Perfect tortillas: Making masa with Sueos chef Sue Torres

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  • Photograph: Francine Daveta

    Tamarind-glazed hanger steak on a manteca-enhanced tortilla

  • Photograph: Francine Daveta

    Ready to grind: Dried corn after it's been boiled in water with slaked lime

  • Photograph: Francine Daveta

    Sue Torres passes the corn through the mill, as a cook prepares fresh tortillas

  • Photograph: Francine Daveta

    As it exits the mill, the masa is basically ready to be seasoned, shaped and cooked

  • Photograph: Francine Daveta

    Rounds of the masa are loaded into the press; the plastic sheets sandwiching it keep it from sticking

  • Photograph: Francine Daveta

    The finished tortilla, ready to be cooked on the comal (griddle)

  • Photograph: Francine Daveta

    Halibut in a guajes-seed sauce

  • Photograph: Francine Daveta

    Halibut with guajes-seed sauce, avocado, tomato and lime on a tortilla

  • Photograph: Francine Daveta

    This shrimp-and-corn empanada features a deep-fried nixtamal pouch, with a poblano-cream sauce

  • Photograph: Francine Daveta

    Tortilla with nopales (cactus), tomatoes, oregano, cilantro, and crumbled fresh cheese

  • Photograph: Francine Daveta

    A guajes-seed pod. The fresh seeds taste a little like green peas, but without the sweetness

  • Photograph: Francine Daveta

    Three salsas (from left, shown with their corresponding main ingredient): guajes with the tart guajillo chile; vibrant serrano pepper with tomatillo; the mildly spicy and bitter chile-de-arbol salsa

Photograph: Francine Daveta

Tamarind-glazed hanger steak on a manteca-enhanced tortilla


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