Mexican filled tortillas recipes. Tortilla - Mexican flatbread

Stuffed tortilla is one of the most popular fast foods in the world today. There are a huge number of variations of this recipe. My teenage son simply loves this dish, so I cook it often and differently every time. This option is not only my son’s favorite, my husband also adores it. Are we ready?

To prepare a Mexican tortilla with filling, take the necessary ingredients. Wash the chicken fillet and vegetables under running water and dry.

Pour oil into a preheated frying pan, fry the chopped onion and mushrooms for 3-4 minutes.

Add thinly sliced ​​bell pepper and cook all together for 2-3 minutes.

Cut the chicken fillet into thin slices, add to the vegetables, cook it together with the vegetables for 5-6 minutes. Salt and pepper to taste.

At the very end, chop fresh cilantro, mix and turn off the filling. Let it cool a little.

Place the filling on half of the tortilla and generously sprinkle with grated cheese.

Cover the filling with the second half of the tortilla.

Fry the tortillas with filling in a dry grill pan until golden brown or until the cheese has melted.

The finished tortillas should be cut into two parts and served until the cheese and filling have cooled.

Serve this stuffed Mexican tortilla with a wedge of lemon or lime and your favorite tomato hot sauce.

Today I decided to write for the readers of my blog ”Spanish Recipes”. This is certainly not Spanish cuisine. But in Spain they also know and love Mexican tacos - flatbreads made from corn or wheat flour with various fillings.

At first I wanted to write just filling options for a Mexican flatbread. The latest culinary magazine I recently bought contains a lot of them. But I thought that perhaps some readers would be interested in making tacos at home not only from store-bought Mexican tortillas, but also baking them themselves.

Mexican tortilla recipe

By the way, from some of the comments left by Mexicans, it became clear that even in Mexico you can’t try real ones everywhere. Such flatbreads are still baked in the outback, in villages. And they need special corn flour, which you can’t buy everywhere. Industrial cakes are not like that at all. In Mexico, Maseca brand flour is often used. In Spain, it seems that you can buy it in El Corte Inglés supermarkets. But we don't have to choose. We will cook from the flour that is on sale.

Mexican tortilla recipe

To prepare 12 flat cakes we take the following products:

• 175 gr. corn flour,
• 265 ml. warm water,
• 3 gr. salt.

1. Sift corn flour into a bowl. Mix with salt. Gradually add warm water little by little and knead the dough. Important - the water must be warm!

2. The dough should turn out not liquid, but not very cool either. When you press with your finger, there should be a depression in it. You must regulate the amount of added water yourself.

Here is a video where you can see the recipe for Mexican tortilla. Cooked by a Mexican woman. Video in Spanish. But the whole process of preparing the dough is clear.

3. Cooked dough need to be divided into balls of the same size. Sprinkle the table with wheat flour and roll out the balls with a rolling pin into thin round cakes of the desired size.

Mexicans use special presses for this. But you can also roll it out with a rolling pin. It’s just that the cakes may not turn out as smooth. But it's not scary.

4. Mexican tortillas You can bake it on an electric grill or just in a frying pan. First you need to lubricate their surface with a thin layer of vegetable oil and heat it well.

Watch how to do this in the video.

5. Stack baked stack, covered with a clean towel. Prepare them into tacos with various fillings. The flatbreads go stale quickly. Therefore, they need to be used very quickly.

In northern Mexico, tortillas are also made from wheat flour. Recipe

Tortilla is made from corn flour and water. Ingoda, wheat flour, butter or vegetable oil is added to the dough.

Tortilla flatbread is made from corn flour, water, salt, butter or vegetable oil.

Ingredients

Butter 50 grams Wheat flour 150 grams Corn flour 150 grams Boiled water 200 milliliters

• Number of servings: 8
• Preparation time: 40 minutes
• Cooking time: 20 minutes

Tortillas: recipe

A popular Mexican dish is baked from special corn flour. Thanks to it, the dough becomes elastic and dense. In our country it is difficult to find the right product, so the ingredients include white wheat flour.

1. Heat the water to a temperature of 70-80 degrees, melt the butter in a water bath or in the microwave.
2. Sift wheat and corn flour into a bowl, add salt to taste.
3. Pour water and warm oil into the dry mixture and knead the dough with your hands. Cover it with a napkin and leave at room temperature for half an hour.
4. Divide the rested dough into 8 equal parts, then roll each into a circle with a diameter of 20-22 cm.
5. Heat a dry frying pan over medium heat and place the tortilla on it. Fry it for 2-3 minutes on each side. Prepare the rest of the flatbreads in the same way.

