Monday, January 26, 2009

Corn Tortillas

I am married to a Cuban, who loves Mexican. What's up with that? So, we have always made Mexican food, but we used to use boxed taco mix with packaged taco mix. Yeah, you can stop cringing now. We have since moved on...evolved, if you will. We still purchase flour tortillas, for I have not been that adventurous as to make them on my own. I do however, visit my friend every once in a while and make a batch or two with her. But like every other carb in our home they last for a fleeting few days, more like hours.

But my husband wanted us to try making corn tortillas. And if you have not gone over to Chile Chews may I make a suggestion? You know you have to hear it. Go and make these delicious little devils. Now, she does mention in her post that you cannot eat them or you will have none left for your meal.

She is right!

These things were easy schmeazy to make and oh so delicious, in a simple kind of way. A very rustic type of bread, if you will. Harkens back to the days of pioneers and what they were given to cook with. Makes me glad I am in the 21st century. These corn tortillas will definitely be on our list of new keeper recipes. We have now made 2 out of the 3 of the items in this post. Number 3 will have to wait a bit, for hubby is having to curtail his spicy food. Grrrr.

Make this and hope that you all enjoy it as much as we are.


River said...

Homemade tortillas are quite a bit of work but they are so yummy! Much better than the store bought stuff.

alaina said...

yum, homemade corn tortillas sound goooood.

Chile said...

I love how you are working your way through making all the components of the overall recipe. You can make the enchilada sauce less spicy, if you want to try it out. Just reduce the spices and the green chiles by half or so. It will make it very mild and somewhat bland, but you'll get the gist of the taste. Hope your hubby's able to eat spicy again soon!