Corn tortillas is a dish that originates in Mexico. But it is popular not only there, but also in all countries of Latin America. In this country, such a cake is a national dish and is called "tortilla." Tortillas are used as an alternative to bread, the basis for other dishes, or simply as a food supplement. Mexicans also put slices of corn tortillas in soups - just like we do with crackers. You can wrap different fillings in them. Corn is a very useful and nutritious plant; therefore, tortillas made on the basis of corn flour have the same properties. And they are also very easy to store: you just need to wrap it in foil and put it in the refrigerator, and then heat it in the microwave or just in a frying pan under the lid. In stores, it can be difficult to get normal corn flour, in which case you can use cereals: grind it in a coffee grinder as finely as possible. Corn tortillas can be prepared in many ways. Some of them are outlined below.
Real cornmeal cakes
For cooking, you will need 2 cups of cornmeal, 1 cup of wheat flour, about 1 cup of water, a little salt, baking powder (if baking powder was not at hand, you can use soda, slaked lemon juice) - 1 teaspoon.
Sprinkle with wheat flour and baking powder dough, and then mix everything. Gradually adding water, knead the dough to such a consistency that it does not stick to the hands. Separate from the dough is not too large, but not too small pieces and then roll them into cakes. In this case, it is necessary to ensure that the thickness of the rolled cakes is as uniform as possible.
Warm the dry pan over a fire. You can not use a pan with a Teflon coating for this - it will begin to secrete substances harmful to the human body if you warm it for a long time without food. After warming up in a frying pan without a Teflon coating, put the first flat cake and heat for about a minute on one side, and then the same amount on the other side. Then just the same thing you need to do with each cake. When baking, small bubbles may appear on them - it's okay, that's fine. That's all, the tortillas are ready. They can be consumed both hot and cold. Good appetite!
Corn grilled tortillas
The original name of this dish is mchadi. It is prepared as follows: corn grits are washed, salted, and then water is gradually poured into it. Thus, you need to knead the elastic dough. A little secret: you need to knead with as hot water as your hands can endure. From the resulting dough it is necessary to mold small neat corn cakes resembling the shape of a patty. In thickness, they should be no more than 1 centimeter. Then fry in oil in a pan with a thick bottom. Serve mchadi immediately, hot, along with butter or cheese.
Corn grits
Products: 250 grams of corn grits, 1 egg, to taste raisins with sugar and dried apricots, a pinch of salt, 1 cup of milk, a little (about 2 tablespoons) corn grits for breading, butter for frying.
From corn grits in milk, cook thick porridge, sweeten or salt it to your taste. Then break the egg into this porridge and add raisins with dried apricots. Stir everything well. The most important thing begins - it is necessary to brew a pancake in a flour with a tablespoon. If your dough turned out to be too liquid, then they will strive to fall apart right in your hands. Put the breaded pancakes on a greased frying pan and fry until golden brown over medium heat. The resulting small corn tortillas can be used as a delicious and nutritious dessert.