Corn tortillas can be served instead of bread or put vegetables, meat, sauce in them - you get a tasty and satisfying dinner. Cheese, herbs, jam will give the dish a special taste and aroma.

Mexican Corn Tortillas

Mexican tortillas are thinly rolled cornmeal cakes. You can put stuffing in them or eat just like that. To make them more convenient to cook, take corn and wheat flour: the base will become more viscous, it will be easier to roll out.

Ingredients:

  • half a glass of cornmeal;
  • half a glass of wheat flour;
  • a glass of hot water or boiling water;
  • salt to taste;
  • refined frying oil.

Cooking method:

  1. Sift both types of flour and combine in a small pan, add salt.
  2. Gently pour hot water into the flour mixture, stir.
  3. Knead the dough. If it is too hard or sticky, add a little water or flour, respectively.
  4. We give the test to infuse for 30 minutes, covering with a film or a towel.
  5. Cut the dough into small pieces and roll. The thinner the cakes are, the better.
  6. Heat the pan over medium heat. You can fry both in oil and without it.
  7. Fry the cakes on each side for half a minute. It’s important not to dry the tortilla.

Then we transfer the products from the pan to the dish and cover with a film or cloth so that they do not dry out.

A simple recipe in a pan

Cooking cakes in a pan is the easiest way possible. It is very convenient in that it needs a minimum of ingredients. For those who adhere to a healthy diet, this is a great option.

We will need:

  • 1 cup cornmeal;
  • 0.5 l of hot water;
  • salt to taste.

Cooking:

  1. Sift the flour through a sieve into a small container.
  2. Pour in hot water, mixing thoroughly, knead the dough well.It should turn out to be sufficiently elastic, but at the same time not steep.
  3. We divide the dough into balls and roll thin cakes with a rolling pin.
  4. We heat the pan over high heat, then reduce it.

After that, fry the cakes without adding oil, for several minutes on both sides.

Cooking in the oven

An interesting way to make corn tortillas is to bake them in the oven. As a result, they acquire a special taste. In addition, this method requires very little time.

Required Products:

  • 200 g of cornmeal;
  • 200 ml of kefir;
  • 2 eggs;
  • 2 tsp baking powder;
  • salt to taste;
  • spice;
  • olive oil.

Cooking:

  1. Sift the flour through a sieve.
  2. In a separate bowl, mix the flour, baking powder, salt and spices. You can use seasonings such as hops-suneli, basil, oregano or marjoram.
  3. Beat eggs with kefir separately.
  4. We combine the dry components with the mixture. Mix thoroughly.
  5. Knead the soft dough, divide into balls, form small cakes.
  6. Preheat the oven to 180 degrees. We put baking paper on a baking sheet and lay out the blanks.
  7. Pour the tortillas with olive oil in a thin stream. If you like a more spicy taste, sprinkle with spices on top.
  8. Bake in the oven at 180 degrees 10-15 minutes.

When the cakes are browned, you can take them out and serve.

Georgian mchadi corn tortillas

Mchadi are aromatic lean corn tortillas. They are great for breakfast or as a complement to main courses. Salt is not added to the classic recipe, but if you want to put it in, the mchadi will only taste better.

Ingredients for three servings:

  • 200 g of cornmeal;
  • 100 ml of cold water;
  • salt as desired;
  • 4 tbsp. l vegetable oil.

Cooking:

  1. Sift the flour through a large sieve.
  2. If you use salt, dissolve it in water.
  3. Gently and slowly add water to the flour, stirring continuously.
  4. Knead the soft dough.
  5. We put the pan on the fire so that it becomes hot, and pour the oil. Reduce the flame.
  6. We make small cakes and place them in a pan.
  7. Fry the cakes in hot oil for 3 minutes on each side until a golden crust appears.

After cooking, it is better to dab the mchadi with a napkin from excess oil. Serve hot.

How to cook with cheese

Cheese corn tortillas are a great alternative to the classic recipe. Ideally served hot.

Ingredients:

  • 200 g of cornmeal;
  • 150 ml of pure water;
  • 1 egg
  • 200 g of hard cheese;
  • 2 cloves of garlic;
  • 1 tsp baking powder
  • salt if necessary;
  • 50 g of butter.

Cooking:

  1. We prepare the ingredients: we grate the cheese with a fine grater with small cells, melt the butter, sift the flour, chop the garlic.
  2. Beat the egg and stir with water.
  3. In the refined flour, add the mixture with the egg, put the cheese, butter, garlic, as well as baking powder.
  4. Knead the dough. It should be very soft.
  5. We make small cakes from the dough, rolling them out with a rolling pin.
  6. We heat the pan, if necessary, lubricate it with oil.

Bake cakes on medium heat for 3 minutes on each side.

It is interesting:corn sticks recipe

Cornmeal Kefir Cakes

Corn tortillas prepared using kefir acquire a very delicate, slightly sour taste and turn out to be very satisfying.

Structure:

  • 300 g cornmeal flour;
  • 50 g semolina;
  • 200 ml of kefir;
  • 100 ml of water;
  • salt to taste;
  • 3 tbsp. l vegetable oil.

Cooking:

  1. Sift flour and semolina.
  2. In warm kefir add boiled or filtered water, salt, semolina, corn flour. Well interfere, preventing the appearance of lumps. The dough should be infused for 20 minutes to swell semolina.
  3. We heat the pan, add the sunflower oil.
  4. Cut the dough into pieces and roll. It is convenient to make small circles about 1.5 cm thick.

Then reduce the heat to medium and fry the dough on both sides for about 4 minutes.

Useful culinary tips

  1. To bake cakes in a pan, take the finest flour.
  2. The dough will roll out better and turn out more viscous if you add wheat flour.
  3. To form cakes, it is convenient to use a press. At home, it can be replaced by an ordinary plate with a flat bottom.
  4. When making corn tortillas with cheese, you can use mineral water instead of ordinary. This will make the pastries soft and lush.
  5. For a richer taste, ordinary oil can be replaced with olive.
  6. When baking in the oven, use parchment paper.
  7. If you want soft cakes, add butter to the dough.
  8. For faster cakes, use a pancake pan.
  9. If the dough sticks to the palms when kneading, moisten them with cold water.
  10. For best results, take only sifted flour.
  11. Ready dough is best stored in the freezer.
  12. To prevent the cakes from drying out during storage, cover them with cling film.

There are many recipes for making corn cakes, and even a gourmet will be able to choose the right one for himself. Experiment: add olive oil instead of sunflower, replace cheese with hard cheese, sesame with spices. So you are sure to find the perfect option for yourself.

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