These corn tortillas have wonderful cilantro added to them. The process is quite simple and I really enjoyed the herbaceous flavor of cilantro. I took some cilantro, blanched them in water and then shocked them in some ice water to stop the cooking.
After that, I reserved around 1 tablespoon and rough chopped it and then pureed the rest.
That is it. Masa, water and the puree and then you have delicious corn tortillas for your next taco Tuesday fiesta.
You can pair this with my Coffee Ancho Sous Vide Short Ribs. Do not worry if you don't own a sous vide machine, you can braise the ribs the old fashioned way, in the oven.
Cilantro Corn Tortillas
- 1 bunch of cilantro
- 1 3/4 cups masa harina
- 1 1/4 cup of hot water
- 1 teaspoon kosher salt
- tortilla press to press tortillas
Prepare a bowl with ice and water, place aside. Bring a pot with water to a boil. Tear off top of cilantro bunch and blanch for 1 minute until it turns bright green. Scoop out cilantro and place in the prepared ice bath to stop the cooking.
Rough chop 2 tablespoons of cilantro and reserve. Place rest of cilantro in blender with 1 cup warm water. Blend for 2-3 minutes. * The water should turn bright green.
In a bowl, add the masa harina, liquid, chopped cilantro and salt. With a wooden spoon, stir and combine all the ingredients. Turn dough out on the surface and knead until dough is soft and smooth. Cover and let rest for 20-30 minutes. ( Make sure to cover so the dough doesn't dry out)
While your dough is resting, start pre heating a griddle or cast iron skillet over medium-heat.
Cut two squares of medium-heavy plastic to fit the press. A freezer bag or plastic bag laying around would work. Wet the bottom of the tortilla press just a tad and place one sheet of plastic on bottom. Take a small bit of the masa and roll it into a golf ball size. Place the second piece of plastic on top of the masa and then press down on the press with the handle, making sure to add even pressure. Peel the top plastic from the tortilla. The tortilla should be 5 inches in diameter.
Lift up tortilla carefully from press and remove the plastic. Gently place on pre-heated griddle and cook for 15 seconds, you want the edges to turn light brown. Cook tortilla on the second side until brown spots start to show and no longer looks moist, about 45 seconds more, then flip again. Firmly press the tortilla with your fingertips, it should puff up a little bit. Transfer to a napkin-lined basket and cover. Repeat.