tortilla recipe

Sample Californian coastal cuisine with this spicy fish and crunchy slaw on a soft tortilla.

Baja fish tacos

milliliters (1/4 cup) fresh lime juice

caster sugar

olive oil

white cabbage, cored, finely shredded

peeled,

radishes, ends trimmed, coarsely grated

coriander leaves

tsp Mexican Chilli Powder

white fish fillets,

(1/3 cup) reduced-fat sour cream

flour tortillas

avocado, halved, stone removed, peeled, mashed

There is no doubt that handmade tortillas are far superior to store-bought versions, plus they are fun to make. You will need a tortilla press to make tortillas. You can easily pick one up at your local Latin American supermarket or online. Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP$45. Photography by Alicia Taylor. Food Styling by Deborah Kaloper.

Homemade corn tortillas recipe

masa flour

water

table salt

vegetable oil

Vegetable oil spray

Love Spanish cuisine or want to try something different? Check this out. You`ll be licking your fingers!

Tortilla

potatoes - 4

eggs

onions - 1 head, medium

olive oil (250 ml)

salt

Cut the peeled potatoes into small pieces. Heat a pan with  olive oil  and place the potatoes in it. Use moderate heat. 

Crush onion and also add it to the  potatoes . 

Fry it up slightly until it gains a brownish color and after 10 minutes, drain the oil. Salt the mixture and add it to the pre-beaten eggs in a large bowl. 

Return the pan to the stove with a little olive oil and add the  eggs  with potatoes. 

Cover the pan with a lid and let it cook for 5-10 minutes, until the bottom becomes brown. 

Using the lid, flip the tortilla and fry it until brown on both sides. Place the ready tortilla on a plate and after it cools, serve.

Healthy, delicious and irresistible Broccoli Quesadillas for broccoli lovers. It takes only few minutes to prepare and they are perfect for lunch or dinner.

Broccoli Quesadillas

broccoli (,

mozzarella (, shredded)

corn kernels

garlic powder

flour tortillas (10 inches) (, room temperature)

Salt and black pepper (, to taste)

If you want to use homemade tortillas this would be the first step. For homemade tortillas you can find the recipe . After you make them let them cool down, to reach the room temperature.

To cook broccoli&nbsp;bring a large pot of water to a boil. Add one teaspoon&nbsp;of salt. Add the broccoli florets and cook until crisp-tender for about 2&nbsp;minutes. Remove and place in a bowl with ice water. Drain and chop the broccoli.

Combine broccoli with cheese, corn and garlic powder. Add salt and pepper. Divide mixture in four, for each tortilla. Add the mixture on one half of the tortillas, and fold it with the other half.

Heat one tablespoon of oil in a large frying pan over medium heat until hot, about 3 minutes. Carefully add two folded tortillas and cook on each side for several minutes until the bottom of tortilla is golden. Flip and cook on the other side too, cheese should be melted and the tortillas gold and crisp. Repeat this step with the other two.

 Remove from pan and slice into wedges. Serve hot or warm.  

https://www.youtube.com/watch?v=kWOzvrgN60A

Broccoli Quesadillas made with homemade tortillas takes only few minutes to prepare and the final dish is healthy and delicious, perfect for lunch or dinner. You can use any leftover cooked broccoli or you can just cook the broccoli especially for this recipe. 

Ingredients:

Makes 4 servings

1 cup broccoli, cooked and chopped, room temperature
1 cup mozzarella, shredded
1/4 cup corn kernels
1/4 tsp garlic powder
4 flour tortillas (10 inches), room temperature
Salt and freshly ground black pepper, to taste
2 tbsp olive oil

Directions
 
1. If you want to use homemade tortillas this would be the first step. For homemade tortillas you can find the recipe here. After you make them let them cool down, to reach the room temperature.

2. To cook broccoli bring a large pot of water to a boil. Add one teaspoon of salt. Add the broccoli florets and cook until crisp-tender for about 2 minutes. Remove and place in a bowl with ice water. Drain and chop the broccoli. 

3. Combine broccoli with cheese, corn and garlic powder. Add salt and pepper. Divide mixture in four, for each tortilla. Add the mixture on one half of the tortillas, and fold it with the other half. 

4. To cook broccoli bring a large pot of water to a boil. Add one teaspoon of salt. Add the broccoli florets and cook until crisp-tender for about 2 minutes. Remove and place in a bowl with ice water. Drain and chop the broccoli. Combine broccoli with cheese, corn and garlic powder. Add salt and pepper. Divide mixture in four, for each tortilla. Add the mixture on one half of the tortillas, and fold it with the other half. 

