Here’s the Clash with 1-2 Crush on You, because that’s how I feel about Masa Harina! There, I’ve admitted it to the world.
For the tortillas…
1 cup masa harina
2/3 cup water
1/2 t salt
Mix well (the instructions on the bag say mix for 2 minutes), and let it sit for about 15 minutes. Break off a small piece, knead it in your hands till it’s workable. Roll it out to be about 1/8th inch thick. As I said – smaller is easier.
Warm some olive oil in a wok or frying pan. When it can sizzle a crumb.
Drop the tortilla in the olive oil. Hold it down for a second. Turn it over when the bottom is brown. When both sides are lightly brown, take it out with a slotted spoon and dry on paper towels.
FOR THE PIGEON PEAS
2 T olive oil
1 shallot – finely chopped
2 cloves garlic – minced
1 t oregano
1 t sage
1/2 t. red pepper flakes, or to taste
1 zucchini, in 1/4 inch dice
1 can pigeon peas, rinsed and drained
1 small bunch broccoli rabe, tough stems removed, chopped into bite sized pieces
1 cup chopped tomatoes or cherry tomatoes
dollop of butter, dash of balsamic, salt and plenty of black pepper
Warm the olive oil. Add the shallot, garlic and spices. When they’re sizzling and starting to brown, add the zucchini. Cook till it’s soft. Add the pigeon peas. Stir and cook through.
Meanwhile, boil a pot of salted water. Add the broccoli rabe. Cook for 4 minutes till it’s wilted and bright green. Drain and stir into the pigeon peas.
Add butter, balsamic, salt and pepper.
Serve with basmati rice and grated sharp cheddar.