Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Corn Tortillas
Page 69
Cuisine: Mexican | Course Type: Quick Breads/Muffins
Tags: challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
The flavor of a corn tortilla hot off the griddle is amazing. I used store-bought masa, and a tortilla press that was a gift from my kids for mothers day (beautiful - made from mesquite - a heavy wood).
Rick Bayless gives us three pages of instructions - which was my first indication that whipping out corn tortillas was not going to be easy.
A ball of masa is squeezed between two sheets of heavy plastic, the plastic peeled off, and the tortilla first cooked on a low-temperature griddle, and then transferred to high temperature to cook.
Two areas of great difficulty - getting the tortilla off the plastic, and then getting the tortilla off my hand and into the lower temperature pan.
I made about 12, and at best, I prepared 1/2 a round tortilla. However, as quickly as I cook cook them, my kids gobbled them up. They have a true corn flavor that appeared to be addictive.
Login or register to add your own review of this recipe.