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| − | {{recipe}}
| + | #REDIRECT [[wikipedia:Tortilla|Tortilla]] |
| − | [[Image:Talogintza Bilbon.jpg|right|thumb|Making ''talo'' (Basque corn tortilla)]]
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| − | [[Cookbook:Tortilla|Tortillas]] are a type of [[Cookbook:Flatbread|flatbread]] popular in [[Cookbook:Cuisine of Mexico|Mexico]] and [[:Category:Central American recipes|Central America]], commonly made from [[Cookbook:Flour#Wheat Flour|wheat flour]] or [[Cookbook:Corn Masa|masa]]. This recipe is for the masa (corn) variety; see [[Cookbook:Flour Tortilla|Flour Tortilla]] for the wheat flour version.
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| − | There is also an unrelated dish, [[Cookbook:Spanish Omelet|Spanish Tortilla]], which is a type of [[Cookbook:Omelette|omelette]].
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| − | == Ingredients ==
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| − | * 2 cups [[Cookbook:Corn Masa|masa]] (masa harina, masa lista)
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| − | * 2 cups [[Cookbook:Water|water]]
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| − | * 1 teaspoon [[Cookbook:Salt|salt]]
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| − | == Procedure ==
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| − | [[Image:Balboa 20 bg 120603.jpg|right|thumb|Making tortilla in San Diego]]
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| − | # In a large bowl, stir together the masa and salt.
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| − | # Add the water, and mix together well.
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| − | # Turn out onto a lightly floured board and knead for 5 minutes.
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| − | # Divide the dough into 1/4 cup (3 oz / 90g) portions and form them into balls.
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| − | # Roll each ball into a flat round about 6 inches (10cm) in diameter and 1/8 inches (0.25cm) thick.
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| − | # Heat a large heavy skillet over medium high heat.
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| − | # Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
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| − | # Remove from the skillet and keep warm in cloth towel. | |
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| − | ==See also==
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| − | {{Wikipedia|Tortilla}}
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| − | *[[Cookbook:Flour Tortilla|Flour Tortilla]]
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| − | [[Category:Ingredients|{{PAGENAME}}]]
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| − | [[Category:Flatbread recipes|{{PAGENAME}}]]
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| − | [[Category:Mexican recipes|{{PAGENAME}}]]
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| − | [[Category:Gluten-free recipes|{{PAGENAME}}]]
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| − | [[Category:Recipes_with_metric_units|{{PAGENAME}}]]
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| − | [[az:Resept:Tortilla]]
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