Kind of a long and winding road, but...
Chilaquiles.
We had tacos last night and I made fresh masa and pressed out the tortillas. My usual start for masa is 500g of dent corn which turns into about a kilogram of masa once it's boiled and soaked and ground. And ground. And ground. Milling it three times through the Victoria mill makes a masa good for table tortillas.
That makes a lot of leftover tortillas, so I'm always up for chilaquiles the next morning.
O.H.
Chilaquiles.
We had tacos last night and I made fresh masa and pressed out the tortillas. My usual start for masa is 500g of dent corn which turns into about a kilogram of masa once it's boiled and soaked and ground. And ground. And ground. Milling it three times through the Victoria mill makes a masa good for table tortillas.
That makes a lot of leftover tortillas, so I'm always up for chilaquiles the next morning.
O.H.