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.

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.

Bacon and Cheese Sausage Balls

These evolved from an old Texan recipe for sausage balls that we once had at a party in the States years ago.

I love the combination of cheese and bacon and with the use of the Mexican cornflour these taste as if they have crushed corn chips in them plus, it makes them gluten free!

These freeze really well too, simply make up until the baking stage, instead of baking freeze them in single layers in ziplock bags for a later date.

Makes around 60 balls.

Ingredients

700 pork, minced

400 g bacon, minced

1 tablespoon dried sage

2 teaspoons dried oregano

2 teaspoons dried marjoram

1 teaspoon chilli flakes

1 teaspoon chipotle chilli powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

300g Cheddar cheese, grated

60g tapioca flour

100g rice flour

60 g masa lista, Mexican corn flour

1 teaspoon gluten free baking powder

60g butter, cubed

Method

Combine the minced pork, minced bacon, sage, oregano, marjoram, chilli flakes, chipotle chilli, salt and pepper in a bowl.

In a separate bowl, weigh out the flours and baking powder, add the butter and rub in until it resembles breadcrumbs. Add the cheese and mix well through.

Add the flour mix to the meat and mix really, really well.

Form into balls, around 25g each.

Preheat the oven to 200degrees Centigrade.

Bake the balls, well spread out for 20 mins on lined baking sheets until golden.