The tortilla is an essential part of Mexican and Central American cuisine that can now be found in almost every corner of the ...

These homemade tortillas start with a dough made from whole-grain corn masa that is shaped and then cooked like a pancake on a griddle. Homemade salsa makes a great accompaniment. About 1,500 B.C ...

For flour tortillas, she swaps out the masa for all-purpose flour and adds a fourth ingredient, lard or vegetable shortening, for flavor. Once the dough is ready to be shaped, flour tortillas can ...

so you can work with the dough as soon as it is done. To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with ...

Now, chefs at Flores use La Finca’s masa in a variety of ways: Fresh tortillas are cooked to order, masa is combined with achiote (a flavorful, perfumey, non-spicy paste of annatto seeds ...