I have been rationing the last of our vegetables and salads. Our lettuce is looking a little wilted but I perked up when I discovered some replenishments in the fresh produce aisles this morning at the local shops. Before I bought up I thought I should use up what we had in the fridge. So tonight’s dinner was using up our rations.
One thing that was notably absent from the shelves was flour. Plain flour to be exact. So although I am pretty well stocked I thought I would pull out my much underused bag of Mexican corn flour and make some tortillas for dinner.
The last time we had corn tortillas was when we had friends, Josh and Sharolyn for lunch, and Josh made the tortillas. I am pretty sure Josh just mixed the corn flour with a little salt and water. In Thomasina Miers ‘Mexican Food Made Simple’ book she also adds some olive oil but I just put about 2 cups of the corn flour in a big bowl along with a scant teaspoon of salt. Then I just gradually added a little warm water until it all came together.
I rolled about 1/3 cup of the dough at a time in between Glad Go-Betweens wrap until it was about 3mm thick. I popped my crepe pan over a low/medium heat and cooked the tortillas for a few minutes on each side.
We are a little mad for tortillas around here. They suit us well as we can all pick and choose what we want in them. Essie particularly loves tortillas and would eat them morning, noon and night if I let her. But she struggles to say ‘tortilla’. She has come up with a new word that is the cross between ‘toilet’ and ‘tortilla’. If you listen carefully you might here Tilly in the background trying to correct Essie but it never helps. I trust she will grow out of it.
corn tortillas with spicy beef
1 onion, finely chopped
2 cloves garlic, crushed
500g beef mince
2 teaspoons ground cumin
1/2 teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoons dried oregano
1 teaspoon onion salt
100ml beef stock or water
juice from half a lime
salt and freshly ground black pepper
greek yoghurt or sour cream
chopped red chilli
Heat a little olive oil in a heavy based pan and saute the onions and garlic. Add the mince and brown, breaking up any lumps with a spoon. Drain off any of the meat fat.
Add all the spices and cook for a further minute before adding the beef stock. Simmer for 3-5 minutes and squeeze over the lime juice. Season to taste.