Anyway, I cubed the leftover pork and gave it some color by sauteing it in olive oil. The trick is to put it on low heat and leave it alone. It turned a beautiful light brown. This is nothing special, what's special was the tortillas.
Now that we aren't eating gluten we couldn't have our usual flour tortillas so I made corn tortillas. I've always used the recipe on the back of the Masa bag and I did the same tonight. They turned out great, but could have been better. They were a little gritty (as usual when we make them) so I think next time we will make the dough ahead of time and let it sit in the fridge so the granules can absorb the water better.
Making these have never been easier and the trick was using the electric griddle. Usually I press out a tortilla and then have to wait until it's done cooking before pressing the next one. It's such a pain. With the griddle i can press them and put them on the grill as fast as i can make them. It was perfect.
We learned the hard way last year that you have to stack them hot and keep them moist with a paper towel.
I cut up a fresh tomato, avocado, red onion, lime juice, sea salt and jalapeno. We finished it with watermelon. We'll probably have the same thing two more times this week with different leftover meat... that's how we roll..
Do you like the homemade tortillas better than store bought corn tortillas? Are they easier to work with?
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