Alex Stupak’s Mexican Corn Tortilla2015-01-21
La version Française se trouve ICI
The corn tortilla by the chef Alex Stupak
Source of the recipeI got this recipe in the book "Tacos: Recipes and Provocations" by Alex Stupak.
Alex Stupak has become an expert in tacos after opening his restaurant and learning the Mexican cuisine in Mexico.
To purchase online, see HERE
In his book, Stupak offers recipes "new wave", as he puts it : "to declare that the only good Mexican cuisine is 'authentic' also assumes that the cuisine has ceased evolving"
Corn Masa Flour(1 ½ Cup or 168 g), widely available in our supermarkets. Masa harina is different from Corn Flour, in that it's made by soaking corn grains into a slaked lime, a process termed nixtamalization which will loosen the hulls from the kernels and softens the corn.
Sounds odd, but that's exactly how the ancient and wise Aztecs made their Masa Harina. I say wise because they understood that this tedious process would not only enhance the taste but also produce Niacin, a vitamin that was not available in their surroundings - this saved them from a lot of diseases.
Stupak shows in his book how to make Nixtamal, but honestly unless you are bored to death there is no point making it (Making it yourself will not produce a fine flour either) and in the defense of industrial Masa Harina, it can be easily found in supermarkets. You may find organic masa as well.
Let's knead the two ingredients (
Corn Masa Flour(1 ½ Cup or 168 g) and
Water(1 Cup or 232 g)) together by hand
The Tortilla PressTo make the tortillas you may want to use a tortilla press, a cheap instrument that you can buy anywhere, like HERE
Open the press, position the masa in the center and press, folding the top and pushing on the handle
You will notice it's fun to make corn tortilla, and easier than the Flour Tortillas
The tortilla is about 5.9" (or 5 29/32" or 15 cm) wide and less than 0.11" (or 1/8" or 0.3 cm) thick
Storing the cooked tortillasYou may store the cooked tortillas on a plate sitting on a double boiler
Stupak mentioned that it's best if you use the tortillas right away. After cooking them, garnish them and serve your tacos, they will taste better when they are freshly cooked.
The other recipe of Tortillas
All recipes of Tacos
All the Recipes of Tacos are HERE
Cooking with the same Chef ?
All recipes of Alex Stupak
Recipes from the same Book!
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1 ½ Cup Corn Masa Flour (168 g)
1 Cup Water (232 g)