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

    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

    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

    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

    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

    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)

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

  • Photograph: Francine Daveta

    Halibut in a guajes-seed sauce

    Halibut in a guajes-seed sauce

  • Photograph: Francine Daveta

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

    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

    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

    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

    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

    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

Tamarind-glazed hanger steak on a manteca-enhanced tortilla

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