Corn tortilla with fresh flower petals

Yield: 1 Servings

Measure Ingredient
1 pounds Masa flour
4 teaspoons Salt
Cold water
Edible flowers; (petals only)

Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed.

Remove small piece, roll into a ball (about half size of a golf ball).

Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way.

Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper.

Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve.

Makes about 20 tortillas.

Edible flowers:

Confetti Nasturtium Pansy Roses Johnny jump-ups Per serving: 134 calories, 3g protein, 28g carbohydrates, 1g total fat, 4 g dietary fiber.

Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998

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