Tortillas, Corn Tortillas, Tostadas, Wheat Flour Tortillas.

Perhaps your new favorite bean dish:

Masa: a pre-made corn dough used to prepare tortillas and tamales. Should you not store ‘masa’, you may manage to get a special flour called ‘masa harina’, which is not the same as corn flour. With this you can make your own tortillas. Otherwise, you will have to buy ready-made products.

Tortillas have the same status in Mexican cuisine as the potato has in Northern European and North American cuisine: they are a filling, inexpensive staple and addition to most dishes. Originally, dried hominy was cooked with lime to prepare ‘nixtamal’, which was then ground on a ‘metate’ with a ‘metlalpil’ to make masa. Today most people buy pre-made tortillas, although a simple corn tortilla is nothing more than a mixture of masa harina, water and salt.

Corn tortillas (1 recipe makes 12):

Mix all ingredients in a large baking bowl to make a dough. If the masa sticks too much, it is too moist: add more masa harina and prepare. If the dough crumbles, it is too dry. It won’t hurt the dough if you knead it a few times; in fact, repeated kneading seems to improve its consistency. If you mix ground dried chilies or grated hard cheese (e.g. Parmesan) into the dough, you get seasoned tortillas.

The traditional way to make tortill

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