Side Pannel
Corn Tortillas - Enchiladas
Corn Tortillas - Enchiladas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican
Ingredients List
- 2 c Quaker Oats Masa Harina mix
- 1 1/2 c Warm water
- 1 ts Salt
Directions
Add salt to dry Masa Harina. (Quaker Oats Masa Harina mix (corn and lime),
is available in many supermarkets.) Mix masa with 1 1/3 to 1 1/2 C warm
water. Mix in well and let sit for 10 to 15 minutes. Form into golf ball
sized balls.
Heat up a cast iron griddle over low-med heat, ungreased.
Put each ball of Masa between two pieces of wax paper and press down flat
with a flat-bottomed pan or bowl (or tortilla press if you want to spend
the money). You won't get it as thin as store bought tortillas, but you
want them a little thick. They taste better that way! Pull off the wax
paper off one side. Flip tortilla onto the curled fingers of your other
hand (so that remaining wax paper is now face up), then very carefully peel
off other wax paper. This might take some practice. If one corner doesn't
work, start at the other. (If dough repeatedly sticks, you've used too much
water. If dough repeatedly falls apart, you haven't used enough water.)
Cook each tortilla on the griddle, first on one side , then the other.
Don't let them get crispy.
To make Enchiladas:
The above, plus some finely chopped onion, some grated cheese (Use Monterey
Jack)
Most recipes say you first fry the tortillas for a few seconds in hot oil
then drain before going on to the next step. You can skip this step without
much loss in flavor if you use home-made tortillas. Experiment. Dip a
tortilla in enchilada sauce. Put it down in a lasagna pan. Sprinkle grated
cheese and onion on it. Put another tortilla that has been dipped in sauce
over the top and repeat to two or three layers thick.
At the end pour remaining sauce over top with remaining cheese and onions.
Bake at 350 degrees for about twenty minutes.
is available in many supermarkets.) Mix masa with 1 1/3 to 1 1/2 C warm
water. Mix in well and let sit for 10 to 15 minutes. Form into golf ball
sized balls.
Heat up a cast iron griddle over low-med heat, ungreased.
Put each ball of Masa between two pieces of wax paper and press down flat
with a flat-bottomed pan or bowl (or tortilla press if you want to spend
the money). You won't get it as thin as store bought tortillas, but you
want them a little thick. They taste better that way! Pull off the wax
paper off one side. Flip tortilla onto the curled fingers of your other
hand (so that remaining wax paper is now face up), then very carefully peel
off other wax paper. This might take some practice. If one corner doesn't
work, start at the other. (If dough repeatedly sticks, you've used too much
water. If dough repeatedly falls apart, you haven't used enough water.)
Cook each tortilla on the griddle, first on one side , then the other.
Don't let them get crispy.
To make Enchiladas:
The above, plus some finely chopped onion, some grated cheese (Use Monterey
Jack)
Most recipes say you first fry the tortillas for a few seconds in hot oil
then drain before going on to the next step. You can skip this step without
much loss in flavor if you use home-made tortillas. Experiment. Dip a
tortilla in enchilada sauce. Put it down in a lasagna pan. Sprinkle grated
cheese and onion on it. Put another tortilla that has been dipped in sauce
over the top and repeat to two or three layers thick.
At the end pour remaining sauce over top with remaining cheese and onions.
Bake at 350 degrees for about twenty minutes.
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