Tortilla with filling. Recipe Details

Tortilla is an integral part of Mexican cuisine. Without it, it is impossible to imagine fajitas, tacos and burritos, quesadillas. This flatbread is made from both wheat and corn flour. The name comes from Spanish and translates as “omelet”, all due to the fact that making it from corn flour gave it a yellow tint. The range of applications is vast and has virtually no boundaries. The method of preparing this dish is simple and accessible to every housewife.

• 400-500 g of flour (about three glasses);
• 250-300 ml of water (hot water is best);
• A teaspoon of baking powder;
• A tablespoon of butter (margarine);
• 3/4 teaspoon salt.

You can use tortillas for food in any way you like - make rolls with any filling, use them as a base for pizza, as a replacement for regular bread, just eat sauce with these tortillas, make original chips based on them. There are a lot of options, and in Mexico itself they are used as a replacement for a plate. Therefore, you can experiment yourself and come up with your own unique tortilla-based recipe, use your imagination, and you will definitely succeed!

Tortillas are flatbreads that came to us from distant Mexico. They are somewhat similar to the well-known lavash: thin rolled out dough fried in a frying pan. They taste quite unusual, not quite like ordinary bread. But the most important thing is that you need to eat them hot, only then you can feel their indescribable taste.

The name itself is translated as “round flatbread”, and is pronounced in two ways: “tortilla” or “tortiya”. In Spanish, the second option would be correct, but for the Russian ear the first option is more familiar.

In Mexico, tortillas are one of the most common food products. What they don’t cook with! They use flatbreads to eat sauces, dip them into goulash, and stuff them with a wide variety of fillings.

Now “round cakes” can be purchased in our stores, but this is not so easy, because not everyone has them on sale. And the taste is significantly inferior to the real thing: the dough is more like rubber.

Making tortillas at home

Homemade tortilla is easy to prepare and doesn’t take much time. To make a delicious flatbread, you need a minimum of ingredients. In addition, there are several cooking methods. Traditionally, tortillas are flatbreads made from corn dough. But if you use the usual one, they turn out no less tasty. Let's look at both methods.

Corn tortillas

Required Ingredients:

• two glasses of corn flour;
• one and a half glasses of water;
• half a teaspoon of salt;
• a little vegetable oil for frying.

Cooking

Start by mixing flour and salt. Slowly pour water into the bowl while kneading the dough. It should turn out similar to plasticine: soft, dry and pliable.

Cut the mixture into small pieces and roll them into thin flat cakes. The dough should not tear. If suddenly this happens, add a little more water to it.

It is very important to choose the right frying pan. The best choice for tortillas is cast iron because it distributes the heat evenly. Add a little oil to the pan and fry the flatbreads first on one side and then on the other until they turn slightly golden. Cover the finished cakes with something to keep them warm.

Flour tortillas

If for some reason the cornmeal option doesn't suit you, but you want to make tortillas, this flour dough recipe is just for you.

Ingredients:

• four glasses of flour;
• a small spoonful of baking powder;
• spoon of salt;
• glass of water;
• some vegetable oil.

Cooking process

In a fairly large bowl, whisk together the flour, salt and baking powder. Then add some vegetable oil or fat. Knead the dough well so that there are no lumps. Make a small well and pour in half the water, stir, and then add the rest. The resulting dough should be slightly sticky.

Leave the mixture for about ten minutes. Cut into pieces and roll them out. Fry the tortillas in a frying pan. As soon as you see bubbles appearing, they are ready.

Where to use tortilla

Both homemade and store-bought flatbreads make a great snack. You just need to choose a filler: here you can imagine almost limitlessly! For example, it turns out very tasty with chicken fried in a frying pan and feta cheese. Another filling option is beef and red beans.

Just like pita bread, tortillas can be filled with grated cheese with mayonnaise, garlic and herbs, and then cut into small pieces.

Don't be afraid to experiment. They can even be filled with shrimp and other seafood. An interesting taste is obtained if the flatbreads along with the filling are baked in the oven. In addition, they can be served simply as bread, along with sauces.

