The process how to make corn flower tortilla. Now in these new year’s, corn flower dough is more common than in past years, and now is more used to make corn tortillas and others kinds of food that is used based on corn flower dough. However, and thinking of all those of you who are far away from Mexico, here I present the recipe to prepare your own homemade corn flower dough. With which you can prepare tortillas and many other delicious and authentic Mexican snacks and corn based meals. The process takes a little while in it is elaborating, but you will agree with me that it is worth it. In order to enjoy the unique taste of corn tortilla and other snacks made with fresh corn dough is more delicious than buying the corn flower dough. But I’m not going too lied to you, most of the time I do buy the corn flower dough. I live in the United States, and I have prepared the dough at home for several years. I used to help my grandmother and then I used to help my mom to do the corn flower dough. You can grind it only with the mill, and get a fine texture to make tortillas and other dishes. But if you get a metate the dough is much finer and it is easier and better to used it. You can do it like you want but if you use the metate you are going to have a finer dough ant the tortilla will be with a really fine texture. And know here it is the instructions on how to make corn flower tortillas.

Firs you have to get your corn and take off all the grains. After pilling all your corns and have it a big basket or in a bow you are going to clean the corn grain. Clean all the scale that have fallen from the leaves. Rinse the seeds with tap water and then remove any excess water using a plastic strainer. You are going to continued cleaning the grains until you do not see any hair from the corn, leaves, and dirt or anything else. You will stop cleaning the corn grains until you see it clean and the water clear. Second, you will grab the corn grains and placed in a big cooking pot. Then you will add water until you cover the corn grains. Aslo you will add two table spoons of cal Mexicana (calcium lime hydroxide, Mexican lime). But before adding it to the cooking pot where you already have your corn grains the cooking pot with water. in a glass of water or in a container you will have to have ready a half of a cup of water and well mixed the two table spoons of cal Mexicana. And then you will add it to the cooking pot where you have your corn grains. Third, after you add everything to the cooking pot, you will have to boiled the corn grains for 15 to 20 minutes. Then you will stir everything using a wood spoon or any kinf od spoon. After you boiled the corn grains remove it from the stove cover the pot and let it sit overnight. You will automatically know when the corn is ready to stop resting when it is easily carved when carved with your fingers. Fourth step, the next day, reserve some of the water where the corn was cooked also knwn as “nejayote” (Mexican word). Rinse the corn two or three times or even more until the beans are quite white and the water looks clean or transparent. Strain it well. Fifth step, know the corn grains are ready to grind. You can use “el metate” (Mexican artefact) to give it a fine texture. Or you can use “el Molino” (mill Mexican artefact) after grinding it in the mill, but this time we will only describe the method of grinding using a manual grind mill. Start grinding the corn into small portions; you have to grind it two or three times until it has a very fine texture. Add a little of the water you reserved and mix until the dough forms. You can also add a piece of lime to extend the life of the nixtamal (corn dough). And this is how you have to do it to have your corn flower dough to make your corn flower torilla.

Mexican food is one of the best and most delicious gastronomy around the world. Mexico is recognized for its Mexican cuisine made by hands of Mexican people. What is amazing is the amount of love and dedication that it is put in each food to make everyone that tastes it love it. A significant important fact about Mexican food is that each state of Mexico is known for a specific kind of “platillo” (food). It is incredible that these Mexican dishes are known in many parts around the world. I am positive sure that many individuals that are not from Mexico or live in Mexico know what the best-known Mexican dishes are. For example, tacos, tamales, pozole, enchiladas, sopes, birria, tostadas, and mole are among the most known and delicious dishes that many people know. Mexicans and non-Mexicans enjoy eating this kind of food! In fact, it is well known that all those dishes have one thing in common; they all need a tortilla to be eaten with. We all know what a tortilla is. First of all, there are two kinds of tortilla, flour and corn. Corn tortillas are mostly used for every dish. It will be explained what is a tortilla and how corn tortillas are made. A tortilla is a type of thin round flatbread, made from hominy maize, also known as corn.  Corn is made into a masa, and water is added to start the process of making the tortilla. A tortilla press is needed to make the tortilla rounded. To make the corn masa into tortillas it is important to mix the masa and add salt and water together in a mixing bowl. Then both hands will be used to knead the dough in the bowl until it is smooth and not sticky. After it is done, little balls from the masa have to be made. Each little masa ball will be put on the tortilla press to make a tortilla. Finally, it will be transported to a hot griddle to fully cook the tortilla so it is ready to be eat it. A spicy dish is a torta ahogada, which is a torta made out of pork and fully drowned in chile de arbol sauce. Yes, it is very spicy! The most spices use in Mexican dishes are salt, pepper, oregano, cumin, cinnamon, cloves, and garlic. These spices give the Mexican platillos the flavor on their ingredients. A fun fact is that almost every dish is prepared with tomato, onion, and chili. They make the best salsa fresca or pico de gallo or every meal. By mixing these three ingredients, the dish has its beautiful red, white, and green colours. These colors represent the Mexican flag. My best dish is tacos. I do not mind what kind of meat it has on the inside as long as it is made into a taco. Making a Mexican dish may take from 10 minutes to 4 hours, depending on how elaborate the dish is. The most common agua fresca is agua de Jamaica, a flower used to make this water by boiling it and diluting it with water and adding sugar. Chiles rellenos are another type of dish that could be eat it with anything inside the poblano peppers. These peppers are breaded and fried once the cheese, vegetables, or meat are filled inside the chiles. They are typically served with a sauce all over the chiles and with rice or beans on the side, and of course a corn tortilla.

My name is Brenda Garcia, I am 25 years old, and I live in El Centro, California. I was born in Mexicali, Baja California. I move to the United States when I was 13 years old since that time I have not gone back to where I was born. I am the middle of six brothers and sisters. I am in the Psychology Major, and I want to become a Forensic Psychologist; also, I want to have a Masters in Social Work, but I am just barely thinking of getting that master on the Social Work program. I still do not know if I want to get that master on social work field. But what I do know since I was in middle school I want to become a Psychologist. I love the forensic and medical field, so I decided to become a Forensic Psychologist. I started working when I was 14 years old. My first job was at JC Penny. I got that job because I was in the ARBOR program. ARBOR is a school program for younger students that want to work and study at the same time. Until this time I have not stopped working. I had work in six jobs in my whole life. The most hard and difficult job that I had was working in the agricultural job. I move to Watsonville, CA, Santa Maria, CA, Salinas, and King City, CA because I was working in fields cutting broccoli, florreting and packing. I learned a lot about Agriculture that I want to study something about it but I did not want to stop my Psychology major. I decided to put the agriculture on the side just for a while. However when I graduated from I.V.C and before going to SDSU I got a diploma on Food Safety for the agriculture. Right know I work at Farmacia Del Pueblo. I being working in Farmacia Del Pueblo for nine months. On my weekends when I do not have a lot of homework I love to cooked, and go to restaurants. I like to try every kind of food and I have tray to do it on my own. My strong dish is Mexican food, and its because im Mexican. Since I was a young child I being tasting Mexican food because of my mom and grandmother, I believe that is why I know so many Mexican dishes. And yes, I do know how to make Tamales, Pozole, Menudo, Mole and more.

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