Cooking with Alfred

American-Mexican Cooking Again

For those who liked the idea of tacos in last weeks column, here is a recipe for taco shells that will work out much cheaper than buying them. A taco shell is basically a tortilla rolled up. Tortilla are very thin pancakes, usually made with cornflour. Unfortunately the coarse cornflour that is best for tortillas is not available in town at the moment and short of grinding your own, I suggest that you keep pestering the health food shops until they come up with the goods. Tortillas can, however, be made successfully using wholemeal or rye flour instead of cornflour (or cornmeal). The flecky puffed appearance of tortillas can only be produced by heating the tortilla pastry very rapidly. The old fashioned cast iron plates (griddle) that can sometimes be picked up from second hand shops for about one dollar are ideal.

Flour Tortillas (makes 8 6inch rounds)

Cut margarine into flour and sugar using 2 knives. When particles are fine add water slowly. Make stiff dough and knead thoroughly on a lightly floured board. Best results are obtained by putting dough in a plastic bag and refridgerating for 4-24 hours. Take out of fridge about an hour before use. Divide dough into 8 balls and roll out very thinly with a rolling pin. Drop onto a very hot ungreased griddle and bake until freckled on one side (about 20 secs). Tortillas can be used straight away for tacos or wrapped in plastic and refridgerated until needed. Refry briefly in shallow fat to soften.

Flan (De Coco)

Butter and grease bottom and sides of a 3-4 cup casserole. Preheat oven to 35.0°F. Make sugar syrup with sugar and 2 tablespoons water in a hot frying pan. Pour syrup into casserole while still hot. Beat and add eggs, water, milk and essence. Pour into casserole and place casserole into a large pan with water to the same level as custard. Sprinkle coconut over top. Bake for one hour. Cool completely, loosen and serve.