Zesty Corn Fiesta
Indulge in a tangy blend of traditional and modern flavors with this zesty Fermented corn dough recipe. Perfectly fermented corn flour is transformed into a delightful dough bursting with vibrant spices and a hint of citrus. The dough is versatile, ready to be transformed into tortillas, empanadas, or even savory tarts. Experience the rich taste of heritage and innovation with every bite!
ingredients
- 2 cups corn flour
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lime zest
- 1 cup warm water
- 2 tablespoons lime juice
- 2 tablespoons olive oil
steps
- 1.
In a large bowl, combine the corn flour, salt, chili powder, cumin powder, smoked paprika, garlic powder, onion powder, and lime zest. Mix well.
- 2.
Slowly add warm water, lime juice, and olive oil to the dry mixture. Stir to form a dough.
- 3.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- 4.
Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rest for 24 hours at room temperature, allowing fermentation to occur.
- 5.
After 24 hours, the dough will be ready to use. Divide it into desired portions and shape them into tortillas, empanada shells, or any desired form.
- 6.
Cook each tortilla or shell on a hot griddle or skillet for about 1-2 minutes on each side until lightly browned and cooked through.
- 7.
Serve warm and enjoy the vibrant flavors and delightful texture of the fermented corn dough.
