- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
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In Mexico, tortilla, like our bread, is an integral part of almost any meal for many people. Corn tortillas are served not only with main dishes, but also are used to prepare the famous fajitas, burritos, nachos, tacos, enchilada, and quesadilla on their basis. So why don't we make corn tortillas at home too?
In general, for a Mexican, tortilla is an edible spoon: they take pieces of meat with it, scoop up the sauce, and at the end of the meal they just eat it. In the original recipe for corn tortilla, special flour is used, which is very different in properties from what you can buy in our stores. That is why we will prepare the dough for tortillas on corn flour with the addition of wheat, so that it is elastic and does not crumble.
Ingredients
Directions
- To prepare a Mexican tortilla, we need the following ingredients: corn flour, wheat flour (I use the highest grade), drinking water, refined vegetable oil (I have sunflower oil), as well as salt of any grind.
- Dissolve salt in warm water.
- We sift two types of flour into a bowl for kneading the dough - corn flour (1 cup - 170 grams) and wheat (0.5 cups - 75 grams)
- Stir the flour and pour in warm salted water. Next, pour a tablespoon of odorless vegetable oil.
- The kneading of the tortilla dough is short-lived - it is enough to achieve uniformity. The dough turns out to be soft, but at the same time it keeps its shape and does not stick to hands. The weight of the flour I indicated is exactly what I needed. If your dough is too sticky, add more flour, and if you don't want to clump, add more water.
- Round the dough ball and leave it to rest at room temperature for half an hour. To prevent the dough from winding and crusting, you need to cover it with a towel or put it in a plastic bag (wrap it in plastic wrap).
- After the allotted time, the dough will become even more pliable and tender. We divide it into 8 pieces of the same size (I have 47 grams each) and roll them into balls.
- For forming blanks, it is most convenient to use a plastic bag or a cut of cling film. Put a ball of dough between two film cuts, flatten it with your palm.
- Roll out the dough with a rolling pin into a flat, thin round cake. Roll out as thin as possible - ideal for the dough to shine through. The upper section of the film can be removed without problems (it ideally moves away from the dough), but transferring the blank to the pan is quite difficult. Here I will reveal a little secret: when you remove the top cut of the film, lightly dust the cake with flour, as if rubbing it in. After that, turn the workpiece over and rub a little flour on the other side - the cake does not stick or deform, and we did not use flour for rolling.
- You need to bake a Mexican tortilla with cornmeal in a dry frying pan, and over a fire just below medium. First of all, we warm up the pan and, as soon as it warms up enough, put the first cake.
- See how the dough behaves: literally after half a minute, it is covered first with small, and then - with large bubbles. Thus, the dough stratification occurs. Cook the tortilla for about a minute on one side, until light golden tan marks appear on the bottom. Turn over and bake for about half a minute. However, it is important not to overdry the cakes, otherwise they will not only become dense, but will also break.
- Remove the finished corn tortilla from the pan and immediately, while it is hot, cover with a towel so that the tortilla remains soft and elastic. After that, we prepare the second and the rest of the cakes in the same way. Well that's it: you can enjoy freshly baked bread. The tortilla can be stored for a long time in the freezer.
- Corn tortillas are good on their own - they can be used as a substitute for bread. Well, and, undoubtedly, prepare delicious and hearty Mexican dishes on their basis - quesadilla, burrito, tacos or fajitas. Cook for your health and bon appetit, friends!
Corn tortilla
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
In Mexico, tortilla, like our bread, is an integral part of almost any meal for many people. Corn tortillas are served not only with main dishes, but also are used to prepare the famous fajitas, burritos, nachos, tacos, enchilada, and quesadilla on their basis. So why don't we make corn tortillas at home too?
In general, for a Mexican, tortilla is an edible spoon: they take pieces of meat with it, scoop up the sauce, and at the end of the meal they just eat it. In the original recipe for corn tortilla, special flour is used, which is very different in properties from what you can buy in our stores. That is why we will prepare the dough for tortillas on corn flour with the addition of wheat, so that it is elastic and does not crumble.
Ingredients
Directions
- To prepare a Mexican tortilla, we need the following ingredients: corn flour, wheat flour (I use the highest grade), drinking water, refined vegetable oil (I have sunflower oil), as well as salt of any grind.
- Dissolve salt in warm water.
- We sift two types of flour into a bowl for kneading the dough - corn flour (1 cup - 170 grams) and wheat (0.5 cups - 75 grams)
- Stir the flour and pour in warm salted water. Next, pour a tablespoon of odorless vegetable oil.
- The kneading of the tortilla dough is short-lived - it is enough to achieve uniformity. The dough turns out to be soft, but at the same time it keeps its shape and does not stick to hands. The weight of the flour I indicated is exactly what I needed. If your dough is too sticky, add more flour, and if you don't want to clump, add more water.
- Round the dough ball and leave it to rest at room temperature for half an hour. To prevent the dough from winding and crusting, you need to cover it with a towel or put it in a plastic bag (wrap it in plastic wrap).
- After the allotted time, the dough will become even more pliable and tender. We divide it into 8 pieces of the same size (I have 47 grams each) and roll them into balls.
- For forming blanks, it is most convenient to use a plastic bag or a cut of cling film. Put a ball of dough between two film cuts, flatten it with your palm.
- Roll out the dough with a rolling pin into a flat, thin round cake. Roll out as thin as possible - ideal for the dough to shine through. The upper section of the film can be removed without problems (it ideally moves away from the dough), but transferring the blank to the pan is quite difficult. Here I will reveal a little secret: when you remove the top cut of the film, lightly dust the cake with flour, as if rubbing it in. After that, turn the workpiece over and rub a little flour on the other side - the cake does not stick or deform, and we did not use flour for rolling.
- You need to bake a Mexican tortilla with cornmeal in a dry frying pan, and over a fire just below medium. First of all, we warm up the pan and, as soon as it warms up enough, put the first cake.
- See how the dough behaves: literally after half a minute, it is covered first with small, and then - with large bubbles. Thus, the dough stratification occurs. Cook the tortilla for about a minute on one side, until light golden tan marks appear on the bottom. Turn over and bake for about half a minute. However, it is important not to overdry the cakes, otherwise they will not only become dense, but will also break.
- Remove the finished corn tortilla from the pan and immediately, while it is hot, cover with a towel so that the tortilla remains soft and elastic. After that, we prepare the second and the rest of the cakes in the same way. Well that's it: you can enjoy freshly baked bread. The tortilla can be stored for a long time in the freezer.
- Corn tortillas are good on their own - they can be used as a substitute for bread. Well, and, undoubtedly, prepare delicious and hearty Mexican dishes on their basis - quesadilla, burrito, tacos or fajitas. Cook for your health and bon appetit, friends!
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