SONORAN-STYLE FLOUR TORTILLAS
In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters. While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn't complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they'll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you'll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas.
Provided by Samin Nosrat
Categories lunch, snack, breads, project, main course
Time 3h
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
- Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
- Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
- Heat a griddle or large cast iron skillet over medium-high heat.
- Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
- When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
- Serve warm or use to make tacos, quesadillas or burritos.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 0 grams
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
SWEET CORN AND RICOTTA SFORMATO
Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It's best eaten immediately, still puffed up and drizzled with crushed basil oil.
Provided by Clare de Boer
Categories brunch, dinner, casseroles, vegetables, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
- Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.
- In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
- Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
- Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35 to 40 minutes.
- Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
- Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.
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