Authentic Mexican Corn Tortillas Infused with Microgreens
Photo by Leighann Blackwood on Unsplash
1.5 cups of masa harina*
1 cup of water
1/4 cup of your favorite microgreens
Rolling pin or tortilla press
Cast iron skillet or frying pan (at least 8")
*Do not substitute cornmeal for masa harina.
1. Coarsely chop your microgreens to make it a little easier to incorporate into the dough. Delicate varieties can be used as-is.
2. Add 1.5 cups of masa harina to a large bowl.
3. Add 1 cup of water and stir around until the dough starts looking crumbly and there is no masa harina in powdered form left in the bowl.
4. Toss in the microgreens.
5. Wash your hands and use them to pull the dough together into a smooth ball, incorporating the microgreens directly into the dough.
6. Cut the dough ball into 8 equal pieces and wrap those in a damp cloth to keep them from drying out while you work with them. This is critical to keep the dough easy to work with.
7. Heat up your skillet on medium.
8. One at a time, place a ball of dough on a piece of waxed paper, smash it down with your hand, place another wax paper on top, and using the rolling pin, get it as thin as you can without breaking it. Alternatively, you can use your tortilla press.
9. Carefully peel the wax paper off each side, and lay the tortilla dough onto the dry, hot skillet. Cook 1.5 min on each side. May need to adjust time and temperature for your stove top. Tortillas are done when the dough is no longer wet and has little toasty marks on it.
10. After cooking the tortilla, put it on a plate and cover the plate with another damp cloth. This is critical as it helps the tortilla stay flexible in the absence of gluten!
11. Enjoy with your favorite taco filling!