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Fresh Flat Bread Corn Tortillas and Tomato Salsa

by Chef Michel Nischan

Tortillas and Salsa

Flat Bread Corn Tortillas

Ingredients

Directions

  1. Mix water, oil, and masa flour with corn kernels and 2 teaspoons salt. Mix together to make a pliable dough that does not stick to your hand.
  2. Divide dough into balls a little larger than a golf ball and place between two large sheets of plastic wrap. Use a large sauté pan to press the tortilla to the thickness of the corn kernels.
  3. Heat an iron skillet over medium heat. Drizzle a small amount of oil onto the tortilla and into the skillet. Spread it with a piece of paper towel to coat the pan evenly. Place the tortilla in the hot skillet oil side down. Cook for a couple of minutes until it begins to form air bubbles or turns lightly browned. Turn the tortilla over and finish cooking. Remove to plate and set aside.

Salsa

Ingredients

Directions

  1. Slice the tomatoes in half and squeeze out the seeds. Chop into pieces (about 1/2 inch) and place in medium sized bowl.
  2. Add remaining ingredients and toss to together. Serve with flat bread corn tortillas.

This segment appears in show #3204.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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Published September 19, 2007