Smoked Paprika And Cayenne Tortillas

Shop bought corn tortillas here is Oz have a nasty habit of splitting and being rather similar to cardboard in texture so I now make my own.

I invested in a tortilla press a while ago and the boys happily work in the production line to make bigger batches of these. If you don’t have a press, don’t panic, a couple of heavy books will work a treat too!

This recipe makes 12 tortillas but I usually triple the recipe as the tortillas will last for a week in a sealed bag or a few months wrapped well in the freezer.

Ingredients

220g masa lista, Mexican corn flour

325mls warm water

1 teaspoon smoked paprika

a pinch of cayenne powder

a pinch of salt

Method

Weigh the flour, smoked paprika and cayenne into a large bowl.

Pour the water in and using your hands, mix to form a dough.

Knead gently and then divide into twelve portions and roll into balls.

Heat a frying pan over a high heat. Do not add oil.

Take a piece of baking parchment that will fit over the press, top with one of the dough balls and then top with another piece of parchment.

Pull down on the press to flatten the dough.

Once the pan is very hot, peel the parchment from the dough and place it in the pan.

Cook for 30 seconds and then flip, cook again for 60 seconds and then flip one last time and cook for 30 seconds.

Set aside, covered in a clean tea towel and continue cooking the remaining tortillas.

Serve warm.

Gluten Free Cheese and Bacon Breakfast Muffins

These gluten free savoury muffins are delicious straight out the oven but also freeze well to be warmed again another day.

As usual, a clash of international ingredients, Indian chickpea flour, Mexican masa lista, Thai tapioca flour and Spanish smoked paprika, they all come together to make a light gluten free muffin that I think is hard to tell apart from a regular muffin!

For a vegetarian option, omit the bacon and add 20g chopped fresh chives.

Makes 12 muffins.

Ingredients

75g chickpea flour/besan

50g tapioca flour

100g masa lista, Mexican cornflour

1 tablespoon baking powder

pinch of salt

1 teaspoon smoked paprika

220g Cheddar, grated

150g bacon, diced, set aside a little for topping the muffins

140mls milk

125g natural yogurt

1 egg

Method

Preheat the oven to 190 degrees Centigrade, line a twelve hole muffin tray.

In a jug, combine the milk, yogurt and egg, beat well.

In a large bowl, combine the chickpea flour, tapioca flour, masa lista, baking powder, salt, smoked paprika,  cheese and  most of the bacon, combine until the cheese and bacon has a floury coating.

Pour the wet ingredients into the dry and mix gently.

Spoon the mixture into the prepared cases, you need to fill the cases to the top, unlike regular muffins.

Sprinkle with the remaining bacon.

Bake for 25-30mins until

Easy Soft Corn Tortillas

Shop bought corn tortillas are nothing like these!

The mass produced tortillas that I can buy here are pretty similar to cardboard and no amount of heating softens them, these, on the other hand are soft and malleable and dare I say, very tasty. Did I mention,  gluten free too!

I use them for quick lunches with leftover roast chicken, fill them with barbecued meat, roasted vegetables and even fish! Breakfast with an egg, they are that versatile!

Test a piece of your dough on your baking parchment just to make sure it doesn’t stick and drag any helpers through to help, the boys love making the tortillas while I cook them.

I only recently bought a tortilla press, before that I found a couple of good heavy cookery books did the job beautifully!

The tortillas will keep for a couple of days in an airtight container.

Makes 12 x 50g tortillas.

Ingredients

250g masa lista, Mexican corn flour

50g butter, melted

300mls, warm water

Method

In a large bowl, combine the ingredients.

Form into a dough and knead lightly.

Divide into 12 balls.

Pop the dough balls back in the bowl and cover with plastic wrap.

Set aside for 30mins.

Heat a large frying pan over high heat.

Line the tortilla press with baking parchment, place a dough ball in the centre and top with another piece of baking parchment, press down.

Peel the paper off and pop the tortilla onto the pan.

Cook for around 60secs and then flip over and repeat.

Set aside in a tea towel and repeat using all of the dough.