Corn Tortillas with Pasilla Chilli Flakes by Karla Zazueta
- Serves
- 14 tortillas
- Difficulty
- Easy
These delicious tortillas are perfect for making barbacoa tacos. The pasilla flakes give a nice earthy flavour to the corn tortilla.
Additional details
- 200g Cool Chile Masa Harina
- ½ tsp table salt
- 300 ml warm water
- Cool Chile Pasilla flakes
Additional details
1. In a medium-sized bowl, combine masa harina and table salt.
2. Add water to the bowl and mix until a smooth dough forms.
3. Mix in pasilla flakes.
4. Form the dough into 35g balls and cover with a tea towel.
5. Place a piece of plastic on the base of a tortilla press. Put a dough ball on top, and cover with another piece of plastic. Press until the dough ball becomes a thin tortilla.
6. Heat a non-stick pan over high heat. Cook the tortilla for around 15 seconds on each side, flipping it twice.
7. The tortilla should puff up within 45 seconds. Once it puffs up, remove it from the heat and wrap it with a tea towel to keep it warm.
Storage:
Once cooled, keep in a plastic bag in the fridge for up to five days. Freeze for up to 6 months.
Highlighted Ingredients
-
White Masa Harina for Tortillas 500g
£4.30
-
Pasilla Chilli Flakes 40g
£5.10