If you love corn, you will love double corn tortillas. These tortillas are not only healthy for you, but also delicious. The great is that you can add additional items for the filling.
Makes 12 Tortillas
- 1 and 3/4 cups masa harina [corn flour suitable for Mexican tortillas]
- 1/2 teaspoon sea salt
- 1 cup & 2 tablespoons hot water
- 2 tablespoons of sunflower or another neutral oil, for frying
- 1 large zucchini, thinly sliced
- 1 large handful of mushrooms [I used shiitake, but could be others], sliced
- kernels of 2 medium fresh sweet corns
- goat cheese – as much as you like, at least 1 teaspoon per tortilla
- Mexican salsa verde
- 2 large ripe avocados
- 1 lemon
- salt and pepper
- olive oil, for sauteing
- For the dough: mix in a medium bowl the water, salt and masa harina, stirring with a wooden spoon until well combined. It should be a firm, dense dough, but not sticky at all. Cover with film and let cool at least 30 minutes.
- Once the dough has cooled down to room temperature, try cutting it and check if it crumbles and seems too firm. If yes, add 2 additional tablespoons of water, one at a time, and knead to incorporate them in the dough. The consistency should be similar to play-doh, and should not be sticky. Divide into 12 equal parts.
- Make a ball with each lump, trying to make them roughly the same size, and cover with film, loosely, when you are not working them, so they don’t dry out.
- In the meantime, cut 2 equal pieces of grease proof paper, roughly 20 cm squares. Lay one down on the counter.
- Heat a heavy pan at medium heat, and paint with some of the neutral oil, to heat up while you roll the tortillas. I usually roll and cook simultaneously, so they don’t dry out.
- Place one of the dough balls in the center of the greaseproof paper on the counter, and cover with the other one. Roll with a rolling pin, rotating 45 degrees each time to make it round. Don’t worry if the edges are a bit jagged, that will give it character. You should roll it out until it is only about 2-3 mms thick, which is thin but can still be lifted without breaking up.
- One at a time, fry them in the pan 90 seconds on each side, until some parts start becoming golden. Slide onto a plate and cover with cloth, paint the pan again with oil and work through all the tortillas. Let them rest a couple of minutes before you fill them out, so they soften and can be folded.
- For the filling: in a heavy pan [could be the same you used before], drizzle about a teaspoon of olive oil and heat at medium heat. Add the sliced mushrooms with a pinch of salt, saute 30 seconds and add the zucchini and corn kernels. Continue sauteing, stirring every now and then, until the zucchini is tender. Season with salt and pepper to taste, and remove from heat.
- In a small bowl, mash the peeled and pitted avocados with a few drops of Tabasco, a pinch of salt and the juice of the lemon. Mix well.
- To assemble the tortillas, slather a thin layer of salsa verde on each tortilla, crumble the goat cheese on top, cover with a tablespoon of the sauteed veggies and finish off with a dollop of the avocado. Fold in half and eat!