June 11, 2009These tortillas are so delicious when they're fresh! I have a large electric griddle that can fit 8 tortillas at a time for a quicker production. If you don't have a griddle, get your two largest skillets ready. And, again, this is a very quick and easy assembly, right from your cupboard.
Tortillas:
Follow the directions on the package of Corn Flour (Maseca brand is really good) that you bought.
For 8 tortillas the directions on my package were...
Combine 1 cup of Maseca with 1/8 tsp. of salt and 2/3 cup of water. (I also added about 1/2 tsp. of powder garlic for more flavor.) Mix thoroughly for about 2 minutes to form a soft dough.
Divide dough into 8 equal balls. Cover them with a damp cloth so they don't dry out. Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap. (I don't have a tortilla press, so I sprayed two pieces of wax paper with cooking spray, placed a ball of dough between the papers, and rolled it flat with a rolling pin. I had to spray before each tortilla so they wouldn't stick. It also helped that I cut the pieces of wax paper to be just an inch or so large all around than the tortilla so it was easier to peel it off.)
Preheat ungreased griddle, skillet, or comal on medium-high heat. Cook tortillas for 50 seconds. Turn, then cook the second side for another 50 seconds. (I like to cook them for about 2-3 minutes per side to make them more stiff for scooping with, instead of wrapping.) Cover tortillas with cloth napkin to keep soft and warm.
Refried Beans:
Pour contents of one can of refried beans into a pot. Add a little water (a Tbsp or 2), stir, and allow to come to a simmer. Stir frequently to avoid sticking to the bottom of the pot.
Pour the contents of one can of diced tomatoes into a strainer and strain very well. You can even use a spoon to gently push as much water out as possible. Add the tomatoes to the refried beans. Add 1/2 to 1 tsp. of salt, 1 tsp. garlic powder, and 1/4 tsp. of black pepper. Let it warm through, then as it cools it will thicken more. Garnish with 1/2 cup of fresh cilantro, finely chopped.
Put a nice big spoonful of refried beans on your plate, top with avocados and sour cream, and scoop with your tortilla. Yummy!
Tortillas:
Follow the directions on the package of Corn Flour (Maseca brand is really good) that you bought.
For 8 tortillas the directions on my package were...
Combine 1 cup of Maseca with 1/8 tsp. of salt and 2/3 cup of water. (I also added about 1/2 tsp. of powder garlic for more flavor.) Mix thoroughly for about 2 minutes to form a soft dough.
Divide dough into 8 equal balls. Cover them with a damp cloth so they don't dry out. Line a tortilla press with 2 sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap. (I don't have a tortilla press, so I sprayed two pieces of wax paper with cooking spray, placed a ball of dough between the papers, and rolled it flat with a rolling pin. I had to spray before each tortilla so they wouldn't stick. It also helped that I cut the pieces of wax paper to be just an inch or so large all around than the tortilla so it was easier to peel it off.)
Preheat ungreased griddle, skillet, or comal on medium-high heat. Cook tortillas for 50 seconds. Turn, then cook the second side for another 50 seconds. (I like to cook them for about 2-3 minutes per side to make them more stiff for scooping with, instead of wrapping.) Cover tortillas with cloth napkin to keep soft and warm.
Refried Beans:
Pour contents of one can of refried beans into a pot. Add a little water (a Tbsp or 2), stir, and allow to come to a simmer. Stir frequently to avoid sticking to the bottom of the pot.
Pour the contents of one can of diced tomatoes into a strainer and strain very well. You can even use a spoon to gently push as much water out as possible. Add the tomatoes to the refried beans. Add 1/2 to 1 tsp. of salt, 1 tsp. garlic powder, and 1/4 tsp. of black pepper. Let it warm through, then as it cools it will thicken more. Garnish with 1/2 cup of fresh cilantro, finely chopped.
Put a nice big spoonful of refried beans on your plate, top with avocados and sour cream, and scoop with your tortilla. Yummy!
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