Tortilla - Mexican national dish, thin tortillas made from cornmeal. They are served instead of bread for soups and a side dish for meat. Various wraps and sauces are wrapped in them. Corn tortillas are used in most Mexican snacks: fajitas, burritos, tacos, quesadillas. Tortilla is easy to make at home.
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You will need
-
- 3 cups cornmeal;
- 2 teaspoons of soda;
- 3/4 teaspoon of salt;
- 2 tablespoons of vegetable oil;
- 1 cup of water.
Instruction manual
1
Sift the cornmeal through a fine sieve into a deep bowl. Add soda and salt. Mix well.
2
Pour in vegetable oil gradually while continuing to mix. You can use refined sunflower. But preferably olive. It will give the tortillas the aroma and taste of traditional tortillas. Stir the mixture until smooth.
3
Also add water gradually. Do this in two or three doses, so you can control the process and, if necessary, add liquid or, conversely, reduce its amount. Water should be warm, but not hot, about 40-50 ° C. The test should not stick to your hands.
4
Lightly sprinkle flour on a cutting board or kitchen table. To do this, you can use both corn and ordinary wheat flour. Put the resulting soft dough on a table or board. Keep kneading with your hands until it becomes smooth and fully elastic.
5
Form a ball from the dough. Put it in a deep bowl, cover with cling film or a clean kitchen towel. Leave the dough to "rest" for 20-30 minutes at room temperature.
6
Then shift it onto a floured surface and divide it into 8 or 12 equal parts with a sharp knife. Roll a ball from each part, sprinkle with flour and set aside. To prevent the balls from getting stale, cover them again.
7
Roll the balls one by one into thin flat cakes of the same size. The thickness of the tortilla should not exceed 1 mm. It’s convenient to roll cakes with a small rolling pin. You can use other small smooth kitchen items - baby bottles or cups. To get a perfectly round cake, put a plate of the desired diameter on the rolled dough and cut the edges along it.
8
Preheat the pan: cast iron or Teflon coated. This must be done strictly without oil. Scones are baked in a dry pan. Fry each tortilla on one side until bubbles or dark spots form, turn over and also fry on the other. On each side, the cake is fried for approximately 30-40 seconds. Do not hold longer, otherwise the tortillas will turn out to be brittle and dry.
9
Stack the finished tortillas on top of each other and store them under a towel. It is better to serve them hot, with various sauces or as an addition to the main dish.
Useful advice
To make the tortilla softer and not stale for a long time, mix corn and wheat flour in equal proportions.
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