Place the finished tortillas in a stack on a plate and cover them with a towel. Serve them at the table instead of bread for first and second courses.

Mexican tortillas with chicken

Prepare a simple and satisfying party appetizer using our recipe.

Ingredients:

• boiled water – 2 cups;
• corn flour – 1 cup;
• wheat flour – 0.5 cups;
• grilled chicken – 200 g;
• tomatoes – 200 g;
• yogurt – 100 ml;
• vegetable oil – 100 g;
• fresh spinach – 1 bunch;
• chili pepper – 20 g;
• cilantro – 20 g;
• salt and ground pepper - to taste.

1. Mix a pinch of salt, corn flour and wheat flour in a bowl. Pour in water and vegetable oil.
2. Knead the dough, divide it into round lumps with a diameter of 5 cm. Roll them into round cakes 0.5 cm thick, leave the pieces to rest for 7-10 minutes.
3. Fry the tortillas in a dry frying pan until golden brown on both sides, stack them in a baking dish. To prevent the cakes from cooling down, place them in an oven preheated to 50 degrees.
4. Finely chop the cilantro and hot pepper. Mix the products with yogurt, add salt and spices.
5. Cut the chicken fillet into slices and the tomatoes into half rings.
6. Place 2 spinach leaves, a few pieces of chicken and tomatoes on the tortillas. Drizzle 2 tablespoons of sauce over filling. Fold the tortillas in half or into a log.

If desired, the chicken tortillas can be fried on a grill pan before serving.

Mexican flatbread or tortilla, as it is also called, is the national dish of North American dark-skinned beauties and mustachioed men in sombreros and ponchos. It comes in two main types: corn or wheat. It all depends on the type of flour from which it is prepared.

Corn tortilla is considered more traditional and older. It was prepared by the ancient Indians living on the Yucatan Peninsula. The colorful dish has a special taste, but due to the widespread use of wheat flour, it has recently become very rare. The Mexican tortilla, made from wheat, is more common.

History of Mexican tortilla

Tortilla is one of the most popular recipes in Mexican national cuisine. The fact is that it is used in the preparation of various dishes. Various meats and aromatic sauces, fresh salads and hot seasonings are wrapped in thin flatbreads. They are also included in the form of crackers and small pieces in main dishes or served as a side dish. In general, they are used in approximately the same way as residents of the Arab world use ordinary flatbreads.

Despite the ease of preparation and simple taste, Mexican tortilla made from corn flour is equally popular among both ordinary citizens and high society people. During the colonial era of America, conquistadors found local tortillas incredibly tasty. They were then called omelettes (tortilla translated from Spanish as “omelet”).

Mexican tortilla as a component of dishes

Later, in the territories already conquered by the Spaniards, a dish made from tortilla, on which traditional scrambled eggs were laid, became widespread. The Mexican corn tortilla was topped with a sauce made from peppers and crushed tomatoes.

Later, the simple flatbread began to be used as a component of a wide variety of dishes. Fajitas, Mexican cheese flatbreads, burritos, tacos, quesadillas - all these dishes are incomplete without tortillas. By adding pumpkin oil or pork ears to these dishes, local chefs prepare real gourmet delicacies.

Today, Mexican tortilla has become popular among residents of Europe, the USA and Canada. Strips of bacon are wrapped in it and used to make sandwiches and other delicacies.

Mexican flatbread: cooking secrets

To make the tortilla, you will need the following ingredients:

Corn flour - 0.5 kg;
. baking powder - 1 teaspoon;
. salt - 4 teaspoons;
. any vegetable oil - 100 grams;
. water -1.5 cups.

Preparation

1. Pour flour, baking powder, table salt into any container and mix.
2. Add vegetable oil to the mixture. Grind the entire mass until crumbs form.
3. Add hot water little by little and slowly knead the dough until elastic. Divide the dough into small balls. Place them on a cutting board and cover with a towel. Leave for 30 minutes for the dough to rise.
4. Sprinkle the board or table with flour. Roll each ball into a thin pancake with a diameter of no more than 20 cm.

5. Place a frying pan on the stove and heat it up. Don't add oil. Fry each pancake in a hot frying pan. Each Mexican tortilla is fried for 1 minute. Place the finished pancake on a towel and wrap it up.
6. Serve Mexican tortillas hot or warm.