5. Remove from pan and slice into wedges. Serve hot or warm. 

You can get the full recipe at: 
http://www.homecookingadventure.com/recipes/broccoli-quesadillas

If you want to prepare your own tortillas you can follow this link:
http://www.homecookingadventure.com/recipes/homemade-tortillas-with-tuna-filling

Follow me:
FACEBOOK: https://www.facebook.com/homecookingadventure
INSTAGRAM: http://instagram.com/homecookingadventure
PINTEREST: http://www.pinterest.com/homecookingadv/
TikTok: https://www.tiktok.com/@homecookingadventure
WEBSITE:http://www.homecookingadventure.com/

You&#x27;ll love these soft, flavorful homemade tortillas! This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which are great for enchiladas.

Homemade Tortillas

all-purpose flour (more

masa harina

sea salt

+ 2 tablespoons very warm water

In a large bowl, combine the all-purpose flour and masa harina and whisk until combined. And the oil and use a spatula to mix until completely incorporated.

Dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork. The dough will be clumpy. Mix in the remaining water.

Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.

Divide the dough into 8 or 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap, and let rest for 30 minutes.

Heat a cast-iron skillet to medium heat.

Place a piece of parchment paper on each side of a tortilla press and place a dough ball in the center of the bottom circle. Close the top and press down hard to flatten. Alternatively, you can use a rolling pin to roll it out between 2 pieces of parchment paper.

Place the tortilla onto the dry hot skillet for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Don&#x27;t overcook the tortilla or it will become crisp and less pliable.

Remove and wrap in a kitchen towel to keep warm. Repeat with remaining dough. The skillet will get hotter as you work, so adjust your heat and timing, if necessary.

Add a salad and/or a simple steamed veggies to these black bean tostadas, and you’ve got an easy weeknight meal or fun quick fare to serve company.

Black Bean Tostadas

corn tortillas

extra-virgin olive oil

onion shallots (finely chopped)

garlic (minced)

black beans

lime

green chili peppers (seeded and sliced, optional)

Salt and pepper

cumin

lettuce (baby greens, or baby spinach)

Plenty of mild medium, or hot chunky salsa

Store-bought or homemade Vegan Sour Cream or Cashew Cream

To toast the tortillas in the oven: Preheat the oven to 375 degrees F. Spread the tortillas on a baking sheet. Bake for 10 minutes, or until crisp and dry and just starting to be touched with golden brown spots. Remove them from the oven and place on a serving platter.

To toast the tortillas on a stovetop: Heat a large skillet. Toast the tortillas over medium heat (two or three at a time, depending on the size of the skillet) for about 5 minutes or so on each side, until crisp and touched with golden brown spots. Don't be afraid to let them get nice and crisp—that's better than ending up with a soggy tostada.

Heat the oil in medium skillet. Add the onion and garlic and sauté until golden, about 5 minutes.

Add the remaining ingredients (aside from the garnishes, of course) along with 1/4 cup water and bring to a simmer. Using a potato masher, mash some of the beans so that the liquid becomes thick and saucy.

Place the shredded lettuce, sour cream, and salsa in separate serving bowls and let everyone assemble their tostadas as follows: A layer of shredded lettuce; the black bean mixture; salsa; and sour cream. Pick up the tostadas and eat out of hand (with plenty of napkins!).

Easy to make, delicious homemade flour tortillas.

Easy Homemade Flour Tortilla

all-purpose flour

lard

Our Easy To Make Keto Tortilla Recipe with 0 Net Carbs is a Great Addition to all Keto Bread Selections. This Low Carb Tortilla is not made with Almond Flour but Famous Oat Fiber we all love and adore.

Keto Tortilla Recipe with 0 Net Carbs

2.5 Cups (250 grams) Shredded mozarella

Eggs

Tablespoons (50 grams) Oat fiber

Prepare ingredients

Prepare your ingredients to make amazing keto and gluten-free tortillas. That is oat fiber, eggs, and mozzarella.

Heat up mozzarella

On your stove, heat up to mozzarella on medium heat. Using a wooden spoon, gently stir from time to time for all of the cheese to melt. Keep heating up until you have a smooth melted cheese.

Add oat fiber and eggs

Switch the heat off and add oat fiber. Blend it in. Add eggs and mix thoroughly. Keep mixing until you get a combined uniformed smooth dough. If you feel mozzarella needs to be melted again, switch the heat on low and keep blending.

