Tortillas

A Tortilla is a Mexican version of the pancake that is thin and is made from cornmeal. It is a name given by the Spanish conquistadors and have become an important part of the diet in most South American countries.  The tortilla is traditionally grilled on earthenware utensils like the comal, consumed like bread and is often filled and stuffed. As the preparation of tortilla can be very time-consuming, there are cooked or raw tortillas already available in the market. Tortilla can be served as tacos (sandwich-like), enchiladas (filling is rolled in tortilla then coated with sauce and cooked in an oven), chilaquiles (tortilla is cut into strips, then fried before coating with sauce and cooking in an oven), quesadillas (fried tortilla turnovers), or huevos rancheros (tortillas topped with fried eggs garnished with salsa some peppers and avocados, and served during brunch or almuerzo).

tortillas

A Tortilla can either be made from corn (tortilla de maize) or wheat (flour tortilla/tortilla de harina). Tortilla de Maize is a very flat, round and thin bread that is cooked on a hot rock or skillet. A basic corn tortilla recipe will need:

  • 2 cups masa harina or simply 1 pound fresh masa (ground corn)
  • 1 1/2 cups of warm water

Simply mix masa harina with water to form a dough.  Knead for about one minute, adding more water if necessary.  Divide the dough, or fresh masa if using this alternative, into 10 to 12 balls, each about 1 1/2 inches in diameter. Press each ball using a tortilla press and roll out between two pieces of wax paper until about 5 1/2 to 6 inches across and very thin.  Carefully place tortilla on a hot griddle or comal and cook for 30 seconds to one minute each side. It is best to keep tortilla in a tortilla warmer lined with paper towels to prevent condensation.

A flour tortilla is made with wheat flour and prepared like the corn tortilla.  This kind of tortilla is more commonly used in the United States to make burritos.

Some tortilla recipes are Tortilla Espanola (Spanish Tortilla, an omelet), Fresh Tortilla Triangles and Black-eyed Peas & Tortilla. The Spanish Tortilla is different from other omelets because it is served at room temperature. To prepare this tortilla recipe, the ingredients are:

  • 1/2 cup olive oil
  • 2 pound baking potatoes, peeled and cut into 1/4-inch slices
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, sliced into rings
  • 6 eggs
  • 1 roasted red pepper, cut into strips
  • 3 ounces chopped Spanish serrano ham
  • 2 tablespoons chopped fresh parsley

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices. Cook while stirring occasionally, until just tender for about 15 to 20 minutes. When done, remove potatoes and place into a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

Heat 2 tablespoons olive oil in a skillet over medium heat. Gently cook onion rings until soft and golden brown for about 15 minutes. Place onions on a plate, set aside and let the rings to cool. In a large bowl, whisk the eggs until smooth.  Add the cooled onions, roasted peppers and serrano ham.  Gently fold in cooked potatoes.

Over low heat, pour the egg mixture into the skillet with reserved oil.  Gently cook the egg mixture until the sides have started to set and the bottom has turned golden brown or about 8 to 10 minutes.  Utilizing a large plate and a spatula, turn the tortilla over and cook the other side until it has set in the center, for about 4 minutes. Slide the tortilla onto a serving plate and allow it to cool to room temperature.  Cut into six wedges and garnish with parsley before serving.

One of the easiest to make among the tortilla recipes is the Fresh Tortilla Triangles. Aside from the easy to follow steps, this is relatively cheaper than the rest.  These chips can be cooled and can last for two days if kept in an airtight container. The following ingredients are needed:

  • 2 cups canola or other vegetable oil
  • 8 6-inch corn tortillas, cut into quarters
  • salt to taste.

In a 10-inch skillet, heat oil to 370 degrees.  Drop the triangle tortillas in hot oil, 8 pieces each time. Fry for about 2 minutes or until they stop sizzling and turn golden brown, making sure each side is fried by turning each piece at least once or twice. Remove from oil and drain on a wire rack set over a shallow pan. Immediately sprinkle with salt.

This Black-Eyed Peas and Tortilla recipe is a simple yet rich and mildly spicy dish that can be a sure hit to diners. The ingredients include:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1 (15.5 ounce) can black-eyed peas, drained
  • 1/2 cup vegetable stock
  • 1 fresh jalapeno pepper, chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • salt and pepper to taste
  • 4 (12 inch) flour tortillas

Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season the mixture with salt and pepper to taste. Continue cooking until heated through. Wrap the mixture in the tortillas before serving.

Tortilla is a very simple Mexican staple yet it can be enjoyed various ways as sampled by the three recipes!