Don’t it always seem to go that you don’t know what you got til it’s gone
Preach it, Joni Mitchell! No words more true were ever sung. Not only is it applicable to life and love but also food. Case in point, the American version of Mexican food is head and shoulders ahead of Europe or Asia’s. I didn’t know how blessed I was in eating at the local taqueria in Seattle until I experienced what passed for Mexican in other places of the world.
It’s not that people in other countries can’t get the same ingredients to make a decent batch of fajitas, salsa or chiles rellenos because they can. It’s just that they overlook the importance of the small details like corn tortillas. Enchiladas just aren’t the same without corn tortillas. I feel let down when given a flour tortilla or even when someone refers to it as a ‘wrap’. Worse off, I can’t get my hands on corn tortillas in my local Malaysian grocery store. This left me with one option – learn how to make it on my own. It should be easy, right? Nope. Not for me. The dough stuck to everything, I have no tortilla press, and it quickly fell apart in my hands.
However, I am NOT a quitter which led to experimenting with batch after batch of sticky corn dough. Flash forward past many attempts and I am happy to say I am satisfied with the end result. The softness and malleability of a flour tortilla mixed with the taste of a corn. These are fairly simple and easy to make and are perfect for tacos, enchiladas or fried until crispy in huevos rancheros. Now, I’ll never be without.