@sophia_roe

everything tastes good in a corn tortilla. This is a fact. — — there’s really nothing like end of summer produce between a fresh, hot corn tortilla. On super hot days, it’s really nice to fill a corn tortilla with a raw, sharp, and crunchy salad with herbs. Other times I want my corn tortillas overflowing with scorched peppers and plum tomato salsa. Whatever the case, the facts remain corn tortilla >flour tortilla. — — corn tortilla 1 cup masa harina (I get mine from @masienda ) 3/4 cup-1 cup warm water 1 tsp salt — — Mix masa harina and salt. Gradually add hot water, and stir until dough forms. Use your hands to knead dough for 2 minutes until smooth. The dough’s texture should feel springy and firm, similar to Play-Doh. Rest the dough for about 10 minutes, then portion the dough into a 2-tbsp balls. Place the dough ball between two pieces of plastic or parchment paper in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla. Heat a comal or skillet over medium-high heat. Once the pan is hot, lay the tortilla flat in the skillet. Cook for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas should bubble up while cooking, especially on the second side. Once finished, fill with whatever you desire! — — Cilantro crema *put this stuff on everything..it’s perfect. 1 cup cashews (soaked for at least an hour in water, and then drained) 2 limes, zest and juice 1 lemon, zest and juice 2 cloves garlic 1 tbsp capers (packed in brine, not salt) 1 jalapeno, serrano, etc pepper 1-2 large bunches of cilantro (or use whatever herb you prefer 2-3 tbsp olive oil 2-3 tsp kosher salt *you may need a little water to thin this out, depending on how you like your crema :) — — Blend it up and put it on literally everything, seriously. #apartmentmiso #corn #masa #taco #crema #herbs #peppers