Tortillas From Scratch
Tortillas With Maria Luisa
Forget the Beans and Salsa!
Of course the meal is only complete with salsa and frijoles
(beans). For the salsa, the tomate (tomato) and chile serrano
(hot,green chile) are roasted right on the stove. Then I can remove
the peels very easily and mash the two together in a traditional stone
bowl (molcahuete) with sal (salt) and ajo (garlic). This
creates a pica salsa, (very spicy salsa) which tastes very good when
mixing with frijoles. The frijoles are also locally grown, and once harvested
and dried, we sort them and wash them before cooking. Although there are
manythroughout Mexico, four common types of frijoles are found here: white
and small frijoles called flor de mayo, white and big frijoles called
patole, red and small frijoles called flor ginda, and light
red frijoles called frijole de mata. Most frijoles are prepared in
large quantities with lots of cebolla (onion) and chile serrano.
After the third day, we then make molitas (mashed beans) yet this
is only to make use of the leftover servings since frijoles lose the rich
flavor after they are mashed.
Preparing the salsa. Maria's grand-daughter rolling her tortilla
just before eating it.
- How many different types of food do you eat daily that
have some ingredient based from corn?
- If the molino receives about 300 individuals per day,
with each individual carrying an average of two "cortarones",
how many tortillas can be made from all the ground corn? (one cortarone
can serve a family of five for two days, and each family member can
eat an average of 15 per day.)
- What other types of crop plants yield flour for general