Work out the dough

Once you have the dough similar to my in the video, place it all on a silicone rolling sheet and using your hands keep working the dough. As you see on the video, I stretch and fold the dough several times. Keep stretching and folding until you get a really smooth consistency. The process might take somewhere between 5 to 8 minutes.

Shape tortillas

Once you are happy with the consistency, split your dough into 8 pieces. That is how many I managed to make. If you want to make smaller or larger tortillas, decide on the amount. Using a roller, roll one piece into a round flat sheet. Shape your tortillas using either a round, sharp bowl or anything similar. Place each wrap onto a baking sheet covered with parchment paper. At this time, you can heat the oven to 350 Fahrenheit or 180 Celsius. Once you have all the tortillas ready, place them into a preheated oven and bake the tortillas for 8 to 10 minutes until you see the edges starting to brown. I managed to fit 4 tortillas on each baking sheet.

https://mediavine-res.cloudinary.com/video/upload/nah7z0bayipm8txeuk4g.mp4

How to make Homemade Tortillas from scratch using masa harina, flour, or a blend of both. And you don't need a tortilla press for this recipe if you have a pie plate! Plus a bonus recipe for Sourdough-Corn Tortillas! My favorites are the Masa-Flour blend and Masa-Sourdough. 

How to make Tortillas!

olive oil (or lard

hot tap water, more as needed

all-purpose flour (or

baking powder

tablespoons olive oil

cup hot tap water

sourdough starter

1 1/2 cups masa harina,

1/3 teaspoon salt

tablespoons olive oil, lard, butter, ghee (all optional)

Mix masa harina, flour, and salt in a medium bowl. Mix warm water and oil in a smaller bowl and pour this into to the masa harina and knead a for a minute or two, right in the bowl incorporating all the flour from the edges of the bowl. Dough should be soft, but not sticky and should feel like fresh play-dough.   If it feels dry, crumbly or very firm, add a little more water, so it&#8217;s soft and pliable. If wet or sticky, add a little more flour. Form a ball and cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes.   Do a tester, see notes.  Roll the dough into a 12 to 16-inch log. Slice it in half,  then half again, and into thirds or forths so you have 12-16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.

Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to about an 1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the hot dry skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Corn and Flour Blend: 

Mix flour, salt and baking powder in a medium bowl. Add the oil and mix into fine crumbs using your fingers. Add hot water and stir and kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes (or up to 3 hours).  Do a tester, see notes. On a floured surface, roll the dough into a 12-inch log. Slice it in half,  then half again, and into halves or thirds so you have 8 or 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time (see notes),  center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or roll out on a floured surface,  or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to  1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Mix masa harina and salt in a medium bowl. Mix sourdough starter, warm water and oil in a smaller bowl. Pour this into to the masa harina and kneed a for minute or two, right in the bowl until very smooth and pliable and form a ball. If crumbly or dry add a little more water, until soft and pliable. If wet and sticky, add a little more masa. Cover with a wet kitchen town (or plastic wrap) and let proof on the kitchen counter 4-6 hours. (70-80 F) 

As the dough sits, it will get softer and moister

 After it proofs, massage the dough, is there wetness to the touch? Add more masa or flour, if the dough feels wet.   PLEASE Do a tester before dividing, see notes, adding a little more flour. You want it soft, pliable but not sticky or wet feeling.

Roll the dough into a 12-inch log. Slice it in half,  then half again, and into thirds so you have 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.

Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Mix masa harina and salt in a medium bowl. Add oil and hot water and stir with a fork .  Kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 2o minutes (or up to 3 hours).  Do a tester, see notes. Roll the dough into a 12-inch log. Slice it in half,  then half again, and half again so you have 16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.

Working one tortilla at a time (see notes) , center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.

Flour Tortillas: 

Made the corn and flour blend- EASY and delicious! Added 1 tablespoon more water.

I made the blue corn tortillas and they turned out very nice and soft. A good new recipe to use up the sourdough discard. Thank you.

I made the corn sourdough version of this tortilla--I jump at any recipe that helps put my sourdough discard to good use!-- only snafu was my tortilla did not balloon when I flipped it over to cook the other side, indicating it's cooked thru. Did I do it wrong?  We still ate my newbie effort, just wasn't as pretty as yours!

