My intention was to put up a photo of the flax seed corn tortillas I made this morning, but I ate them all. Most stores that I know do not sell prepared masa in small quantities, so when a local tienda had Diana's Mexican Food Products white corn masa for sale in a 2-lb bag, I was a happy camper.
Their masa was the perfect texture so I quickly divided it in half and then in half again and so on until I had a lot of little balls each two or three inches across. These I put two or three at a time into plastic bags and tied off the end with a quick release knot and hid them away in the fridge. Portion Control!
When it is time to make breakfast, I take a ball or two out of one of the bags and on a plate with a little olive oil, I knead a handful of golden flax seeds into the masa. I like small tortillas, four or five inches in diameter which I pat out by hand just as I saw the ladies doing when I hubby and I frequented an open air restaurant along the beach in Acapulco one summer many years ago. Their tortillas were world-class, and when they saw me coming, the servers brought a dozen corn tortillas to the table first and asked questions later.
As soon as I flip one of my fat little tortillas, I put a thin slice of jalapeno cheese on the hot side to melt while the other side is cooking. When they are done, I slide them onto a platter and saute spinach in a little butter in the pan, and when it is done, in goes an egg. Today I added refried beans on the side and a sun-ripened orange from my kind neighbor's tree. It is hard to beat Southern California living.
Diana's does not seem to have a web page, but there are a lot of reviews online about their restaurants, and UrbanSpoon was kind enough to host a photo of their menu:
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