The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn. Fresh masa is becoming increasingly available in cities with large Mexican populations, but masa harina, a dry corn flour, works well in the recipe below. Maseca is the most commonly available brand, but Bob's Red Mill (sold at health-food stores and some supermarkets, or at bobsredmill.com) has better flavor.
see savings2 cupsmasa harina, preferably Bob's Red Mill
see savings1 1/2 cupswater
see savingsShredded chicken, salsa verde, sour cream and cotija cheese (a dry, salty white cheese), for serving
... ingredients and measurements, except I used corn tortillas rather than flour and quadrupled the recipe. Since... generally prefer corn tortillas to flour, and this substitution also makes this a gluten-free breakfast. I... about the tortilla "crust"--so much easier than a traditional butter and flour crust and more texturally... read more...
veggie enchiladas this weekend. Butternut squash, red potatoes, kale and white beans were piled high inside white corn tortillas. It sounded so good. It looked even better. A homemade coconut milk chili sauce topped it all of and turned the read more...