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Corn tortillas
Mexican corn tortillas are thin flatbreads that are rightfully considered a healthy and tasty alternative to bread. If you add a filling of meat, cheese or mushrooms, they can also be served as a separate dish. Corn flour tortillas can be considered a dietary dish, because the vegetable oil in the recipe is used only to lubricate your hands when kneading the dough. In recipes, wheat flour is sometimes added to corn flour. Then the dough turns out more elastic. Try making delicious tortillas by frying them in a frying pan.
How to cook Corn tortillas
Step 1
Start making the dough. Add salt to the flour and stir. Make a small depression in the flour and pour in some boiling water. Do not pour in all the boiling water at once, because depending on the consistency of the dough, you may need less. Gradually knead the pliable dough. It should not be uniform. Be prepared for the corn dough to crumble in your hands and be impossible to roll out with a rolling pin.
Step 2
Form the tortillas. Corn tortillas should be formed by hand. The blanks should be small oval or round, about 5 mm thick.
Step 3
Fry the tortillas. Heat the vegetable oil in a frying pan. Put the prepared corn blanks in and fry the tortillas over medium heat for about 5 minutes until golden brown. Then turn the tortillas over and fry on the other side for about 5 minutes more.
Corn tortillas - FAQ About Ingredients, Baking Time and Storage
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