Why We Like These Breakfast Tortillas.
Huevos rancheros is a south of the border mainstay. It is the desayuno de los campeones – Breakfast of Champions!
In addition to being gluten free, our tortillas are made with ancestral non-GMO masa harina from Purcell Mountain Farms. Our eggs are organic from cage free hens. Even if you are not inclined to make your own tortillas, your local grocer will have a wide selection to choose from, and your local tienda mexicana may have fresh tortillas made daily.
We used masa marina from Purcell Mountain Farms which is one of the very few non-GMO sources we could find on the web. It’s really a matter of adding the amount of salt that suits you and making the dough with hot water. Let the dough sit for a while to fully hydrate the masa. Then, you are set to starting pressing and toasting the tortillas!
Using stand mixer fitted with paddle, combine masa and salt.
With mixer on low, slowly add water until dough forms with the consistency of peanut butter or Play-Doh. Add more water or masa if needed to reach desired consistency.
Allow dough to stand for fifteen to thirty minutes, covered with damp kitchen towel or plastic wrap.
While then dough is resting, prepare the tortilla press. Separate a one gallon plastic bag along the seams, leaving the bag attached only at the bottom. Place the open bag on the open tortilla press. Preheat electric griddle to medium-high heat or 375 degrees.
Form dough into balls slightly larger than golf balls.
Place dough balls in the center of the lined press, fold down the plastic bag to cover the dough and close the press.
Press to a thickness to no more than 1/8 of an inch. Open press and carefully peel tortilla off of plastic. Repeat.
Toast tortillas for one to two minutes per side. Place finished tortillas in a kitchen towel or tortilla warmer to keep warm.
For the Toppings
Let your imagination be your guide!