Taco Tuesday
Fish tacos with Pico de Gallo, from scratch
- For the tortillas, its best to use fresh masa but what we use is the corn flour from Maseca. Its very easy to make and has the basic instructions there so I won’t repeat them but the key that I’ve seen is to use warm water when making the masa and to be sure to let it rest at least 30 minutes before cooking.
- Our stove has a griddle that covers two burners which is helpful since I’ve found it better to heat one side higher than the other but its not completely necessary. After you press out the tortillas using a tortilla press, heat one side for about 30 seconds and then flip to the other. The key is you want to get the tortillas to puff up, this can be tricky. Some techniques to try if your tortillas won’t puff is to keep flipping every 10-20 seconds, press the tortilla down with your spatula (I know this sounds counter productive but it does work), or when they start to form some small air pockets to press next to them to encourage the air bubble to spread. It can be tricky but after awhile it’s easy. If you can’t get your tortillas to puff they will still be tasty but puffed tortillas tend to fold easier and are light and tender.
