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Honduras - Honduran Recipes
Tortillas
The sun doesn't rise in Honduras if tortillas aren't served
for breakfast. Not to worry. You will see tortillas served three
times a day, and always, always freshly made.
I remember returning from Honduras and preparing my first Latin
American/Honduran meal. I was pressed for time and grabbed some pre-made
tortillas. The food I made was excellent. My wife and I each bit
into the store-bought tortillas about the same time. Our eyes met. I
knew I would never be serving store-bought tortillas again.
Making tortillas isn't that difficult if you are willing to take a couple of
short-cuts:
▪ Buy a corn masa harina mix, such as
Maseca. You can find it in Mexican grocery stores or some larger
super-markets in the Latina section of town. Don't confuse this with corn
meal which is a totally different product.
[Masa harina is merely ground corn that has been prepared by soaking the
corn in lime-water. The corn is then dried and ground. The lime
creates a chemical reaction in the corn, creating more complete protein thru
additional amino acids. The ancient Mayans created the same effect by
soaking the corn in a lye-water, water that had been dripped through wood ashes.
This water makes the whole kernel -
minus the husk - edible without grinding it.
How did they know to do that? Is this the law of unintended consequences
at play?] Where were we?
▪ Buy a
torilla press in any Latin American food store. If stuck, buy one
online. They can be as fancy or simple as you would like. We like the
smaller tortillas - 6" inch press. We paid 2/3rd's of what they cost
online by shopping the local Mexican store. Buy some spices and practice
your Spanish while you are there.
Recipe - Feeds 2. Increase amounts for larger groups
▪ 1 cup of masa mix
▪ 1/2-3/4 cup of water
▪ Mix for 2 minutes or until you have a solid ball.
[Add only a little at a time until the right consistency occurs.
This is critical}.
▪ Divide into 8 pieces. [Moisten a kitchen towel and keep it
over the dough during the entire time].
▪ Place one piece of the dough on your tortilla press between
pieces of wax paper. Press firmly and peel the tortilla off the press.
[I have repeated tried to make tortillas by hand. Despite watching this
process very carefully throughout Central America, my handmade tortillas are a
disaster. It is not going to happen in this lifetime. I have too
many Teutonic genes in me].
▪ Toss the tortillas
onto an ungreased iron griddle, turning just as they begin to burn.
Keep tortillas warmed under a kitchen towel while others are cooking.
Serve. Yes-s-s-s.
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