Chile black pepper tortillas

Yield: 1 Servings

Measure Ingredient
1 cup Masa harina
¼ teaspoon Freshly ground black pepper
1 tablespoon Chile powder
½ teaspoon Salt
⅔ cup Water
2 tablespoons All-purpose flour

Recipes are by Jacqueline Higuera McMahan This produces an earthy-flavored burnished red tortilla that looks as good as it tastes.

INSTRUCTIONS: Stir together masa, pepper, chile powder and salt in a mixing bowl. Gradually add the water, stirring with a fork until you have a soft dough.

Sprinkle flour on a work surface. Turn out dough and knead for 1 minute.

Cover dough with an upside-down mixing bowl; let rest for 20 minutes. Cut 2 squares of plastic wrap large enough to fit the tortilla press. Place on bottom of the press. Pinch off a small ball of dough (about a tenth of the dough) and put in the press. Cover with second piece of plastic. Gently press. (You don't want a paper-thin tortilla or you will have difficulty peeling it off the plastic.) Gently peel off top piece of plastic by starting from the side nearest the handle. Peel off bottom plastic by gently peeling from the handle side. If you find the dough or tortilla is difficult to handle, sprinkle remaining dough with a few teaspoons of all-purpose flour, knead and press the next tortilla. (If you press tortillas all at once before cooking, cover them as you go with a damp towel to prevent them from drying out.) Place tortilla on a preheated comal or griddle. Cook for 40 seconds, then lift and look at the bottom. If tortilla is speckled, turn it over and cook for another 40 seconds. These tortillas should be undercooked slightly so they will fold easily into quesadillas without cracking. Repeat with remaining dough. Yields 10.

PER TORTILLA: 45 calories, 1 g protein, 9 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 108 mg sodium, 1 g fiber. Posted to CHILE-HEADS DIGEST V4 #094 by Bob Batson <bob@...> on Aug 22, 1997

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