Corn, however, was the starch used throughout Mexico and large portions of the southwest for hundreds of years before wheat flour was introduced. Population in the United State and far northern parts of Mexico, wheat flour is what the immediate assumption when someone mentions tortillas. Maybe if I had been doing it for 20 years, my first batch would have come out looking better and even edible! So for those of you who dare to try it, and you won’t regret the effort it takes.īelow are some step-by-step instructions on how to make your own fresh corn tortillas. Seems easy doesn’t it? Well, I found out later that it was not nearly as easy as she had made it seem. I would watch her as she mixed the masa, form the balls, and place them in the tortilladora to press them. Her mother cooked in a classically Puerto Rican style, which included fresh corn tortillas with every meal. I say snack because it was never intended to be a meal, even if there was most than enough food for at least one meal if not more.Ībby (my friend) was not Mexican, but Puerto Rican. I would go to the home of a friend after school, and as most of the “moms” in this area who are of Spanish descent, she would be in the kitchen cooking up a snack. My first experience with corn tortillas came years ago when I was still in high school.
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