Corn tortillas are not only delicious on their own, but also great with a variety of toppings. Try thin Mexican tortillas that can be wrapped in any filling or thick Latin American sauce. Or make thick cornmeal tortillas following the recipes of Caucasian chefs.
Corn tortillas in Mexican "Tortilla"
Ingredients:
- 250 g of corn flour;
- 170 g wheat flour;
- 50 g butter;
- 1 tbsp. water;
- 1 tsp salt.
Remove the butter from the refrigerator half an hour before cooking. Sift corn and wheat flour through a sieve and combine in one bowl. Add softened butter, salt there, mix quickly and pour in hot water in small portions, kneading the dough. Knead it until elastic, then divide into 6-8 pieces and roll thinly.
Cover the tortillas with a damp cloth while you cook the filling (cheese, meat, vegetables, etc.) so they don't dry out.
Give each layer the correct round shape by placing an inverted plate of the correct diameter and cutting off the excess with a sharp knife. Form one or two more clumps of the cuttings and make additional tortillas. Heat a skillet and sauté the corn tortillas for 30 seconds on each side without adding oil.
Corn tortillas with cheese a la "Khachapuri"
Ingredients:
- 300 g of corn flour;
- 1, 5 tsp baking powder;
- 1 tbsp. sparkling water;
- 1 chicken egg;
- 3 cloves of garlic;
- 200 g of hard cheese;
- 4 tablespoons vegetable oil.
Mix the flour, baking powder and soda, knead the dough, cover with a clean towel and let sit for 10-15 minutes. Meanwhile, grate the cheese and peeled garlic on a fine grater. Stir in both prepared ingredients and 2 tbsp. vegetable oil into the flour base of the tortillas and knead everything together.
Spread the tortillas out on a thick paper towel after cooking to absorb excess fat.
Dividing the pliable dough into 8-10 equal parts with your fingers, first roll them into balls with a diameter of 3-4 cm, and then flatten each to a thickness of no more than 1 cm. Place the cakes in heated vegetable oil (2 tablespoons) and fry on medium heat for 5 minutes on each side.
Corn cakes in Georgian "Mchadi"
Ingredients:
- 300 g of corn flour;
- 0, 5 tbsp. milk from 3, 2% fat;
- 0, 5 tbsp. water;
- 30 g butter;
- a pinch of sugar;
- 0.5 tsp salt;
- 50-70 g of suluguni;
- vegetable oil.
Soak the butter for half an hour at room temperature. Heat milk and water to 40-45oC in one bowl, add cornmeal, sugar and salt, add softened butter and knead the dough with your hands. It should turn out to be a little damp so that it doesn't crack when frying. If not, add some water or milk and knead again.
Form into thick tortillas as in the previous recipe and cook in vegetable oil. Eat them just like that or cut them lengthwise with a hot sharp knife and put a slice of suluguni inside each.
