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Basic Corn Tortillas Water of Maize Dough for Making Tortillas: 12 Oz Masa (Mexican Cornmeal) Dash Salt White, Yellow and Blue

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Basic Corn Tortillas Water of Maize Dough for Making Tortillas: 12 Oz Masa (Mexican Cornmeal) Dash Salt White, Yellow and Blue The corn tortilla has been a staple For information about food in North American and Howard County Farmers' Market, Mesoamerican cultures since events at the market thousands of years BC. In pre- or demonstration HHOMEMADE Columbian times, there was no garden or how to become a market wheat flour version, as wheat was vendor, contact Market CCORN not grown in the Americas prior to Managers: European contact. Debra Bolding TTORTILLAS A common (870) 557-2352 or domestic cooking Glenda Rice chore was to help (870) 845-8859 Gracie Martinez grind lime-soaked or pick up an La Estrella corn or maize into masa or corn application at the dough for tortillas. To complete Nashville Chamber Supermarket this task, a grinding stone or of Commerce metate with a hand-held stone 107 South Main called a mano was used. Nashville, AR 71852 (870) 845-1262 Source: http://www.arizonahistoricalsociety.org/education Friday Visit the Farmers June 15, 2012 Market page at the Chamber of Commerce website at Howard nashvillear.com and check the County Growing Healthy Communities Calendar of Events at the Farmers' Chamber Website as well! Market Tortilla ("little cake" in Spanish) - a Hot Sauce thin, unleavened flat bread, made from Gracie's Recipes Peppers (your choice) finely ground maize, called "corn" in the Chopped tomatoes U.S. In Mexico there are three colors Basic Corn Tortillas Water of maize dough for making tortillas: 12 oz masa (Mexican cornmeal) Dash salt white, yellow and blue. 12 oz water Put peppers, tomatoes, and salt in enough Mix masa and water. Pinch off enough Masa harina ("dough flour") is the water to cover. Bring to a boil and let cook to make a 1" round ball. traditional flour used to make tortillas, until peppers are soft. Blend in a blender. tamales, and other Mexican dishes. To Place in corn tortilla press or roll out Note: Do not substitute corn produce masa harina, maize (field corn) with a rolling pin to make 6-7" round tortillas. meal or regular corn flour - they is dried and treated in a solution of lime are produced from different (slaked lime, calcium hydroxide, not the Cook on a hot grill or in a fry pan just types of corn, are processed fruit!) and water. This loosens the hulls until lightly done on both sides. differently and are not suitable from the kernels and softens the corn. for making tortillas. Also, do not Use as is, or fry in oil until crisp. Leave use regular wheat flour. The soaked maize is then washed, and flat or shape into taco shells. Then top the wet corn is ground into a dough, or fill with your choice of beans, meat, Nutrition Trivia called masa. This fresh masa, when lettuce, tomato, onion, cheese and hot dried and powdered, is the masa harina. Pellagra is a disease resulting sauce. from deficiency in vitamin B3 Fresh masa is available in Mexican Variation - Red Tortillas (for (niacin) and occurs primarily markets, including La Estrella where the diet is "maize-based". enchiladas) ; Cover several dry red Supermarket!, refrigerated and sold by However, when Europeans first peppers (not hot) with water and bring to the pound. came to the New world, where a boil. Strain and use “pepper” water to corn (maize) was native and a Gordita ("little fat one" in Spanish) - a mix with masa harina instead of plain substantial part of the diet, pellagra was not common. The corn cake made with masa harina and water. reason for this is that in the stuffed with meat, production of masa, soaking the cheese or other Gorditas maize in lime water liberates niacin (as well as the amino acid fillings. Use the basic tortilla recipe, add a tryptophan), making this important dash of salt, but do not roll out as thin nutrient available. as tortillas. Fry in hot oil. Slice each When maize was brought to forming a pocket and fill with your Europe, Africa and Asia from the choice of cheese, beans, meat, lettuce, New World, soaking the maize in onions, etc. lime water was omitted and resulted in deficiencies of niacin, significantly contributing to the disease pellagra. .
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