"Aakjær" <baak@mail.tele.dk> skrev i en meddelelse
news:3b92400e$0$2689$edfadb0f@dspool01.news.tele.dk...
> Hej NG!
>
> Jeg søger en opskrift på tortillas UDEN hvedemel. Kan hvedemelet erstattes
> helt med majsmel?
Det, du i virkeligheden skal bruge er det såkaldte masa harina, tortillamel
som er behandlet på en bestemt måde. Man kan af og til finde det i
velforsynede, etniske grønthandlere (hvis nogen har et tip, så kom fluks med
det) Med almindeligt majsmel får du meget svært ved at få en sammenhængende
dej, og tortillaerne bliver meget tørre.
Man kan - hvis man har tid og lyst - lave nogle ret gode majstortillaer af
hele majskerner, som koges med læsket kalk og kværnes til en dej i en solid
køkkenmaskine. Se nedenfor. Det er et stort arbejde, men de bliver også
fantastiske.
Til gratinerede retter kan man godt bruge majspandekager lavet af
almindelig, flydende pandekagedej med æg. Men det er ikke ganske det samme.
***
Classic Corn Dough
Allow two days preparation if tortillas made from dried kernels are to be
served to guests, since the kernels need to be soaked for twenty-four hours
before cleaning and grinding. This would be a good and real hands-on
learning experience for classes studying early Mexican or Mesoamerican
history.
Ingredients:
2 pounds dried hominy kernels
water to cover (about 3 quarts)
2 tablespoons powdered lime (cal or calcium hydroxide)
warm water as necessary
1 teaspoon salt
Preparation:
Place the dried hominy kernels in a stockpot with water to cover, add the
lime and stir until dissolved.
Simmer the kernels for 45 minutes to 1 hour, or until the skins are loose.
Remove from heat and allow to soak for 24 hours.
When the soaking time is completed, skin the kernels by rubbing them between
the palms of the hands, making sure to remove the "eye" at the base of each
kernel. This will not be as difficult as it sounds, since most of the
kernels will have floated to the top of the soaking solution.
Rinse the kernels thoroughly in at least three changes of water, to be
certain that the dough will not have the overly-yellow color that results
when the lime has not been completely rinsed off. (Failure to rinse properly
also means that the lime will interfere with a true corn flavor.)
Grind the kernels to a paste-like consistency, using either a traditional
metate, a plate-style grain mill or a food processor.
Add the salt and enough warm water to make a sticky dough. Knead the dough
with moistened hands until it becomes smooth and loses its sticky quality.
Let the dough rest for 5 minutes before using it in a recipe for tortillas
or other masa-based dishes.
****
I mangel af en tortillapresse må dejen rulle ud på et bord strøet med
majsmel - det kan være vanskeligt at få den til at hænge sammen og til at
blive helt rund, skær dem evt ud efter en tallerken. Vendes derefter på en
varm, tør pande ca 1/2 - 1 min på hver side. Derefter er de parat til at
indgå i en opskrift.
Se evt
http://www.texascooking.com/features/may98corntortillas.htm for en
mere detaljeret beskrivelse.
MVH
Peter