WOW this taste FORKING Amazing. I have to write it down. This combination is just genius. I was watching Top Chef Master Lorena Garcia on some kind of Chef Competition Show and she mixed lox into her guacamole and served it on a fresh made arepa. Chef Lorena won the battle with this creation and the judges couldn’t stop talking about how great it was. So I did something similar.

I made fresh corn tortillas and just used the recipe that was on my bag of masa flour. Doing a half batch for my first time doing tortillas.

I don’t have a tortilla press and used plastic wrap on both sides of the tortilla and rolled it out the best I could.

30 seconds on each side about tree times in a medium high fry pan. I couldn’t forking get mine round but they came out delicious anyway.

I knew I needed to find a better recipe for tortillas so about a week latter I tried Mark Bittman’s recipe.

I do WARN YOU! This recipe I wouldn’t recommend unless you have a non-stick pan because in a regular pan the tortilla comes out well but it is very hard to clean the pan afterwards. Took me a forking hour to scrub out the black residue.

1 1/2 cup masa harina

1/4 teaspoon salt

2 Tablespoons oil or butter or lard (I used canola oil)

1 cup hot water

Made them the same way and these came out better for me. I didn’t use a press but they came out closer to round, were softer and got nice char marks. (corn tortillas should be served hot and steamy)

I wish this was my first try at tortillas.

From my first batch of tortillas……

I topped them off with about 1 1/2 oz of regular not the best smoked salmon or what we call lox (******lox is a loose term and is actually just salt cured salmon from the belly area that’s easy to make if you live in an area were you can purchase really fresh salmon.)

Avocado slices sprinkled well with fresh lime juice

Grated frozen jalapeno (I keep jalapeños in my freezer)

Grated one small garlic clove

Some chopped scallions

a little fresh cilantro

Topped with another small tortilla

Gosh it really was delicious! I’m surprised I never saw this on a menu anywhere. Who knew the creamy avocado goes so well with lox and all these flavors compliment extremely well. It’s fireworks in the mouth. It’s something really original.

Thanks to Chef Lorena Garcia, I learned from watching her on Bravo TV and got the idea to do what I did.

This sandwich was FORKING AWSOME !