Difference between revisions of "Alternative:Tortilla"

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#REDIRECT [[wikipedia:Tortilla|Tortilla]]
[[Image:Talogintza Bilbon.jpg|right|thumb|Making ''talo'' (Basque corn tortilla)]]
 
[[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.
 
 
 
There is also an unrelated dish, [[Cookbook:Spanish Omelet|Spanish Tortilla]], which is a type of [[Cookbook:Omelette|omelette]].
 
 
 
== Ingredients ==
 
* 2 cups [[Cookbook:Corn Masa|masa]] (masa harina, masa lista)
 
* 2 cups [[Cookbook:Water|water]]
 
* 1 teaspoon [[Cookbook:Salt|salt]]
 
 
 
== Procedure ==
 
[[Image:Balboa 20 bg 120603.jpg|right|thumb|Making tortilla in San Diego]]
 
# In a large bowl, stir together the masa and salt.
 
# Add the water, and mix together well.
 
# Turn out onto a lightly floured board and knead for 5 minutes.
 
# Divide the dough into 1/4 cup (3 oz / 90g) portions and form them into balls.
 
# Roll each ball into a flat round about 6 inches (10cm) in diameter and 1/8 inches (0.25cm) thick.
 
# Heat a large heavy skillet over medium high heat.
 
# 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.
 
# Remove from the skillet and keep warm in cloth towel.
 
 
 
==See also==
 
{{Wikipedia|Tortilla}}
 
*[[Cookbook:Flour Tortilla|Flour Tortilla]]
 
 
 
[[Category:Ingredients|{{PAGENAME}}]]
 
[[Category:Flatbread recipes|{{PAGENAME}}]]
 
[[Category:Mexican recipes|{{PAGENAME}}]]
 
[[Category:Gluten-free recipes|{{PAGENAME}}]]
 
[[Category:Recipes_with_metric_units|{{PAGENAME}}]]
 
 
 
[[az:Resept:Tortilla]]
 

Revision as of 17:04, 26 March 2012

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