Browsing Tag

gluten free

Corn Tortillas

It’s true. Corn tortillas are one of the easiest things to just pick up in the grocery store. They are cheap, you can find them pretty much anywhere, and they all taste pretty good when filled with your favorite taco fillings. But here’s the thing. Tortillas hot off the pan, made in your own kitchen are SO GOOD. And you don’t need anything special to make them except maybe a margarita to sip on and some good music to dance to.

Certain recipes just lend themselves well to including the kids and this is one of them. The actual cooking of the tortillas takes just a few minutes total. The bulk of this simple recipe is stirring the masa, salt and water, rolling little balls of dough, then pressing and rolling the tortillas with a rolling pin. These are all tasks that keep little minds engaged and little hands busy. So sure, it might be just easier to pick up a pack of tortillas at the store, but why not turn regular Taco Tuesday into a party? This is an easy way to do just that.

Ingredients
2 c. masa harina (finely ground yellow cornmeal)
generous pinch of salt
1.5-2 c. hot water

Method

  1. In a bowl combine masa harina and salt.
  2. Slowly stir in the water until the dough is firm and springy when touched (not dry or sticky).
  3. Cover bowl with a damp kitchen towel and let rest for 1 hour.
  4. Preheat griddle or cast iron skillet to medium high heat.
  5. Divide dough into 2” balls.
  6. One at a time, press dough between two pieces of waxed or parchment paper and roll into 6” circles.
  7. Place flattened dough on a hot griddle and cook until the top of tortilla starts to look cooked, about a minute.
  8. Flip and cook the other side for another minute.
  9. Makes 24 tortillas.
  10. Serve immediately or store in the fridge for later use.
  11. When you’re ready to eat them just warm them in the oven or on the grill.

Component in Action
-fill with your favorite taco ingredients
-make breakfast tacos!
-cut cooked tortillas into wedges, brush with oil and bake in the oven until crispy to make your own chips

Masa Corn Cakes

Masa Corn Cakes are perfect for breakfast, but also a great addition to any meal time. They’re lighter and crunchier compared to a regular pancake which makes them taste even better paired with maple syrup, jam or dunking into a warm bowl of soup. Yes, that’s right! They are just as good paired with savory foods like stewed meats, beans, avocado. They are naturally gluten free by being their awesome selves so this is a perfect excuse to call all your gluten free folks and invite them over for a breakfast party. 

I would recommend pouring yourself a cup of coffee and serving these Masa Corn Cakes as soon as they come off the griddle. This is the one time in my house where it feels like a line forms in the kitchen, and for good reason.

Yield: 4 servings
Ingredients
2 c. whole milk
4 T. unsalted butter (plus more for cooking)
pinch of granulated sugar
pinch of salt
1 c. white or yellow cornmeal (finely ground)

maple syrup (for serving)

Method

  1. Preheat griddle or heavy bottomed pan (like cast iron) over medium heat.
  2. Bring butter, milk, sugar and salt to a simmer in a small saucepan. Turn off heat.
  3. Put cornmeal in a large bowl.
  4. Slowly pour hot milk mixture into the cornmeal, stirring with a wooden spoon continuously until batter is combined.
  5. Flick a drop of water on the surface of your pre-heated griddle. You’ll know it’s ready when the water skips along the surface.
  6. Melt a bit of butter in the pan and pour a bit of batter at a time for each pancake. Let sit for around five minutes until golden brown on the bottom, then flip until both sides are golden (you can make these whatever size you want)
  7. Repeat with butter in pan and batter until all cakes are cooked.

Component In Action
-enjoy for breakfast
-serve on the side with spicy soups and stews