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Serves 1-2 _______________________________________ Step 1: Tortillas Preheat an ungreased griddle, iron pan, or comal on medium-high heat. Mix the masa with salt in a bowl and add the water to form a soft dough. Add more dough or masa as necessary. You should be able to handle the dough and shape it, but it shouldn’t be so dry that it cracks. Keeping your fingers wet, form the dough into little circles and work them into thin, flat rounds with your palms. Natural tortillas made without a press are much thicker than the store-bought variety. They are hearty and life-giving. Place the tortillas on the hot griddle/pan/comal and cook on one side for several minutes. They are ready to flip when the bottom of the tortilla easily lifts off the hot surface and has developed some color and dryness. Flip and allow the other side to cook for another few minutes. Set the tortillas aside to cool. At this point, it would also be wise to sample one. Try cutting a key lime and rubbing on a little lime and salt. Step 2: Porridge Mince the garlic cloves and set aside. The tortillas should have cooled down a bit so they can be handled. Now, break up the tortillas into small pieces with your hands and set aside.

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Heat up the oil in a pan and when it is hot, fry the garlic for about a minute, but don’t let it burn. When the garlic starts to brown, add the crumbled tortillas and fry for another 2-3 minutes. Little by little, add some of the remaining water and stir. The water will help take apart the tortillas and eventually will form a warm, savory porridge. When the consistency is to your liking, pour into a bowl and crush some pepper over the top and enjoy.

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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