Mexican Tortillas. We would like to show you a description here but the site won't allow us. Grandma Mercie's authentic Mexican recipe for FLOUR TORTILLAS made from scratch. This special family recipe has been passed down through four generations.
Corn forms masa, the dough for tortillas and their variations and for tamales. Since antiquity, a Mexican table without tortillas is an empty table. In Spanish, tortilla and tortita mean "small torta", or "small cake". You can have Mexican Tortillas using 3 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mexican Tortillas
- Prepare of Cornmeal.
- You need of Water.
- Prepare of Ground bread.
It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour.
Mexican Tortillas instructions
- You must first empty the cornmeal into a bowl and then add the breadcrumbs to it..
- Then add the water and mix with the flour for 2 to 3 minutes to form a firm ball (if the dough feels dry, add one or two tablespoons of water)..
- Divide the ball of dough into 16 or 15 small balls. You cut a bag in a circle so you can step on your tortillas..
- You put your Comal to heat, and with a tortillera you can make the tortillas. (You can also do it with your hands, if you want to do it with your hands you must use the bags you cut and put your ball and do it with your hands until you grasp the shape of a circle)..
- Then you put your tortillas in the Comal and wait 20 seconds to sew, then turn and wait another 20 seconds and then turn again and wait 20 seconds and then take out your Tortilla..
- When you have your tortillas on your comal, you wait for them to be sewn to take them out.
- Hello everyone, this is my recipe I hope you like it, it is a recipe for tortillas and you can eat them warm and fill your belly.
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. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Add half of the tortilla strips; cook and stir until golden brown.