Mini Corn Tortillas Food

MINI TORTILLAS WITH CORN MUSHROOMS AND FRESH TOMATILLO SALSA

Steps:

• Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. Pinch off enough dough to form a scant 3/4-inch ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.) Form remaining dough into 3/4-inch balls, transferring to a plate, and cover with plastic wrap.
• Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes.
• Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal.
• Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds. Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds. Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds. Enclose tortilla in folded cloth to keep warm and moist.
• Make more tortillas, stacking them in cloth. (Once you get a rhythm going, cook more than 1 tortilla at a time.)
• Cook garlic, chile, and 1/2 cup onion (reserve remainder for Garnish) in 2 tablespoons lard in a 10-inch heavy skillet over medium heat, stirring, until onion is softened, about 3 minutes. Add huitlacoche and 1/4 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes.
• Warm remaining 2 tablespoons lard (if using) to liquefy. Heat comal (or pizza pan) over medium heat until hot, then heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each). While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture.
• Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately.
• Keep comal warm and repeat procedure when ready to serve next batch of chalupas.

HOMEMADE CORN TORTILLAS

Steps:

• In a bowl, mix together the flour, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal.
• Pour the hot water into the flour and oil mixture and mix together until a soft dough forms. SEE NOTE 2
• Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes SEE NOTE 3
• Divide into 8 to 10 equal portions and roll out the dough into disks.
• Cook the tortillas on a heavy based or cast iron pan for about 30 seconds on each side.
• Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.
• Serve warm or reheat leftovers SEE NOTE 4

SOFT CORN TORTILLAS

Steps:

• Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter.
• On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so.
• Stack on top of each other and keep warm til serving.