Mexican Tortilla
3 servings
40 minutes
Mexican tortilla is the heart of Mexican cuisine, a simple and versatile flatbread that dates back to pre-Columbian times. Its tender, slightly elastic dough made from wheat flour, water, salt, and fat becomes a fragrant base for many dishes. A light crust after being fried in a dry pan gives the tortilla a thin crunch, while its soft texture inside makes it perfect for wrapping fillings—from meat to vegetables. It is consumed as a standalone dish with sauces and spices or as a base for burritos, quesadillas, and tacos. Due to its simplicity in preparation and versatility, the tortilla has become a favorite not only among Mexicans but also among gourmets worldwide.
1
Pour the flour on the table, add salt and oil. Mix and rub with your hands into crumbs.
- Wheat flour: 6 glasss
- Salt: 1 teaspoon
- Fat: 100 g
2
Pour in hot water and stir (not boiling water! Just enough for your hands to tolerate).
- Water: 2 glasss
3
Knead the dough and let it rest under plastic wrap for 15 minutes.
4
Divide it into 4 parts, and then split each one in half.
5
Roll out thin flatbreads using flour to prevent sticking.
- Wheat flour: 6 glasss
6
Take a dry skillet with a thick bottom, heat it gently, and fry each tortilla for 2 minutes on each side.
