Saturday, January 5, 2013

Corn Tortillas and Slow-Roasted Pork Tacos

Those fresh corn tortillas were loaded with chopped, reheated Slow-Roasted Pork and topped with black beans, rough-chopped fresh cilantro, chopped onions, and a few splashes of Chipotle Tabasco resulting in lip-smacking, tail-wagging tacos.

Making the corn tortillas was incredibly easy.

Corn Tortillas
adapted from the back of the Maseca bag
click to print

2 c masa harina, loosely measured
1/4 tsp salt
1 1/4 c water

Mix ingredients about 2 minutes or until a soft dough (masa) forms.

Divide dough into 16 equal balls.

I made a big ball, then divided that into four balls, and then divided each of those into four balls (which I neglected to image).

Place each ball between two sheets of parchment paper and roll out into a 5 or 6-inch round of even thickness. Peel from parchment.

Heat dry skillet over medium-high heat.

Cook each tortilla about 50 seconds per side.

It'll take about 7 minutes total before your first tortilla is hot off the skillet.

The top and bottom of the first tortilla, evenly cooked.

I can't believe I just now tried this.

  • Maseca: $0.32

Total: $0.32 or about $0.02 a tortilla.