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Corn Tortillas | Latinas

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Corn Tortillas | Latinas

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

0 servings

Bruno Barbieri

@brunobarbieri
  • Ingredients
  • Recipe
  • Pre-cooked Cornmeal or Mimoso Cornmeal1 unit(s)
  • Wheat flour1 unit(s)
  • Water1 unit(s)
  • Oil to taste1 unit(s)
  • Salt to taste
  1. ADDING INGREDIENTS: Add the pre-cooked/mimoso cornmeal, flour and salt to a container where you can easily stir the dough. Mix the three ingredients well and then add the oil. Then add the water little by little. The measure of water will depend on the container used as a unit. Usually staying between 1 and 1½ units.
  2. MIXING THE INGREDIENTS: Mix the dough until it is consistent like a loaf, always checking the water. If you add too much water and the dough is soft, add a little more flour, this increases the consistency of the dough and doesn't spoil the flavor of the corn at the end. Squeeze the dough and mix well, removing all the lumps, until it comes off the container more easily. Remember, the consistency should resemble that of a dough.
  3. PREPARING THE DOUGH: After realizing that the dough is ready, form a ball, and let it rest for at least 20 minutes in a closed container or plastic bag. Just keep the dough from drying out. This will hydrate the corn and wheat particles, preventing the dough from becoming too crumbly. Then portion and roll medium balls, the size of the palm of your hand. (Recommended) The amount will obviously depend on how much dough you made. Then choose a method to open them. Using the traditional method, greasing a clean counter and using a rolling pin to roll out the balls. Pressing the balls between two pieces of plastic or two sheets of parchment paper. Or, if you have more experience, open the balls manually. The advantage of the traditional method is precision, but more crumbly tortillas may end up being due to the flour. The second method is ideal if you want speed, but less beautiful tortillas may appear. And in the third, more time consuming method, you decide the thickness of the tortilla and, making it thicker, you can eat it as a kind of "cake".
  4. BAKING AND FINISHING: While you ride your dough, you can leave a skillet or griddle heating up, on medium or high temperature. After doing all the steps, leave it between low and medium heat, and just place the tortilla evenly on the surface to bake. After a few seconds or minutes (depending on the thickness of the tortilla, stove, type of surface you are baking on, etc) the dough will brown on top. Flip the dough when the tortilla is all golden. You may or may not notice darker parts, depending on how the tortilla is in contact with the hot surface. After a few moments, the tortilla will show some bubbles, small or large, and this means that it is cooking inside, and that it will soon have to be turned over again, repeating the process on the other side. The dough must be turned a total of three times, then the tortilla must be removed from the surface, placing it on a damp cloth, folding it over it, so that it does not dry out too much. Repeat the process with all the other balls.
  5. IMPORTANT TIPS AND NOTES: Unlike most tortillas that people learn from just flour, this tortilla is NOT SUITABLE for burritos, tacos or other dishes that require a soft and pliable dough. These tortillas are usually harder and crispier than flour tortillas. You can choose how you will eat it (without filling, with cheese, with sweets, sauces or simply as a type of "pizza" made of pre-baked dough). Always cover the portions, as this will prevent the cornmeal from drying out. The tortillas made with Brazilian cornmeal are not the same as those made in Mexico that use nixtamalized white cornmeal (hard to get here), but they are widely consumed in the rest of Central America. The mimoso and pre-cooked cornmeal can be exchanged for white cornmeal, widely produced in the South. For a crispier tortilla, use little flour. Try changing some components of the recipe, play with your experience.

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