Tortillas are served with all Mexican meals. Although in Mexico a special flour is used, tortillas may be produced using cornmeal and wholemeal flour.
100g 4 oz wholemeal flour
100g 4 oz cornmeal flour
250 ml 1/2 pt water (approx.)
Method
1 Sieve the flours together into a bowl, add a pinch of salt and sufficient water to make a smooth dough.
2 Knead well until elastic. Divide into 12 or 16 pieces, depending on the size of the tortilla required.
3 Place a ball of dough between two pieces of well oiled greaseproof paper (or use silicone paper). Roll the dough into a circle, diameter 10-15 cm (4-6 in.).
4 Lightly oil a frying pan. Peel off the top layer of paper and place the tortilla in the pan. Cook for approx. 2 mins. Remove the top paper, turn over and cook the other side approx. 2 mins. Both sides should be quite pale and dry.
5 Keep the tortillas warm for service, stacking between pieces of dry
greaseproof paper.
The tortilla can be served in different ways and are a great food to use for catering mexican style food. When crisp and golden it is called a tostada. These are served with red kidney beans, cheese and a chilli sauce.
Tacos are tortillas curled into a shell shape and fried, usually filled with picadillo and served with salad and chilli sauce.
Tortillas that are rolled and filled, then served with a sauce, are called enchiladas.
Chilli sauce is usually purchased as a commercial product. But it can be made by mixing together tomato ketchup and tabasco sauce or by making a fresh tomato coulis strengthened with tomato puree and finished with tabasco.
Tortillas may be made lighter by adding 1 teaspn baking powder.
