We've had a bag of masa flour in our pantry for months, but never used it. I honestly don't even remember why we bought it in the first place, but it just sat there, taking up space. After getting a tortilla press for Christmas, we've finally been able to put the masa to use, and have been making homemade tortillas! It's beyond easy, and only requires two ingredients: masa flour and water.
Masa Tortillas
(makes 10 smaller tortillas)
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1 3/4 cup masa harina flour
1 cup + 2 Tbsp. water.
Mix the flour and water together until the dough comes together into a ball. Let sit for 15 minutes, then add about 3 more teaspoons of water (the dough should be slightly soft, but not sticky). Divide the dough into 10 sections and roll each into a ball. Press firmly through a tortilla press (I put the dough in between use two sheets of plastic to prevent it from sticking to the press), and set aside until all are pressed.
Heat a cast iron skillet until hot; I use our cast iron pizza stone - it's the perfect size. Gently place the tortillas (about 2 at a time, depending on the size of your skillet) on the skillet, about 3-4 minutes per side. I flip them a few times, letting little air bubbles form on each side.
Keep tortillas warm until ready to use. If you're waiting a bit before you'll be eating them, steam them up for a few seconds in the microwave by wrapping them in a damp paper towel.
So now that you have tortillas, what better to fill them with than a spicy chorizo and jalapeno queso! This queso is one of our favorite guilty pleasures. Nope, not healthy at all, but it's one million times better than any jarred "queso" or anything that has any Velveeta in it (which, really, shouldn't ever be eaten...). We were browsing websites for good party food a few years ago and came across this recipe from
Homesick Texan. Her recipes never disappoint, by the way - try
these enchiladas with chili gravy - so good and so easy!
Still, this queso is the best. Once you have everything prepped, it's really easy to finish off because all the ingredients get mixed together in the end. This is one of my favorite dishes to bring for parties or to have as an appetizer before dinner with friends. And, confession, Andrew and I have made the queso
for dinner, too...it's that good.
Queso Compuesto, via Homesick Texan.
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6 jalapenos, roasted for 25-30 minutes in the broiler.
2 cups collard greens (kale works, too!)
1 Tbsp. vegetable oil
1/4 medium onion, diced
1/2 lb. chorizo, casing removed
15 oz. black-eyed peas, drained
8 oz. cream cheese, cubed
4 c. (16 oz) shredded Muenster cheese.
1/2 c. half-and-half
Optional, for garnish: lime juice; 1/2 c. chopped cilantro
As the jalapenos are roasting, cook the greens in salted water for 3 minutes. Drain, squeezing out as much water as possible. Chop greens and set aside.
Once the jalapenos are blackened, remove from the oven and set aside until cool enough to handle. Turn down the oven temp to 375. Remove stems and seeds (we leave them in, but we like it spicy!), and chop finely. Combine with the greens.
Heat oil in a cast iron skillet. Add onions and chorizo, cook for 8-10 minutes. Add the greens and jalapenos, as well as the black-eyed peas. Cook a minute or so.
Evenly top with the cheeses and half-and-half. Bake for 15-20 minutes until cheese is bubbling.
Top with any or all of the garnishes, and try to avoid eating the whole thing in one sitting.
Harder than it sounds, trust me!
