delicious beans but still lacking in kick. I couldn't bring myself to use Sriracha on the meal, but red pepper flakes worked in a pinch.
There was also the matter of dessert. It being berry season made this a rather easy decision, and after searching around a bit we ended up with this crumble recipe. The reason? It said "Oatmeal" in the title, and I love oatmeal. Seems to be a good recipe selection tool, that. We quartered the recipe linked, which was hard with the salt and cinnamon, and also left out the almond extract (didn't notice). We used less sugar than requested (about 1 cup if doing the full recipe) due to a 50/50 split of raspberries and ridiculously sweet blackberries. It cooked in ramekins; one for myself, one for E, and one split for breakfast the next day. A good amount of dessert, though the cooling time was unbearable with the smell in my kitchen.
Makes 2 tortillas (enough for one person, recipe easily scales)
1/4 cup masa harina
2 tbsp + 1 tsp hot water
pinch of salt
cast iron pan
In a small bowl, combine the masa harina and water and mix with a spoon. It won't quite form into a cohesive ball but should rather clump up. When squeezed by hand, it should form into one piece. If it is sticky at all, consider adding more flour. If it doesn't squeeze into a ball by hand, add a pinch of water at a time until it does. If making enough for one, you can lazily knead it in your hands. If making more, knead on an unfloured work surface. The first time we cooked them, they were a tad on the dry side; when I tried again the next night, they were too sticky. Based on this, I'll say the consistency you should aim for is kneads fine, but when you fold it back over itself it may rip a little instead of stretching.