Tortilla: A Mexican Delicacy

Other than the beautiful spots, accommodating people, easy transportation and higher significance towards education in Mexico, there are so much more to appreciate in this big country. The most common characteristic of Mexican foods is its spice. Another thing that makes Mexican foods engaging is its colorful presentation.
There are some cuisines, which can be made easily at home. Within few minutes, you’d be able to have some of it and dine them for dinner or snacks.
One of those foods I’m talking about is the tortilla. It is a food made of wheat or corn or flour, which results to flatbread. The name originated from Spain, which means ‘torta’ or round cake in English.

Tortilla has been a staple food in Mexico for many centuries now. They are even made for business or profitable purposes as Mexican foods were in demand to some places in America, Europe and Asia. Tacos, Burritos and Enchiladas are prepared with Tortilla. The following uses of Tortilla to some common food in Mexico are as follows:
1.      Tortillas are rolled and baked for Enchiladas.
2.      It is fried for Tacos.
3.      For Quesadillas, it is meant to be grilled.
Being the staple food of Mexico and with its many uses, you can never take away the engagement it might bring to the consumers.
Cooking Tortillas are an easy process. Take a look on how it goes.

The recipe of tortilla includes:

1. 1 ¼ warm water
2. 2 cups flour (masa harina in Mexico)
3. ½ tsp salt. Salt kosher (if using table salt, use less)

Let’s start cooking tortilla:

1. First, you should prepare the said recipes.
2. Second, get the flour and salt and mix them in one deep bowl. The size of the bowl depends on your preference.
3. After mixing the salt and masa harina(flour), add water.
4. Press repeatedly the masa harina and water together until the tortilla dough start to crumble.
5. Turn the tortilla dough into a ball structure, cover it with plastic wrap and leave it for at least 45-60 minutes.
6. Break the dough into pieces of balls by pressing them between your palms.
7. At times, the dough may be dry. Its indication is when you see cracks along its edges. You might add little water to the dough and knead it a little more until it looks smooth. The indication of too wet dough is when the flour sticks to your palms much.  Add more flour if that’s the case until becoming smooth and not sticky.
8. Break the dough by splitting it half four times. Thus, you’ll have 16 even pieces and roll them into balls again. Be sure to keep them covered with a damp paper towel while drying them.
9. At this time, you need to work at it on a flat plate. You need to press the dough to form perfectly flat the same size as the plate. You should rap your plate with plastic wrap to make easy the removal of the tortilla. You should maintain 1 1’/16 inch thickness of the tortilla. Do this over a preheat iron skillet over an average heat degree.

10.  Preheat an iron skillet over average heat.

11.  Then, put the tortilla to the skillet. Be careful not to burn your hand.

12.  Flatten any ruffles along the tortilla’s edge. They should be cooked on one side only. Remember that the tortillas should be half-cooked thus they should not be brown in color. Then store them in the fridge until ready for serving.

13.  In serving the tortilla, put them on an averaged heat pan. Flip them until they get brownish.

14.  When the tortilla has ballooned lightly and a little toasted in both sides, it is done. And they are ready to serve.