Tortillas are flatbreads characteristic of Mexican, American and Spanish cuisine. They are especially common in Spain and Mexico, where they are among the main national dishes. Mexicans wrap various fillings in tortillas, serve them instead of bread, and even use them instead of spoons to scoop up thick soup or sauce. The classic Spanish tortilla is made from potatoes. In Mexico, the classic recipe uses cornmeal as a base. Each of these recipes has several variations. There are also recipes that use wheat flour as the basis.

Cooking features

Traditionally, tortillas were made from unleavened dough, but today the most popular are tortillas made from flour or potatoes with the addition of ingredients such as butter and chicken eggs. Today these recipes are considered classic. It’s so easy to prepare tortillas using them that an efficient housewife can treat family members with them every day. Knowing a few important points will make her job much easier and help her prepare truly delicious tortillas.

• Even if, following tradition, you used corn flour as the basis for making tortillas, it doesn’t hurt to add a little wheat flour to it, which will increase the stickiness of the dough and make the tortillas a little more tender.
• If you didn't take out the butter in advance and it hasn't had time to soften, you can grate it.
• Instead of butter, you can use margarine, then the corn tortilla will be lean and suitable for a vegetarian table.
• The dough prepared for tortillas should “rest” after kneading, then the tortillas will turn out more tender.
• To prevent the dough from sticking to the rolling pin when rolling, place it between two layers of cling film sprinkled with flour.
• You need to fry the tortillas in a dry frying pan on both sides. It usually takes about a minute to brown the tortilla on one side. It is better not to exceed this time, otherwise the cakes may turn out too dry and brittle.
• To prevent the cakes from drying out, they can be lined with wet wipes.
• If you are making tortillas to later wrap the filling in, add ground red pepper to the dough - such tortillas are traditionally made spicy.
• Ready-made tortillas can be stored in the refrigerator, but before serving they must be heated in a dry frying pan or in the microwave - they are usually served warm.

These tips will come in handy no matter what tortilla recipe you choose, classic or adapted.

Classic Mexican Corn Tortilla Recipe

• corn flour – 0.4 kg;
• wheat flour - 100 g;
• cold water – 0.25 l;
• butter - 50 g;
• salt – 5 g;
• ground red pepper - to taste.

Cooking method:

• Sift and combine corn and wheat flour in a bowl. Add salt and pepper to them. The latter may not be added if you are preparing tortillas not to wrap the filling in them, but to use them instead of bread.
• Place the softened butter in a plate with flour. Mash it with a fork and mix it into the flour as much as you can.
• Pour in 50 ml of water, stir the dough. Continue pouring water into the bowl with flour in small portions, stirring well each time. The contents of the bowl will initially resemble crumbs, but will gradually turn into a soft, elastic and not too sticky dough.
• Divide the dough into 8 parts. From each part, moisten your hands with vegetable oil, roll into a ball. Dip the dough balls in flour, cover with a cloth and leave for 30-60 minutes.
• Prepare two pieces of cling film by dusting them with flour. Place the ball of dough between the films and, using a rolling pin, roll out the dough into a round cake about 2 mm thick. It is important that its diameter is no larger than the diameter of the frying pan in which you are going to fry it.
• Roll out the remaining dough in the same way, forming 7 more cakes.
• Heat a dry frying pan and place the flatbread on it. Wait until bubbles start to appear on it - this will happen in about a minute. Flip the tortilla and fry the other side for 40-60 seconds.
• Remove the tortilla and place on a plate. Cover it with a cloth soaked in clean water.
• Fry the remaining tortillas in the same way.

It is advisable to fry tortillas immediately before lunch, as they are eaten warm. If the tortillas cool down, they will still need to be reheated in the same pan or in the microwave.

Corn flour tortillas are easy to turn into corn chips. To do this, just cut them into pieces of approximately the same shape and size, then dry them in a frying pan or in a microwave oven. Mexicans use such chips as cutlery, for example, putting sauce into them, and our compatriots enjoy snacking on beer with such chips. Children will also like corn chips, but tortillas for them need to be prepared without pepper.

Wheat flour tortilla

• wheat flour - 0.5 kg;
• salt – 10–20 g;
• baking powder for dough – 5 g (unless otherwise indicated by the manufacturer);
• margarine - 100 g;
• water - 0.3 l;
• herbs and spices (optional) - to taste.

