Wheat tortilla. Recipe for making thin Mexican flatbread made from wheat flour in a frying pan. Cooking the dish step by step with photos.

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.
• Number of 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;
• ground red pepper - to taste;
• salt – 5 g.

Cooking method

1. Sift corn and wheat flour. Season with salt and pepper.
2. Combine softened butter with a fork and flour. Mix 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.
• Number of 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. Mix 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.
• Number of 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.
• Number of 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.
• Number of 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.
• Number of 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.
• Number of 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.
4. Stuff the flatbreads with shredded cabbage, meat sauce, and add cheese on top.
5. Fold the tortilla in half (as in the photo), place in the oven for 5-7 minutes at 200 degrees.

Video

Add salt to the flour, pour in the melted cooled butter, rub the resulting mass with your hands to form crumbs.

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

Wrap the dough in cling film 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 out each piece of dough very thinly into a round shape. Transfer the rolled out flatbread to a dry, well-heated frying pan.

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

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

Tortilla- a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, Central America and the USA. In Mexico, stuffed tortilla is one of the national dishes. Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchiladas, fajitas, tacos, quesadillas, where various fillings are wrapped in a tortilla, which can be either salty or sweet.

Tortillas prepared at home are much tastier than store-bought ones, and 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 surprising how it turns out such delicious flatbreads. Before, I would never have believed it, but now... However, let’s begin.

Ingredients

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

From the specified 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 take the butter out of the refrigerator in advance; we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate it. So, mix and rub with your hands until crumbly.

The result is a mixture that resembles fine crumbs.

Next you need to add warm water (about 60°C). Since the quality of flour is very different, it is necessary to approach this stage carefully; the amount of water can vary from 170 to 200 ml. Start with a small amount and add more water if necessary. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, since the dough sticks to your hands, but if you knead it for 5-7 minutes, the dough will become soft, elastic and will 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 was cooking the tortillas in a 24cm diameter pan (the diameter of the flat bottom, not the edges that usually measure the diameter of a pan), so I divided the dough into 7 balls. If you can use a larger diameter, then 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 out each ball very thinly with a rolling pin to the required diameter on a floured surface, trying to maintain a round shape.

Carefully transfer the rolled out flatbread 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 Place them beautifully in a stack on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling and this is quite surprising!), or can be stored in the refrigerator, wrapped in film and reheated as needed. But it's better to make them! Bon appetit!

Mexican tortilla made from wheat flour, the recipe for which I will share today, is not only simple, but very tasty yeast-free bread. Wheat tortilla is the basis for the famous and beloved dishes of Mexican cuisine: quesadillas, tacos, burritos or fajitas. Wrap any filling in the prepared flatbread, heat it in a dry frying pan and you will get a surprisingly simple, quick and satisfying dish!

Unlike the Spanish tortilla, which is a potato casserole with an omelette, the Mexican one 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 both can also be used to make Mexican tortillas.

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

Ingredients:

Cooking the dish step by step with photos:

To prepare 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 that indicated 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 (I don't), simply bring the water to a boil and then let it cool for about 3 minutes.

So, sift the wheat flour into a bowl 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 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 flatbreads, it is most convenient to use soft butter.

Using your hands, grind the flour, salt and butter into fine crumbs. It's completely 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 this, knead the dough with your hands - as you knead, the dough will cool.

The kneading does not take long - it is enough to achieve homogeneity of the dough. It turns out dense and quite tight (reminiscent of dumplings or dough for thin lavash). Round the dough ball and leave it to rest at room temperature for half an hour. To prevent the dough from becoming airy and crusty, 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 elastic, soft and pleasant to the touch dough! Divide it into 8 pieces of the same size and roll them into balls.

Sprinkle the table with flour and place the first piece of dough (cover the rest with a towel so as not to dry out and become crusty). Roll out the dough into a flat, thin round cake. Roll out as thin as possible - ideally for the dough to show through. First, I advise you to roll out all the balls and only then start cooking them - tortillas bake very quickly in a frying pan.

You need to cook the Mexican tortilla in a dry, wide frying pan over medium-low heat. First of all, heat the frying pan and, as soon as it is warm enough, add the first tortilla.

See how the dough behaves! Literally after half a minute it is covered first with small, and then with huge bubbles. This way the dough separates. Cook the tortilla for about a minute on one side until light golden brown marks appear on the bottom.