A tortilla is a type of thin, unleavened flat bread, made from finely ground maize and it is a stable food of Mexico. Which is a basic of many traditional Mexican dishes, such tacos, tostadas, enchiladas, flautas, quesadillas, chilaquiles, and tortilla soup (sopa de tortilla). Warmed corn tortillas are also often served as an accompaniment to stews, soups, grilled meats and other dishes, as bread might be served in other cuisines. (info courtesy: Wikipedia). Made this tortillas to prepare quesadillas for a potluck and every one enjoy it very much.
Preparation time: 5 ~ 10 minutes
Cooking time: 10 minutes
Makes 32 Tortillas
Adapted from Amazing Mexican Recipes
Ingredients
3 1/2 cups corn flour
2 2/8 cups hot water
Method:
1) Mix the corn flour with hot water in a large bowl to combine thoroughly.
2) On a clean working surface, knead dough well till it become smooth and elastic.
3) Add a little corn flour, if the dough is too sticky and add a sprinkle of water if the dough becomes too dry.
4) Once it is kneaded and at the right consistency, wrap the dough with plastic wrap and allow to rest for half an hour.
5) Heat a cast iron skillet or a griddle over a medium-high flame while you divide the dough into 16 balls of equal size.
6) Roll each ball flat to the desired thickness and size between two pieces of plastic wrap, using a rolling pin or a tortilla press. Cut the rolled tortilla it to circle with 10 inch cookie cutter or with any circle box, if your tortilla is not in good shape.
7) Place each tortilla out into the skillet and cook for about 30 seconds per side, or until the tortilla puffs up slightly and begins to brown.
8) Transfer to a plate and cover with a clean dish towel to keep them warm and moist while you repeat the process with the other tortillas.
Note: Store the leftover tortillas in a Ziploc and store it a refrigerator unto week.
Sharing this recipe with Blogging Marathon # 31 under the theme” Mexican Cuisine”. Do check, Blogging Marathon page for the other Blogging Marathoners doing BM# 31..