Cooking method:

• Sift the flour.
• Add baking powder or baking powder, salt, dry herbs and spices to the flour. Mix well.
• Finely chop the margarine with a knife or grate it and add to the flour.
• Stir the contents of the bowl.
• Pour cold water into the bowl in small portions and knead the dough.
• Divide the dough into pieces the size of a chicken egg and roll them into round balls. Leave, covered with a cloth, for about half an hour.
• Roll out the ball of dough into flat cakes with a diameter of 17–20 cm.
• Fry the tortillas in a dry frying pan, spending 40-60 seconds on each side.
• Place the tortillas on a plate and place it in a plastic bag that has been moistened with water on the inside. This is necessary so that the cakes do not dry out too much. If you want to use them as chips, no bag is needed.

Use tortillas instead of bread or in other dishes. They can also be broken into pieces and served instead of chips. They are suitable, in particular, as a snack for beer.
The finished wheat flour tortilla can be sprinkled with grated cheese and placed in an oven preheated to 200 degrees for a few minutes. Then it will turn into a flatbread with cheese, even more delicious.

Classic Spanish potato tortilla

• potatoes - 1 kg;
• onions – 150 g;
• chicken egg – 10 pcs.;
• olive oil - 100 ml;
• salt, black ground pepper - to taste.

Cooking method:

• Peel the potatoes and cut them into thin round slices, as for chips.
• Remove the husk from the onion. Cut the onion into small pieces.
• In a separate bowl, beat the eggs, adding salt and pepper.
• Heat the vegetable oil in a frying pan, add the onion and fry it until golden brown.
• Add the potatoes to the onions and brown them well.
• Transfer the potatoes to a separate container.
• Grease a clean frying pan with oil, place a thin layer of fried potatoes on it, and pour in a small amount of eggs. Cover with a lid and fry until done.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Tortilla or tortillas (in Spanish tortilla, in Nahuatl (the language of the Aztec Indians) tlaxcalli. The word was introduced into use by the conquistadors) is a national Mexican dish. This is a round flatbread made from corn or wheat flour, 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 the fillings in a flatbread. Such dishes include burritos, huevos rancheros (farmer's food), enchiladas, tacos, etc.

Tortilla flatbread

A tortilla 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, canapés, pies and rolls, or served fried without filling. In the Spanish version, tortilla is an omelette without frying, stuffed with vegetables and mushrooms (beaten eggs and potatoes are a must).

How to cook tortilla

Wheat or corn flour is used to make lavash. The dough should be baked in a comal (a round clay pan) without oil on both sides. When the flatbread is ready, you can wrap the filling in it: meat, cheese, beans or a vegetarian version with vegetables and mushrooms. You can add sauce for a spicy or sweet taste. The tortilla is served hot.

Tortilla fillings

The basis of many Mexican dishes is the tortilla, which must have a spicy flavor. Therefore, the pancake is sprinkled with red pepper before serving. Many Mexican fillings are based on corn, beans, and bell peppers. To prepare burritos, beans, tomato sauce, and cheese are used. Tacos can be topped with chicken, avocado and taco sauce. Cheese and guacamole are added to the quesadilla.

Tortilla sauce

To add a bright taste, Mexicans add sauces to the filling. Spicy salsa sauce, in harmony with meat and fish, is prepared from tomato paste, red onion, chili pepper, lime and herbs. The base of guacamole sauce (added to burritos and quesadillas) is avocado, onion, garlic, chili pepper and Tabasco sauce. The sauces can be spread on the tortilla or added to the filling.

Tortilla recipes

There are two options for preparing tortillas: with a wheat or corn base. If you choose the second tortilla recipe at home, then add wheat flour to the bulk of the flour for a sticky, tender dough. Recipes with tortilla are varied: the classic Mexican version does not imply any additives or fillings, but it is possible that you can wrap any ingredients in the tortilla to your taste.

classical

• Time: 1 hour 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 272 kcal.
• Cuisine: Mexican.
• Difficulty: easy.

Traditional tortillas are made with corn flour and wheat. Red pepper, which residents of the country sprinkle on tortilla dishes after cooking, will help you feel completely Mexican. You can serve the dish instead of bread or as an appetizer on its own with hot sauces.

