Tortilla experiments begin

We have become slightly tortilla obsessed since a research colleague of mine brought us some freshly-made from his local H.E.B. grocery store in San Antonio.

So we picked up a few ingredients (including LARD! And a corn grain called masa harina) and made our first go at it.

The press was excellent, cast iron and easy to use. The dough was a bit dry, it takes a little practice. We molded them Into taco shell shapes while they cooled, which actually worked pretty well. The thickness was great, and I loved the taste, though Steve said he might try flour only (vs flour+corn) next time, because the corn taste does overpower a bit. And we have to work on the cooking details a bit so we get good bubbling up while they are cooking.

Seeing how much we like fajita and taco-style meals, I’m excited for these experiments to continue!