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Corn tortillas: homemade recipe step by step

In this recipe, the tortilla dough is made with corn flour and you will only need butter, salt and a little water.

Ingredients:

• 500 g corn flour
• 6 teaspoons of butter
• 1 teaspoon salt
• 200 ml of warm water

Preparation:

1. First sift the flour and mix with the salt. Form a volcano on the table and place the butter in pieces in the center.
2. Knead and, if necessary, add a little warm or hot water, never cold. Form small balls and let rest for 20 minutes on a floured surface.
3. Then flatten the balls on the floured table, shaping them into a thin disk. Heat a very hot frying pan and cook the balls, one at a time, first one side, then the other, and turn them over.
4. If they stick to the pan you can use a little oil or butter. Do not lift the tortillas until you are ready to turn them so that they do not catch air and toast well.

Tricks and tips for preparing and preserving tortillas

When making your homemade corn tortillas, some tips can help you

• If you sift the flour before mixing it impurities are removed and the dough is thinner.
• To form individual portions of dough before forming the tortillas (tortear) you have to get your hands wet and flatten each portion between them.
• An easy resource is flatten the balls between two plastic or sheets of greaseproof paper with the help of a roller. The thickness depends on personal preference and the recipe.
• To easily transfer the tortillas to the pan Take it with the two plastics in one hand, remove the upper one, pour it into the other and remove the lower one to transfer the cake to the pan. This must always be very hot.
• If by taking a small portion of dough and squeezing it between your hands If its edges are squeezed, it means that it lacks kneading.
• Corn tortillas can be preserved from one day to the next wrapped in a cloth. and stored in plastic wrap in the refrigerator.

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Bean salad (to accompany the tortillas)

Bean salad is a very fresh mexican recipe to which we can give a more or less spicy touch according to our tastes.

Can accompany it with your corn tortillas, as you would with bread.

Ingredients (for 8 people):

Preparation (30′):

1. Drain the beans and corn well. Clean and cut the onion into thin slices. Cut the pepper into small cubes. Blanch the tomato to remove the skin and cut like the pepper. At the last moment, peel the avocado, cut into cubes and sprinkle with a little lemon.
2. Once all the ingredients are prepared, mix and season with a little salt and oil. Separately, prepare a dressing with the whipped yogurt, the rest of the olive oil and lemon, and the fresh chopped cilantro. Serve the salad very cold with this dressing.

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Vegetarian mole (to fill tortillas)

The mole is a Typical Mexican party food and would fall into the category of Mexican «sauces.» Although it is normally served as an accompaniment to other dishes, due to its delicious flavor It deserves to be tasted alone. And, why not, with some corn tortillas.

The mole must be velvety and unctuous, without pieces, but not completely fine. It is usually ground manually, but you can also use a blender, making sure it is not too fine and loose.

It is excellent with some good potatoes or simply with vegetables and pancakes. It is often accompanied by animal protein, but you can perfectly accompany your vegetarian mole with tofu or seitan.

Ingredients (for 8 people):

Preparation (1 h. + 40′ cooking):

1. Toast or fry the dried peppers, soak and grind. Blanch the tomatoes in boiling water for a minute, peel and mash.
2. Sauté the chopped onion (make it very soft) and the whole garlic. Next, add the diced yellow pepper, the Padrón peppers, and the chopped tomatoes and let it cook over high heat. Sprinkle with a little sugar. Add the pepper puree and let it boil for 10 minutes.
3. Add the cleaned vegetables cut into regular pieces like dice, stir a few times and cover with water or broth. Add the spices and raisins and to finish, chop the almonds, peanuts, 4 garlic cloves from the sauce and the chocolate, and pour the mixture over the boiling stew. Let it cook until the vegetables are al dente and add broth if necessary.
4. Toast the sesame seeds and sprinkle them on top.

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Pumpkin candy (to fill the tortillas)

Pumpkin is a vegetable widely used in Mexican cuisine. Here we tell you how to make a sweet pumpkin filling ideal for your Mexican tortillas or crepes, although you can also spread it on bread or eat it alone.

For the indicated amount of ingredients you will need 6 crepes or tortillas. At the end, when serving, you can sprinkle them with toasted and chopped almonds.

Ingredients (for 8 people):

• 1 small pumpkin, allowing you to extract 1 kg of pulp
• 250 g brown sugar
• 1 table orange
• 1 cinnamon stick
• 1 bay leaf
• 250 ml of water
• a pinch of salt

Preparation (20′ + 2 and 1/2 hours cooking):

1. First peel, seed and cut the pumpkin into pieces. Peel the orange and cut into slices.
2. In a saucepan, place the pumpkin, sugar, orange and the rest of the ingredients. When it starts to boil, lower the heat, cover and let it cook for 2 hours.
3. Uncover and let cook for 30 more minutes to reduce the syrup.
4. Serve cold.