Wheat Tortilla, Mexican tortilla recipe with photo is a soft, thin bread made from wheat flour native to Mexico. Tortillas cakes are made from unleavened, unleavened dough in water, tortillas are fried in a dry frying pan in the same way as corn tortillas.
Wheat cakes also evolved from corn - the recipe for tortilla made from wheat flour was invented by Jewish settlers from Europe who settled in the colony of New Spain (modern territory of Mexico). Corn flour is considered a non-kosher food and for homemade tortillas, they modified and used wheat flour instead of corn.
Most often, wheat tortilla stuffed with chicken, cheese, minced meat, ham, vegetables is served, and unleavened flatbreads are also used to prepare delicious Mexican dishes such as tacos, quesadillas, enchilada and fajitos. All these dishes are essentially thin cakes with various fillings, like, and are served with all kinds of sauces -, tomato,.
Unleavened tortilla also has more unusual uses far beyond Mexican cuisine. Tortilla is used to make sushi, rolls, sandwiches, hot dogs and casseroles, serving Mexican tortillas instead of bread and even replacing them.
Tortilla has gained popularity far beyond South and North America, where it often replaces bread and is produced on a huge scale on special equipment. Similar thin yeast-free cakes are made in many Arab, Mediterranean and Asian countries.
Advice from the Miracle Chef. Tortillas range in size from 6 to 30 cm depending on the region or dish they are used for. Ideal for serving tortillas (recipe with filling or for making burritos) is about 15-20 cm in diameter.
Despite the fact that wheat tortillas have a completely different origin from, thin tortillas made from wheat flour quickly gained fans and took a firm place in the menu of Mexican cuisine. Tortilla has long passed from the category of "ethnic" Mexican food and became a product of mass consumption.
Despite the fact that ready-made tortillas are available in stores, in Mexico, tortilla is still most often prepared at home. The tortilla recipe is simple and even a novice cook can do it. From the specified amount of ingredients, 12 cakes are obtained.
Preparation - 30 minutes
Cooking - 15 minutes
Calorie content - 320 kcal per 100 grams
Note!
Wrap the Mexican tortillas in a clean tea towel to keep the tortillas warm until served. Serve with filling and sauce to taste.
Tortilla or tortillas (in Spanish tortilla, in the Nahuatl language (the language of the Aztec Indians) tlaxcalli. The word was introduced into everyday life by the conquistadors) is a national Mexican dish. It is a round tortilla made from corn or wheat flour and is a traditional dish in Mexico, Central America and the United States. Tortilla is the basis for dishes, the recipe of which is based on wrapping fillings in a flat cake. These include burritos, huevos rancheros (farmers' food) enchilada, tacos, etc.
A flatbread made from wheat or corn flour is not only a Mexican, but also a Spanish national dish. Mexican tortilla is served instead of bread, is the basis for sandwiches, canapes, pies and rolls, or is served fried without filling. In the Spanish version, tortilla is an unfried omelet-cake stuffed with vegetables and mushrooms (beaten eggs and potatoes are required).
For the preparation of lavash, wheat or corn flour is used. The dough must be baked in a komala (round clay pan) without oil on both sides. When the cake is ready, you can wrap the filling in it: meat, cheese, beans or a vegetarian version with vegetables, mushrooms. Sauce can be added for a spicy or sweet taste. The tortilla is served hot.
The base of many Mexican dishes is tortilla, which should have a pungent flavor. Therefore, sprinkle with red pepper before serving. Many Mexican fillings are based on corn, beans, and bell peppers. For the preparation of burritos, legumes, tomato sauce, cheese are used. Tacos can be seasoned with chicken, avocado and taco sauce. Cheese and guacamole are added to the quesadilla.
To give a bright taste, Mexicans add sauces to the filling. Hot salsa sauce, in harmony with meat, fish, is made from tomato paste, red onion, chili, lime and herbs. The base of guacamole sauce (added to burritos and quesadillas) is avocado, onion, garlic, chili and tabasco sauce. Sauces can be spread over tortilla or added to toppings.
There are two options for making a tortilla: with a wheat or corn base. If you choose the second homemade tortilla recipe, add wheat flour to the main flour for a sticky, tender dough. Recipes with tortilla are varied: in the classic Mexican version, additives and fillings are not implied, and it is possible that any ingredients can be wrapped in a cake to your taste.
