Chef and Cooking Instructor Sophia Worgan showed Helen how to make an easy, healthy tortilla. See her recipe below.
Homemade Tortillas with Cauliflower and lentil sauté with an Avocado Crema
By Sophia Worgan
Corn tortilla recipe
• 2 cups masa
• 1 ½ to 2 cups of warm water
• Generous pinch of sea salt
• 1 Tbp. Toasted cumin seed (optional)
1. Combine the salt with masa, add in cumin seeds if you wish at this point, to ensure they are well incorporated. Once combined, begin adding in the warm water- stick with only 1 ½ cups to begin with- you can always add more water if need be. Mixing the dough with your hands, work the dough until it forms a small ball and all the flour is incorporated and continue to knead until the dough is smooth and firm. At this point, cover the dough and let it rest for 30 minutes- this allows for the masa to rehydrate.
2. Once the dough has rested, check the consistency- if the dough is crumbling, it needs more water- add it in at 1 tbsp increments until the desired consistency is attained. If the dough is too wet and sticking to your hands, you may need to add more masa. This isn’t a precise science, you may have to do a few trial runs to get it right.
3. Take your completed and rested masa dough and divide the dough into 1 ½ inch balls, using a prepared (wrapped in plastic) tortilla press flatten the balls of dough into tortillas. You can also use a clear pie plate to flatten the dough- again, with plastic wrap or parchment paper.
4. Heat a dry pan or griddle to a medium-high heat and cook the tortillas in the center, on each side until brown spots begin to appear and a delicious aroma of fresh tortillas fills your kitchen. Store the cooked tortillas in basket or bowl lined with a clean kitchen towel and cover as you finish cooking the rest of your tortillas. Serve tortillas immediately or store tortillas in the refrigerator- tightly wrapped. Enjoy!!
Cauliflower and lentil sauté Recipe
• 1 cup cooked French lentils
• ½ head of cauliflower
• 2 tbsp. olive oil
• ½ yellow onion, diced
• 2 cloves of garlic, minced
• 1 small chili (jalapeno) deseeded and chopped
• 2 tbsp Mexican spice blend (cumin, chili powder, coriander are traditionally included)
• 2 tbsp. tomato paste
1. Cut the half of a head of cauliflower into florets and add the florets to a food processor- pulse until you get pieces the size of rice grains. In a pan, begin by sautéing the onion, jalapeno and garlic in olive oil until the onion becomes translucent.
2. Add in the cauliflower rice, tomato paste and the Mexican spice blend. Cook the cauliflower mixture for another2 minutes, ensuring that the cauliflower is well marinated in the sauce.
3. At this point, add in the lentils and continue cooking for 5 minutes. You want to ensure that the lentils are well incorporated but not losing their shape.
4. Take the mixture off the heat and serve in fresh tortillas with the avocado crema on the side!
• ½ cup Greek yogurt
• ½ Ripe avocado, mashed
• 1 tsp. Garlic powder
• 1 tbsp. Lime juice
• ½ of a Lime zested
• ½ tbsp. chopped Jalapeno (optional)
• 1 tbsp. Chopped, fresh cilantro
• 1 Generous pinch of salt
1. Combine all ingredients into a food processor or mortar and pestle- blend until smooth- adjust salt to taste.