Ingredients
1 cup quaker oats masa harina mix
1 1/2 cup warm water
1 tsp salt
Directions
Add salt to dry Masa Harina. (Quaker Oats Masa Harina mix (corn and
lime), is available in many supermarkets.) Mix masa with 1 1/3 to 1
1/2 C warm water. Mix in well and let sit for 10 to 15 minutes. Form
into golf ball sized balls.
Heat up a cast iron griddle over low-med heat, ungreased.
Put each ball of Masa between two pieces of wax paper and press down
flat with a flat-bottomed pan or bowl (or tortilla press if you want
to spend the money). You won't get it as thin as store bought
tortillas, but you want them a little thick. They taste better that
way! Pull off the wax paper off one side. Flip tortilla onto the
curled fingers of your other hand (so that remaining wax paper is now
face up), then very carefully peel off other wax paper. This might
take some practice. If one corner doesn't work, start at the other.
(If dough repeatedly sticks, you've used too much water. If dough
repeatedly falls apart, you haven't used enough water.)
Cook each tortilla on the griddle, first on one side , then the other.
Don't let them get crispy.
To make Enchiladas:
The above, plus some finely chopped onion, some grated cheese (Use
Monterey Jack)
Most recipes say you first fry the tortillas for a few seconds in hot
oil then drain before going on to the next step. You can skip this
step without much loss in flavor if you use home-made tortillas.
Experiment. Dip a tortilla in enchilada sauce. Put it down in a
lasagna pan. Sprinkle grated cheese and onion on it. Put another
tortilla that has been dipped in sauce over the top and repeat to two
or three layers thick.
At the end pour remaining sauce over top with remaining cheese and
onions.
Bake at 350 degrees for about twenty minutes.
From: Jonathan Kandell
Busted and entered for you by: Bill Webster
Servings: 1 servings
Corn Tortillas - Enchiladas Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Enchilada; Mexican
The History of Recipes
Written cooking instructions as a concept can be tracked back into ancient history, certainly as far as the early Egyptians, and possibly even further than that. In practice though, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the early Romans made use of a good variety of spices and herbs, including some that we all recognise for example thyme, mint and asafoetida. Moving our culinary historical trip onwards, we have a couple of cookery books dating from the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is popular today, but instead recipes for the types of food on the menus of the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new culinary innovations was responsible for a torrent in recipe manuscripts, many of which are kept safe in private collections. When we get to the 20th century, cooking publications were highly popular mostly due to higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Corn Tortillas Enchiladas recipe.
