A thin, flexible Mexican bread made by kneading dough with corn flour and quickly cooking it in a pan. It's used as the base wrap for filled delicacies like tacos, quesadillas and wraps.
Mix salt into the cornmeal and gradually add warm water, kneading until you get a soft, crack-free dough.
Divide the dough into small equal balls, cover and let rest for 10 minutes.
Roll out each ball thin between sheets of parchment paper.
Cook briefly in a hot pan until each side develops light spots. Caution: cooking too long will toughen the tortilla, flip it quickly.
Important: Since corn flour dough isn't as pliable as wheat dough, rolling it between a plastic bag or wax paper prevents tearing. Stack them right after cooking and cover with a cloth to keep them soft.
Adding warm water to the dough little by little while kneading lets the cornmeal come together well without cracking.
Admin DadaGastro · verified in test kitchenKızım da yardım etti, birlikte yapmak keyifliydi. Malzemeleri markette bulmakta hiç zorlanmadım.
Bekletme süresini atladım, tadı biraz eksik kaldı. Malzemeleri sırayla eklemeyi unuttum, kıvamı biraz farklı oldu.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.