Detailed step-by-step recipe with photos: Step 1
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Prepare all the ingredients for the tortilla recipe in a skillet.
You can try replacing a small part of the wheat flour with corn or whole grain flour. Up to about 30 percent.
250 grams of flour will go into the dough, and separate 20 grams onto the surface when rolling out the dough.
About salt. Weigh your pinch once to understand how many grams it is. One will say that it is 2 grams, and the other will get 7 🙂
From this amount of dough I make 6 pieces of classic tortillas, 20-22 cm in diameter.
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Step 2
Mix wheat flour with baking powder and salt.
By the way, I often dissolve salt in water rather than adding it to flour.
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Step 3
Pour in the butter and mix a little until crumbly.
I also made it with grated butter, as is done in many recipes. I didn’t notice much of a difference, and melting it is definitely easier than grating or cutting it.
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Step 4
Pour in hot water and gently begin stirring.
By and large, by the time you measure out the water, mix the flour and butter, the water will have cooled down a bit. And I still start stirring with a spoon, and then I use my hands.
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Step 5
Finally knead the dough for Mexican tortillas.
Stir for a couple of minutes. The dough will become soft, pleasant, and not sticky to your hands.
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Step 6
Cover the dough with film and let rest for about half an hour.
The dough just sits on the kitchen counter; there is no need to put it in the refrigerator.
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Step 7
Divide the dough into 6 equal parts.
I use scales. Approximately 65-70 grams.
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Step 8
Roll out the tortilla thinly, dusting the surface with flour as needed.
I mostly roll it out on an artificial stone countertop. The dough hardly sticks to it and I don’t use extra flour. I always turn the dough over when rolling it out.
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Step 9
Roll out all the tortillas in this way, making it as round as possible.
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Step 10
Heat the pan well and add the tortilla. Fry for 30-40 seconds.
A very hot frying pan! The fire is maximum. Characteristic air bubbles will appear.
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Step 11
Turn over and fry for another 20-30 seconds.
You can press down a little with a spatula, lowering the air bubbles.
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Step 12
Cover the fried tortillas with a towel.
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Step 13
You can store it in a zip bag, removing the air from it.
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Step 14
After 2 days, the tortillas fold perfectly, are quite soft, not dry and do not break.
They were just lying in the kitchen, without a refrigerator.
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Step 15
Tortillas in a frying pan are ready.
Bon appetit everyone!
Dishes that can be prepared with tortita:
– Horns with smoked chicken and vegetables
– Spicy chicken quesadilla
– Fajitas with chicken and vegetables
