recipe is from the SodaMail
Recipes in Time! newsletter which is written by
Chele who also has her own website, Chele's Treasures
is a single mother of three young boys who manages
to find the time to run her own desktop publishing
and personalisation service from her home and
also writes the popular SodaMail newsletter Recipes
in Time! three days a week.
newsletter is really interesting as not only do
you get the recipe but you also learn about the
food itself as in this sample recipe. This is
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Brief History of the Tortilla
grilled on earthenware utensils, tortillas are
used as bread and often filled and stuffed. The
original indian method of preparation consisted
of kneading the cornmeal dough (masa) on a stone
called a metate and then shaping into circles
eight inches wide (20cm) and one-eigth inch thick
(3mm). In Spanish cookery a tortilla is a flat
omelette usually filled with potatoes, onions,
or salt cod, which is cut into quarters like a
Conquest of Mexico by Spain in 1521 gave rise
to one of the greatest culinary revolutions in
history. On November 8, 1519, Cortez entered Montezuma's
capitol along with seven thousand native soldiers
he had recruited along the way. He was received
by Montezuma and given a great feast, but the
cordial relations between the Spanish captain
and the Aztec emperor were short lived. After
many bloody battles, on August 13th 1521, Cortez
claimed the capitol. The conquerors systematically
destroyed the Aztec empire and replaced it with
Spanish structures and institutions, but they
never succeeded in extinguishing the native culture
and traditions, which are still part of Mexico
today. The emerging Mexican cuisine has become
3/4 cups masa harina *
1 1/8 cups water
a medium bowl, mix together masa harina and
hot water until thoroughly combined.
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
dough tightly with plastic wrap and allow to
stand for 30 minutes.
a cast iron skillet or griddle to medium-high.
dough into 15 equal-size balls.
a tortilla press, a rolling pin, or your hands,
press each ball of dough flat between two sheets
of plastic wrap.
place tortilla in preheated pan and allow to
cook for approximately 30 seconds, or until
browned and slightly puffy.
tortilla over to brown on second side for approximately
30 seconds more, then transfer to a plate.
process with each ball of dough.
tortillas covered with a towel to stay warm
and moist until ready to serve.
You can buy masa harina (corn flour) at Mexican
grocery stores or in the ethnic food aisle of
large supermarkets. Quaker and Maseca brands are
Didn't Know This!
the great Aztec emperor, was previously warned
that one day bearded men mounted on animals like
giant deer would come to take over his domain,
so when Montezuma heard that men had landed at
Vera Cruz he was not surprised. He made every
effort to keep them in Vera Cruz by offering them
great riches, but after seeing the riches it spurred
them on to see where the riches came from.