Tortilla fillings

Now you know how to cook Mexican tortillas. Recipes for fillings come in different types, but are always full of brightly colored ingredients. Let's look at the most common colorful and very tasty “fillers”.
1. Canned beans, stewed in a frying pan with onions and spices, goat cheese.
2. Chicken fillet fried in spices, tomatoes, parsley and dill.
3. Vegetables stewed in oil, olives.
4. Banana and strawberry.
5. Minced meat fried with spices, onions, and avocado.

Mexican tortilla dish

What can you make from Mexican tortillas today? The following recipe will show you step by step how to make a homemade burrito. To do this we will need products available to each of us.

For the burrito we need:

• Mexican tortillas - 6 pcs.;
• chicken fillet - 2 pcs.;
• bell pepper - 2 pcs.;
• red onion - 3 heads;
• a bunch of parsley;
• garlic - 3 cloves;
• vegetable oil - 3 tbsp. spoons;
• “Russian” cheese – 150 g;
• fresh tomatoes - 3 pcs.;
• champignons - 200 g;
• ketchup;
• low-fat mayonnaise;
• salt, pepper to taste.

Preparing a burrito can be roughly divided into 3 stages: preparing the tortillas, preparing the delicious filling and folding the envelopes.

Burritos are one of those foods that love to get creative. Don't limit yourself in choosing ingredients, get creative and try new combinations. If any product is not on hand, simply replace it with another at your discretion. You learned above how to make delicious flatbreads. Now let's look at the features of making burritos.

Steps to prepare a burrito

1. Peel the red onion and cut it into half rings. Chop the fillet boiled in salted water into small cubes. Bell pepper - pieces. Finely chop the parsley and garlic. Chop the tomatoes into cubes. Grate a piece of cheese on a coarse grater. Cut the mushrooms crosswise into thin slices.

2. Heat vegetable oil in a frying pan. First, fry the onion. Add finely chopped garlic. Fry all ingredients for 3 minutes until golden brown.

3. Add chicken to the total mixture, stir and fry for 3 minutes.

4. Add mushrooms. Increase frying time to 5 minutes. Mix the ingredients.

5. Add sweet pepper. This will make your burrito filling colorful! Fry for 2 minutes until the peppers are soft enough.

6. Lightly salt the resulting mass and add black pepper.

7. It's time for the tomato. Add them too. Mix everything and fry for 3 minutes.

9. Stir and simmer for 2 minutes. The burrito filling is ready.

10. Rolling the burrito requires special attention. The Mexican tortilla must be unwrapped. Place the filling in the center, which must first be cooled slightly.

11. Cover the top with a flatbread and pull it to the edge. Then carefully fold the edges on the right and left and roll up the “envelope”.

12. Next, wrap the entire tortilla completely. Your burrito is ready! Repeat these steps with the remaining tortillas.
13. Sprinkle grated cheese on top of burrito. Place in the microwave or oven.
14. Remove the burrito from the microwave (or oven). Apply a random design on top with mayonnaise and ketchup.

15. Serve the dish hot with any drinks of your choice.

Mexican tortillas will become one of your favorite foods. Not only high taste, but also health benefits distinguish tortilla from wheat bread. No wonder it won the hearts of many gourmets.

Mexican tortilla made from corn or wheat flour - great for breakfast! Choose filling options to suit every taste!

Many people probably have an idea of ​​what a Mexican tortilla looks like. Cornmeal tortillas, or wheat flour tortillas, are often used in place of bread and also serve as a base for other dishes.

You can prepare tortilla yourself, especially since the process is very simple, and the set of products for it is minimal. The original tortilla recipe calls for corn flour, but wheat flour can be substituted.

• Wheat flour - 240 g
• Water – 125 ml
• Butter - 30 g
• Nutmeg - 1 pinch
• Salt - 1 teaspoon

How to make wheat tortillas: Sift the required amount of flour into a bowl.

With clean hands, rub the butter into the flour until crumbly.

Add salt and, for variety, ground nutmeg to the resulting flour crumbs.

Pour in the stated amount of water.

Mix the dough for Mexican tortillas. Let's put it in a warm place for half an hour to let it rest.

Time's up, let's continue. Divide the dough ball into parts. This amount of dough yields about 8 pieces. We make small koloboks out of them.

Roll each bun into a thin cake (thickness no more than 2 mm).

Now you need to heat the pan well. Please note that we do not lubricate it. Place one flat cake at a time on a hot frying pan. Bake the tortillas on each side for 1.5-2 minutes.

You can put grated cheese and herbs into the finished flatbreads. It makes a great snack dish.

Wheat tortillas are ready. Bon appetit!

