Ok, so Cinco de Mayo isn't really recognised in the UK, but any excuse for Mexican food and I'm there! Whether it's chilli con carne, quesadillas or Laura B's amazing Jalapeño Poppers, I can't resist it. If you want to join me in my Mexican inspired feast this weekend, you're going to need some corn tortillas.
- 250g masa harina
- 400-500ml water
- Put the masa haring in a bowl and add about half the water and mix with your hands.
- Slowly add the rest, mixing all the time until you have a thick, pliable dough.
- Heat a gridle pan or a heavy bottomed frying pan on a medium heat.
- Take a handful of the dough and roll it into a ball.
- If you have a tortilla press, then you can just put the ball of dough in it between two sheets of baking paper and press the lever to make to your tortilla. If not, just roll the dough out between two sheets of baking paper until it's 1 or 2mm thick.
- Place the tortilla in the gridle pan and cook for a few minutes on either side.
- To keep the tortillas warm, wrap them in a clean tea towel.
You can freeze these after you've made them, wrap them in cling film and foil first. Defrost, unwrapped, before using and soften them up by heating in a dry pan.