Rolling In

When C went into a gas station in town that serves tacos to get and went in pay for some sodas.  He discovered there is a soap made for that special day when you have a...

and

I got the chance to teach the Mexican cooking class at the local food co-op this past Saturday.   Everyone did so well.  I gave a lesson in tortilla making, flour and corn.  Even though it was their first time making tortillas lots of them had perfect circular tortillas that were very even and smooth.  They taught me much!  We also got to introduce them to one of my favorite dishes Chilaquiles.  So good!

Apparently the masa harina (corn flour used for cooking corn tortillas and tamales) really is made with air slacked mineral lime, it's a process called nixtamalization!  I always thought it was lime juice dehydrated to preserve the integrity of the flour.  What a dope!  Anyway, the lime juice from the fruit is or can be added while making the dough for the corn tortilla however!  The result is quite tasty...  My students were so attentive and very generous!  So lucky to have met them.

Corn Tortillas:

Ingredients

• 1 3/4 cups masa harina
• 1 1/8 cups water
• 2 tblspns oil (optional)
• 1 tblspn lime fruit juice (optional) 
• This recipe makes around 15 tortillas.
• 
  
• Directions

1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
2. Preheat a cast iron skillet or griddle to medium-high.
3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

and

The plants are moved over to the studio in our apartment.  They seem to be hanging in for the most part and a few of the succulents are blooming!  Yay.

and

C snapping up the local Wizzard in action.  The wizzard is in town!  I always feel so lucky when i see him driving 'round...  Reminds me of this band, correlation?  I wonder...

Wizzard.