Cornmeal Tortillas

Corn has always been the most important cereal for the inhabitants of Mexico. Tortillas can be served with almost any spicy dish, but they are most suitable for Mexican cuisine. They are served hot instead of bread, and they can also be used to make delicious sandwiches, either filled or baked with cheese. This recipe makes 12 tortillas, 15 cm in diameter.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 2 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 315 g Koruzna moka, whole grain, yellow

  • 1 teaspoon Salt, table

  • 280 ml Water

Steps

  1. Sift the flour and salt into a large bowl. Gradually add warm water and mix to form a soft, but not sticky dough.

  2. Divide the dough into 12 pieces. Shape each piece into a ball and flatten it slightly. Place the ball on parchment paper, cover it with another piece of parchment paper, and roll it out into a thin, round pancake using a rolling pin.

  3. Heat a heavy-bottomed pan. To check if it's hot enough, drop a small amount of water onto the pan. If the water sizzles and bounces, the pan is ready.

  4. Peel off one layer of parchment paper from the tortilla and place it in the pan. Cook for 1 minute until the edges start to lift, then remove the top layer of parchment paper and flip the tortilla using a spatula. Cook for another minute on the other side.

  5. Stack the cooked tortillas in a basket, cover them with a clean kitchen towel, and serve.

Nutrition Information (Per 100g)

  • Calories: 360.95 kcal
  • Fat: 2.86 g
    • Saturated Fat: 0 g
  • Carbohydrates: 75.87 g
    • Sugars: 0 g
  • Protein: 5.71 g
  • Fiber: 6.98 g

Advice

Since cornmeal needs to be very finely ground, we recommend blending regular cornmeal in a kitchen mixer until it becomes a fine powder. In Mexico, tortillas are shaped using a special press. Cooked tortillas can be stored in a sealed plastic bag in the refrigerator for up to 10 days, or in the freezer for up to 3 months.