The social network that celebrates Latin food
2 cups masa harina (I prefer Maseca)
1½ cups warm water
½ cup chile California puree (see below)
2 teaspoons salt
3 tablespoons olive oil
Recipe For Chile California Puree
10 to 12 chile California peppers, stemmed and seeded
4 cloves of garlic
½ tablespoon cumin
½ tablespoon oregano
Combine the dried chiles and garlic in a pot, fill with just enough water to cover. Bring to a boil, reduce heat and cook for 20 minutes, stirring now and then. Drain the peppers and garlic, transfer to the blender, add the cumin, oregano, 2 teaspoons salt and about ¾ cup of water. Blend on high until smooth, about 30 seconds. You can use the puree as-is, or you can strain it through a wire mesh strainer for a smoother finish.
This puree can be used for all kinds of dishes, great for making enchilada sauce!
1. In a bowl, combine the masa harina and salt, add in the chile puree and work it in well with your hands, gradually add in the water until the dough forms. Drizzle in the oil and knead for a few minutes. Cover in plastic wrap and let it rest for 30 minutes.
2. Heat a heavy, stove-top griddle pan to medium heat. While the pan is heating, make 15 dough balls, about the size of a golf ball. Line your tortilla press with a quart size freezer back, cut to size of tortilla press (leaving fold uncut). Press the masa ball to about 4½ inches, carefully pick up the tortilla and peel the plastic away and lay onto hot griddle. Cook for about 45 seconds to 1 minute on each side. Transfer them to a plate lined with a clean kitchen towel. Spread them out so they don't stick together. Cool completely before storing in a plastic storage bag. Must be refrigerated. Reheat on a hot griddle for best results.
Tortillas Infused With Chile California PureeMasa infused with Chile California Puree...Use a Tortilla Press or a plate with a flat surface...Flatten to about 4½ inches across...Cook tortillas on a hot griddle for about 40 seconds per side...As the tortillas cook, transfer them onto a clean kitchen towel...And there you have it: Achiote-marinated shrimp tacos with black beans, nopalitos salsa, quick chipotle slaw all on a homemade chile rojo tortilla... served with chili-infused rice.
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas