy-free cheddar cheese alternative, optional
1 cup Salsa of your choice

1. Heat refried beans in pot on stove or in microwave in microwave-safe dish if needed. If needed, heat tortillas in microwave on high for about 30 seconds, covered with a slightly damp towel. Shred cabbage, zucchini, and cheese.

2. On a plate for each person, make a stack that repeats three times with a tortilla, refried beans, cheese, and salsa. Top with shredded cabbage and zucchini.

3. Serve immediately.

TIP: If you are feeding a crowd or want to prepare several servings to pack for lunch, make tortilla stacks into a Mexican lasagna by assembling all layers except shredded vegetables in a casserole dish. Bake at 350°F for 20 minutes. To serve, cut into squares and top with shredded vegetables.

Try other fresh shredded or finely chopped salad vegetables as toppings, including lettuce, spring onions, tomatoes, bell peppers, and carrots. To make this vegan, use more beans and skip the cheese.

From the book Wildly Affordable Organic by Dr. Linda Watson.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.