Disclosure: This is a sponsored post in collaboration with Latina Bloggers Connect and Maseca! However all opinions and recipe are 100% mine.
Have you ever tried corn tortillas made with mashed potato and cheese? I never had and was thinking of how amazing these type of tortillas would be with a plate of chile colorado or a bowl of albondigas or with a slab of butter. Let me rewind and tell you where this insane train of thought is actually coming from. I was thinking of the Mexican Revolution. I know, where’s the bridge between the Mexican Revolution and corn tortillas? Let me explain how my wacky brain thinks sometimes.
The Mexican Revolution was a major armed struggle that started in 1910, with an uprising led by Francisco I. Madero against longtime tyrant Porfirio Diaz, and lasted for the better part of a decade until around 1920. Over time the Revolution changed from a revolt against the established order to a multi-sided civil war with frequently shifting power struggles. This armed conflict is often categorized as the most important social-political event in Mexico and one of the greatest overthrows of the 20th century, which saw important experimentation and improvement in social organization.
Experimentation is always something I’m willing to delve into, which brings me back to my corn tortillas. I am in no way trying to diminish the importance of the Mexican Revolution by comparing it with my tortillas. What I am saying (tongue in cheek, of course) is that something that has come to be the normal for many many years, like the beautiful corn tortilla for instance, can be re-made. I’ve taken the classic corn tortilla and have blended it with mashed potatoes and cheese. I know there are a lot of purists out there that would consider this food-blasphamy but the results are beyond interesting and delicious.
Check out my teeny, tiny tortilla revolution recipe and keep an open mind. Enjoy!
Ingredients for potato cheese corn tortillas:
- 1 – cup of leftover mashed potatoes (can not be instant potatoes, has to be homemade)
- 1 1/8 – cup Maseca corn masa flour
- 1/4- teaspoon salt
- 2/3 – cup water
- 1/2 – cup grated cheese (I used queso quesadilla)
- In a mixer add in leftover mashed potatoes, Maseca cour flour, and salt. Mix on medium until combined and the mixture becomes grainy.
- Add in water and mix to combine. The mixture will become a soft dough and should not be sticky. If sticky…. a tablespoon of maseca one at a time.
- Add in the cheese and mix to combine.
- Divide the dough into 12 parts and roll into balls with the palm of your hands.
- Then using a tortilla press (or two books), line each side with a layer of plastic. Place a masa (potato corn tortilla mixture) ball in the center and press. This will flatten it and make it a perfect disk.
- Place on a hot comal and cook on each side for 2 minutes or until slightly crispy.