astrolab
VIP Member (Resident chef)
The tortillas are the staple food for the Mexican national symbol, flat and round, are used to accompany or wrap a variety of foods and dishes.
The corn tortillas are the most common, but there are also flour tortillas, which are prepared with wheat flour, water, baking powder, oil and salt.
The flour tortillas are consumed mainly in northern Mexico (especially in the regions of Chihuahua and Sonora), where the grain is abundant and often replaces corn in the local cuisine, the flour tortillas are shown to be filled and rolled with preparations of meat or vegetables.
Ingredients for 8 tortillas
Flour 250 gr
120 ml warm water
Yeast powder 10 gr
1 pinch Salt
3 tablespoons olive oil
Method
To prepare the flour tortillas started by dissolving the salt in water. In a high-sided bowl place the flour, yeast, olive oil and add the warm water in which you did dissolve the salt, mix the ingredients with the help of a wooden spoon or with your hands. Now put the dough on a work surface and work the dough for at least 10 minutes, until it is smooth and homogeneous form a ball, place it in a bowl and let it rest for 30 minutes. Spent half an hour, take the dough formed and 8 balls weighing approximately 50 grams each; with the rolling pin roll each ball forming a round disc with a diameter of 15 centimeters.
Put the tortillas on a frying pan for crepes (or stick) when it is hot, cook over medium heat for a few minutes, turning the tortillas on both sides few times.
Continue in this manner until you have exhausted all the tortillas. Each time that you will have a cooked tortillas place it on a plate, one above the other covering them, in this way the tortillas will remain moist and do not dry out.
The corn tortillas are the most common, but there are also flour tortillas, which are prepared with wheat flour, water, baking powder, oil and salt.
The flour tortillas are consumed mainly in northern Mexico (especially in the regions of Chihuahua and Sonora), where the grain is abundant and often replaces corn in the local cuisine, the flour tortillas are shown to be filled and rolled with preparations of meat or vegetables.
Ingredients for 8 tortillas
Flour 250 gr
120 ml warm water
Yeast powder 10 gr
1 pinch Salt
3 tablespoons olive oil
Method
To prepare the flour tortillas started by dissolving the salt in water. In a high-sided bowl place the flour, yeast, olive oil and add the warm water in which you did dissolve the salt, mix the ingredients with the help of a wooden spoon or with your hands. Now put the dough on a work surface and work the dough for at least 10 minutes, until it is smooth and homogeneous form a ball, place it in a bowl and let it rest for 30 minutes. Spent half an hour, take the dough formed and 8 balls weighing approximately 50 grams each; with the rolling pin roll each ball forming a round disc with a diameter of 15 centimeters.
Put the tortillas on a frying pan for crepes (or stick) when it is hot, cook over medium heat for a few minutes, turning the tortillas on both sides few times.
Continue in this manner until you have exhausted all the tortillas. Each time that you will have a cooked tortillas place it on a plate, one above the other covering them, in this way the tortillas will remain moist and do not dry out.
