Up an Up

On Sunday there was an antiques flea market on the Florence town common. There were nice old egg beaters and enormous stoneware crocks and braided rugs and a beautiful Schwinn cruiser. I bought two of these little muffin tins advertising Up an Up Self Rising Cake Flour, a product of the George Urban Milling Company of Buffalo, New York. You can read all about the grain elevators and mills of Buffalo here. I’m looking forward to making some muffins very soon.

After the flea market and a long walk along the Mill River and through town there were tacos.

They were delicious.

I browned some boneless pork ribs (I could not find a pork shoulder at the store) and then added some beer, a chopped onion, some dried chiles and cumin and salt and set them in a low oven to braise while we enjoyed a beer on the porch. Then we set to work  making corn tortillas.

Mix 2 cups masa harina with 1 1/2 cups water. It should feel like play-doh. Adjust your proportions accordingly. Form the dough into balls about the size of golf balls. I don’t have a tortilla press. A frying pan works just fine. Place a ball of dough between two sheets of wax paper or parchment paper. Press down firmly with a frying pan. Carefully peel off the wax paper and place on a hot, dry skillet or griddle. Cook for about a minute on each side, until they start to get some nice brown spots. As they are done wrap them in a clean dish towel to keep them warm and soft. They will be the most delicious tortillas you have ever eaten and you will vow never to buy another tortilla again.

After two hours the meat was falling apart and we took it out and shredded it and then threw it back in a pan and browned it again for just a minute or two so that there would be some crunchy bits. We made a little guacamole and opened a jar of the salsa that was put up a few weeks ago when we bought 40 pounds of tomatoes for 20 dollars from an old farmer who was listening to polka in his barn.

Lola waited patiently for a taco. She did not get one.

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