Ingredients Serves: 4
- 200g masa harina flour
- 250g hot water
- 1 tsp salt
- Mix together the masa harina and hot water, and knead until it forms a dough. Divide into 10 equal size pieces and roll into balls.
- Prepare two sheets of baking parchment or polythene food bags, the same size as the tortilla press. Sandwich the ball of dough between the two sheets and place in the centre of the press. Press the tortilla.
- Fry the tortillas one by one in a dry hot pan or 'comal'. Do not use any oil. Cook for 1 ½ minutes on each side until slightly blistered and cooked through. Either keep warm in an oven wrapped in baking parchment. Alternatively leave to cool and reheat later.
- To reheat the tortillas, brush with water and fry one at a time in a dry pan.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.