Last night I made my best ever batch of corn tortillas. I have a great love of Mexican food, and I’ve been making tortillas from wheat flour and corn (maize) flour for some years. Thanks to the most excellent book “Tacos” by Mark Miller (also full of fantastic recipes for fillings) I now understand corn tortillas a lot better. Of course, I’ve never seen a Mexican cook make them, so I’m still an outsider to the secrets. But here’s what I’ve learned….
I was given a ThermoWorks ChefAlarm as a late Christmas present. It’s designed for testing the temperature of meat as it cooks, particularly for a BBQ which is a temperamental beast. Recommended by Chris G. at Nibble Me This whose BBQ email I love. It’s a pretty impressive device – probe and connecting wire are seriously heat-resistant. The alarm device can be set for low and high temperature warnings and has a timer. Here’s my first attempt on our charcoal Weber BBQ. I cut the excess fat from the outside of the lamb leg, then marinated it overnight in olive oil, lemon juice, garlic, salt, pepper and rosemary. That’s all.
To be honest, it was a little underdone inside. The ChefAlarm instructions suggest cooking the meat at 10C less than desired, assuming that it will rise as it rests afterward. Working out how much we wanted the meat cooked and what temperature for the setting… well, we’re working on that. I love charcoal BBQ. Loads more to come about my BBQ experiments.