By Times Staff
Gloucester resident Jason Grow, a professional photographer, learned to prepare authentic Mexican and Southwest foods when he lived in New Mexico.
“One of the things I like to do is get my kids into the kitchen, cooking with me. And from an early age, one of the easiest things to do is get them to make their very own corn tortillas,” says Grow.
After making the dough, you take a piece of dough and just roll it into a little ball, set it into the press and then “squish it down, nice and gentle,” says Grow.
If you don’t have a tortilla press, you can make the tortillas just by patting them flat with your hands. They’ll be a little bit thicker, “like a patty more than a tortilla. But they’re still going to be yummy,” says Grow.
Make your own tortillas, then bake or fry for chips for scooping up dips at your Super Bowl or any party.
Yield: 16 tortillas
2 cups masa harina (corn flour)
1/4 tablespoon salt
11/4 cup water
1. In a bowl, mix the masa (available in well-stocked supermarkets), water and salt until it is all incorporated and a smooth dough is formed which doesn’t stick to your hands. If the dough feels dry, add teaspoons of water (one by one). Once the dough is ready, cover with a wet towel so that it does not dry out.
2. Divide the dough into 16 equal portions and form little balls. Flatten each ball between two sheets of wax paper, then shift the ball, still between the wax paper, to a tortilla press to flatten further, or use your hands to thin the dough disk.
3. Once the tortillas are ready, cook on a hot griddle for about 1 minute each side, or until the tortilla fills with air.
4. Serve each warm tortilla with posole, green, red or Mexican salsa, butter or fresh cheese.
Tortillas taste good with everything.
Tip: You can cut the tortilla in small triangles and fry them to make tortilla chips or chilaquiles. Alternatively, spray the tortillas on both side with oil before cutting, then bake the chips in a 350°F oven until golden brown.
Recipe courtesy of Jason Grow, 2014.