‘Don’t take for granted the things you think you know everything about…. because then you miss the most amazing things in front of us.’ – Jose Andres
I love teaching kids to make tortillas. It is a simple. They get to smell the dough and feel it as it changes texture. The dough doesn’t take long to cook, so they don’t have to wait long to taste the final product. Real Masa comes in many colours so we can add some artistic flair. The kids can also choose their filling so can take control of the final product based on their preferences. What more can you ask from such a humble dish.
What is Masa? Masa is the Spanish word for dough, specifically, the special, nutrient-rich dough prepared from stone-ground alkalized (aka nixtamalized) corn used for tortillas, tamales and more.
I use the brand Masienda for tortillas. The Masa is produced in small batches directly from Mexico. The website is transparent in sourcing and has the annual report on the website. This way you know you are benefitting small, rural farmers, as well as getting a far superior taste.
Ingredients:
- 1 cup masa (I like Masienda)
- 1 tsp salt
- ¾ cup water
Method
- For the fresh tortillas, add the salt and flour and mix
- Add the water, kneed for 2-3 minutes until it comes together like play dough
- Split into 12 portions and roll
- Cover for 10-minutes with a damp cloth
- Heat a pan to a medium heat
- Press one at a time and place on the dry pan, 1-minute each side or until brown spots appear
- Keep on a plate with a damp towel over the top or eat fresh
