Vegetable tortilla - 3 ways to prepare a delicious vegetable dish

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.

The dish does not require exquisite ingredients; all of them can be found in every home. To prepare tortilla we need the following ingredients:

  • 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.

Combine salt, baking powder and flour in a container, add grated or chopped butter/margarine.
Knead everything into a fairly soft dough, adding a little hot water. Place the dough on a board and knead it until it takes an elastic shape. Having divided the dough into parts comparable to a chicken egg, leave it like that for 15-20 minutes, after covering it with a cloth. During this time, our dough will rise to the required volume. Sprinkle the board with flour and roll out thin pancakes on it, about 17-20 cm in diameter. We bake each pancake in a frying pan for 30 to 60 seconds, without using oil. Small bubbles and a pale appearance are proof that you did everything right. To make corn tortillas, you simply replace the wheat flour with corn flour. Although ideally special flour should be used. It is also possible to prepare flatbreads using wheat and corn flour in a 50/50 ratio. The difference between dishes made from wheat and corn, in addition to taste, is that baked goods made from wheat flour are softer and take longer to stale. By wrapping each cake in baking parchment or cling film, they can be stored in the freezer for a long time. They should always be served warm, as they can be easily folded or rolled. To do this, you need to remove it from the freezer in advance and let it warm up to room temperature without removing the parchment/film and then warm it in the microwave for about 1 minute. If you don't have baking powder (baking powder), you can easily make it yourself. To do this, take a third of a teaspoon of soda and extinguish it with the appropriate amount of vinegar 4.5% or, alternatively, lemon juice. The Mexican recipe, which is the most basic, used lard. In today's regalia, it is possible to replace butter with vegetable oil. 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!

Ecology of consumption. No matter what kind of Mexican dish you cook, in most cases you will definitely need tortillas...

No matter what kind of Mexican dish you cook, in most cases you will definitely need tortillas. Tortillas are thin flatbreads made from corn or wheat flour.

, such a version of lavash. Tortillas can, of course, be bought now in almost any supermarket, but these are dry, tasteless cakes that can be stored in the store for months.

Tortillas can be divided into two types.

The first is crispy and thin flatbread. These tortillas have a lot of fat and are excellent with grilled meats or vegetables.

The second option, which I have become accustomed to during my many trips to Houston, is soft and plastic tortillas. They are good to use for tacos, burritos and enchiladas, or just as a snack with some hot sauce. I will share the recipe for such flatbreads with you today.

The secret to delicious homemade flatbreads is this:

  • Baking powder gives tortillas a light texture and softness,
  • The most tender and flexible tortillas are obtained if they are cooked in a very hot frying pan,
  • If possible, use lard rather than butter in your tortillas. It is with this that tortillas are prepared in Mexico. You can buy it in supermarkets or make it yourself. To do this, you just need to melt and then cool a piece of lard or bacon.

INGREDIENTS /for 8 pieces/

  • 2 cups (250 grams) flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • 3 tablespoons (45 grams) lard, lard, or vegetable (not olive) oil
  • ¾ cup (180 ml) very warm water


Step 1.

Whisk together flour, baking powder and salt in a medium bowl. Add the fat or oil and use your fingers to rub it into the flour into coarse crumbs.

Add warm water and knead the dough until there is no dry flour left at the bottom of the bowl.

Step 2.

Turn the dough out onto a floured work surface and knead the dough until smooth, about 1 minute.

You can also knead the dough in a food processor. Cover the dough with a damp towel or cling film and let it rest for 7-10 minutes. Divide the dough into 8 equal-sized pieces, cover with a towel and leave for another 5-7 minutes.

Step 3.

Heat a frying pan over high heat. Roll out one ball of dough into a medium-sized circle about 2mm thick.

Cook the tortillas in the hot pan for 30-60 seconds, then flip and cook for another 30-60 seconds.

Repeat with remaining dough. Keep the finished tortillas under a towel until you prepare the remaining tortillas. published

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Currently, Mexican cuisine is widespread in many European countries. It has always been and is valued for its nutritious and delicious treats. What's the secret? Everything is quite simple.

