Fresh Flat Bread Corn Tortillas and Tomato Salsa

by Chef Michel Nischan

Flat Bread Corn Tortillas

Ingredients

• 2 cups masa flour
• 1 1/2 cups water
• 1/2 cup oil, grape seed or corn
• 1/2 cup corn kernels, raw
• 2 teaspoons salt to taste

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

• 4 whole tomatoes of different varieties
• 1 large cucumber, peeled, seeded, and diced
• 2 sweet peppers, seeded and diced
• 1 cup snap beans, blanched and cut into 1/4-inch pieces
• 1 small zucchini squash, cut into 1/2-inch pieces
• 1 red onion, diced
• 2 tablespoons chopped parsley or cilantro
• 2 tablespoons grape seed oil
• Juice of 1 lemon
• Salt and pepper to taste

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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