Tortillas de Maíz (Corn Tortillas)

There is nothing more emblematic that describes Mexico than a maize tortilla! they are Mexico and its people. Lovely round beauties, always made with love, which you can use to eat with anything. We love to use them as a spoon or fill them with cheese and they become quesadillas or stuff them with a delicious guisado and they become a taco! Tortillas are Mexico and Mexican can not live without tortillas, we eat them every day, for breakfast, lunch or dinner and today I am sharing with you the recipe of how to  make lovely corn tortillas!

Here you will find the recipe first and at the end I am giving you my tips for a perfect tortilla!

Makes 30 small tortillas

Ingredients

  • 400 gr Mexican corn flour (maseca or minsa)
  • 600 ml lukewarm water
  • pinch of salt (optional)

Utensils

  • Tortilla press
  • 2 sheets of thick plastic, I use a ziploc or ikea medium size freezing bag, cut all the sides of the bag until getting two separate sheets.
  • a large bowl to prepare the dough
  • large non stick frying pan
  • flat spatula
  • kitchen tea towel to wrap the tortillas
  • tortillera basket to store them (optional)

Method

  1. Start by heating the frying pan at medium high heat.
  2. Then place the flour in the bowl and start adding the water, small amounts at a time, you just have to integrate the flour to make a dough.
  3. Mix well until the flour is well combine and the dough does not stick on to your hands. This flour does not need to be knead, it is gluten free. So as soon the flour comes together, you are ready to make your tortillas. You need a moist dough that does not stick on your hands. If you add too much water, just add more flour or if it is too dry, just add more water.
  4. Then separate the dough into little balls, slightly smaller than a golf ball. Round them very well.
  5. Open your tortilla press and place on one sheet of plastic on the bottom of the tortilla press, then place a corn dough ball and place the other sheet of plastic on top. Close the tortilla press and press, then open it, turn the tortilla with the plastic and press again. The tortilla has to be thin.
  6. Then take the top plastic off. Place the tortilla on the palm of your hand and take the other plastic off. Place the tortilla on the hot frying pan. Count to ten and flip it over. Cook it on the other side for around 20 sec and turn it over again. Do this twice to cook evenly on both sides.
  7. Press it a bit with the spatula to make it inflate like a little balloon. When your tortilla inflates, it is ready to be remove from the heat.
  8. Wrap them in a tea towel to keep them warm. Enjoy them just made with a bit of salt and roll them with your hands like we do in Mexico or fill them with your favourite food.

Tips

  • To make corn tortillas, always buy Nixtamalize corn flour (Mexican corn flour), there are two famous brands in Mexico, Maseca or Minsa. It is easily available online.
  • Use a tortilla press, they can be bought online, but if you do not have one, use two thick books, it might take you a bit longer, but they will do the job of the tortilla press.
  • Make sure to have some flour on the side, in case the dough gets too moist. You can always add more flour, but it will be impossible to get rid off the water excess.
  • Always make sure to flip over the tortilla 10 seconds after placing it on the hot pan.
  • Control the heat of the pan, start with a really hot pan, but if your tortillas start to burn, lower the heat and vice versa.
  • Make thin tortillas, they cook faster and they are easy to handle and to eat.
  • Practice makes perfect. So practice as much as you can.
  • Be adventurous and add flavours to your dough.

Listo!

Provecho!

Black Beans Tlacoyos with Red & Green Salsa

Tlacoyos are one of the most popular antojitos that Mexico has brought to the world. The origin of the Tlacoyos go back to prehispanic times. These little patties are made with corn dough and filled with refried beans or cheese or any other delicious filling that you can think of. They are not difficult to make and the result is wonderful! Continue reading “Black Beans Tlacoyos with Red & Green Salsa”

Omelet de Acelgas a la Mexicana (Mexican Style Chard Omelette)

Hello lovely people!

I know, I know! I haven’t been around very much lately, but tbh, I have a lot of work these days that I hardly have time to cook for my blog and post recipes, so apologies and I hope that you haven’t miss me much.

Today I made a very healthy recipe for a quick lunch or a nice weekend breaky, my dad used to be a fan of omelettes and he used to made them quite a lot, his favourite one was cheese and ham omelette, so today I just thought of sharing with you one of my favourite omelette fillings, Acelgas, chard in english. Chard is one of those vegetables that it seems that is not very popular, but in my family my dad used to always cook chard and I used to hate it, but not now, these days my children hate it, but I make them eat it, just like my parents did to me.

This is a very delicious recipe and it is very special for me as it reminds me to those days that my dad was around, always cooking delicious things.

Makes 2 omelettes

Ingredients

  • 4 eggs
  • 1 bunch of chard
  • 10 cherry tomatoes
  • 1/2 chopped red onion
  • 1/2 garlic
  • 1 fresh jalapeño chilli
  • 3 tbsp chopped fresh coriander (cilantro)
  • Salt to taste
  • Pinch of black ground pepper
  • 6 tbsp of vegetable oil
  • Fresh cheese or feta (optional)
  • Slices of avocado (optional)

Method

  1. Wash and chop all your vegetables.
  2. In a saucepan heat 2 tbsp of oil at medium heat and add all the veggies, leave some coriander and jalapeños on the side to garnish. Season with salt and pepper and cook for 5 min and set aside.
  3. Then heat a frying pan and add 2 tbsp of oil. In a bowl break two eggs and beat them until they are properly mixed. Add the mixed eggs to the frying pan and make like a tortilla (see pic) once is cooked and firm, turn it upside down and cook for 30 sec on the other side.
  4. Put it on a serving plate and make the other omelette. Once both omelettes are done, fill them with chard, cheese and avocado slices.
  5. Scatter some fresh coriander and jalapeño slices on top and enjoy!

Listo!

Provecho!

Pozole de Langosta (Lobster Pozole)

Hi guys! Welcome to a new week, it is Monday and the weather in London is not great, as usual, but as you probably know, Mondays for me are special because my husband, el inglés, stays at home to work, so I always try to make something extra yummy on this day and today I thought to combine two of his favourite things, pozole & lobster, he loves pozole and seafood, so cooking pozole with lobster makes this Mexican dish extra luxurious! Continue reading “Pozole de Langosta (Lobster Pozole)”

Caldo de Res (Beef Broth)

What are you cooking today? Well I cooked some delicious Caldo de Res or a lot of people know it as “Cocido” which is Beef Broth or Stew. My dad was a fan of these type of recipes, he even used to cook this in summer!!! I know, a bit crazy right? But according to him this dish makes miracles, especially for children, he used to make us eat everything in it.  Continue reading “Caldo de Res (Beef Broth)”

Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime! Continue reading “Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)”