*Tock tock* this thing on? Helloooo? José? Are you there? Got a question man. Can you help me out?
See, I’ve got the book.
the corn oil
the fresh oregano (freeze dried because it’s a freaking 18 below zero here)
The masa harina. I think.
The pork is in the bath.
No really, a bath.
No of course I couldn’t find dried red New Mexico chiles. No, no dried guajillos either.
Yeah yeah I asked. I’m afraid they think I’m a little wacko or have a speech disability. So I used hot sambal. That’s an Indonesian chili puree. I squeezed about 3 tbs in the blender. Then added 3 garlic cloves, 3 dried tomatoes, 1 tbs oregano, squeezed some lime juice in it, added a quartered onion and for good measure added 1 tsp of dried chipotle flakes and 1/2 cup of water. Blitzed to a smooth paste.
That was the bath the pork bathed in. Swimming merrily for 24 hours in the fridge. Cool!
Then… José?? Still there??
I had my masa harina which I guess was indeed harina but not very much masa… at least it didn’t develop into a dough (more like wet sand, no cohesion at all). No way José!
Started again and made a nice little dough out of plain flour and water. That worked! Divided in two… again and again until I had 16 round disks.
Hey José you’re back!?
I know they are not round.
They’re not very disk-ey either right?
Well I suppose your mama and your sister can make much prettier tortillas. In fact I am certain they can. I bow deep because well I tried and I couldn’t. They were quite tasty though. I don’t own a tortilla press so I did the dough-inbetween-two-ziplock-bag-and-roll thing.
You don’t need to laugh that hard. I really tried!
Well here they are:
I fried the meat in a little oil until nicely browned, then added a can of red chili beans and a bag of fresh spinach. Tossed until wilted. Really really yummy!
This is not just me, there's a bunch of us cooking from Flatbreads and Flavors providing ourselves and our loved ones with a intercontinental journey on our dining tables.