Traditional tortilla is cooked with corn flour and wheat grits. Red pepper, which is sprinkled with tortilla dishes after cooking, will help you to fully feel like a Mexican. You can serve the dish instead of bread or as an independent snack with hot sauces.
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The tortilla dough on wheat flour turns out to be more tender, and the tortillas themselves are less brittle. For the correct consistency, baking powder is added to the traditional recipe (in addition to wheat flour). If the goal is to make tortilla instead of bread, vary the ratio of salt, pepper, and other spices. Make the tortilla less spicy and peppery, but more salty.
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One of the uses of the flatbread is as a base for snacks. Stuffed tortilla (depending on the filling) - these are burritos, tacos chilakiles, gyros, fajitas, etc. Common Mexican tortilla fillings are:
The basis for the classic burrito is a hot wheat tortilla topped with a sauce. The fillings for traditional burritos can be varied, as long as beans, tomatoes or tomato sauce and cheese are present (often, but not always). A burrito baked in a large amount of oil in a pan or deep-fried is called chimichanga.
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In the original version of the quesadilla, the filling, which is placed in a corn or wheat tortilla folded in half in half, consists of only cheese. Over time, the recipe has transformed, in the composition of the traditional Mexican quesadilla, along with the cheese filling, chicken meat with the addition of hot spices (chili, paprika, red and black pepper) began to be included.
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Nachos are Mexican triangular chips based on tortilla dough, used as an appetizer or topping in salads. Sometimes nachos is served as a separate crunchy dish on a tray with two compartments (for chips and gravy) or in the form of chips that are immediately poured over with a dressing. In the original version, the nachos consisted of fried salted tortilla, chili peppers, and melted cheddar cheese.
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The enchilada recipe in one version involves chicken breast, in the other - minced meat. The filling can be varied with canned corn and tomato. The dish can be made less spicy, but chili peppers are an important ingredient in the recipe. Traditionally, the dish is poured with a molé sauce, which includes chili and cocoa.
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Tacos is a Mexican dish based on corn or wheat tortilla. The main ingredients for the filling are meat and vegetables. There are many options: pork in an annatto sauce, served with pineapple slices, beef stew or any meat fried over a fire is delicious. Serve tacos for lunch, dinner or as a snack.
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Cooking method
Tortilla- A thin tortilla made of corn or wheat flour, eaten mainly in Mexico, Central America and the United States. In Mexico, tortilla with a filling is one of the national dishes. Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchilada, fajitas, tacos, quesadillas, where various fillings are wrapped in a cake, which can be both salty and sweet.
Home-cooked tortillas are much tastier than store-bought tortillas, besides, you yourself control what is included in their composition, you can adjust the thickness and diameter of the tortillas. I will do wheat tortillas... The recipe is very simple and straightforward, it's even amazing how such delicious cakes are obtained. Before, I would never have believed it, but now ... However, let's start.
From the indicated amount of ingredients, I got 7 pieces with a diameter of 24-25 cm.
First, mix the butter with flour and salt. There is no need to get the oil out of the refrigerator in advance, we need it cold. It is convenient to use a food processor or chopper for mixing ingredients to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate. So, mix and rub with your hands until crumbs.
As a result, we get a mixture that resembles small crumbs.
Next, add warm water (about 60 ° C). Since the quality of flour is very different, here you need to carefully approach this stage, the amount of water can vary from 170 to 200 ml. Start small and add more water as needed. It took me 170 ml of water. At the beginning it will seem that the flour is not enough, as the dough sticks to your hands, but it is worth kneading it for 5-7 minutes and the dough becomes soft, elastic and does not stick to your hands. If necessary, you can add a little flour.
Now we need to divide the dough into equal pieces - future tortillas. I cooked tortillas in a 24 cm frying pan (the diameter of the flat bottom, not the edges that usually measure the diameter of a frying pan), so I divided the dough into 7 balls. If you can use a larger diameter, then we reduce the number of balls to 6 or even 5. Cover them with a towel or better with cling film and let them "rest" for 10-15 minutes at room temperature so that the dough becomes soft and easy to roll out.
Roll each ball very thinly with a rolling pin to the required diameter on a floured surface, trying to maintain a round shape.
Gently transfer the rolled cake to a well-heated frying pan without oil. Fry over high heat.
When the tortilla becomes opaque and begins to bubble, turn it over to the other side. It took me about 30-40 seconds to fry each side.
Fried on both sides tortillas beautifully lay out in a stack on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without the filling and this is quite amazing!), Or they can be stored in the refrigerator, wrapped in plastic and reheated as needed. But it's better to make of them! Bon Appetit!
