![]() On a lightly floured work surface, knead for a few minutes, or until the dough is smooth. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time. Add the water and mix with your hands until blended. Add the shortening, butter, or oil and mix with your fingers until the fat is incorporated in small bits. To mix the dough by hand: In a bowl, stir the flour and salt until blended.I’ve provided instructions for both methods below. Corn Tortilla can also be deep fried to make crisp tortilla chips, which can be accompanied with salsas and dips such as guacamole.You can mix the dough by hand or in a stand mixer. They can be served as an accompaniment to soups, stews and grilled meats. (Source Internet).įresh Corn Tortilla’s can be enjoyed as taco’s with desired filling and also are the basis of many traditional Mexican dishes such as Enchiladas, Quesadillas etc. Corn Tortilla is similar to Arepa’s (Though Arepa’s are much thicker than tortilla’s.) Corn Tortilla is a staple food in North American and Mesoamerican cultures since pre-Colombian times. Blue corn is a variety of flint corn grown in Mexico and Southwestern United States. (Yes Even I was surprised when I read the blue Maize). In Guatemala and Mexico, there are three colours of maize dough for making tortillas- white, yellow and blue (or black). So this time I decided to club one recipe for the letter C and I have chosen Corn Tortilla’s.Ĭorn tortilla is a type of thin, unleavened flatbread, made from powdered corn (Maize). In A-Z Recipe Challenge, we a group of bloggers choose key ingredients accordingly to the alphabet and post a dish every alternate month. In A to Z International Flat Breads I would be posting daily a flatbread starting from the letter A to Z and for today the letter is C. If you are a regular hopper on my blog, you must be knowing that I am doing two themes, one is A to Z international Flat Breads and the other A-Z Recipe Challenge initiated on facebook. ![]()
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