Tortillas are unleavened flatbread made either of corn or wheat, water, and salt. They are native to Mexican. Mexicans use tortillas as utensils or plate to scoop and hold a variety of delicious fillings. The word tortilla came from the Spanish word “torta”, meaning round cake. According to the Mayans, tortillas were invented by a peasant for his hungry king dated 10,000 B.C..
Tortillas in the ancient times were prepared by cooking dried corn with water and limestone until the kernel skins softened. After standing for one day, the kernels were skinned, the hearts ground with mortar and pestle to form masa – the dough for tortillas. But if you want to make your own tortilla at home, you can start from Masa Harina (tortilla flour). To make tortillas the Mexican way, you will need a tortilla press. But if you are like us without one, use a heavy pot or pan with a flat bottom.
Mix 3 cups of Masa Harina with 1/2 teaspoon of salt and 1 1/2 to 2 cups of luke-warm water until a dough forms. Knead dough until smooth. Then cover and let stand for an hour. Prepare your workstation by lining the working top with a sheet of plastic wrap. Pinch off a ball of dough the size of a ping pong ball (to yield a tortilla about 10 to 12 cm in diameter). Cover the dough with another sheet of plastic wrap. Press down hard on the dough with a heavy pot or pan with a flat bottom. Peel away the plastic on top. Place your hand under the tortilla and flip the tortilla onto the other hand so the plastic is on top. Peel away this other sheet of plastic as well, then carefully flip tortilla onto a preheated, hot griddle or pan. Flip the tortilla over when the edges begin to dry. It is ready when the top begins to puff, about 1 1/2 to 2 minutes. Remove tortillas, wrap in a clean towel, and serve with any kind of meat and vegetables of your choice.
這幾年身邊多了很多gluten free的朋友，甚麼甚麼麩質會導致敏感，甚麼甚麼體能強了很多倍，這些事情我都會默默地在聆聽，有機緣的話會嘗試一下，我的原則是不應強求，覺得射殺動物殘忍，就吃素吧，覺得吃糯米飯太撐，就吃素麵吧。有生之年，總希望找得到適合自己的飲食之道，因此這段時間，甚麼都試試甚麼都想想。今天就來個gluten free，栗米餅和燉豬肩肉再加上濃濃的醬汁，開飯了。