When I received a Tortilla Press and Warmer from IMUSA, the first thing that came to mind was making tortillas for some enchiladas. These were two things I’ve never prepared. I’ve seen chefs, including George Duran, make them, and it looked pretty simple. I’ll admit, it took me a few tries to get it right. So if you plan on making tortillas, heed our advice.
Corn Tortilla Making Lessons Learned:
- Flour Matters. Don’t get Masa de Maiz. You’ll wind up making polenta instead of tortillas. Be sure to purchase Masa Harina de Maiz.
- Temperature. The temperature of the water matters. Don’t use cold water when mixing the corn flour. Be sure to use hot water.
- Watch the experts. Before making tortillas, watch IMUSA’s video on using a Tortilla Press: http://www.imusausa.com/using-tortilla-press/
Recipe: Corn Tortillas
Ingredients
- 1 pound of corn tortilla flour or “masa harina de maiz”
- boiling water, 5 to 6 cups
Directions
- In a bowl, place the tortilla flour.
- Add the hot water one cup at a time mixing with a spoon.
- When the masa gets to the consistency of new “play dough” take it out and kneed with your hands for 10 minutes. If the masa is too runny, add more flour. If it is too dry, add more water.
- Using a 1/2 cup as a measuring tool, divide the masa into approximately 17 balls.
- Make 2 rounds of plastic out of a plastic supermarket bag (OR use saran wrap), the same size as the pressing surface of your IMUSA tortilla press. Place one of the plastic rounds on the bottom surface of the IMUSA tortilla press then place one of the masa balls in the center. Add the other plastic round on top, close the tortilla press and press gently. The masa round should be 4 inches in diameter and about 1/4 inch thick.
- Heat a non-stick pan at medium high heat and place the masa round. Allow it took cook for one minute. Turn the masa round on the other side and cook for 1 to 2 minutes more or until you have golden spotting on the bottom. Turn again and cook 1 more minute on the other side.
- Remove the thick tortilla from the pan and set aside in an IMUSA tortilla warmer.
IMUSA Tortilla Warmer and Press
Recipe: Beef Enchiladas
For the semi-homemade enchiladas, I used corn tortillas and ground beef cooked with McCormick’s Enchilada Sauce Mix. The recipe can be found online at: http://www.mccormick.com/Recipes/Main-Dishes/Beef-Enchiladas
Ingredients
- 1 1/2 cups water
- 1 can (8 ounces) tomato sauce
- 1 package McCormick® Enchilada Sauce Mix
- 1 pound lean ground beef
- 8 corn tortillas, warmed
- 1 cup shredded Cheddar cheese
Directions
- Preheat oven to 350°F. Mix water, tomato sauce and Sauce Mix in medium saucepan. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. Set aside.
- Meanwhile, brown beef in medium skillet on medium-high heat. Drain fat. Stir 1/2 cup sauce into meat.
- Dip tortillas into sauce to coat. Spoon about 1/4 cup meat filling onto each tortilla. Roll tortillas tightly. Place seam-side down in lightly greased 11×7-inch baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
- Bake 15 minutes or until sauce is bubbly and cheese is melted.
The IMUSA Tortilla Press and Warmer can be bought at your local Target or Bed Bath and Beyond stores.
For more recipes, visit IMUSA.com or Like them on Facebook.com/IMUSA
Disclosure: I received a gift pack from IMUSA and McCormick Spices. The opinions expressed are my own and I received no further compensation.
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