Wheat tortillas. wheat tortilla

Mexican wheat flour tortilla, the recipe of which I will share today, is not only simple, but very tasty yeast-free bread. Wheat tortilla is the basis for well-known and loved by many 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 one is just bland, slightly salty bread in the form of a thin, soft tortilla. In addition to wheat flour, corn flour or a mixture of both can also be used to make Mexican tortilla.

From the indicated amount of products, I get 8 medium-sized wheat cakes. Like thin pita bread, they can be eaten immediately, stored in the refrigerator for a long time, or even frozen!

Ingredients:

Cooking step by step with photos:

To prepare a Mexican tortilla, we take such simple and affordable ingredients as: wheat flour, water, salt and butter. The type of wheat flour does not matter, so you can use any. The amount of flour may differ slightly from the specified due to the different moisture content of this product. 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, in a bowl suitable for kneading dough, sift wheat flour to remove lumps and debris. Pour salt - it is best to use fine (it will dissolve faster in the dough). Mix everything with your hands or a spoon.

Now add butter. The temperature of the butter is not important, so it can be either cold or soft (but not melted). When preparing cakes, it is most convenient to use soft butter.

With your hands, grind the flour with salt and butter into small crumbs. It's quite easy - just a couple of minutes and you're done.

Since the products are quite hot, it is best to start kneading the dough with a fork or spoon. Just mix 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 uniformity of the dough. It turns out dense and rather tight (reminiscent of dumplings or dough for thin pita bread). We round 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 cling film).

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 parts of the same size and roll them into balls.

Sprinkle the table with flour and put the first piece of dough (we cover the rest with a towel so that they do not wind up and become crusty). Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideally, so that the dough shines through. First, I advise you to roll out all the balls and only then start cooking them - tortillas are baked very quickly in a pan.

Cook Mexican tortilla in a dry wide frying pan, and over a fire slightly below medium. First of all, we heat 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 huge bubbles. This is how the test breaks down. 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 - a great appetizer or a hearty Mexican snack. Various meats, vegetables and sauces are used as fillings. I made Mexican wheat tortillas with minced meat, mushrooms, cheese and fried them. It turned out very tasty.

Ingredients

To prepare wheat cakes with filling (for 2 servings) you will need:

2 Mexican wheat tortillas (I have cheese flavored)

200 g minced meat (I cooked minced pork);

80 g mushrooms (I have boiled chanterelles);

1 onion;

50 g of hard cheese;

a little bell pepper (you can without it);

salt and ground pepper - to taste;

frying oil.

Cooking steps

If the mushrooms are fresh forest mushrooms, then I clean them, cut them, wash 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 fried onions and peppers and cook for a few minutes. Put minced meat (I used minced pork) and mushrooms (I have boiled chanterelles) in a pan with fried vegetables.

Stir, fry until minced meat is cooked (about 7 minutes), stirring occasionally and breaking up lumps, salt and pepper abundantly.

Grate the cheese on a coarse grater.

Place half of the filling on one half of the Mexican wheat tortilla, sprinkle with cheese and cover with the other half of the tortilla. So that the filling does not fall 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 toothpicks. Cut Mexican wheat tortillas stuffed with minced meat and mushrooms in half, put on a plate and serve hot. Simple and very tasty!

Bon appetit!

Wheat tortilla, Mexican tortilla recipe with photo is the preparation of soft thin bread from wheat flour originally from Mexico. Tortillas are made from unleavened yeast-free dough in water, tortillas are fried in a dry frying pan similarly to corn ones.

Wheat tortillas originated from corn tortillas - the recipe for tortillas made from wheat flour was invented by Jewish immigrants from Europe who settled in the colony of New Spain (modern Mexico). Cornmeal is considered a non-kosher food and homemade tortillas have been modified to use wheat flour instead of cornmeal.

What is a Mexican tortilla and what are tortillas eaten with

Most commonly served are wheat tortillas stuffed with chicken, cheese, minced meat, ham, vegetables, and unleavened tortillas are also used to make delicious Mexican dishes such as tacos, quesadillas, enchiladas and fajitas. All these dishes, in fact, are thin cakes with various fillings, like, and are served with all kinds of sauces -, tomato,.

The unleavened tortilla also has more unusual uses far beyond Mexican cuisine. Tortilla is used to make sushi, rolls, sandwiches, hot dogs and casseroles, Mexican tortillas are served instead of bread and even replace 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 also prepared in many Arab, Mediterranean and Asian countries.

Advice from the Miracle Chef. Tortillas vary in size from 6 to 30 cm depending on the region or dish they are used for. Optimal for serving tortillas (recipe with filling or for making burritos) is obtained with a diameter of about 15-20 cm.

Despite the fact that wheat tortillas have a completely different origin from, thin wheat flour tortillas very quickly gained fans and took a strong place in the menu of Mexican cuisine. Tortilla has long passed from the category of "ethnic" Mexican food and has become a product of mass consumption,.

Despite the fact that ready-made tortillas are available in stores, in Mexico it is still most common to make tortillas at home. The tortilla recipe is simple and even a novice cook can do it. From the indicated amount of ingredients, 12 cakes are obtained.

Preparation - 30 minutes

Cooking - 15 minutes

Calorie - 320 kcal per 100 grams

Ingredients for mexican pancakes

wheat flour (preferably first grade) - 3 cups + for dusting;
salt - 1 tsp;
baking powder - 0.5 tsp;
olive or sunflower oil - a third of a glass;
hot water - 1 glass.

homemade tortilla recipe

In a bowl, mix the dry ingredients - flour, salt and baking powder - with a whisk or with your hands. Pour in vegetable oil, mix with your hands until crumbs form.
Note!
As soon as the flour and butter have formed crumbs, add hot water.
Knead the dough into a ball. Transfer the dough to a floured cutting board and knead the dough until it becomes elastic and stops sticking to your hands.
We shift the dough back into the bowl, cover tightly with cling film and leave for at least half an hour.
After the specified time, cut the dough into twelve pieces of the same size.
Sprinkle the board with flour, put the first lump of dough on it and flatten it. We roll out the dough with a rolling pin, periodically turning it over to make a thin cake with a diameter of about 20 cm. If necessary, add flour. We roll out all the cakes in this way.
Once the dough is rolled out, heat a dry frying pan over medium heat. Fry the tortillas one at a time. As soon as bubbles of golden brown color begin to form from below, turn the cake over to the other side.
Fry on the other side until done. The finished tortilla should look something like the photo below.