How To Make Home Made Corn Tortillas – Cooking Recipe Video
A
tortilla (or
flour tortilla to
differentiate it from other uses of the word “tortilla”) is a type of
thin flatbread made from finely ground wheat flour. Originally derived
from the corn tortilla (
tortilla in Spanish means “small
torta“,
or “small cake”), a bread of maize which predates the arrival of
Europeans to the Americas, the wheat flour tortilla was an innovation
after wheat was brought to the New World from Spain while this region
was the colony of New Spain. It is made with an unleavened, water based
dough, pressed and cooked like corn tortillas.
Flatbread tortillas have been eaten for thousands of years in north,
northwest and northeast Mexico, where they are a staple, as well as many
southwestern US Native American tribes. More recently, other countries
have begun producing them to serve the expatriate Mexican market and the
growing demand for
Mexican food, particularly in North America, Europe and
Eastern Asia.
Tortillas are commonly prepared with meat to make dishes such as
tacos, burritos (a dish originating in northern Mexico), and enchiladas.
Tortillas are also used to make
baleadas, a typical dish from Honduras.
In appearance and use tortillas are rather similar to the South Asian
chapati. Tortillas are also very similar to the unleavened bread
popular in
Arab, eastern
Mediterranean
and southern Asian countries, though thinner and smaller in diameter.
In China, there is the laobing a pizza-shaped thick “pancake” that is
similar to the tortilla. The Indian Roti, which is made essentially from
wheat flour is another example.
Ingredients for 4 tortillas:
- 1 1/4 cup Corn Masa Tortilla Mix
- 1 1/2 cup Hot Water
- Pinch Salt
- 1/2 Fresh Lime ( optional )
- Extra Virgin Olive Oil or 1/8 stick Butter
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Preheat lightly oiled skillet or griddle to medium heat. Put Corn
Masa in mixing bowl. Add olive oil or butter, salt and lime if desired.
Put 1/3 of water into ingredients and mix. Mix well. Slowly add water to
point that mix is just able to come together into a ball. Cover and set
aside for 15 minutes. Mix in water if needed to get consistency where
mix stays together when formed into a ball. Roll dough into approx 2″
balls. Place plastic on open tortilla press and press tortillas. Place
tortillas into lightly oiled preheated skillet or griddle and cook for
45 seconds then turn, cook for 45 seconds and turn again. Cook for
approximately 1 to 1/12 minutes till tortilla is lightly browned. Serve.
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Enfrijoladas are topped with refried beans rather than chili sauce; their name come from frijol, meaning “bean”.
