- The Lazy Gastronome - https://www.lazygastronome.com -

Chile Corn Tortillas

Here is a quick and easy recipe for corn tortillas with roasted chiles – Eat them warm with butter, or use them in Huevos Rancheros [1]!

IMG_6781

What you need:

How to Do it:

Place the poblano in the broiler and cook until the skin is black and bubbly.

IMG_6773

Remove from the heat and place in a plastic bag to cool.

IMG_6774

When the chile is cool, the skin should just rub off.  Remove the stem, seeds and veins inside and chop fine.

IMG_6775

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.

IMG_6776

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.

IMG_6778

 

IMG_6780

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

 

We were featured at the Friday Frivolity party!!

Syncopated Mama [2]

© Copyright 2016 The Lazy Gastronome