TORTILLAS
Tortillas are a basic part of all Honduran meals, and are often folded over and used to scoop up one's food. The traditional tortilla was made by curing maize in lime water, which causes the skin of the corn kernels to peel off, then grinding and pre-cooking it, kneading it into a dough, pressing it flat into patties, and cooking it on a very hot griddle. Corn tortillas are customarily made by hand, and served and eaten warm. Almost all meals are served with a stack of tortillas, freshly-made.
Recipe- Feeds 2
▪ 1 cup of corn flour (MASECA)
▪ 1/2-3/4 cup of water
- Mix for 2 minutes or until you have a solid ball. The doush should be moist, but not sticky.
- Divide into 8 pieces.
- Place one piece of the dough on a tortilla press between pieces of wax paper. Press firmly and peel the tortilla off the press. Tortillas may also be made by hand, by flattening the tortilla with your thumbs while turning in your palm.
- Toss the tortillas onto an ungreased iron griddle, turning just as they begin to brown in spots.
- Serve warm.
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