Ok, I’m officially inspired. If I can only remember where I put that old tortilla press. I used to make these years ago, and loved them---but never with your variations. Sourdough? Wow. Cool. Can’t wait to give that a whirl. Fun. I loved experimenting with these, so easy. One combo stood out. Before mixing a batch, I would add half a jalapeno or serrano and a slice or two of roma tomato into the water and toss it into the blendtec at high speed till it foamed, then followed the regular procedure. Really good. I gave some to my gluten-free next-door neighbor to try and she absolutely loved them. So every time I made them, I would make an extra batch for her. And since she was a professional theatrical lighting designer,  complimentary theater tickets for new shows would magically appear in my mail box on a regular basis. The joy of cooking indeed.  :)

Pro tip:  roll dough into a fat log, then slice into 12 thinnish disks (about 5mm or ¼ inch thick)  ready for pressing. (Keep them covered until you use them to avoid drying out).   No need to ball up.  If the edges of the tortillas crack, the dough is too dry--add a bit more water.  I use multiple sheets of plastic (thin produce bags or whatever) to press tortillas assembly-line like:  press several and stack them waiting for the griddle--they won't dry out or srick this way.   When I've got a few done, I start cooking the tortillas one at a time while pressing the rest--it is efficient and quick enough for a worknight.  

PS  In my hands, I don't see much difference if I let the masa dough rest or not.

cheers!

Wow!  I will never buy another corn tortilla ever. These were so easy and delicious!
Can’t wait to try the sourdough version, as well as some variations in the comments.

https://content.jwplatform.com/videos/2JbAY9u0.mp4

How to make Homemade Tortillas from scratch with masa harina, flour, or a blend of both. And you don’t even need a tortilla press for this recipe if you have a glass pie plate! Plus a bonus recipe for Sourdough Tortillas using your sourdough starter and masa harina– my personal favorite!

How To Make Corn Tortillas 

Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won&#x27;t believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!

Easy Keto Flaxseed Wraps Recipe

Flaxseeds

Water

Tablespoon Garlic Powder

Salt

Prepare Ingredients

Prepare your ingredients for making the best and easiest tortilla recipe ever. Flax seeds can be dark or light, whichever you prefer. The only difference would be the shade of your wraps at the end. Water should be boiling for the flax to work. You could add salt, pepper, dry garlic, or spices for extra flavor

Grind the Flaxseeds

Place whole Golden seeds into the Magic Buller or Coffee Grinder and grind all of the seeds until you get a perfect grounded flour like consistency

Add Spices

Place the grounded Flaxseeds into a medium size mixing bowl and add garlic and salt

Boiling Water

Add boiling water into the bowl. The water needs to be boiling, otherwise, you will not get the smooth consistency and the dough would become clumpy.

Properly mix the dough until you achieve a beautiful consistency to be able to work easily with it.

Split the dough

With a knife or spatula, separate the dough into 6-8 pieces. it all depends on how thin and big you are able to make your Flaxseed Keto Wraps.

Roll

Either on a Parchment paper or nonstick silicone mat, start rolling the dough into a thin rounded shape. Try to roll it as thin as possible, but not entirely thin, otherwise, you will not be able to lift the wrap from the silicone mat.

Shape the Keto Wraps

Cut a parchment paper into smaller squares. You will need this for placing the wraps on it for easier handling

Lift and roll

With a round bowl or a plate, press onto the rolled wrap to get ever and precise shape.

Prepare to cook

Using a long knife or spatula, slowly get the wraps onto already precut Parchment Paper. Please see the video for better instruction. Preheat the pan on a medium high

Cook the Flaxseed Keto Wraps

Once you have all of the Flaxseed Keto Wraps ready, start with roasting them on a pan. You can use few drops of oil if you do not have a nonstick pan. Cook each side of the Wrap for about a minute, pressing gently from time to time. Once you see, they are done, place them on a plate and serve.

https://content.jwplatform.com/videos/vDGf9PJr.mp4

Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won't believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!

Top 10 tortilla recipe recipes from across the web

The most viewed tortilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baja fish tacos

Homemade corn tortillas recipe

Tortilla

Broccoli Quesadillas

Homemade Tortillas

Black Bean Tostadas

Easy Homemade Flour Tortilla

Keto Tortilla Recipe with 0 Net Car...

How to make Tortillas!

Easy Keto Flaxseed Wraps Recipe

Top 10 tortilla recipe recipes from across the web

The most viewed tortilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baja fish tacos

Homemade corn tortillas recipe

Tortilla

Broccoli Quesadillas

Homemade Tortillas

Black Bean Tostadas

Easy Homemade Flour Tortilla

Keto Tortilla Recipe with 0 Net Car...

How to make Tortillas!

Easy Keto Flaxseed Wraps Recipe

The most viewed tortilla recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine