Tortillas are delicious and simple. How to prepare them at home and how to use ready-made flatbreads? How to cook tortilla: photo recipes for Mexican and Spanish tortillas How to cook tortilla

Recipes for the simplest dishes from nothing

The best step-by-step recipes for making Mexican tortillas at home with photos and videos. Do you like to surprise your loved ones? Then this dish is definitely for you!

45 min

270 kcal

5/5 (2)

Mexican tortilla is one of the most common national Mexican dishes, because Mexican tortillas, like Russian pies, can feed a lot of people, and if they are filled correctly, they will even turn out to be a festive dish. This is a thin flatbread made from corn or wheat flour that is the basis for many other Mexican dishes, such as quesadillas, tacos, burritos, fajitas, enchiladas and others. These flatbreads - tortillas - were baked by the Indians in ancient times, and they received the name "tortilla" from the Spanish conquistadors under the leadership of Hernan Cortes, conquerors of Mexico during the era of colonization of America.

This brief excursion into history is not without reason, since tortilla is not only Mexican, but also Spanish. Spanish tortilla is an omelet with potatoes and onions, is one of the national dishes of Spain, so do not confuse it with the Mexican tortilla, which is a corn tortilla.

Today we will look at a classic recipe for tortilla with chicken and vegetables, which is not difficult to prepare at home.

Mexican tortilla recipe

In this recipe we will look at how to prepare corn tortillas. In certain supermarkets you can find ready-made flatbreads (most often in the amount of six pieces per package). Buying ready-made tortillas is not the easiest task, they are not sold everywhere, but if you already have such a place in mind and you don’t want to bother with preparing the tortilla, then proceed to the recipe below, where we will immediately begin preparing tortillas with stuffing.

Kitchen appliances and utensils: stove, frying pan (preferably non-stick), sieve, bowl, dough shaker, large cutting board.

Ingredients

The water must be very hot, almost boiling water. If you use cold water, you will not get any elastic corn tortilla.

Despite the fact that the dough is usually made from corn flour, replacing it with wheat flour will not spoil your dish. Dough based on corn flour may not be to everyone's taste, but making wheat tortillas is practiced quite often, and there is nothing wrong with that. Just follow the same cooking steps, just replacing the corn flour with wheat flour.

Video recipe

As you can see, there is nothing complicated in making corn tortillas. You don’t have to spend a lot of time finding a store that sells ready-made tortillas; you can spend just a little time and homemade corn tortillas will turn out no worse than in Mexico!

We have prepared the base for the dish, now let's start preparing the filling!

Recipe for Mexican tortilla stuffed with chicken and vegetables

• Cooking time: 20-30 minutes.
• Number of servings: for 6 flatbreads.
• Kitchen appliances and utensils: stove, frying pan, bowl, cutting board, grater (optional).

Ingredients

• 6 tortillas;
• 650 g chicken fillet;
• can of canned corn;
• 400 g cheddar cheese;
• one large onion (it is advisable to take red onion, it is sweeter);

• tomato paste;
• olive oil (can be replaced with refined sunflower oil);
• salt;
• ground red pepper;
• greens to taste.

It is also worth noting that only approximate numbers of grams are given. If you slightly overdo it with one or another ingredient, then no harm will happen; add more of the ingredient whose predominant taste you want in the finished dish.

Cooking sequence

Although this is an easy, completely unpretentious dish to prepare, it is not so popular among us. This will work to your advantage, spending just zero free time, you will get a wonderful tasting dish that your guests may have never tried before and will appreciate it.

Video recipe

Use this video as a cheat sheet for making chicken and vegetable tortillas!

Other options

So our traditional Mexican flatbread is ready. It’s not for nothing that the dish becomes a national treasure of local cuisine and is prepared in literally every home and establishment. Only the best recipes stand the test of time and remain beloved and traditional.

This Mexican tortilla recipe is one of them! All the beauty is in the ease of preparation and availability of ingredients for this dish. Even if you have only recently started cooking, nothing will stop you from mastering this recipe, because it is quite difficult to mess up the preparation of this dish, and even more so if you use store-bought flatbreads.

Just recently, Mexican cuisine was a distant exotic for us. Today, national dishes of Mexico can not only be found in various cafes and restaurants, but can also be easily prepared at home. And many of them are based on tortilla flatbreads.

Basic principles for making Mexican tortillas

These flatbreads are baked from two types of flour: corn or wheat, as well as from a mixture of both. The traditional recipe is based on special corn flour. It produces elastic dough. It’s difficult to find such flour here, and it’s difficult to work with regular corn dough. Therefore, at home it is easier to bake tortillas from white flour or use corn and wheat flour one to one. The recipe also includes water, salt, butter or vegetable oil.

In Mexico, tortilla is the basis of many dishes. Various fillings are wrapped in it, added in pieces to soup, used instead of cutlery, scooping up sauce with such a flatbread, for example. Traditional filling components are meat or chicken, tomatoes, beans, hot and sweet peppers, cheese, and corn.

Mexican Tortilla Flatbread - Basic Corn Flour Recipe

Ingredients

A glass of corn flour;

half a glass of wheat flour;

a pinch of salt;

a glass of hot water.

Cooking method

Pour corn flour into a bowl, add wheat flour, add salt.

Pour hot water. Knead, adding water or flour as necessary - we need to get a thick dough. We cut it into a dozen pieces. We roll everyone into a ball. Place the bun of dough on a sheet of parchment, cover it with a second one on top and roll it out with a rolling pin into a thin flat cake.

We do not lubricate the pan with anything. Fry quickly until golden. Don't let the tortillas burn, and don't overdry them either. Prepared corn tortillas can be used in a variety of Mexican dishes or simply as bread with soups and salads.

Mexican tortillas - basic recipe made from wheat flour

Ingredients

Two glasses of wheat flour;

a teaspoon of salt;

a quarter stick of butter;

half a glass of warm water.

Cooking method

The flour needs to be sifted. Then add butter to it and start rubbing it with your hands. The end result will be crumbs.

Put it in a bowl, cover it, put it in a warm place, where it will sit for half an hour.

Divide the settled dough into eight equal pieces. Let's form each one into a ball. Roll it out. The blanks should be about two millimeters thick.

Heat the pan properly. No oil is needed, dry fry the tortillas. A minute or two on one side is enough, the same on the other.

Mexican tortilla burrito

A simple and satisfying dish, essentially a type of fast food. As a filling, you can take chicken, finely chopped beef or minced meat with the addition of beans, sweet and hot peppers, onions, tomatoes, and garlic. The spiciness characteristic of Mexican cuisine can be adjusted to your taste, for example, by not adding chili.

Ingredients

300 grams of meat (beef);

two cloves of garlic;

200 grams of canned beans;

one sweet pepper;

two tomatoes;

green chili pod;

bulb;

cheese - eight slices;

tortillas - four pieces;

½ teaspoon coriander (grind);

fresh cilantro;

50 ml vegetable oil.

Cooking method

Finely chop the beef. You should also cut onions, chili, garlic, tomatoes, and sweet peppers into small pieces.

We simmer the pieces of meat until soft, after lightly frying them in vegetable oil. If necessary, add a little water and salt.

When the beef is ready, remove it to a plate and set it aside for now.

After the meat, juice will remain in the pan. First fry the onion in it. Then add peppers - hot and sweet. Fry for a couple more minutes.

Now return the meat to the pan, season with garlic and ground coriander. After a couple of minutes, the tomatoes go there.

Take the beans out of the jar and mash them a little with a fork. Add to the rest of the filling. All that remains is to add finely chopped cilantro and put out the fire.

Heat the flatbreads a little in a frying pan without oil. You can form a burrito: put two slices of cheese, top with the filling, still hot. Wrap it with a roll, quite tightly. You can serve! A traditional Mexican sauce, salsa, goes well with a burrito.

Mexican tortilla enchilada

For this dish, the meat filling is also wrapped in a flatbread, but then the resulting rolls are also baked with a delicious sauce.

Ingredients

Half a bell pepper;

one fresh tomato;

100 grams of canned tomatoes (in their own juice);

two cloves of garlic;

bulb;

five tortillas;

250 grams of chicken breast;

chili pepper - optional;

70 grams of cheese.

Cooking method

Cook the chicken meat until done.

Let's make the sauce for now. We cut the tomato, onion, garlic, pepper, lightly fry them in a frying pan with the addition of vegetable oil, and add canned tomatoes there.

Cover with a lid. Simmer for about seven minutes. Now you can add salt. If you are using chili, now is the time to add it. Using a blender, we turn our vegetables into a thick sauce.

Cut the boiled chicken fillet into cubes. Mix it with part of the sauce. Distribute this filling among the flatbreads and roll each one into a roll. Transfer to a suitable form, top with sauce and grated cheese. It's time to put it in the oven - 180 degrees, until beautifully golden brown. This dish is best eaten hot.

Mexican tortilla quesadilla

This appetizer is also very simple to prepare - a meat or vegetable filling is placed between two flatbreads, always with cheese. Then the dish is fried until golden brown, cut into pieces and served with sauce.

Ingredients

Ten tortillas;

two bell peppers;

a few cloves of garlic (to taste);

one chicken breast;

canned corn - can;

200 grams of cheese (hard varieties);

Cooking method

Marinate the chicken fillet. To do this, cut the meat very finely, add salt and paprika, chopped garlic. Let it sit for an hour so that the chicken is soaked in spices. Then fry in olive oil.

Also chop the pepper very finely and add it to the chicken. We will also send the corn there, having first drained all the liquid from it. Let's put it out for ten minutes. Turn off and cool slightly. Mix with grated cheese.

Take a second frying pan and add a little oil. Place the tortilla. We distribute the filling over its entire surface. On top is the second flatbread. Fry on both sides. The cheese will melt and bind the two tortillas together. Cut the finished dish into four parts and serve with sour cream.

Mexican tortilla nachos

For nachos, which are triangular chips with various hot and spicy additives, we will need corn tortillas. You can bake them following the recipe, or purchase ready-made ones. And turning tortillas into nachos isn't too difficult.

Ingredients

Six to seven tortillas;

50 grams of cheese;

3-4 tbsp vegetable oil;

dried onions and garlic - one teaspoon each;

ground coriander, hot pepper - to taste;

a dozen olives or black olives;

two teaspoons of paprika;

Cooking method

Combine the oil with spices: ground dried onions and garlic, coriander, paprika. We coat the flatbreads well on each side with this aromatic oil. Cut into triangular pieces.

Place them on a baking sheet, salt them and put them in the oven. 200 degrees, keep it for a short time, just a few minutes, once it’s browned, take it out.

We got corn chips. While they are still warm, sprinkle grated cheese on top, you can also add small pieces of olives, chili peppers, and fresh herbs. You can serve nachos with different sauces to suit your taste.

Chimichanga made from Mexican tortillas

This snack is reminiscent of a burrito, with the same hot and spicy filling wrapped in a tortilla. The difference is that the resulting rolls are additionally fried in vegetable oil.

Ingredients

Three chicken fillets;

six tortillas;

chili sauce - two tablespoons;

red and black pepper (ground);

one red and one green bell pepper;

vegetable oil;

one onion.

Cooking method

We cut the meat into fairly small pieces. Fry it until done. Season with salt, pepper and chili sauce as you go.

Cut the onion into half rings and the peppers into thin strips. Add them to the chicken. Fry everything together for a few minutes and keep it on low heat for another five to seven minutes. Then let the filling cool slightly.

Place a portion of the filling on each flatbread and roll up the envelopes. Now all that remains is to fry them in hot vegetable oil, we need a beautiful golden brown crust. Can be served with spicy tomato sauce.

Mexican tortillas - secrets and tricks

Prepared tortillas are best eaten immediately, hot, but can also be stored in the refrigerator. To do this, they need to be wrapped in cling film and placed in the freezer. Then simply reheat the tortillas in the oven before using. You can also fry them again in a frying pan.

Don't fry the tortillas for too long - no more than a minute on one side. Otherwise they will be too dry and may burn quickly.

Spicy is a must for dishes using Mexican tortillas. To make them especially hot, spices are added not only to the filling, but the flatbread itself can also be pre-sprinkled with ground red pepper.

I “met” this flatbread, called tortilla, in the summer. I really liked the taste, so I kept trying to reproduce its preparation at home. However, among the numerous recipes on the Internet, I could not find a suitable one. I tried so many things and all in vain. In the end, through trial and error, I was able to reproduce the desired recipe and was pleased with the result. When I tried the tortilla, I realized that my efforts were crowned with success. I know that Mexican tortillas are usually prepared with the addition of corn flour, but I also know that we do not sell exactly this kind of flour - the flour from our stores does not have the same stickiness. This is why a tortilla recipe that included cornmeal failed miserably. And I offer you a recipe with which you will not have the hassle that I had.

Tortilla recipe at home

There are different fillings for tortillas: chicken, mozzarella cheese, lettuce, canned corn, ham, olives, bell peppers. It’s very convenient to use these flatbreads to make breakfast or a snack when you have them on hand.

step by step photo recipe

Ingredients:

• 100 grams of water (half a glass),
• 350 grams of premium flour,
• 50 grams of butter,
• 1 tablespoon vegetable oil,
• 0.5 teaspoon baking powder,
• 2 pinches of salt
• 3-4 tablespoons of flax seeds.

Cooking process:

Mix dry ingredients (flour, salt and baking powder).

Add grated butter.

Mix everything into crumbs.

Add flax seeds and mix too.

Heat water to a temperature of approximately 40-50 degrees, pour into the prepared mass and knead the dough. It should not be too tight, but should not stick to your hands. Roll it into a ball.

Then cover the tortilla dough and let it rest for about half an hour. Then we divide it into 8 equal parts.

Roll out the first ball to make a thin cake the size of a frying pan. If the pan is small, then it is better to trim the edges, the main thing is that the cake itself is as thin as possible.

Fry the flatbread in a dry frying pan over medium heat for one and a half minutes on each side, during which time the edges will not have time to become dry and brittle. Don't overexpose!

We immediately place the finished tortillas in a bag so that they do not dry out. Later they can be transferred to another bag, because this one will become wet from perspiration. The cakes should also be stored in a tightly closed bag.

From the given amount of dough I got 10 cakes. I trimmed the edges while cooking and it yielded 2 extra cake layers. Our tortilla is ready. And from it you can make all sorts of delicious flatbreads with filling.

Photo recipe for tortillas from Yulia Kolomiets.

Tortillas are Mexican corn tortillas. Recently, they are increasingly made with the addition of wheat flour, which gives the dough elasticity. In Mexico, they are used for different purposes: they eat soup like bread, scoop up sauce like a spoon, put it on top of each other, sandwiching it and getting a kind of pie. But most often, various foods are wrapped here in corn tortillas, in which case they are served hot as a main dish. Tortilla fillings usually have a complex composition, they are made from vegetables, meat, beans and other ingredients, mixed and flavored with sauce. The taste of the finished snack largely depends on what the corn tortilla is filled with, so the choice of filling recipe should be approached especially seriously.

Cooking features

Today, tortilla is not a rare and inaccessible product in our country - it can be purchased in most large grocery stores. Even if there is no retail outlet near your home that sells corn tortillas, you can fry them yourself, since the recipe is simple and does not include rare ingredients. For this reason, every housewife can diversify her diet by including Mexican dishes in her menu. Considering that there are a lot of recipes for filling for tortillas, it will not be difficult to select the appropriate filling option. However, in order for the filled tortilla to be truly tasty, you need to know a few subtleties.

• The filled tortilla must be spicy, as befits a Mexican dish. For this reason, regardless of whether the filling includes pepper or a spicy sauce, the tortilla is sprinkled with ground red pepper before putting the filling on it.
• Tortillas are usually served hot, but together with the filling, which is applied in a significant amount, frying them will be problematic. Therefore, both the flatbreads and the filling are cooked or reheated separately immediately before serving.
• If you want to give the dish a truly Mexican flavor, add the most popular products here to the filling: corn, beans, sweet peppers.

If you are not ready to figure out what products to use and how to prepare the tortilla filling, you can use proven recipes.

Bean tortilla filling

• red beans – 0.2 kg;
• goat cheese – 50 g;
• garlic – 3 cloves;
• cilantro – 20 g;
• coriander, ground red pepper, salt - to taste.

Cooking method:

• Sort and rinse the beans. Fill the grains with water. This needs to be done in advance, since the beans need to be soaked in water for at least 3-4 hours, or even overnight.
• Drain the water, add a new portion of liquid and put on fire. Cook the beans until tender, that is, until they become soft.
• Drain off excess water, leaving only a small portion, and puree the beans using a blender.
• Grind the coriander grains in a mortar along with the garlic. If desired, you can crush it with a hand press and grind the seasoning in a coffee grinder.
• Add garlic and coriander to the beans, salt and pepper to taste, and stir.
• Beat the beans in the blender again, but this time together with the cheese.
• Finely chop the cilantro with a knife.
• Heat the filling in the microwave or in a frying pan, place it on a flatbread sprinkled with pepper, and roll it up into a ball.

Sprinkle the finished dish with chopped herbs before serving. It will not only decorate it, but also give it a unique taste and aroma.

Tortilla filling with chicken and cheese

• chicken breast fillet – 0.4 kg;
• bell pepper – 100 g;
• zucchini – 0.2 kg;
• onions – 100 g;
• hard cheese – 150 g;
• salt, spices - to taste.

Cooking method:

• Wash the chicken breast, dry it with a napkin, cut into thin strips.
• Peel the onion and cut the onion into thin half rings.
• Wash the zucchini. If necessary, remove the peel and seeds. Cut into small pieces.
• Wash the pepper. Remove the stalk and seeds, cut into strips.
• Coarsely grate the cheese.
• Heat vegetable oil in a frying pan, add onion and fry until golden brown.
• Add chicken fillet and fry it with onions for 10 minutes. It must be fully prepared.
• Remove the chicken fried with onions from the pan and fill a plate with it.
• Without splashing the oil out of the pan, add the zucchini and pepper, fry them for 6-7 minutes, adding salt and seasoning to taste.

Place a spoonful of vegetables on the tortilla, flatten them slightly, place the chicken on top, sprinkle with cheese and roll into a large roll.

Chicken and mushroom tortilla filling

• chicken breast fillet – 0.2 kg;
• fresh champignons – 0.2 kg;
• onions – 100 g;
• tomato – 150 g;
• bell pepper – 0.2 kg;
• carrots – 100 g;
• vegetable oil - as much as needed;
• salt, ground red pepper - to taste.

Cooking method:

• Remove the skins from the onions, cut them into small pieces, and divide them into 2 parts.
• Boil the chicken fillet until tender, cut into small strips.
• Wash the champignons, pat dry with paper towels and cut into thin slices.
• Peel the bell pepper from seeds and cut into small strips.
• Cut the tomatoes into cubes.
• Heat the oil in a frying pan, place half the onions and mushrooms in it. Fry them over low heat, stirring occasionally, until all the moisture released from the champignons has evaporated from the pan.
• In another frying pan, fry the remaining onions and carrots. When they acquire a golden hue, add chicken fillet to them and fry it for 5 minutes.
• Add pepper and tomatoes, salt and pepper. Simmer for 2 minutes.

Place vegetables and chicken on the tortilla as the first layer, and place a spoonful of mushrooms on top. After this, roll the cake into a voluminous roll. Fill the remaining tortillas the same way.

Tortilla with canned beans and corn

• canned beans – 0.4 kg;
• avocado – 1 pc.;
• canned corn – 0.2 kg;
• onions – 100 g;
• lettuce leaves - according to the number of tortillas;
• sour cream – 50 ml;
• tomato sauce – 50 ml;
• hard cheese – 150 g;
• vegetable oil - as much as needed;
• salt, spices - to taste.

Cooking method:

• Cut the avocado pulp into thin slices.
• Using a blender, puree half the beans.
• Add ketchup and sour cream to the bean puree and stir. At this point, season and add salt to the filling to taste.
• Mix bean sauce with corn and remaining beans.
• Fry the onion cut into small cubes in vegetable oil.
• When the onion acquires a golden hue, place the bean mixture on it and fry.
• Add avocado, stir and heat for 2-3 minutes.

Place a lettuce leaf on each tortilla, spread the filling on it, smooth it out, sprinkle with coarsely grated cheese. Wrap the filling in a tortilla and serve.

Fruit tortilla filling

• bananas – 0.3 kg;
• strawberries – 150 g;
• heavy cream – 100 ml.

Cooking method:

• Sort the berries. Wash while removing the sepals. Cut into large pieces.
• Peel the bananas and cut their flesh into medium-sized cubes.
• Whip the cream.
• Mix bananas and berries with whipped cream.
• Place the fruit salad on the tortilla and roll it up.

A fruit-filled tortilla does not need to be peppered or reheated. You can serve it for dessert, although it is quite capable of replacing a whole breakfast.

You can make a quick lunch out of tortillas if you know the recipe for the appropriate filling. Moreover, you can assemble the filling yourself from what you find in the refrigerator. If you stick to the basic principles of making tortilla fillers, you won't be disappointed with the results.

In Mexico, tortilla, like our bread, is an integral part of almost any meal for many people. Corn tortillas are served not only with main courses, but also famous fajitas, burritos, nachos, tacos, enchiladas, and quesadillas are prepared on their basis. So why don't we make corn tortillas at home?

In general, for a Mexican, a tortilla is an edible spoon: they use it to take pieces of meat, scoop out the sauce, and at the end of the meal they simply eat it. The original corn tortilla recipe uses special flour, which is very different in properties from what you can buy in stores. That is why we will prepare the dough for flatbreads using corn flour with the addition of wheat, so that it is elastic and does not crumble.

Ready-made corn tortillas are usually served immediately after cooking, while the tortillas are warm. For long-term storage, they need to be wrapped in cling film or a bag and then frozen. The most convenient way to defrost is to use a microwave or oven. By the way, if you can’t find corn flour, you might need a recipe for tortillas made with wheat flour - how to cook,.

Ingredients:

Cooking the dish step by step with photos:

Sift two types of flour into a bowl for kneading dough - corn (1 cup - 170 grams) and wheat (0.5 cup - 75 grams).

Stir the flour and pour warm salted water. Next, pour in a tablespoon of odorless vegetable oil.

Kneading the dough for corn tortillas does not take long - it is enough to achieve its homogeneity. The dough turns out soft, but at the same time holds its shape and does not stick to your hands. I indicated the weight of flour exactly as I needed it. If your dough is too sticky, add more flour, and if it doesn’t want to come together, add more water.

Round the dough ball and leave it to rest at room temperature for half an hour. To prevent the dough from becoming airy and crusty, you need to cover it with a towel or put it in a plastic bag (wrap it in cling film).

After the allotted time, the dough will become even more pliable and tender. We divide it into 8 parts of the same size (I have 47 grams each) and roll them into balls.

To form the blanks, it is most convenient to use a plastic bag or a piece of cling film. Place the ball of dough between two pieces of film and flatten it with your palm.

Roll out the dough using a rolling pin into a flat, thin round cake. Roll out as thin as possible - ideally for the dough to show through. The top piece of film can be removed without any problems (it comes away from the dough perfectly), but transferring the workpiece to the frying pan is quite difficult. Here I will reveal a little secret: when you remove the top piece of film, lightly dust the cake with flour, as if rubbing it. After this, turn the workpiece over and rub a little flour into the second side - the cake does not stick or deform, and we did not use flour for rolling it out.

Bake the Mexican tortilla with corn flour in a dry frying pan over medium heat. First of all, heat the frying pan and, as soon as it is warm enough, add the first tortilla.