Homemade corn tortillas with mango and spinach quinoa, topped off with a layer of melted smoked gouda cheese and Creamy Guacamole Salad.

I'm working through some new culinary techniques, namely the use of mango in dishes and making my own, homemade corn tortillas.

I googled a recipe for homemade corn tortillas, thinking that all I would need is some corn meal and water, instead, I learned something completely different than what I thought.  Corn tortillas, as well as corn chips and tamales, use a special type of grain called Masa Harina.  Masa Harina is a special type of corn flour made with corn that has soaked in lime water.  Its texture and smell, right out of the bag, will remind you of the smell of freshly made corn chips.  I'm still waiting for my tortilla press, but have been experimenting with making homemade tortillas by rolling them between two pieces of wax paper and a roller... the experience has been interesting.

The neat thing about authentic corn tortillas is that it only requires 3 ingredients... masa harina, water, and salt.  The recipe I used had 2 cups of masa harina to 1 1/2 cups hot water to 1/2 tsp sea salt.  You basically mix it together until it's moist and firm (not sticky), then let it sit for an hour.  Then make them into approx 12 balls and press them between wax paper then place them on a hot griddle and flipping them after a few minutes.

Seems simple enough, but there's a learning curve involved.  After pressed out this stuff sticks to the wax paper and you have to carefully peal it off before placing it on the griddle... I'll learn more when I finally get the tortilla press.

Tonight's meal came to me after riding bike for about 30 miles, and, in the process, cheating a thunderstorm.

Homemade corn tortillas with mango and spinach quinoa, topped off with a layer of melted smoked gouda cheese and Creamy Guacamole Salad.

1.)  In one pot, combine 1 cup quinoa, 2 cups chicken stock/broth, 1 ripe mango diced, 1 big handful of spinach shredded, season with salt.  Boil, cover and simmer for about 20 minutes.

2.)  Make the Creamy Guacamole Salad

3.)  make the tortillas

4.)  Shred the smoked gouda cheese

On a plate, place 1-2 tortillas, spoon a serving of the quinoa mixture on top of the tortillas then put another 1-2 tortillas on top.  Layer with smoked gouda, melt the cheese and finish with a serving of the creamy guacamole salad on top.

Then eat it.  It is very filling and the sweetness of the mango mixed with the flavor of the tortilla and guacamole... it's a sweet and savory plate of goodness.

Enjoy!