Recipe 2: Spanish tortilla with potatoes and mushrooms

Spanish tortilla is an omelette with potatoes and onions. But often other products are added to the main ingredients. This tortilla has bacon and mushrooms as toppings. Due to the ease of preparation and available ingredients, tortillas are very convenient to cook for breakfast.

• Boiled potatoes (in their jacket) 360 gr.
• Chicken egg 6 pcs.
• Champignons 250 gr.
• Bacon 80 gr.
• Vegetable oil 2 tbsp.
• Onion 50 gr.k 4a
• Salt to taste
• Black pepper to taste

Wash and dry the champignons. Cut into small slices.

Cut the onion and bacon into small cubes.

Peel the boiled potatoes in their jackets and cut them into slices.

Fry bacon and onions in hot oil.

Add mushrooms and potatoes, add salt and mix well. Fry for 10 minutes.

Lightly beat the eggs with a whisk. Salt and pepper them.

Pour the eggs into the frying pan. Cook the tortilla over low heat for about 5 minutes.

Once the tortilla is fried on the bottom, turn it over using a plate and fry the other side.

Finely chop the herbs and sprinkle with them before serving. Bon appetit!

Recipe 3: Mexican Tortilla Flatbread

The classic Mexican tortilla is a round thin flatbread made from corn or wheat flour. Can be served with main dishes (like bread) or act as a base for filling.

Although corn flour is less popular in our cuisine than wheat flour, it is quite accessible and is often found on store shelves, especially in large supermarkets. It has a pleasant yellow color, making the finished cakes “sunny”, attractive and appetizing. In addition, products prepared with corn flour are especially light, crumbly, do not go stale longer and retain their taste.

• corn flour - 170 g;
• wheat flour - 70 g;
• vegetable oil - 1 tbsp. spoon;
• fine salt - a pinch;
• water - 120 ml

Sift two types of flour into a work bowl (wheat is added to make working with the dough easier - with it the cakes are more elastic when rolled out, crumble less and do not fall apart).

Dissolve salt in warm water. Add refined oil and pour the liquid into the flour mixture.

Let's start kneading by hand. You don’t need to knead this dough for a long time; it’s enough to achieve homogeneity and smoothness, to get a soft and elastic ball of flour. If necessary, adjust the amount of flour or water - if the dough turns out watery and very sticky, add flour in small portions and knead to the desired consistency. If, on the contrary, the mass comes out very dry, crumbly and does not gather into one lump, add water (but always in small portions, just a little at a time, so as not to overdo it).

Wrapping it in cling film or covering it with a towel, leave the flour ball alone for half an hour (at room temperature) - after the “rest” the dough will become even more pliable and “obedient” to work with. After the specified time, divide the mass into 6 identical koloboks.

Let's start rolling out the cakes. It is most convenient to do this between two sheets of parchment paper so that the dough does not stick to the surface and does not crumble. Place a flour bun on one sheet and cover with a second sheet. Flatten the ball with your palm into a round cake, and then roll it out with a rolling pin as thin as possible, but do not allow the dough to tear.

We will cook the flatbreads in a dry frying pan without adding oil. The products dry very quickly (about a minute on each side), so you can immediately roll out all the pieces before starting the frying process. So, place the flatbread on a hot surface and cook over medium heat until bubbles appear on the surface of the dough and a spotty crust appears on the bottom. The thinner the flatbreads are rolled out, the shorter the frying time.

Turn over and finish baking the second side (as a rule, it browns faster than the first). It is very important not to over-dry the tortillas in the pan, otherwise they will turn out hard and will break when folding the filling.

Remove the browned corn tortilla from the pan. Cover with a towel to maintain softness and flexibility. We do the same with the rest of the blanks. If a quesadilla or other dish based on Mexican tortillas will not be prepared immediately, but the next day, store the products in a bag or dry, tightly closed container. The classic corn tortilla is ready!

Recipe 4, step by step: wheat tortilla

Tortilla is a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, Central America and the USA. In Mexico, stuffed tortilla is one of the national dishes. Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchiladas, burritos, fajitas, tacos, quesadillas, where various fillings are wrapped in the tortilla, which can be either salty or sweet.

Tortillas prepared at home are much tastier than store-bought ones, and besides, you yourself control what is included in their composition, you can adjust the thickness and diameter of the tortillas. I will do wheat tortillas. The recipe is very simple and straightforward, it’s even surprising how it turns out such delicious flatbreads.

• flour 320 g
• butter 50 g
• salt ½ teaspoon
• water 170-200 ml

First mix the butter with flour and salt. There is no need to take the butter out of the refrigerator in advance; we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate it. So, mix and rub with your hands until crumbly.