Ingredients

• corn flour – 400 g;
• wheat flour – 100 g;
• cold water – 250 ml;
• butter - 50 g;
• red ground pepper - to taste;
• salt - 5 g.

Cooking method

1. Sift corn and wheat flour. Salt and pepper.
2. Combine softened butter with a fork and flour. Stir the ingredients.
3. Pour 50 ml of water into the dough, stirring. At first the contents resemble crumbs, gradually turning into a soft dough.
4. Divide the dough into 8 parts, from which roll into balls, after moistening your hands with vegetable oil. Roll the dough in flour, cover with a cloth. Leave for 30–60 minutes.
5. Flour two pieces of cling film. Place each ball of dough between the films, using a rolling pin, roll out the dough into a round cake about 2 mm thick. The diameter of the cake should be equal to the diameter of the frying pan.
6. Heat a frying pan without oil, place the flatbread. Fry each side for 40-60 seconds.
7. Remove the tortilla and place on a plate. The tortilla should be served hot.

Wheat

• Time: 1 hour 30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 293 kcal.
• Purpose: lunch, dinner, snack.
• Cuisine: Mexican.
• Difficulty: easy.

Tortilla dough made with wheat flour is 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 tortillas instead of bread, vary the ratio of salt, pepper and other spices. Make the flatbread less spicy and peppery, but more salty.

Ingredients

• wheat flour - 500 g;
• margarine - 100 g;
• water - 300 ml;
• baking powder - 5 g;
• salt - to taste;
• herbs and spices - to taste.

Cooking method

1. Sift the flour.
2. Add and mix baking powder, salt, herbs and spices.
3. Add margarine to flour, grating it. Stir the ingredients.
4. Pour in cold water in small portions and knead the dough.
5. Divide the dough and roll into circles. Cover with a cloth and leave for half an hour.
6. Roll out the dough into a flat cake with a diameter equal to the frying pan.
7. Fry the tortillas without oil on each side for 40-60 seconds.

Snacks

One of the uses of flatbread is as a base for snacks. Tortilla with filling (depending on the filling) - these are burritos, tacos chilaquiles, gyros, fajitas, etc. Common fillings for Mexican tortillas are:

• canned beans stewed with onions and spices with the addition of goat cheese;
• chicken fillet fried in spices with the addition of tomatoes and herbs;
• vegetables and olives stewed in vegetable oil;
• strawberry and banana;
• pumpkin porridge.

Burrito

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 750 kcal.
• Purpose: lunch, dinner, snack.
• Cuisine: Mexican.
• Difficulty: medium.

The base for a classic burrito is a hot wheat tortilla, which is coated with sauce. The fillings for a traditional burrito can be varied, the main thing is that there are beans, tomatoes or tomato sauce and cheese (often, but not always). A burrito baked in a large amount of oil in a frying pan or deep-fried is called a chimichanga.

Ingredients

• tortilla – 300 g;
• turkey fillet – 30 g;
• garlic - 10 g;
• canned red beans – 300 g;
• chili pepper – 2 g;
• bell pepper – 40 g;
• chicken broth – 200 ml;
• tomato paste - 150 g;
• cilantro – 30 g;
• salt - to taste.

Cooking method

1. Cut the cleaned turkey into long, narrow pieces.
2. Fry the meat in a hot frying pan, add garlic five minutes before cooking and stir.
3. Add canned beans without liquid.
4. Season with spices, choose the proportions of chili depending on the desired spiciness.
5. Add the chopped bell pepper and leave on the heat for three minutes.
6. Drain the broth without closing the lid and simmer for 10 minutes.
7. Add chopped cilantro and peeled tomatoes or tomato paste.
8. Roll the ingredients into a tortilla, sealing one end with foil (as pictured).

Quesadilla

• Time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 650 kcal.
• Purpose: lunch, dinner, snack.
• Cuisine: Mexican.
• Difficulty: easy.

In the original version of the quesadilla, the filling, which is placed in a corn or wheat tortilla folded in half into a crescent shape, consists only of cheese. Over time, the recipe was transformed; the composition of the traditional Mexican quesadilla, along with the cheese filling, began to include chicken meat with the addition of hot spices (chili, paprika, red and black pepper).

