Sunday, March 31, 2013

lemon tortilla and black bean salsa

I made this today,  just throwing things together. My husband says the lemony crisp tortillas  remind him of cheddar crisps and they're highly addictive! 
lemon tortillas (makes about 15): 
2 cups corn masa
about 1.25 cups water
lemon juice
salt
preheat oven to 380, generously oil 2 baking sheets
put masa in a bowl,  slowly add water while mixing with clean hands until dough- like (it will be slightly crumbly) knead for about 5 minutes, or until pliable but smooth (think soft play dough)
now,  there are two ways to do this next part,  you can either do it the hard way,  or the easy way.
the hard way:  make 1 inch round balls with the dough and roll out until almost paper thin between two sheets of saran wrap,  gently peel off  top layer, flip onto oiled baking sheet,  drizzle lemon juice over tortillas,  sprinkle with salt,  and pop in the oven for 6-10 minutes or until crunchy.
the easy way:  make 1 inch balls of dough and gently smash into a thin tortilla-like shape on a well oiled baking sheet,  drizzle lemon juice and salt,  pop in the oven 8-14 minutes or until crispy
black bean salsa:
1 cup cooked black beans
1/2 cup salsa of your choice
1 small can of green chili
mix together and enjoy!

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