I made home-made tortillas again today, using the masa harina my mom mailed me from Australia – I like that masa basically keeps forever in a well-sealed container. Unlike most “foreign foods,” Mexican-style masa harina isn’t to be found in even the most obscure Korean specialty store, because of two contradictory facts: a) there’s no market for corn flour, and b) masa harina is viewed by the government as nothing different than corn-meal (which is easily found), but corn-meal is a “raw food product” and therefore require a domestic manufacturer – which would require a market see a).
Anyway, made-in-the-USA masa harina can be bought in Queensland, Australia, food stores, and so my mother mailed me some after I visited her last year (it was about one year ago this week, in fact).
I press the tortillas flat with a plate, using some ziploc baggies as a non-stick surface. Then I cook them in a heated frying pan with no oil. They’re pure corn flour. Much healthier than store-bought ones.
It’s possible to buy frozen, US store-style tortillas in places like Costco, here, but I really don’t like those. Fresh, warm, home-made tortillas are awesome. I can’t make folded tortillas (i.e. tacos) with them, because, being hand-pressed, they’re a little too fat and brittle for that. Actually, they’re almost more like Central American pupusas. I put cheese or beans or rice or mushrooms on them. They’re delicious.