Ingredients

• chicken fillet - 300 g;
• tortilla – 4 pieces;
• bell pepper, red and yellow pepper – half each;
• red onion - 1 head;
• hard cheese – 180 g;
• fresh parsley - 2-3 sprigs;
• vegetable oil;
• spices (chili, ground black pepper, paprika) - to taste;
• salt - to taste.

Cooking method

1. Beat the chicken fillet, salt and pepper so that it tastes good to you. Fry the meat for 5-7 minutes on each side until cooked.
2. Separately, fry the chopped bell pepper and chopped onion for 5-7 minutes.
3. Place the tortilla in the pan, add cheese, diced chicken, vegetables and herbs, then cheese again. The total amount of ingredients should be enough for two times.
4. When the bottom cheese is melted, place the second tortilla on top and press down lightly. Turn the dish over and fry until crusty (about a minute).

Nachos

• Time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 252 kcal.
• Purpose: snack.
• Cuisine: Mexican.
• Difficulty: easy.

Nachos are Mexican triangular chips based on tortilla dough, used as a snack or as an addition to salads. Sometimes nachos are served as a separate crispy dish on a tray with two compartments (for chips and sauce) or as chips immediately doused with dressing. The original version of nachos consisted of fried salty tortilla chips, chili peppers and melted cheddar cheese.

Ingredients

• tortilla – 3 flat cakes;
• salt - 10 g;
• paprika - 20 g;
• cayenne pepper - 5 g;
• curry – 20 g.

Cooking method

1. Roll out the tortilla (options for how to prepare: with wheat or corn flour with a mixture of spices) into a thin layer, cut the dough into triangles (as in the photo). Place the pieces on a parchment-lined baking sheet.
2. Bake nachos for 5-8 minutes at 200 degrees. Chips can burn easily, so be careful while baking.

Enchilada

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 684 kcal.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: easy.

The enchilada recipe calls for chicken breast in one version, and minced meat in another. The filling can be varied with canned corn and tomato. The dish can be made less spicy, but chili pepper is an important component of the recipe. Traditionally, the dish is topped with mole sauce, which contains chili and cocoa.

Ingredients

• tortilla – 3-4 pieces;
• boiled chicken breasts – 500 g;
• sweet pepper - 1 pc.;
• hard cheese - 200 g;
• milk - 300 ml;
• butter – 3 tbsp. spoons;
• wheat flour - 3 tbsp. spoons;
• chili pepper - to taste.

Cooking method

1. Mix chopped chicken breast, peeled pepper and grated cheese. Season with chili pepper and salt.
2. Place the filling on the edge of the tortilla and wrap the tortilla in an envelope.
3. Melt butter in a saucepan, add flour, fry and pour in milk. The sauce should thicken, then pour it onto the tortillas, which should be placed on a baking sheet with baking paper.
4. Sprinkle the tortillas with cheese and place in the oven at 200 degrees for 15 minutes.
5. Serve the dish hot.

tacos

• Time: 25 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 567 kcal.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: easy.

Tacos are a Mexican dish made from corn or wheat tortillas. The main ingredients for the filling are meat and vegetables. There are many options: pork in annatto sauce served with pineapple slices, beef stew or any fire-fried meat are delicious. Serve tacos for lunch, dinner or as a snack.

Ingredients

• tortilla – 4 pieces
• cooked meat or bacon – 350 g;
• tomato paste – 1.5 teaspoons;
• sweet pepper - half a large fruit;
• hot pepper – 1 pod;
• hard cheese - 100 g;
• lettuce leaves – 100 g;
• lime juice – 2 tbsp. spoons;
• red onion - 1 pc.;
• garlic - 1 clove;
• vegetable oil – 2 tbsp. spoons;
• salt, pepper - to taste.

Cooking method

1. Fry the onion until soft, add the meat in strips for three minutes.
2. Add hot pepper (in circles), sweet pepper (in strips), chopped garlic.
3. After two minutes, add tomato paste, salt and pepper, and pour in half a glass of water. Simmer for 6-7 minutes.

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