A little meat, some beans, tangy fresh salsa and a creamy avocado guacamole … Wrap the lot in a tortilla straight from the pan and you’ve got a meal that’s as tasty as it’s quick and easy
A little meat, some beans, tangy fresh salsa and a creamy avocado guacamole … Wrap the lot in a tortilla straight from the pan and you’ve got a meal that’s as tasty as it’s quick and easy
Mexican tortillas are made from either corn or wheat dough that is pressed, rolled or patted by hand into thin round flatbreads. A mainstay of the Mexican diet, tortillas are cooked in the street on large skillets and laid in towering, fragrant, warm stacks.
Traditional corn tortillas (as well as tamales and other traditional dishes) are made with masa harina, a special type of fermented corn flour. Don’t try to substitute this with cornmeal or regular corn flour — they’re made from different types of corn and won’t produce the desired result. Look for masa harina flour at your local wholefood or organic store, and because it’s made from corn is typically gluten free.
Alternatively, you can make flour tortillas, which are commonly found in the US states bordering Mexico. The Tex-Mex version below makes a soft tortilla, ideal for folding to make burritos.
Chewy Flour Tortillas
- 2 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp olive oil
- 3/4 cup lukewarm milk
Makes 8 tortillas
Mix flour and baking powder together in a large bowl. Combine the salt, vegetable oil and lukewarm milk and gradually mix into the flour until it forms a sticky dough. Turn the dough onto a floured surface and knead vigorously for several minutes until you have a smooth ball. (Alternatively, if you have a breadmaker, mix the dough in that.)
Put the dough back in the bowl, cover with a damp cloth, and let it rest for 10 minutes. Divide the dough into eight balls of equal size, cover them, and rest for another 10 minutes.
Roll each ball on a flour-dusted surface until very thin, about 1–2mm, before transferring to a hot frypan. Cook for approximately 30 seconds on each side, allowing the tortillas to puff up and blister a little. Serve immediately or stack on a plate and cover with a tea towel to keep warm.
Mix flour and baking powder together in a large bowl.
Combine the salt, vegetable oil and lukewarm milk and gradually mix into the flour until it forms a sticky dough.
Turn the dough onto a floured surface and knead vigorously for several minutes until you have a smooth ball.
Divide the dough into eight balls of equal size, cover them, and rest for another 10 minutes.
Roll each ball on a flour-dusted surface until very thin, about 1–2mm, before transferring to a hot frypan.
Cook for approximately 30 seconds on each side, allowing the tortillas to puff up and blister a little.
Easy Corn Tortillas
- 2 cups masa harina (corn flour)
- Approximately 2 cups warm water
Makes 8 tortillas
Heat your griddle (preferably a heavy iron frypan) over a medium heat. Mix corn flour and warm water to make a spongy paste, similar to putty in texture. Pinch off pieces of the dough and roll into smooth balls between your palms. Cover the remaining dough with a damp cloth to stop it drying out.
Lay a sheet of cling film on a flat surface, place a ball in the centre and cover with a second piece of cling film. Press down using the base of a heavy pot, then roll smooth with a rolling pin. Cook as above.
Gourmet Corn Chips
Make your own totally delicious crisp corn chips by cutting several tortillas into eighths and deep frying them in a shallow pan of oil.
Cook for about 2 minutes, turning once, until the chips are crispy and puffed. Transfer to a paper towel to soak up any excess oil. Enjoy as is, or sprinkle with a little salt or a spice rub.
