Fresh Corn Tortillas

tortilla-a Here is the recipe for fresh corn tortillas. Those cardboard things with hydrogenated fats in them from the store always smell rancid to me (they are!)

These are addictive, smell heavenly while cooking  and are very inexpensive to make. Please remember they are empty carbs, so to make the meal healthy, make sure you make the topping with plenty of grass fed meat or seafood,  It makes them healthier for you to add healthy fat to the mix, organic butter or coconut oil.

Corn Tortillas

Makes 4

1 1/2 cup Masa Harina – Publix has it with all the other flours on the baking and spice aisle.

1 1/2 cup hot water- less about 2 Tablespoons.

1 T. of butter or coconut oil

1)  Mix masa flour with hot water. Let stand about 10 minutes. Heat iron skillet to medium high.

2) use 2 ziploc bags that you have sprayed lightly with Pam, (or rub with butter or coconut oil, I don’t use Pam because it’s in a can, and it’s expensive)), place a slightly larger than golf ball size ball of dough between your hands, roll it into a ball.  Using a pan that has a flat bottom, gently press tortilla flat. Peel off into your hand and place in hot skillet.

2) Cook until edges begin to turn up, flip over and cook on other side. The first side should take about 5 minutes, the other side; about 4 minutes. Warm on racks in cool oven, leaving the oven door ajar. When ready to reheat, turn oven on 350 degrees and warm for a short length of time. if you leave them in too long, they’ll get very hard.

My Favorite Topping Recipes;

I like Salmon with Peppers and Onions, but this is my favorite;

Pacific Rim Flank Steak

Flank Steak Tortillas

1/3 cup honey

1/4 cup Bragg’s Amino Acids ( use instead of soy sauce)

2 T. rice vinegar

1 cup orange juice

1/3 teaspoon toasted sesame oil

2 cloves garlic

1 teaspoon thyme

1/3 teaspoon smoked paprika

1 teaspoon cumin

1/4 teaspoon freshly ground pepper

2 pound flank steak

2 tablespoon fresh cilantro

1 whole onion, sliced in half moons

1 red peeper, sliced medium

1. In medium shallow dish, combine rice vinegar, Bragg’s, onion, honey, orange juice, oil, garlic, and pepper to taste; whisk until blended. Remove; reserve 3/4 cup for basting.

2. With sharp knife, lightly score both sides of flank steak in a crisscross pattern. Place steak in marinade in dish, turning to coat.  Cover with plastic wrap and marinate in refrigerator 30 minutes, turning once.

3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved marinade and turning once. You can also use a very hot well-seasoned iron skillet.

4) Sauté onions and peppers in coconut oil and a few T. of marinade.

4. Place remaining basting marinade in small saucepan; place on grid of grill and bring to a boil. Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Mix veggies with steak. Spoon hot marinade over beef, as desired.

Warm tacos and serve everything on top. 

 



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