All the treats were invented by ordinary peasant families. And, as you know, peasants have always loved hearty and nutritious dishes. Therefore, when preparing treats, natural and high-calorie ingredients are used.

A dish like tortilla has always been, and still is, the most excellent delicacy in Mexico. Essentially, it is a round shaped flatbread made from wheat or corn flour. It is an excellent addition to meat and vegetable dishes.

Many people are interested in how it can be made at home. Let's figure out what kind of dish this is and consider well-known cooking recipes.

Recipe Details

This dish is widespread in Mexico, Central America and the USA. In Mexico, tortilla is the national dish.

This flatbread is used for many treats. When preparing dishes such as enchiladas, burrittos, fajitas, tacos, quesadillas, a variety of fillings are wrapped in a tortilla. Tortillas are often served as bread for many dishes.

It is used as a base for pies, sandwiches, rolls, and canapés. In addition, these flatbreads are often fried, baked, or served plain without filling. Crispy pieces of flatbread are added to soups.

For many Mexicans, tortilla replaces a spoon and fork. It is used to scoop up sauces and soups, hold pieces of meat and vegetables, and at the end of the meal it is usually eaten.

Tortillas are baked over an open fire in round clay pans called comals. When heated, the clay heats up, and due to this, the cake bakes quickly and does not turn out dry and brittle.

So, how to prepare this treat yourself at home?

Classic Mexican tortilla recipe


Pour flour, baking powder and table salt into a container. Mix everything;

Add vegetable oil and grated butter to the mixture;

Rub the entire mass with your hands until crumbs form;

After this, divide the dough into small balls shaped like chicken eggs. Place them on a board and cover with a towel. Leave for half an hour for the dough to rise;

Then sprinkle the work surface or cutting board with flour. Roll out each ball into a thin pancake with a diameter of 17-20 cm;

Place a frying pan without oil on the stove and heat it up. Place each pancake on a hot frying pan. Fry on each side for 40-60 seconds. After frying, the pancake should be placed on a towel and wrapped;

Serve the tortillas immediately hot or warm.

Spinach tortilla

T ortilla spinach is rich in vitamins and minerals. It contains a large amount of vitamins A, group B, C and E. As well as magnesium, iron, calcium, which are contained in spinach leaves. In addition, these cakes are very unusual, bright green in color. I really want to bake them for some children's party.

How to make spinach tortillas at home? They are prepared in the same way as the classic version, from wheat and corn flour, adding spinach puree. You can make puree by defrosting a small amount of spinach from a bag and grinding it using a blender.

The beneficial properties of spinach are also revealed if it is used in the filling. How to do this, watch the video:

Mexican stuffed tortilla recipes

Rolls stuffed with meat and tomatoes and grated cheese

The following products will be required:

  • Tortilla – 8 pieces;
  • Tomatoes – 400 grams;
  • Hard cheese – 300 grams;
  • Meat pulp – 400 grams;
  • Mayonnaise – 300 grams;
  • Vegetable oil;
  • Pickled cucumbers or peppers – 3 pieces;
  • Lettuce leaves – 3 pieces;
  • Salt and ground pepper


  1. Tomatoes are cut into small pieces and stewed in vegetable oil until medium;
  2. 200 grams of cheese are grated with a medium grater and poured into stewed tomatoes;
  3. Season the whole mass with mayonnaise, pepper and add some salt. Mix well and spread over the flatbreads evenly over the entire surface;
  4. Cut lettuce leaves into medium pieces and sprinkle with tomato and cheese filling;
  5. Boil the meat and cut into medium cubes;
  6. Fry the chopped meat in vegetable oil until golden brown. Pepper it generously and add some salt;
  7. Place meat on top of lettuce pieces;
  8. Cut the pickled cucumbers or peppers into slices and cover the meat with them;
  9. We wrap the flatbreads in the form of rolls;
  10. Rub 100 grams of cheese on a fine grater and sprinkle it on the top of the rolls;
  11. Preheat the oven to 180 degrees and place the rolls there for 15 minutes.

