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Saturday, March 21, 2009

Tortillas (homemade) and grilled vegetables

These were so tasty. I had my grilled veggies with fresh homemade tortillas and my hubby had his with homemade pita bread grilled on the grill also.
We grilled the vegetables in a grill basket I got from Amazon. We had purple onions, zucchini squash, an eggplant, and two large portebello mushrooms. We sprinkled them with a little olive oil that had had fresh rosemary soaking in it. We threw the rosemary on them and some oregano (dry). It took about 15 minutes to grill them, stirring occasionally. We then sprinkled them with fresh sauteed garlic and balsamic vinegar. (Peppers would also be good in this--we forgot)

These are the 5-6 inch tortillas (after I had eated about 7!!


This is the flour---you can get it in the Mexican section of Walmart.



This is what I used for my tortilla press--2 cutting boards---it worked great--just follow the directions given below.




I used this little iron skillet and my iron frying pan to cook them.





This basket is what we used to grill the vegetables in our outdoor grill.
Here are the directions!:

The happy-hermit. blogspot.com ( http://happy-hermit.blogspot.com/ ) referred to this site: http://www.curbly.com/Chrisjob/posts/1013-DIY-Tortilla-Press and here is what the recipe said--(if you go to this site it also gives directions on how to make a press---but 2 cutting boards work fine!!...so if you don't want to make one , do what I did)


"Mix two cups of Masa Harina (such as the widely available Maseca brand) with 1 1/4 cups hot water and a hefty pinch of salt. Using your hands, mix until soft, like Play-dough, but not sticky like a cookie batter. If necessary, add a little more water or masa flour. Let the dough rest while you preheat a griddle or two skillets, one side/skillet to medium(400Ëš F) and the other to medium low (300Ëš).

Divide the dough into golf-sized balls; there should be 15-17, and cover with a damp cloth.

Cut a large zip-top bag along the sides, and remove the thick zipper, to make a long sheet of thick plastic. Lay the plastic on the bottom of the press, and place one dough ball slightly off-center, towards the hinge. Lay the other half of the plastic on top, and close the lid. Press the handle, forcefully, and form a tortilla
5-6” in diameter.

Open the press, and peel off the top sheet of plastic. Flip the tortilla onto your palm, so the dough is touching your skin, and carefully remove the rest of the plastic. (This will take practice).

At the griddle, drag the tortilla off your hand and let it catch on the cooler surface, and cook for 30 seconds, or until the tortilla comes off easily. The edges may look a little dry, but no worries. Flip it to the hotter surface and cook for 40-60 seconds. You see some steam and the bottom will get brown spots from the larger pieces of corn. Flip and cook for another 40-60 seconds, during which the tortilla will begin to puff.

Once off the heat, stack and store in a towel-lined bowl or basket. This traps the steam, keeping the tortillas most and warm.

Wrap around your filling of choice (hopefully, not ground beef with “taco” seasoning), and enjoy! ""

4 comments:

HappyHermit said...

That is awesome NannyKim !!
I am thrilled that you had such Success !!

Thank so much for sharing !!

danu said...

Great post.

www.ChickenRecipeDepot.blogspot.com

~Robin said...

yum o on the grilled veggies-im trying this one too!! such great ideas-love the inspiration

nannykim said...

Good with filafel too!!! and humus