How To Make Mexican Tortilla

Mexican Tortilla is quite different to the Spanish tortilla in that the former is a type of bread or pancake., where as the the Spanish tortilla is more of an omelet.

The tortilla Mexican style dates back over two thousand years and is served fried as toccatas. It is enjoyed for its taste and its low fat content particularly in California where they are slowly becoming more conscientious about obesity.

Here is the recipe:- 4 cups of all-purpose flour, 1/8 teaspoon of baking powder, half a cup of shortening, 1 1/2 teaspoons of sea salt and a cup of warm water.

Mix the dough with the shortening first and then gradually add the water with the dissolved sea salt. It is possible that you will need some extra warm water but not too much. After mixing by hand for about a minute or minute and a half you should leave the dough (covered) to stand for about twenty minutes.

After leaving the dough to stand, cut into about twelve even portions and roll into small balls of dough. Dust a rolling pin and pastry board lightly with flour to prevent sticking.

Now roll the balls of dough into pancake like disks ready for cooking.

Once you have your disks of dough all prepared which you can stack separated by some non stick grease proof paper, you are ready to cook your Mexican Tortillas.

A cast iron frying pan is probably the best way but alternatively you could just grill your tortillas. Turn them over every fifteen to twenty seconds until nicely browned and then stack on a clean towel to keep warm and clean.

You can serve them with a thin paste of butter, jam or even a meat filling. Why not be experimental and try ir with a banana filling and some orange segments? You never know, you might find a completely new combination that really excites your taste buds.