Tortillas with vegetable filling

You will need the following components:

  • Tortillas – 10 pieces;
  • 400 grams of canned beans;
  • Avocado – 1 piece;
  • 100 ml sour cream or cream;
  • Lettuce leaves – 3 pieces;
  • One onion;
  • Hard cheese – 150 grams;
  • Vegetable oil;
  • Spices – ground coriander, pepper, table salt.


  1. Place 200 grams of canned beans in a blender cup and grind it to a puree;
  2. Add sour cream or cream to the puree and mix well;
  3. Then add the rest of the beans to the mixture and mix;
  4. The husks are peeled off the onion. Then it is cut into small pieces and fried in vegetable oil for 6 minutes;
  5. Next, add the bean mixture to the onion. Add a little ground coriander, pepper and add some salt. Stir and fry for 6 minutes;
  6. The avocado needs to be peeled. Then we cut it, take out the pit and cut it into small slices;
  7. Place avocado slices into vegetable frying;
  8. The finished tortillas should be lightly fried in a frying pan without oil on both sides. Each side is fried for 40-60 seconds;
  9. Spread the vegetable filling in an even thin layer on each flatbread;
  10. Rub the cheese with a fine grater and sprinkle it over the vegetable mixture;
  11. We roll each flatbread with filling into rolls.

Tortilla with chicken

For the treat you will need the following components:

  • Flatbreads – 10 pieces;
  • Half a kilogram of chicken meat;
  • 150 grams of hard cheese;
  • One zucchini;
  • One onion;
  • Half a bell pepper;
  • Vegetable oil;
  • A little table salt and spices.


  1. The onion is peeled and chopped into small cubes;
  2. Place a frying pan on the fire, pour in vegetable oil and heat it up. Add onion to hot oil and fry for 5 minutes;
  3. Next, wash the chicken meat and cut it into strips;
  4. Place the meat in a frying pan with onions, add some salt and pepper and fry for 5 minutes. Then put everything in a cup;
  5. Peel the zucchini from skin and seeds and cut into thin strips;
  6. Peel the pepper from seeds and cut into strips;
  7. Place the zucchini and pepper in the oil in which the onion and cape were fried. Fry vegetables for 3 minutes. They also need to be salted and peppered;
  8. First, spread the vegetables evenly over the entire surface on the flatbread. Next, place a layer of meat and onions on top of the vegetables;
  9. Rub the cheese on a fine grater and sprinkle it over the filling;
  10. Roll the cakes into rolls.

Tortilla with juicy minced meat

The following components will be required:

  • Flatbreads – 6 pieces;
  • One onion;
  • 400 grams of minced meat;
  • 150 grams of hard cheese;
  • 4 tomatoes;
  • A bunch of parsley;
  • Vegetable oil;
  • A little salt and spices.


  1. The onion should be peeled and finely chopped with a knife;
  2. Place a frying pan on the stove, pour in vegetable oil and heat it up. Place onion pieces into hot oil and sauté for 5 minutes;
  3. Next, add the minced meat to the onion and fry;
  4. Tomatoes are peeled and cut into small slices. Pour into the frying mixture of onions and minced meat;
  5. Finely chop the greens with a knife and pour them into the pan with the ingredients. Sauté everything for 10 minutes;
  6. After this, put the dry frying pan on the fire and heat it up. Place the flatbread on a heated frying pan, place 1/3 of the minced meat filling and tomato on its surface in a layer, add salt, sprinkle with spices and grated cheese. Next, cover everything with the second cake;
  7. Fry the tortillas on both sides for 1 minute;
  8. The result should be 3 servings.

Bacon tortilla filling: ingredients

The next dish with corn tortillas will surely cause a storm of delight among those who love meat in its different forms. You will need 1 kg of pork tenderloin, 300-400 g of bacon, 300 g of spicy ketchup or tomato sauce, a few limes. A couple of onions, a head of garlic, hard cheese (200 grams is enough), ground black pepper, salt, spices, 40 g of wine vinegar. Plus a couple of hot peppers. Of course, add it as desired, because the dish may turn out too spicy.

Spanish potato tortilla

The following ingredients will be required:

  • Potatoes – 1 kg;
  • One onion;
  • 8 chicken eggs;
  • Olive oil – 100 ml;
  • A little salt and ground black pepper.


