Guess what we had for dinner last night!
After multiple days of company and entertaining (or prepping food to take with us when we visited), today we found ourselves a little family of two again - with a very full fridge of leftovers and various ingredients.
A post on Mexican Beef Enchiladas by Vikki at Wallisfarm's Daily Walk was the inspiration we needed. (Bonus: We actually had all the ingredients so no trip to Safeway!!)
Vikki makes her enchilada shells from scratch, mixing together one egg, 1 1/2 cups water, 1 cup flour and 1/2 cup cornmeal. This makes a very fluid batter that you cook almost like a crepe. The beef and refried bean mixture was also easy to mix up. All in all, supper was very tasty.
While eating, we googled other enchilada recipes and found multiple references to masa harina... hmmm....
"Masa harina is a very finely ground corn flour made from corn that's dried, cooked in water with slaked lime (which gives it distinctive flavour), ground, and dried again. Mixed with water (or sometimes oil), it forms the dough called "masa" that is used to make corn tortillas."
Totally different! What gives? And where do I get masa harina? If you can fill me in, please do!
Living north of the 49th parallel, I'm totally out of the loop here!
Maggie (from Canada)