Esther Clark - Mexicana! - For the Love of Tacos, Nachos and All Things Fiesta

• ULTIMATE CLASSIC NACHOS

• PORK CARNITAS WITH PINEAPPLE SALSA

• FIERY HABANERO CHICKEN WINGS

• CHARRED FRUIT WITH POMEGRANATE AND VANILLA MASCARPONE OR CHURROS

• CLASSIC MARGARITA

The idea of this book is to combine dishes to your liking, and create a fun sharing table of Mexicana flavours. So get mixing and matching!

HOMEMADE SOFT CORN TORTILLAS

Making a corn tortilla can be a little tricky to master at first, but once you get into the swing of things you’ll be churning them out in no time. Masa harina, a fine flour made from corn (maize), is essential to this recipe. It’s available online and in specialist food shops. A good tip is to keep the flour in the freezer once opened, as it goes bad pretty quickly. It’s also easier to get a better-shaped tortilla if you use a tortilla press, which you can easily order online.

MAKES 12 X 15CM (6IN) TORTILLAS

PREP: 15 MINUTES, PLUS RESTING

COOK: 15 MINUTES

220g (7½oz/1¾ cups) masa harina flour

½ tsp fine salt

260–270ml (9–9½fl oz/generous 1 cup) warm water

You may need a tortilla press (optional)

1. In a large bowl, combine the flour and salt. Make a well in the centre and pour in 260ml (9fl oz/1 cup) of the warm water. Combine with a wooden spoon; you should be left with a soft dough that is easy to handle and not too sticky – add more water if it feels dry. Knead briefly until the dough is smooth and easy to handle. Place in a bowl, cover with a clean tea towel and leave to rest for 30 minutes in a warm spot.

2. Divide the dough into 12 even-sized pieces and roll each piece into a ball. Cut a plastic sandwich bag in half to create two square sheets. Place a dough ball between the plastic sheets and press in a tortilla press, or roll with a rolling pin, into a round about 15cm (6in) in diameter. If you’re using a tortilla press, you may need to turn the tortilla and re-press several times to obtain the desired size. Repeat with the remaining dough balls. Set the tortillas aside in a stack, separating each one with a piece of baking parchment to stop them sticking to each other.

3. Heat a heavy-based frying pan (skillet) over a medium heat. Cook the tortillas one at a time for around 30 seconds on each side or until beginning to brown slightly. Stack the tortillas up and cover with foil; this will help them to keep warm and soft until ready to use. If not eating the tortillas immediately, keep them wrapped in foil and store in an airtight container for up to 24 hours, then reheat on both sides in a small dry frying pan.

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