The Mexican Takeaway Secret by Kenny McGovern

Author:Kenny McGovern
Language: eng
Format: epub
Publisher: Little, Brown Book Group

SOFT CORN TORTILLAS

Serves 2 (makes 6 tortillas)

125g masa harina

¼ teaspoon sea salt

150–200ml warm water

• Put the masa harina and sea salt into a large bowl. Mix briefly and slowly add the water a little at a time, mixing well until a dough starts to come together (you may not need all of the water). Knead the dough for 2–3 minutes until smooth – if the dough seems tacky or dry, add a touch more water. If it’s too sticky and hard to work with, add a touch more masa harina.

• When your dough is smooth and pliable, divide and shape into six balls (about the size of a golf ball). Cover with a clean, slightly damp tea towel and allow to rest for 10 minutes.

• Heat a dry frying pan over a medium-high heat. Line a tortilla press with plastic wrap (a thick supermarket freezer bag cut in half works well for this) and put one dough ball into the middle of the press between the two layers of plastic. Close the tortilla press and apply gentle pressure to form a thin tortilla.

• Open the press and carefully peel the prepared tortilla from the plastic. Place onto the hot pan and cook for 40–60 seconds, flip and cook the other side for a further 40–60 seconds. The tortilla should puff up slightly and develop some charring.

• Transfer the cooked soft corn tortilla to a basket, or to a plate lined with a clean tea towel. Cover the tortilla with the tea towel and continue the process until all of your tortillas are cooked. As each tortilla cooks, add it to the pile and re-cover again with the tea towel. The residual heat will keep your tortillas warm and help them to soften.

• Serve your soft corn tortillas immediately, or allow to cool completely and store in the fridge in a tightly sealed plastic bag. Reheat tortillas very briefly in a hot, dry pan over a medium heat (around 20–30 seconds) or wrap in a slightly damp piece of kitchen paper and microwave for around 20 seconds.

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