  1. Peel the skin from the potatoes and cut into medium slices;
  2. Peel the onion and cut into small pieces;
  3. Pour olive oil into a frying pan and heat it up. Place potatoes and onions on hot oil. Fry everything for about half an hour. Stir occasionally to prevent the potatoes and onions from burning;
  4. Meanwhile, separate the chicken eggs from their shells and place them in a bowl. Beat them with whisks until smooth. You also need to add a little salt and pepper to the eggs;
  5. Place the finished potatoes and onions in a container and fill it with beaten eggs;
  6. Then put the potatoes and eggs in a frying pan with oil and fry. After the chicken eggs have set, close the pan with a lid and leave for 10 minutes. Cook over medium heat;
  7. The finished Spanish tortilla is served 20 minutes after cooking;
  8. You can serve vegetables or meat as a side dish.
  • You can use corn flour instead of wheat flour. This flour makes cakes very tasty and crispy;
  • Ready-made flatbreads should be eaten hot immediately after cooking. If you can’t eat all the flatbreads at once, you can put them in the refrigerator. Cooled tortillas can be fried again in a frying pan without oil;
  • If you are making a stuffed tortilla, be sure to use pepper. Sprinkle the filling generously with pepper. The filled tortilla should be spicy;
  • Cook the tortillas only in a dry frying pan and fry each side for no more than a minute. Otherwise they will burn and will not be tasty.

Tortilla will diversify and brighten up your everyday menu. The flatbreads are especially delicious with the filling. You can use a wide variety of fillings for them - meat, fruits, vegetables. They will always turn out excellent. Definitely make this dish. Rest assured, both you and your family members will really like it.

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.

Mexican breakfast

So where do classic tortilla recipes begin? The fillings may be different, but the preparation of the flatbreads is usually the same. The ingredients are: 300 g of fine corn flour and premium wheat flour, approximately 1 teaspoon of salt, 30 g of rendered lard or margarine, water (300-350 g). Combine both types of flour, salt and fat and mix until the consistency resembles bread crumbs or crackers. Pour in water and knead the dough. Divide it into equal parts, roll into balls and cover with a clean towel. After an hour, roll out the dough into thin flat cakes with a diameter of 25-30 cm. Bake in a frying pan over high heat. You can only take one type of flour. It is important that the preparations do not turn out to be overdried, otherwise you will not be able to wrap anything in them. So, we are interested in traditional Mexican tortilla recipes. Breakfast fillings look like this: scrambled eggs or an omelet, sliced ​​​​tomatoes and pieces of hot pepper are placed on a flatbread. Naturally, you, dear housewives, can spread butter on flatbreads and jam, pate, and some kind of caviar. And everything will be delicious!

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.

Mexican recipes: tortilla, salsa, burrito, quesadilla, taco

The flatbread is placed on top of a plate of hot soup so that it completely covers the dish. Then the edges of the tortilla are broken off a little so that, soaking from the steam, this tortilla falls into the soup.

When the flatbread is completely soaked, it is mixed with the contents and eaten with a spoon, scooping it up with the soup. Having eaten such a “sandwich”, you will be full for a very long time. The best tomatoes are in the summer, starting in May, when you can buy Uzbek and Azerbaijani tomatoes in the markets, and until October-November, when our Moscow tomatoes ripen and also become sweet and fleshy.

Classic mozzarella is made from black buffalo milk, but it is also made from regular cow's milk. Making mozzarella is a complex process: first, the milk is fermented using a thermophilic lactic acid culture, then curdled with rennet.

Sweet bell pepper is widely used in cooking. Probably every Russian is familiar with such a dish made from it as stuffed peppers. The above-ground part of this plant looks like a lot of green, fleshy arrow-shaped leaves, and the underground part looks like a juicy, large onion of white or purple color. Red onions differ from lighter varieties not only in color and sweet taste, but also in a number of useful properties.

Olive oil is a traditional part of the Mediterranean diet, and populations where olive oil is a common everyday staple enjoy longevity and excellent health. Olives are the fruits of the European olive tree, an evergreen tree native to the Mediterranean region.

