Hello one more week !!! How are you? We have had a lot of work, but it has given us time to try again some great Mexican recipes, the truth is that we usually go out to eat them outside, but this time we have locked ourselves in the house with the rain and we have put on our apron. It is a pity that we do not have everything necessary to keep these tortillas warm and we have to throw ingenuity, but thus we sharpen the senses: D
Surely if you prepare this type of recipes at home you will be lazy to cook some things, wheat tortillas are usually one of them, but it is really very simple. In addition, you take off all the saturated fats that the packaged ones carry and you go to a healthier version, so today I am going to leave you two recipes. One is traditional and simple, the other has cheese and that translates into more calories.
I've missed not having a "Tortillas press" to crush my dough, but there is nothing that a roller and patience cannot do. Nor do they have to be perfect: D ¿What is an omelet presser?, keep reading that I explain it to you and I put photos.
The images are from “Sur la table”, a store of kitchen things, I have found the images of the product very illustrative. To use an omelet presser, you just have to put the dough in the form of a ball in the center of the press and tighten ... the tortilla is of the perfect and perfectly round thickness: D There are even presses that have specific drawings that leave your tortilla marked, as if it were a stamp. Eye, if you love the recipe and you think you buy a press for tortillas, read the opinions of other customers, some are very cheap but then leave the irregular tortillas. These presses are around 18-25 euros.
Another semi essential is the "Tortillero", which is nothing more than a container of wicker, plastic or other materials with a lid, which serves so that the tortilla does not cool so quickly keeping the heat. To save it, put your tortillas wrapped in a cotton cloth with the oven preheated to 50 ° C and off ... so you will stay at a good temperature.
Let's go with the recipe. This is the first one I prepare for you, It is a traditional wheat tortillas recipe Ariadna, a girl from northern Mexico who prepared these tortillas at home with her grandmother, has sent us. It is a very simple recipe, you just have to heat the water in the glass of the Thermomix ®, add the fat so that it melts, flour and salt and knead. You have it ready in 4 minutes. Check it out…
- 240 ml of water
- 125 gr of shortening or lard or butter or oil
- 500 gr of wheat flour
- 2 teaspoons salt
- Put in the glass the water and heat 2 minutes, 90 ° C, speed 1.
- Add the rest of ingredients in order written: butter, flour, salt, and knead 2 minutes in spike speed.
- Let the dough rest 30 minutes, make about 20 balls, put flour on the countertop and on this stretch the wheat tortillas by hand or with the help of the roller. You will see that when putting flour on both sides of the dough, it spreads very easily.
- Heat a pan without any oil and go browning each pancake on both sides. Ready to eat ... Keep them warm so they don't harden.
The second recipe we have found it in the book of Thermomix® “I cook my way”. It is a version of wheat tortillas to which cheese is added so that they are even more creamy and caloric ... but with a delicious result. As in the previous recipe you can change the fats a bit according to your needs ... so with these two recipes you have to choose from. Now it's time to put on the apron.
Thank you for all your contributions in the comments, we always learn new things thanks to you. Muaccc.
- Ingredients for 10 pancakes:
- 500 gr of wheat flour *
- 100 gr of lard
- 2 teaspoons salt
- 250 gr of hot water
- 10 cheese tranchetes *
- Flour to knead on the countertop
- Put in the glass flour, butter and salt. Mixture 10 seconds, speed 7.
- Add the hot water and mix 10 seconds, speed 7.
- Knead programming 1 minute, closed cup, spike speed. Remove the dough to a bowl and cover with a clean dry cloth . Let stand 15-60 minutes. While the dough is resting prepare the fillings.
- Once he has rested, separate the dough into 10 equal balls, flatten them with the palm of the hand on a floured surface, until there are some thin round sheets of about 18cm or 20cm in diameter.
- Cook the pancakes - one at a time - in a non-stick pan without any oil,. When they start to brown a little they turn around - they have to be a little soft, to be able to fold them without breaking them - more or less a minute on each side, even less. Remove them to a plate and put a tranchete, fold in half, leaving the tranchete inside - as if it were a pie. They are stacked one on top of the other and put in the oven at 80 ° C to keep them warm, until they are served.
- When you bring them to the table, to keep them warm, put them inside a clean cloth, as a tightly sealed package, or leave them in the oven, and take them as we need them.