This recipe couldn’t be simpler, yet it demonstrates how little is required to make a meal out of corn flour.
Served simply with crumbled queso fresco and chile colorado as is shown here, the soft tortitas easily soak up the sauce.
The corn flour referred to here, is of course harina de maíz para tortillas, masa flour, maseca, whatever you may prefer to call it. Never cornmeal, never grits.
Notes on the Recipe:
The cooking water for the potatoes may be used in place for chicken stock.
This dough is easily shaped by hand into patties, but there is no shame in using a tortilla press lined with a thick plastic bag on both sides.
Tortitas de Papa y Maíz
- 500 g Yukon potatoes
- Harina de maíz (maseca), as needed
- 1/2 c to 3/4 c chicken stock
- Salt, as needed
- Oil for frying, as needed
Peel and cut the potatoes into large dice. Cover well with cold water, season lightly with salt, and cook until fork tender. Cool slightly.
Mash the potatoes roughly. Add approximately an equal volume of harina de maíz and mix to incorporate.
Heat chicken stock slightly, dissolving approximately 1 teaspoon salt into it. Slowly add the warm stock to the potato mixture, mixing until fully incorporated. Do not over mix. Taste for seasoning and adjust if necessary.
The resulting dough should be slightly tacky to the touch and easily shaped into a smooth ball. It should stick to the hand, but cleanly separate.
Cover with a slightly damp kitchen towel and allow to rest for 5 to 10 minutes, giving time for the flour to fully hydrate.
If dough feels too dry after resting, mix in a small amount of chicken stock, 1 teaspoon at a time.
Form portions into the desired size, rolling smooth and pressing into patties approximately 1/4″ thick.
Fry in 1/2″ or so of oil over medium high heat, cooking for approximately 2 minutes on the first side, and 1 minute after turning, or until golden brown and crisp.