Saturday 20 February 2010

Homemade Tortilla

Looking for a lunch-time wheat free inspiration, decided on making tortilla's. Steep learning curve, so maize meal, corn meal and cornflower just will not do, you have to find Masa Harina, for us, in your nearby Sainsbury's. The corn kernels are seeped in an alkali water, in our case lime, which changes the composition of the kernel and releases additional nutriment. When ground this forms a paste, masa, when then dried this is masa harina.
Method then, take half (250gm) of masa harina, add 1 teaspoon of salt and 330ml of hand warm water. Mix well. Put onto surface and knead. It is easy to work, just like play-dough, doesn't stick and is very tolerant. If the edges crack when kneading, add more water, teaspoon, yes teaspoon, at a time until the edges begin to hold. Form into a roll about 50mm diameter, square ends and wrap in cling-film, twisting ends tight, put in fridge for at least half-hour to absorb and swell with the water.
Heat cast-iron (or heavy) pan until very hot. The tortilla's are cooked on a dry pan, no fat. The biggest enemy is the dough or tortilla's will dry out so keep everything under a damp cloth at all times. Cut a 20mm slice through the cling-wrap roll, take off cling-wrap from slice. Put between two sheets of greaseproof paper and press down firmly with a plate with a 150mm diameter recess on underside. Roll between sheets until even and thin. Some say 3mm but I found that too thick and crepe thin was too thin, they do need a bit of body. So aim at about 2mm and learn as you go. Hold on one hand, peal off paper to one side, turn over onto other hand and peal off other paper, layer the tortilla into the very hot pan. Leave for a moment, 30 seconds seems right, use a slice to free and turn over to other side, leave for another 30 seconds, then turn back to first side which now has a crust and with luck the tortilla begins to balloon, perfect. Slide off into the damp towel, cover and keep warm and complete the other 5 or 6.
I seared duck breast and monkfish, finished in oven, rested then thin sliced and served with lettuce, sliced raw or blanched strips of vegetables and mink yogurt, tomato and red pepper pesto and a cauliflower, tuna, saffron and anchovy paste. Pick n mix onto tortilla wraps. Pretty good.