Here is a quick and easy recipe for corn tortillas with roasted chiles – Eat them warm with butter, or use them in Huevos Rancheros!
What you need:
- 1 large poblano chile – fresh
- 1 cup masa flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cold water
How to Do it:
Place the poblano in the broiler and cook until the skin is black and bubbly.
Remove from the heat and place in a plastic bag to cool.
When the chile is cool, the skin should just rub off. Remove the stem, seeds and veins inside and chop fine.
Place the masa in a bowl and mix in the salt and baking powder. Using your fingers, mix in the chile, breaking the pieces apart gently with your fingers.
Slowly pour in the water, ¼ of a cup at a time, and mix until you have a soft dough.
Roll the dough into 1 to 1 ½ inch balls.
Heat a cast iron skillet on medium-high – dry – no oil or liquid
Place one ball between two sheets of wax paper and roll to about 1/8 to 1/16 of an inch thick – or use a tortilla press.
Gently remove from the wax paper and place on the hot iron skillet. Cook for about 2 minutes and turn. Cook the other side a minute or two and remove from the pan
Repeat with each ball.
Makes about 6 tortillas
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