Wheat tortilla flatbread. Wheat tortilla. What is Mexican tortilla and what is tortilla eaten with?

Add salt to the flour, pour in the melted cooled butter, rub the resulting mass with your hands to make a crumb.

Then knead the dough with your hands. It turns out to be soft, elastic and pliable.

Wrap the dough in plastic wrap and leave to rest at room temperature for 30 minutes. Then divide the dough into 8 equal parts.

Sprinkle the table with flour and roll each part of the dough very thinly into a round layer. Transfer the rolled flat cake to a dry, well-heated frying pan.

Fry a wheat tortilla over medium heat for 1-2 minutes on one side, then turn over and cook for 1-2 minutes on the other side.

Remove the finished wheat tortilla from the pan and sprinkle a little with water, cover with a towel, this is necessary so that the cake becomes soft and it is convenient to wrap the filling in it. Fry the remaining tortillas in the same way. Delicious tortillas are ready to eat and can be served with or without filling. They can also be stored in the refrigerator, wrapped in plastic, and reheated if necessary.

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.

What is Mexican tortilla and what is tortilla eaten with?

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 very quickly won their 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

Ingredients for Mexican Tortillas

• wheat flour (preferably first grade) - 3 glasses + 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

1. In a bowl, mix 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!

2. Once the flour and butter have formed a crumb, add hot water.
   
3. Knead the dough into a ball. Transfer the dough to a floured cutting board and knead the dough until it becomes elastic and no longer sticks to your hands.
   
4. Transfer the dough back to the bowl, close tightly with cling film and leave for at least half an hour.
   
5. After the specified time, cut the dough into twelve equal-sized pieces.
   
6. Sprinkle flour on the board, put the first lump of dough on it and flatten it. Roll out the dough with a rolling pin, periodically turning it over to make a thin cake with a diameter of about 20 cm. Add flour if necessary. We roll out all the cakes in this way.
   
7. Once the dough is rolled out, heat the dry skillet over medium heat. Fry the cakes one at a time. As soon as bubbles of a golden brown color begin to form from below, turn the cake over to the other side.
   
8. Fry on the other side until tender. The finished tortilla should look something like the photo below.
   

Wrap the Mexican tortillas in a clean tea towel to keep the tortillas warm until served. Serve with filling and sauce to taste.

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!

Ingredients:

Cooking a dish step by step with a photo:

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.

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 begin.

Ingredients

• flour 320 g
• butter 50 g
• salt 1/2 tsp
• water 170-200 ml

From the indicated amount of ingredients, I got 7 pieces with a diameter of 24-25 cm.

Preparation

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!

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.

Tortilla

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).

How to make a tortilla

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.

Tortilla fillings

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.

Tortilla sauce

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.

Tortilla recipes

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.

Classic

• Time: 1 hour 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 272 kcal.
• Cuisine: Mexican.
• Difficulty: easy.

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.

Ingredients

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

Cooking method

1. Sift corn and wheat flour. Season with salt and pepper.
2. Combine butter and flour softened with a fork. 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, having previously moistened your hands with vegetable oil. Dip the dough in flour, cover with a cloth. Insist 30-60 minutes.
5. Sprinkle flour on two pieces of cling film. Place each ball of dough between the films, use a rolling pin to roll the dough into a round cake about 2 mm thick. The diameter of the cake should be equal to the diameter of the pan.
6. Heat the frying pan without oil, add the tortilla. Fry each side for 40-60 seconds.
7. Remove the tortilla and place on a serving platter. Serve the tortilla hot.

Wheat

• Time: 1 hour 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 293 kcal.
• Purpose: lunch, dinner, snack.
• Cuisine: Mexican.
• Difficulty: easy.

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.

Ingredients

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

Cooking method

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

Snacks

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:

• 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 Per Container: 4 Persons.
• Calorie content: 750 kcal.
• Purpose: lunch, dinner, snack.
• Cuisine: Mexican.
• Difficulty: medium.

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.

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 peeled turkey into oblong, narrow slices.
2. Fry the meat in a hot skillet, add the garlic five minutes until tender and stir.
3. Add canned beans without liquid.
4. Season with spices, choose the proportions of chili depending on the desired pungency.
5. Add chopped bell peppers and simmer for three minutes.
6. Drain the broth without covering, 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 shown).

Quesadilla

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 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 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, they 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;
• Bulgarian, red and yellow peppers - half each;
• red onion - 1 head;
• hard cheese - 180 g;
• fresh parsley - 2-3 sprigs;
• vegetable oil;
• spices (chili, black pepper, paprika) - to taste;
• salt to taste.

Cooking method

1. Beat off the chicken fillet, salt and pepper so that it tastes good to you. Fry the meat for 5-7 minutes on each side until tender.
2. Separately fry the chopped bell peppers and chopped onions for 5-7 minutes.
3. Place the tortilla in a skillet, 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 a second tortilla on top, lightly press down. Turn the dish over and fry until crisp (about a minute).

Nachos

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 252 kcal.
• Purpose: appetizer.
• Cuisine: Mexican.
• Difficulty: easy.

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.

Ingredients

• tortilla - 3 cake blanks;
• salt - 10 g;
• paprika - 20 g;
• cayenne pepper - 5 g;
• curry - 20 g.

Cooking method

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

Enchilada

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 684 kcal.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: easy.

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.

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;
• chilli to taste.

Cooking method

1. Combine chopped chicken breast, peeled peppers and grated cheese. Season with chili and salt.
2. Fold the filling over 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 over 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 hot.

Tacos

• Time: 25 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 567 kcal.
• Purpose: lunch, dinner.
• Cuisine: Mexican.
• Difficulty: easy.

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.

Ingredients

• tortilla - 4 pieces
• cooked meat or bacon -350 g;
• tomato paste - 1.5 tsp;
• sweet pepper - half of 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 peppers (in circles), sweet peppers (in strips), chopped garlic.
3. After two minutes, add tomato paste, salt and pepper, pour in half a glass of water. Simmer for 6-7 minutes.
4. Stuff the tortillas with chopped cabbage, meat sauce, top with cheese.
5. Bend the tortilla in half (as in the photo), send it to the oven for 5-7 minutes at a temperature of 200 degrees.

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