The result is a mixture that resembles fine crumbs.

Next you need to add warm water (about 60°C). Since the quality of flour is very different, it is necessary to approach this stage carefully; the amount of water can vary from 170 to 200 ml. Start with a small amount and add more water if necessary. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, since the dough sticks to your hands, but if you knead it for 5-7 minutes, the dough will become soft, elastic and will not stick to your hands. If necessary, you can add a little flour.

Now we need to divide the dough into equal pieces - future tortillas. I was cooking the tortillas in a 24cm diameter pan (the diameter of the flat bottom, not the edges that usually measure the diameter of a pan), so I divided the dough into 7 balls. If you can use a larger diameter, then reduce the number of balls to 6 or even 5. Cover them with a towel or better with cling film and let them “rest” for 10-15 minutes at room temperature so that the dough becomes soft and easy to roll out.

Roll out each ball very thinly with a rolling pin to the required diameter on a floured surface, trying to maintain a round shape.

Carefully transfer the rolled out flatbread to a well-heated frying pan without oil. Fry over high heat.

When the tortilla becomes opaque and begins to bubble, turn it over to the other side. It took me about 30-40 seconds to fry each side.

Place the tortillas fried on both sides in a beautiful stack on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling and this is quite surprising!), or can be stored in the refrigerator, wrapped in film and reheated as needed.

Recipe 5: Tortilla with mushroom filling

• wheat flatbread - 5 pcs.;
• sausages - 4 pcs.;
• oyster mushrooms - 500 gr.;
• Dutch cheese - 150 gr.;
• vegetable oil - 80 gr.;
• onion - 1 pc.;
• salt - to taste;
• dill and parsley - to taste;
• ground black pepper - to taste

I wash and chop the oyster mushrooms by hand.

I put the cauldron on the stove, add vegetable oil and pour in the mushrooms.

While the mushrooms are roasting,

I peel, wash the onion and cut it into half rings.

I add the onion to the cauldron with the mushrooms and fry.

I cut the sausages as in the photo.

I add them to the cauldron and fry them.

Salt and pepper to taste.

The filling is ready. I rub the cheese on a coarse grater.

I put a flatbread on the table

and put it hot on it! stuffing,

sprinkle grated cheese on top,

I add greens.

I quickly roll up the flatbread so that the cheese has time to melt and secure it with a toothpick, as in the photo.

The dish is ready. The appearance and taste turned out excellent, the dish is worthy of treating guests.

Recipe 6: tortilla with minced meat and beans (with photo)

Tortilla is a Mexican flatbread that will help diversify and brighten up your menu. The flatbreads are especially tasty when filled with meat, fruits, and vegetables. I suggest making tortillas with ground meat, beans and fresh vegetables. Very juicy, tasty and satisfying. Be sure to prepare this dish. Rest assured, both you and your loved ones will really like it.

• Flatbread (Tortilla) - 6 pcs.
• Minced meat - 500 g
• Onion - 1 piece
• Soy sauce (TM Kikkoman) - 1 tbsp. l.
• Red hot pepper - 1 tsp.
• Cucumber (long-fruited) - 1 pc.
• Corn (canned) - ½ can.
• Tomato (large) - 1 pc.
• Green onion - 1 bunch.
• Ketchup (spicy) - to taste
• Vegetable oil (for frying) - 1 tbsp. l.
• Mayonnaise - to taste
• Canned beans - 1 jar.
• Lettuce leaves / Lettuce - 1 bunch.

Cut the onion into small cubes. Heat a frying pan with vegetable oil, add the onion and fry it over medium heat until transparent.

Then add the minced meat, kneading it in the pan with a wooden spatula. And fry until done. I have homemade minced meat (pork + beef).

Transfer the minced meat into a deep bowl, add 1-2 tbsp. l. soy sauce. Be guided by your taste, since the salinity of different types of sauce is different. I used Kikkoman soy sauce, 1 tbsp was enough for me. l. Mix the meat and sauce well.

Add red hot pepper. A tortilla with filling must be spicy. Mix. I love it spicy, so I pepper it with all my heart.

Place the canned beans in a sieve and pour over boiled water (not hot!). Add to the minced meat and mix well. The meat filling is ready.

Let's prepare the vegetable filling. Cut the cucumber into small cubes.

Add ½ can of canned corn, approximately 220-250 grams.

Finely chop the green onions and add to the corn.

Cut the tomatoes into cubes, add to the vegetables and mix well. The vegetable filling is ready. You can add other ingredients: avocado, cheese, bell pepper.