la pulperia

  Homemade Corn Tortillas Ingredients 4 ounces of masa harina ¼ tsp fine sea salt 2/3 cup plus 2 tablespoons warm water (about 100°F), divided Directions Step 1 Stir together masa harina and salt in a medium bowl. Add 1/3 cup warm water; mix together using your hands until the mixture is evenly crumbly. Add 1/3 cup warm water; knead mixture in bowl until water is absorbed and dough is soft and smooth, 5 to 8 minutes, adding remaining 2 tablespoons warm water, 1 teaspoon at a time, as needed if dough feels dry. (Dough should be firm enough to hold an imprint and not stick to your hands but not so dry that it cracks when flattened between your palms.) Divide masa evenly into 12 (about 3/4-ounce) pieces. Roll each piece into a ball using your hands, and place on a clean work surface; cover it with a damp towel to prevent from drying it out. Step 2 Cut along the side creases of a gallon-size ziplock plastic bag, leaving bottom edge attached. Line a tortilla press with the bag, covering the

  "Caesared" Salmon Salad Ingredients 2 large garlic cloves, divided 3 TBSP unsalted butter, cut into pieces 2 TBSP extra-virgin olive oil (1-inch-thick) rustic white bread slices, torn into 1- to 2-inch pieces (4 cups) ½ Tsp plus a pinch of kosher salt, divided 2 lemons, divided ¾ cup mayonnaise 1 ounce Parmesan cheese, grated (about 1/4 cup) 2 Tsp Dijon mustard 1 Tsp anchovy paste (or 3 drained anchovy fillets, mashed into a paste) ½ Tsp black pepper, divided 1 (24-ounce, 1-inch-thick) skin-on center-cut salmon fillet 3 (5-ounce) heads Little Gem lettuce, leaves separated (about 8 cups) Parmesan cheese, for garnish Directions Step 1 Grate 1 garlic clove, and place in a small microwavable bowl; add butter and oil. Cover with a paper towel, and microwave on high until butter is melted about 1 minute. Stir to combine. Place bread pieces in a large bowl, and drizzle with butter mixture; toss to coat. Sprinkle with a pinch of salt. Set aside. Step 2 Preheat a gas grill to medium