Mexicans have their own version of pancakes, and these are called Tortillas made with corn flour. The name was given by the Spanish conquerors. Tortillas have become a staple in the diet of most southern Americans. Traditionally, tortillas are grilled on a comal, a clay utensil. It is eaten like bread and is often stuffed or stuffed. Making tortillas from scratch can be very time consuming. Fortunately, there are some ready-made or raw tortillas available on the market. But if you insist on creating your own, there is already a masa flour available in the market and it will cut the preparation time by at least half. The tortilla can be served in many different ways: tacos or as a sandwich; enchiladas (stuffed, battered with sauce and baked); quesadillas or tortilla patties; or pancake-like huevos rancheros topped with ketchup and eggs.
A tortilla can be made of corn (corn tortilla) or wheat (flour tortilla / flour tortilla). This basic corn tortilla recipe needs:
- 2 cups of masa flour or just 1 pound of fresh masa (ground corn)
- 1 1/2 cups of warm water
Form the dough by mixing the masa flour with the water. Knead for about a minute while adding more water if necessary. Divide the dough into 12 balls, each about 1.5 inches in diameter. Press each ball with a tortilla press between two pieces of wax paper until very thin and about 5.5 to 6 inches in diameter. Cook each tortilla on a hot griddle or comal, 30 seconds to a minute, on each side. Avoid condensation by keeping the cooked tortilla in a tortilla warmer lined with paper towels until ready to serve. Wheat flour can be substituted for corn flour. This type of tortilla is commonly used in the United States to make burritos.
Here’s a tortilla recipe that the Spanish are proud of. Spanish tortilla or Spanish omelette is served at room temperature and needs the following for its preparation:
- 1/2 cup olive oil
- 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, cut into rings
- 6 eggs
- 1 roasted red bell pepper, cut into strips
- 3 ounces chopped Spanish serrano ham
- 2 tablespoons minced fresh parsley
Over medium-low heat and in a large skillet, heat the olive oil. Cook half of the potato slices in the oil, until tender (15 to 20 minutes). When ready, remove the potatoes and place them in a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender and then add them to the bowl. Set the large skillet with the remaining olive oil aside for later use. Sprinkle the potatoes with salt and pepper. Mix the potatoes carefully.
In a skillet, heat the two tablespoons of olive oil over medium heat. Cook the onion rings until soft and golden. Set the onion rings aside on a plate, letting it cool. Beat the eggs in a large bowl until smooth. Add the onion, the roasted pepper and the serrano ham. Gently fold in the potatoes.
Using the large skillet with the used olive oil, for the egg and potato mixture. Make sure the heat is low. Cook the egg mixture until the sides have started to set and the bottom has turned golden brown. Using a large plate and spatula, flip the tortilla and cook until the other side is cooked and the center has set. Slide tortilla onto serving plate. Let the tortilla cool down to room temperature. Cut into six wedges and you may want to garnish with parsley before serving.
If you want the easiest tortilla recipe, you can try making some Fresh tortilla triangles. The fries can be chilled and will last two days as long as they are kept in an airtight container. Are needed:
- 2 cups canola oil or other vegetable oil
- 8 6-inch corn tortillas, quartered
- salt to taste.
Simply fry the tortilla triangles, 8 pieces at a time, in a 10-inch skillet (preheat the oil to 370 degrees). The triangles are done when the sizzling stops and they have turned golden on each side. Remove from oil and drain on a wire rack over a shallow skillet. Sprinkle with salt immediately.
This latest tortilla recipe is a sure winner and a diner delight. Black-eyed peas and omelette it is a simple but rich and lightly seasoned to excite the taste buds. The ingredients are:
- 1 tablespoon of olive oil
- 1/4 cup onion finely chopped
- 1 15.5-ounce can black-eyed peas, drained
- 1/2 cup of vegetable broth
- 1 fresh jalapeño pepper, minced
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 4 12-inch flour tortillas
In a medium skillet over medium heat, cook the onions in olive oil until tender. Add the peas, broth, jalapeño, garlic, and lime juice. Sprinkle with salt and pepper to taste. Continue cooking until completely hot. Serve after the filling is stuffed on the tortillas.
The tortillas are not boring at all. Spice up the recipes and you’re sure to enjoy this Mexican staple in so many different ways!
