Tortillas (or tortillas) are popular soft Mexican tortillas that can be filled with a variety of meat, bean, vegetable and cheese fillings and rolled or rolled up. The result is snacks such as burritos, quesadillas, enchilada or chimichangi. Tortilla cakes can be made at home - it's a snap.
Homemade tortillas
Ingredients:
- 1 cup wheat flour
- 1/4 cup drinking water
- 25 g butter;
- a pinch of fine salt;
- a pinch of curry and ginger.
Preparation:
1. Sift the wheat flour through a kitchen sieve with a mound on a work surface or into a bowl. Add spices (optional, you do not need to add) and melted butter. Then grind all components to a crumb state. Pour warm boiled water in a thin stream, stir the dough at this time. Do not pour in all the water at once, otherwise the consistency may be too liquid. Knead soft soft dough. Water for this may require a little less or, conversely, more.
2. Knead the tortillas dough with your hands, cover with a clean paper towel dampened with water and let sit for 10 minutes. Transfer to a work surface and divide into 6 pieces. Roll each piece into a thin round pancake on a surface dusted with wheat flour.
3. Preheat a skillet without oil. Put the cake on a dry hot dish and fry it over medium heat until bubbles appear on the surface. Now turn the tortilla over with a spatula and fry on the other side until tender. Tortillas roast quickly, so stay close to the stove.
Tip: to make the cakes even, while rolling out the dough, place a plate on top and cut with a knife along the contour
Tortillas with chicken and vegetables
Ingredients:
- 2 tortillas
- 2 chicken fillets;
- 2 tomatoes;
- 1 sweet bell pepper;
- 1 small white and 1 red onion;
- 125 g mozzarella cheese;
- salt, freshly ground pepper;
- vegetable oil.
Preparation:
1. Seed-free pepper halves, wrap in cooking foil and bake in the oven for 20 minutes. Remove the foil and rinse the peppers and cut into strips. Chop up the cheese and other vegetables.
2. Boil the chicken in salted water, then fry in a pan until blush, sprinkle with spices and cut into small pieces. Spread the chicken, vegetables and cheese slices on half of the flatbread. Fold the cake in half. Do the same with the second cake and the rest of the filling.
3. Heat the sunflower oil in a frying pan, place both tortillas and fry until a blush appears, first on one side and then on the other side. Cut into wedges and serve hot.
Burrito with chicken and vegetables
Ingredients:
- 4 tortillas
- 150 g chicken fillet;
- 2 white onions;
- 1 bell pepper;
- 1/2 can of canned corn
- 150 g of tomatoes in their own juice;
- 4 cloves of garlic;
- grated cheese;
- salt, pepper mixture;
- vegetable oil.
Preparation:
1. Chop the onion into rings and chop the pepper into strips. Fry a little in oil. Fry the fillet strips separately. Stir in vegetables and heat again. Season, stir in tomatoes and chopped garlic. Simmer over the fire until the liquid evaporates slightly, and add the corn.
2. Put some of the filling on a warm flatbread; if you wish, you can grease the surface with a hot sauce. Spread the filling over the tortilla and sprinkle with grated cheese. Now roll up the edges of the tortilla and roll it into a tube. Do the same with the rest of the filling and tortillas. Serve warm.