Fresh olives are not eaten; most often, olives are pickled to make this product tastier.

It is better to squeeze out excess liquid from the zucchini. Cutlets can be rolled in buckwheat flakes before frying. Such boats are a brilliant appetizer, and duck, by the way, is cooked well not only in China; for example, I really like Vietnamese duck, it is more tender and more aromatic, and is served with these. A slight departure from the classic - garlic chicken - by adding fragrant, spicy thyme and soy sauce to the butter dressing. When that butter melts on the crust of the chicken When I buy all sorts of Korean snacks at the market, generous sellers always put something as a “gift”, usually the most unnecessary thing - salted hot peppers.

They were usually in my refrigerator. Our projects. You can enter a new search or go to one of our sections, such as recipes. Encyclopedia Culinary calendar special projects. International Tea Day.

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 everything 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.

Corn Tortilla with Wheat Flour and Olive Oil

Test preparation time: 30 min.

We recommend for preparation:

Homemade tortilla with chicken and vegetables

Baking time for 4-5 flatbreads: 5-7 minutes.

  • Corn flour - 1 cup
  • Wheat flour - 1/2 cup
  • Olive or sunflower oil - 50 gr.
  • Warm water - 1/2 cup
  • Salt - a pinch

Note: You probably noticed that we did not take hot water, but warm water. In this dough, half is wheat flour, and it does not need to be steamed.

From all the listed ingredients, knead an elastic, soft dough. Then everything is the same: balls, flatbreads, a hot frying pan, ready-made tortillas. Just roll, you can already do it without film, just dust the surface of the table and the rolling pin with flour. These flatbreads are already softer, just right for Burittos and Tacos.

Classic Spanish potato tortilla

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

Cooking method:

  • Peel the potatoes and cut them into thin round slices, as for chips.
  • Remove the skins 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.

Pilaf, salad with your hands, no knife and fork, no cutlery at all. And eating soup without a spoon is absolutely fantastic.

As it turned out later, in the Caucasus, unleavened flatbread - lavash - often serves as both a fork and a spoon, Asian chopsticks perfectly replace cutlery (I even learned how to use them), Mexican tortillas - flatbread made from corn or wheat flour - replace a fork, spoon and knife for Mexicans .

With the help of these tortillas they pick up sauce or hold pieces of meat, pick up salads, and in general, tortillas are the basis for many dishes of Mexican cuisine - enchiladas, burritos, fajitas, etc. The flatbread is used to wrap the filling or serve as bread for many dishes. They eat with them.

Tortilla (Spanish Tortilla) is a “round flatbread”, a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, the USA, Central America and Canada. Corn flour tortillas were baked by the ancient Mayans. And the Spanish conquerors gave them the name from the Spanish word tortilla, which means, because. in appearance, tortillas made from yellow corn flour really resemble an omelette.

Tortillas are baked without oil over an open fire, on clay pans (comal) or flat baking sheets. And then, right from the blazing heat, they roll up the flatbreads with the filling, usually spicy, and lunch is ready. Recipe taken from a Mexican cookbook.

Chicken with sauce

A Mexican tortilla with filling can easily be considered a full-fledged dish on its own. Especially if you cook it according to the following recipe. Components of the dish: 4 corn or wheat tortillas, 350-400 g of ripe tomatoes, 300-350 g of bell yellow or red pepper, 250 g of hard cheese, 300 g of boiled chicken. And also one and a half onions, some lettuce, sour cream, spicy tomato sauce or the same ketchup. You can replace it with homemade adjika. Or thick, spicy leche. Cut onions, peppers, tomatoes into cubes or strips and fry in vegetable oil. Salt and pepper. Add a few cloves of garlic, chopping them finely. Also cut the pre-boiled chicken fillet and mix with vegetables. Spread the filling on half of each tortilla, season with pepper, grate cheese and cover with the other half of the tortilla. Heat them in a frying pan or microwave until the cheese melts. Place the flatbreads on lettuce leaves and serve with a separate dollop of sour cream or tomato sauce.

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