Homemade corn tortilla

Homemade tortillas are more easier to prepare if we know how to make chapati. Texture of corn is more or less similar to rice flour. So it may tend to stick to the rolling board. I keep a wax paper or plastic sheet over the rolling board, sprinkle some flour and start rolling. It peels off easily and can be cooked over any tawa or flat pan.
Anyone who tastes fresh corn tortillas will definitely have a hesitation before going for a ready made tortilla  from the grocery store.  I prefer corn tortillas than flour tortillas, as corn smells really really very good while cooking:) Homemade tortillas are incredibly lesser expensive, amazingly flavorful, soft like a cotton and no words to explain how much I love to make them at home:)

Basic corn flour from ALDI, Price: 4.4 lb / 2kg  corn flour costs $ 2.

Making corn tortilla with chapati rolling pin.

We can make cut off  perfect round tortillas using any round shaped lid.

Fresh Corn tortillas made at home.

We can refrigerate the left over tortillas...and  note down the date:)

Ingredients:
Corn flour - 2 1/2 cup
AP flour - 2 tbsp
sea salt - 1/2 tsp
water - 2 1/2 cups
oil - 2 tsp + 2 tbsp
corn flour - 1/2 cup (for dusting)

Other items needed:
Chapati rolling pin, chapati rolling board, (or) tortilla making press.
plastic sheet or wax paper - few squares

Method:
Put corn flour, AP flour, salt in a wide mixing bowl.
(I like to add some AP flour  as it helps in easy rolling of tortilla, but I don't think it is traditional).
Mix slightly. Boil the water. Add water little by little till the flour can be kneaded.
Mix well so that it rolls into a smooth ball (e.g., pizza dough or chapati dough).
Apply 2 tsp  oil and knead again to a soft ball.
Divide it into 20 lemon size balls.
spread the plastic sheet / wax paper over the rolling board.
Sprinkle some corn flour and keep one ball.
Again dust some more corn flour and start rolling it to a thin circle.
Don't bother about the serrated edges, when can make it a smooth round by pressing a sharp lid on it.
In the mean time start heating a tawa / pan.
Apply few drops of oil using a brush / flat wooden tool we use for applying oil to dosa.
Peel off the tortilla and put it on hot tawa.
Cook for 30 seconds , flip , cook again for 30 seconds and if needed cook more time till we see mild brown dots appearing on the tortilla.
Take the tortilla and store in airtight container to maintain the softness.
Wipe off the pan and again apply oil and repeat the same procedure to make all the tortillas.
Home made tortilla is ready!

Note:
Corn tortillas can be used in making endless dishes like wraps, enchilada, tortilla chips etc.
The left over can be stored air tight and kept refrigerated for a week.
Before using the refrigerated tortillas, reheat them one by one on a hot pan.

Makes 20 corn tortillas (6 inch dia).
Time taken :  45 minutes .... from start to finish.

Spinach Enchilada

Enchilada is a popular Mexican dish. Enchiladas are made by rolling corn tortillas around some filling like beans or veggies and covered with chile + tomato puree and baked with cheese. Click to read more about it. I have a very nice neighbor (Shukla aunty) and we exchange our best dishes always. Last month she brought us a plate of flavorful enchiladas she prepared using spinach. She made it from scratch and taught me that recipe. Here is that yummiest enchilada with 'home made enchilada sauce'. We used my homegrown basil leaves in this recipe. This may be a unique recipe with little Indian touch and sweetness, but this is the best for us. Hope you all enjoy!

Basil plants are growing (right)

Ingredients:
tortilla - 6
shredded mozzarella cheese - 3/4  cup

Spinach filling:
Spinach - 1 small bunch
onion - 1/2
garlic - 3 clove
bell pepper - 1/2
cumin powder - 1/2 tsp
red chilly powder - 1/2 tsp
oil  - 1 tsp

Filling:
Heat oil in a wok.
Add chopped garlic and onion. Fry for a minute.
Put the chopped bell pepper. Saute till it wilts.
Then add chopped spinach and saute for 1 minute.
Add required salt, red chilly powder, cumin powder.
keep aside.

Enchilada sauce:
butter / oil - 1 tbsp
garlic - 2 cloves
green onion (spring onion) - 1 small bunch
dried Italian seasoning - 1 tsp
Tomato puree - 1/2 cup
tomato sauce - 2 tbsp
hot sauce - 1 tbsp
red chilly powder - 1/2 tsp
All purpose flour - 1 tbsp
water - 1/4 cup
basil leaf - 1 sprig
cumin powder - 1/2 tsp

Method:
Heat oil and saute the chopped spring onion + garlic for a moment.
Add AP flour and saute for a few seconds.
Pour in the tomato puree and add salt, red chilly powder, cumin powder, dried Italian herb seasoning and bring it to a boil. Reduce heat and cook till raw smell of tomato vanishes.
Then add finely chopped basil, hot sauce, tomato ketchup / sauce (for sweetness),  1/4 cup water and bring it to a boil. Switch off.
If needed add some shredded cheese now (anyways we will be adding cheese later).


arranging the enchiladas: 
Preheat the oven to 350 deg F. Pour  few tbsp of enchilada sauce in a baking dish.
Toast the tortillas both sides in a tawa or microwave. place them in a wide plate.
Divide the spinach filling into 6 and scoop 1 part to each tortilla.
Fold them as shown in photo and keep them in the baking dish with seam side down (touching the sauce in bottom).
Now pour enough sauce to cover the tortillas.
Sprinkle enough cheese to cover the top.

Bake 15 minutes or till cheese turns bubbly and mild red.

Spinach enchilada is ready!

Serving suggestion:
Serve as main course meal.

Tips:
The left over enchilada sauce (while preparing) can be refrigerated for 3 weeks and used as sauce for pasta or pizza.