Makes about 20 tortillas
If you can make a corn tortilla, says Tommi Miers, you can make tacos, tostadas, tacquitos, with their citrussy-fresh fillings and their hot salsas. Learn to char your chillies, grill your tomatoes, toast your garlic, and pat out your own corn tortillas like (as one Mexican proverb has it) ‘a butterfly’. Join Tommi at the chic Miele Gallery to make and eat classic Mexican street food as they do in the markets of Mexico.
How to make a tortilla:
There is nothing like the flavour of freshly grilled corn tortillas, the Mexican flatbreads that transport food to your mouth in place of a fork or spoon. Here is a blissfully easy recipe to make them at home. You can buy really good quality chapatis and flatbreads in Middle Eastern and Asian supermarkets that you can use instead and supermarkets stock tortillas too, although try to get the thinnest ones you can find.
Mix the flour, salt and oil together and add half the warm water and let sit for ten minutes. Slowly add more water, little by little, kneading with your hands for about ten minutes until a smooth dough is formed. It should feel soft, slightly sticky and smooth. Cover with a damp cloth until you are ready to roll the tortillas.
Roll a portion of the dough into a small ball, just the diameter of a fifty cent piece. Place it on one half of the freezer bag and press the dough down to a flattish shape with your first two fingers. Roll out the dough or press in the tortilla press to the desired thickness. Too thick will not be great to eat whilst if you roll the tortillas too thin they are hard to handle.
Heat a large heavy-bottomed frying pan. Peel the tortilla from the plastic and carefully place in the pan. Cook until the tortilla changes colour and slightly puffs up. I like mine a little charred too. When they have taken a little colour on one side turn them and cook on the other side.
Keep the tortillas warm by wrapping them in a tea towel or napkin in a warming oven or foil as you cook them. There is nothing worse than a cold tortilla!
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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