Homemade Corn Tortillas


Homemade Corn Tortillas

You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.


2 cups instant Masa Harina

3/4 teaspoon salt

about 9 oz. hot water


Purchase a tortilla press either at a Latin Food store or online.

Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.


In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.


Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.


Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.

Heat a flat griddle on high heat.

Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.



Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
470Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.





Pan-Fried Cheese Grits

Pan-Fried Cheese Grits


6 cups water

2 1/2 tsp. salt, divided

1 1/2 cups stone ground grits

6 tablespoons butter

3 cups shredded sharp cheddar cheese

1 clove garlic , minced

2 cups flour

1/2 tsp. black pepper

4-6 tablespoons canola oil

Spray an 8 1/2 x 41/2 inch loaf pan with non stick spray.

In a large saucepan, combine the water, minced garlic and 1 1/2 tsp. salt. Bring to boil over medium – high heat. Gradually add grits, stirring to combine. Reduce to low. Cook stirring frequently, until grits are thick and creamy. Remove from heat, cool slightly. Add cheese and butter and stir until combined. Pour into prepared loaf pan and place in fridge until solid. Once solid, invert onto plate and gently slice loaf into 1/2 slices. Heat frying pan with oil over medium high heat and place slices in pan a few at a time. Fry until crispy and golden brown on both sides.

Vendor Style Elote

Vendor Style Elote


Corn on the cob

Cotija Cheese, grated

1/4 tsp or to taste Cayenne powder

1/2 tsp. cumin or to taste


Mix spices with the grated cheese , place into a 9×13 pan, set aside.

Grill corn on BBQ until nicely charred. Remove from grill and brush with mayonnaise then roll in the grated cotija cheese mixture

Black Bean and Corn Salad

Black Bean and Corn Salad


This also makes an excellent pico de gallo by adding a minced serrano or jalapeno

2 cups black beans, soaked overnight

1 yellow bell pepper, diced

1 red bell pepper , diced

2 cups , sliced grape tomatoes

1 cup sliced , scallions

1 cup fresh or frozen corn

2 tsp cumin seeds

1 tsp coriander seeds

2 tablespoons sherry vinegar

1/2 tablespoon olive oil

2 tablespoon lime juice

1 tablespoon lime zest

1/4 tsp crushed red pepper flakes

salt and pepper, to taste

1/2 cup chopped fresh cilantro

Romaine lettuce

Tortilla chips

Drain the soaked beans and place in large stockpot; cover with water or quality stock, bring to boil. Cover and reduce heat to simmer. Cook until beans are tender, not mushy. Drain and rinse. Set aside to cool.

Add the peppers, tomato, scallion and corn to beans.

In a small pan toast the spices until fragrant. Remove from heat and pulverize to a powder i n a spice grinder or mortar and pestle.

In a small bowl whisk the oil , vinegar, lime juice ,zest red pepper flakes and toasted ground spices, salt and pepper.

Pour mixture over bean mixture and lightly toss. Stir in chopped cilantro and allow to set at room temperature for 1 hour.

Line bowl with romaine lettuce and place salad on leaves. Garnish with tortilla chips.

Smoked Ham and Corn Chowder

Smoked Ham and Corn Chowder

4 ears of corn, kernels cut off and cobs reserved

1 tablespoon olive oil

1 onion , diced

one 1/2 lb. piece of ham, cut into 1/4 inch dice

2  smoked ham hocks

3 cups water

2 cups heavy cream

1 lb. red potatoes, cut into 1/2 inch dice

Place onion in soup pot and saute in oil until soft. Add ham hocks , corn cobs and 3 cups of water and bring to boil, lower to simmer for about 5 minutes. Remove the corn cobs and ham hocks. Add heavy cream and potatoes and cook until potatoes are almost tender. Add the corn and ham , simmer until corn and potatoes are tender. Season with salt and pepper , to taste.




1 small bag of frozen lima beans, cooked

1 small bag a frozen corn or fresh corn with the same equivalent, cooked

1 shallot, minced

2 tablespoons, butter

1/2 cup heavy cream

Salt and pepper, to taste

In a saute pan place the butter and the shallots and saute until translucent. Add the cream and salt and pepper and reduce slightly until thickened to a silky sauce. Add the lima’s and corn and toss until well coated.