Tortillas
4 servings
30 minutes
Tortillas are the foundation of Mexican cuisine, a symbol of tradition and flavor. Their history traces back to the ancient civilizations of the Aztecs and Mayans who made corn flatbreads. Later, with the spread of wheat, a flour version emerged that is softer and more elastic. These thin flatbreads have a neutral, slightly bread-like taste and a delicate texture. They are perfect for tacos, burritos or quesadillas and easily pair with various fillings – meaty, vegetable-based, cheesy or spicy sauces. Homemade tortillas stand out for their freshness, softness and warm aroma. They are cooked on a hot skillet which gives them a light crispy crust. They can be stored for several days while remaining tasty. This is a versatile dish for lovers of Mexican cuisine that combines tradition and modernity.
1
Pour flour and salt into a large bowl. Rub the fat or margarine with the flour until the mixture resembles bread crumbs.
- Wheat flour: 2 glasss
- Salt: 1 teaspoon
- Rendered pork lard: 50 g
2
Pour warm water in a thin stream while stirring until a soft, pliable dough is formed.
- Water: 1 glass
3
Dust the board with flour, knead the dough, then cover with a warm damp cloth for 10 minutes.
- Wheat flour: 2 glasss
4
Divide the dough into 12 pieces, roll each into a ball, and then flatten. Roll each flatbread with a floured rolling pin into very thin rounds (so the board shows through), trying to maintain a round shape.
- Wheat flour: 2 glasss
5
Place the ready tortillas on a plate, dusting with flour to prevent sticking.
- Wheat flour: 2 glasss
6
Heat the skillet strongly, then reduce the heat and carefully place the tortilla. Fry for 30 seconds until it bubbles, then flip and fry for another 10 seconds.
7
Let cool before use. Tortillas stay fresh for 2-3 days. To do this, stack tortillas with square pieces of oiled parchment, cover with film, and place in the refrigerator.