May 1, 2012
Be a Cinco de Mayo Superhero - make Homemade Tortillas (perfect for these Black Bean Enchiladas)
It's the first day of May which means one of our favorite food holidays is just around the corner... Cinco de Mayo! This week we'll be bringing you all sorts of Mexican goodness for the occasion, so that you'll have plenty of Cinco de Mayo recipes to choose from. Today we start with the fundamentals so that you can make your Cinco de Mayo feast like a pro - making your own tortillas! We've also got an extra tasty enchilada filling that you can put in these soft, fluffy, delicious homemade tortillas that'll really knock your socks off.
Why make your own tortillas? A couple of reasons. 1) It's cheaper than buying them. 2) It's less fattening than the ones you get at the store. 3) It's DELICIOUS. That last point is especially relevant. Normally when you think of corn tortillas you probably think of those nasty yellow ones from the store that fall apart super easily and have no flavor. These are not like that. They are closer in texture to flour tortillas, soft and slightly chewy, yet pack way more flavor. There's no substitute to making them fresh, which is why we're going to show you how to make tortillas yourself.
So get out your tortilla press and get ready to go, a whole new world of freshly made tortillas is about to be presented!
What You'll Need
1.5 cups water
1/2 tsp salt
2 pieces wax paper
Pretty short ingredient list, right? You can get masa harina at Mexican grocers, or prehaps more easily, Amazon. It is a special kind of corn flower that has been treated with lime to make it more nutritious. It's also very finely milled.
In a large bowl, mix together the masa harina, the touch of salt, and the water until a dough forms. Add more water if needed - it should be pliable, but not too mushy. Since the exact consistency will vary from brand to brand, check the bag and see exactly how much water is recommended.
And that's it! Now you have tortillas! But... what to put in them? Read on for more...
Making the Dish
This is a take on the quick and simple black bean enchilada we made a long time ago, but we amp up the flavor with some bacon, and using the home made tortillas really makes these enchiladas shine.
What You'll Need
1 red bell pepper, diced
4 scallions, diced
2 cloves garlic, diced
2 15 oz cans black beans, drained
3 strips bacon
1 tsp olive oil
1 tbsp cumin
1 cup salsa
1 tsp salt
1 tsp pepper
1 tsp cayenne
8 - 10 tortillas
1 cup shredded colby-jack cheese
Pre heat the oven to 400 degrees.
Remove from heat, serve, and devour!
What are you making for Cinco de Mayo? Let us know in the comments!
One year ago: Scallops with Cool Green Chile Sauce