Homemade tortillas gain color, flavor and interest from fresh flower petals.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 pound masa flour
- 4 teaspoons salt
- Cold water
- Edible flowers, petals only (try confetti, nasturtium, pansy, roses or Johnny jump-ups)
Preparation:
Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed.
Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way.
Now open, remove plastic from show side of tortilla, lay edible flower petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper.
Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve.
Yield: about 20 tortillas
Per serving: 134 calories, 3g protein, 28g carbohydrates, 1g total fat, 4g dietary fiber
Recipe Source: Chef John Sedlar, Abiquiu Restaurant, Santa Monica, California
Reprinted with permission.
Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way.
Now open, remove plastic from show side of tortilla, lay edible flower petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper.
Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve.
Yield: about 20 tortillas
Per serving: 134 calories, 3g protein, 28g carbohydrates, 1g total fat, 4g dietary fiber
Recipe Source: Chef John Sedlar, Abiquiu Restaurant, Santa Monica, California
Reprinted with permission.
