In a blind taste test, Ingrid and I will agree that homemade corn tortillas are the clear winner. I recently purchased a tortilla press and have been developing my flatbread creating skills. A local restaurant makes amazing cilantro tortillas, which inspired us to use some other herbs in ours. We agreed on rosemary, basil and parsley since I already have 2 of the 3 in the garden…and I must say, we made a spectacular choice!
Combine 1 c of corn tortilla masa flour, 1/8 tsp salt & 2/3 c water. Mix thoroughly until soft dough forms. Divide into 3 equal parts and add herbs (roughly chopped) to each part. Make sure that the herbs incorporate throughout the dough then divide into 3 balls. Line a tortilla press with parchment paper, place dough between the paper & press. Peel the tortilla off the paper and cook at medium heat on a griddle.
*no tortilla press? 2 plates pressed firmly together will achieve the same results
We used Oaxaca cheese for these herb quesadillas and couldn’t decide which one was best. We’re so glad we decided to experiment again in the kitchen.
What kind of tortillas would you like to create?
Ingrid & Lucy