Tortilla

We had been making our own tortilla for almost a year now. Tortillas are very, very expensive in Malaysia and we can’t find the cornmeal tortilla from the supermarkets.

P/S: Choosing the right brand of cornmeal is important. Different types of cornmeal can affect the taste, texture and even the colour of the tortillas.

To make tortilla, we use flour, cornmeal, butter and salt.

P/S: It is best to use a 1:1 ratio of wheat flour and cornmeal because too much cornmeal will make the Tortilla taste very dry and the dough will be hard to knead but if we put to much wheat flour, the Tortilla, well, won’t taste like Tortilla!

Clockwise from the top: Cornmeal, Butter, Salt, Wheat Flour.

Making tortillas is like making normal bread. Just that you don’t have to rise it two times. After you’ve flatten the dough, fry them on a hot griddle.

The Tortillas are ready… The colour of the tortillas may vary. It depends on the type of cornmeal you use. The tortillas in the picture are the first few tortillas that we made. We tried a different brand later and the colour of the tortillas were ‘yellower’.

To store the tortillas, wrap them up firmly with a kitchen paper and aluminium foil or keep them in a zipper storage bag to avoid the tortillas from getting dry. (From our experience) the tortillas can last for 2-3 days outside the fridge.

The tortillas taste good with Chili Con Carne. They can also be cut into wedges and baked in a moderate (180°C/ 350°F/ Gas mark 4) oven to be turned into tortilla chips! You can also make enchilladas using the Tortillas.

Not to forget. The tortillas can also be turn to into tacos!
The picture shows an open taco.