Ingredient: long grain rice

To some of us, Mexican food terms get a little confusing. I mean there is the taco, burrito, quesadilla, enchilada and taquito just to name a few. Before anything, one needs to know what a tortilla is. Simply put, it is wheat or corn plain bread that is used as a wrapping material around different types of filling ingredients to make the various Mexican dishes. 

Masa Harina is a traditional flour used to make corn tortillas and tamales as well as other Mexican meals. To make masa harina, field corn (or maize) is dried and then treated in a solution of lime and water called slaked lime (or wood-ash lye). This loosens the hulls from the kernels and softens the corn. In addition, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract.

The soaked maize is then washed, and the wet corn is ground into a dough called masa. It is this fresh masa, when dried and powdered, that becomes masa harina. Water is added again to make dough for the corn tortillas or tamales.

Cornmeal and masa harina are very different preparations of corn. Do not try to substitute cornmeal or regular wheat flour in recipes calling for masa harina as they will not produce the same results.

Today, I want to make some tortilla crepe stacks. Crepes as we all know, have always been a hallmark of French cuisine. So the question is, ‘how did they come to be in Mexican cuisine’? In the 1860’s, French forces invaded Mexico. They came, they conquered, they cooked and then they got kicked out. Cinco de Mayo commemorates that victory for Mexico from 1862. However, it took another five years before the French left Mexico for good. During their stay, the French left their mark on the country’s cuisine.

One of the reasons I have always loved crepes, is that they are so easy to make and taste so good. You can either roll the filling inside or just stack them with their fillings and make a ‘cake’.

These tortilla crepes are made with half masa harina and half white flour. Next, I made a mushroom rice & barley pilaf and some guacamole. You can pick and choose when it comes to the extra filling add-ons. I guess it did get a bit more involved but worth it —.

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Tortilla Crepe Stacks

Votes: 2
Rating: 5
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Course

Brunch, Lunch, Main Dish

Cuisine

American, Ecuador, Mexican, Spanish

Servings

MetricUS Imperial

Ingredients

Tortilla Crepes

• 3 eggs
• 1 1/2 cups milk
• 2 Tbsp oil
• 1/2 cup masa harina
• 1/2 cup white flour
• 1/2 tsp salt

Rice & Barley Pilaf

• 1/2 small onion, chopped
• 150 grams fresh mushrooms, chopped
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 1/4 cup long grain rice
• 3 Tbsp barley
• 1 tsp chili powder
• 1/2 tsp EACH dried basil & oregano
• 1/8 tsp pepper
• 1/2 tsp cumin
• salt to taste

Guacamole

• 3 Tbsp minced onion
• 4 pieces sun-dried tomatoes, minced
• 2 large avocados, peeled & mashed
• 1 1/2 Tbsp sour cream or plain yogurt
• 1/4 tsp EACH garlic powder & salt
• 1/2 tsp lemon juice

Crepe Stack Fillings (for 2 people)

• 1 large chicken breast, cooked & shredded
• 100 grams cheese of choice, grated
• green peppers, sliced or diced
• olives, black or green, sliced
• sweet corn niblets, drained
• red onion, sliced
• fresh tomato, diced
• fresh zucchini, thinly sliced or shredded
• black beans, drained & rinsed
• 6 medium corn tortillas
• Salsa & Sour Cream for toppings

Course Brunch, Lunch, Main Dish Cuisine American, Ecuador, Mexican, Spanish Servings MetricUS Imperial Ingredients Tortilla Crepes 3 eggs 1 1/2 cups milk 2 Tbsp oil 1/2 cup masa harina 1/2 cup white flour 1/2 tsp salt Rice & Barley Pilaf 1/2 small onion, chopped 150 grams fresh mushrooms, chopped 1 clove garlic, minced 1 1/2 cups chicken broth 1/4 cup long grain rice 3 Tbsp barley 1 tsp chili powder 1/2 tsp EACH dried basil & oregano 1/8 tsp pepper 1/2 tsp cumin salt to taste Guacamole 3 Tbsp minced onion 4 pieces sun-dried tomatoes, minced 2 large avocados, peeled & mashed 1 1/2 Tbsp sour cream or plain yogurt 1/4 tsp EACH garlic powder & salt 1/2 tsp lemon juice Crepe Stack Fillings (for 2 people) 1 large chicken breast, cooked & shredded 100 grams cheese of choice, grated green peppers, sliced or diced olives, black or green, sliced sweet corn niblets, drained red onion, sliced fresh tomato, diced fresh zucchini, thinly sliced or shredded black beans, drained & rinsed 6 medium corn tortillas Salsa & Sour Cream for toppings

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

Tortilla Crepes

1. In a blender, beat eggs with milk & oil. Gradually add masa harina, white flour & salt, beat until smooth. Allow to stand for 1 hour or longer. Heat an electric griddle to 350 F. Using a 1/4 cup measure, scoop batter onto griddle. With bottom of 1/4 cup, make circles in the batter, gradually enlarge to size of tortilla you wish to make. I made 3 for each crepe stack. Cook each crepe for a few minutes on each side then remove to a wire cooling rack.

Rice & Barley Pilaf

1. In a saucepan, saute onion, garlic & mushrooms until tender crisp. Add chicken broth & bring to a boil. Add all remaining pilaf ingredients & reduce heat to simmer. Simmer until barley & rice are cooked & liquid is absorbed. Remove from heat; place in a dish & set aside to cool.

Guacamole

1. Mince onion & sun-dried tomatoes & mash avocados. In a small bowl, combine avocados, onion, sun-dried tomatoes, & remaining guacamole ingredients. Blend well, cover & refrigerate.

Crepe Stack Fillings

1. Cook chicken & shred, Grate cheese & prepare all filling ingredients.

Assembly

1. Spread 4 tortillas with guacamole, reserving a bit for 'decorating' the top of each stack. Over the guacamole, put a layer of rice/barley pilaf. Top each of them with chicken, green peppers, olives, corn, red onion, fresh tomatoes, zucchini, black beans & a sprinkling of cheese. On 2 serving plates, place one filled tortilla topped by a second one. Complete each stack with another corn tortilla. 'Decorate' each with remaining guacamole, salsa, sour cream & remaining cheese. Heat each crepe stack for a few minutes in the microwave before serving.
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