Okay readers. I know a lot of you are desperately sick of hearing new food concoctions invented because they don’t include salt. But there might come a time after the apocalypse, or Y2K, or your stroke or coronary thrombosis when you’ll say to yourself, “Dayummm. Wonder if I can find Old Jules blog again? I sure wouldn’t mind having me some of them masa harina pancakes!”
When that happens maybe this think will still be here, easily located by dogpile.com search engine.
The key is the relationship between a given amount of masa brosa and water. Trip down to a store where such things are sold and look for a package, MASA BROSA – Masa Instantanea de maiz. Harina de Maiz.
It’s cheap. And once you have it you can forever hence use a ratio of 2 cups of masa to one and one-eight [1 1/8] cup of water unless your water happens to be thick and muddy, or if it comes from downstream of the sewer plant. If that’s the case you’ll have to experiment for the right texture.
Anyway, you’ll soon get the feel of the dough when it’s right. You can use a tortilla press, but you don’t need one. Mash it down with the bottom of a pan, your hands, a rolling pin, or walk on it. Makes no difference.
Once you understand that relationship between water and masa the sky is the limit. I don’t personally care to make two cups of masa in one batch. I use half-cup of masa with quarter+1 tablespoon and make a single, big thick tortilla [or pancake, pita whatever] and it’s usually all I need. It’s too easy to make to justify doing any ahead of time.
This morning I mixed in chopped cilantro, threw it into a really hot frying pan [no oil, spray, no nuthun] and made one hell of a nice tortilla to be placed underneath fried eggs.
But the concept works with almost any herb and you’ll be hearing about some of them if you keep reading here. Today I just want to tell you about the cilantro because that’s one real people would pay good money for a taste of while they’re scarfing their eggs.