Tortilla is such a thin Latin American flat cake made from corn or wheat flour (sometimes for preparation use flour of other cereals and add various ingredients). Tortillas were baked by the indigenous peoples of Central America from the earliest pre-Columbian times, the traditions of cooking are associated with local solar myths.
At present, this dish is an invariable component of national cuisine in most countries of Latin America, also tortillas are very popular in the USA, Spain and other countries of the world. Tortillas are served with a variety of dishes, they can wrap any stuffing, as well as use as a cutlery, eaten during the meal.
Traditionally, tortillas are baked on round flat clay pan called komal, but we can use ordinary cast iron (or even aluminum) pancakes for this.
Mexican tortilla with chicken
Ingredients:
- corn flour fine grinding - 1 measure;
- wheat flour - 1-2 measures;
- vegetable oil.
For filling:
- chicken without skin and boiled bones;
- Sweet pepper;
- bulb onions;
- zucchini and / or muscatine pumpkin;
- vegetable oil for frying;
- green leaf salad, coriander, parsley, basil;
- grated hard cheese.
For sauce:
- tomato paste;
- garlic;
- hot red pepper.
Preparation
First we will prepare the filling, because it needs to be wrapped in hot tortillas, otherwise they will break.
Peeled onions cut into half rings, sweet peppers and zucchini - short straws. All this fry in vegetable oil or chicken fat in a separate deep frying pan on high heat (frying all the time, shake the handle and mix the spatula contents). Boiled chicken meat, cut into small pieces and add to the frying pan closer to the desired availability of vegetables.
Prepare the sauce: mix tomato paste with a little water (if necessary), season with hot pepper and chopped garlic. If you want, you can add to this sauce a little ready-made Tabasco sauce. You can also use salsa (in any version), a green avocado-based mole, a chocolate mole and / or a yellow mole cooked on the basis of a pumpkin and / or mango.
Now tell you how to make tortillas.
Mix the corn flour with wheat flour and sift into a bowl with a slide. We make a groove and pour in oil - this is so that the tortillas do not stick to the surface of the frying pan. Gradually adding water, kneading the dough, it should not be too steep or, conversely, liquid. We knead the dough carefully and divide into roughly the same lumps, from which we roll out quite thin cakes. The working surface, of course, must first be lightly sprinkled with flour, and grease the arms and the rolling pin with oil.
We bake tortillas with a turn in a well-heated frying pan, or on a dry frying pan, or by greasing a frying pan with lard. Finished tortillas are sprinkled with a uniformly hard cheese, we spread a leaf or two of green salad on top and one branch of different greens. We put inside the stuffing and serve tortillas with tequila, mescal,
You can include boiled potatoes in the form of puree (1/3 or 1/4 part in relation to the whole volume) in the test for a Mexican tortilla. Of course, it is possible to mix flour of various cereals for the preparation of tortillas.
You can make a different filling for tortillas with chicken. In addition to boiled chicken meat, you can include pineapple fillings in the form of pieces (canned), beans boiled young, green or white, colored, black, fried eggplants, and yellow autumn pears.