The Mexican wheat flour tortilla recipe I will share today is not only a simple but delicious yeast-free bread. The wheat tortilla is the basis for the well-known and beloved Mexican dishes: quesadillas, tacos, burritos or fajitas. Wrap any filling in the finished cake, heat it in a dry frying pan and you will get a surprisingly simple, quick and satisfying meal!
Unlike the Spanish tortilla, which is a potato casserole with an omelette, the Mexican tortilla is simply unleavened, slightly salty bread in the form of a thin soft tortilla. In addition to wheat flour, corn flour or a mixture of the two can also be used to make Mexican tortilla.
From the specified number of products, I get 8 medium-sized wheat cakes. Similar to thin pita bread, they can be eaten immediately, stored for a long time in the refrigerator, or even frozen!
To prepare a Mexican tortilla, we will take such simple and affordable ingredients as wheat flour, water, salt and butter. The variety of wheat flour does not matter, so you can use either one. The amount of flour may slightly differ from the indicated one due to the different moisture content of this product. The water should be boiled and quite hot - about 60 degrees. If you don't have a thermometer (and I don't), just bring the water to a boil, and then let it cool for 3 minutes.
So, sift wheat flour into a dish suitable for kneading the dough to remove lumps and debris. Pour in salt - it is best to use fine salt (it will dissolve faster in the dough). Mix everything with your hands or with a spoon.
Now add the butter. The temperature of the oil is not important, so it can be cold or soft (but not melted). When making tortillas, it is best to use soft butter.
Use our hands to grind the flour, salt and butter into small crumbs. It's completely simple - just a couple of minutes and you're done.
Since the food is quite hot, it is best to start kneading the dough with a fork or spoon. Just stir everything until the flour is moistened. After that, knead the dough with your hands - as you knead, the dough will cool.
The kneading is not long - it is enough to achieve a homogeneous dough. It turns out to be dense and rather tight (resembles dumplings or dough for thin lavash). Round off the lump of dough and leave it to rest at room temperature for half an hour. To prevent the dough from winding and crusting, you can cover it with a towel or put it in a plastic bag (wrap it in plastic wrap).
After the allotted time, the dough is transformed. A dense piece of flour turns into an elastic, soft and pleasant to the touch dough! We divide it into 8 pieces of the same size and roll them into balls.
Sprinkle flour on the table and put in the first piece of dough (cover the rest with a towel so as not to wind and crust over). Roll out the dough into a flat, thin round cake. Roll out as thin as possible - ideal for the dough to shine through. First, I advise you to roll out all the balls and only then start cooking them - tortillas are baked in a pan very quickly.
Cooking Mexican tortilla is necessary in a dry wide frying pan, and over a slightly lower than medium heat. 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 becomes covered first with small, and then - with huge 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.
Wheat cakes(or burritos, tacos, fajitas) stuffed is a great appetizer or hearty Mexican snack. Various meats, vegetables and sauces are used as filling. I made Mexican wheat tortillas with minced meat, mushrooms, cheese and fried them. It turned out very tasty.
To make filled wheat tortillas (for 2 servings) you will need:
2 Mexican wheat tortillas (I have a cheese flavor);
200 g minced meat (I cooked from minced pork);
80 g of mushrooms (I have boiled chanterelles);
1 onion;
50 g of hard cheese;
some bell pepper (without it);
salt and ground pepper - to taste;
frying oil.
If the mushrooms are fresh forest, then I peel them, cut them, rinse them, fill them with cold water and cook for 40 minutes over low heat from the moment they boil. If cooking with mushrooms, add them to the sautéed onions and peppers and cook for a few minutes. Put the minced meat (I used minced pork) and mushrooms (I have boiled chanterelles) in a pan to the fried vegetables.
Stir, fry until the minced meat is ready (about 7 minutes), stirring occasionally and breaking the lumps, season with salt and pepper abundantly.
Grate the cheese on a coarse grater.
On one half of the Mexican wheat tortilla, place half the filling, sprinkle with cheese and cover with the other half of the tortilla. To prevent the filling from falling out, I fastened the edges of the cake with toothpicks.
Heat a little oil in a frying pan and fry the cake on both sides until golden brown.
Do the same with the second cake.
Don't forget to get some toothpicks. Cut Mexican wheat cakes stuffed with minced meat and mushrooms in half, put on a plate and serve hot. Simple and delicious!
Bon Appetit!