Ancient Corn and Avocado Tortillas
Experience the flavors of pre-1492 Americas with these delicious corn and avocado tortillas. Made with freshly ground masa and ripe avocados, this appetizer highlights the rich agricultural heritage of indigenous cultures. Topped with a sprinkle of sea salt and served with a side of vibrant salsa, these tortillas provide a fresh, earthy taste, embodying the essence of native ingredients.
ingredients
- 2 cups masa harina
- 1 cup warm water
- 1 ripe avocado, mashed
- 1/2 teaspoon sea salt
- 1 tablespoon crushed chili peppers (optional)
- 1/4 cup diced tomatoes (for salsa)
- 1/4 cup chopped onions (for salsa)
- 1 tablespoon lime juice (for salsa)
- Fresh cilantro leaves for garnish
steps
- 1.
In a large bowl, combine masa harina and sea salt.
- 2.
Gradually add warm water, mixing until a dough forms.
- 3.
Divide the dough into 8 equal portions and roll into balls.
- 4.
Preheat a comal or skillet over medium heat.
- 5.
Flatten each ball between two parchment papers or using a tortilla press into thin discs.
- 6.
Cook each tortilla for 1-2 minutes on each side until slightly golden and cooked through.
- 7.
While tortillas are cooking, mix diced tomatoes, onions, lime juice, and crushed chili peppers in a separate bowl to make the salsa.
- 8.
Once done, spread mashed avocado on each tortilla, top with salsa, and garnish with cilantro leaves.