Le tortillas di mais messicane: la ricetta per prepararle e per cucinare anche un ottimo ripieno. Senza glutine, ottime anche veggie e perfette per cene tra amici!
Mi è venuto il pallino di fare le tortillas di mais in casa dopo una chiacchierata con Serena che ne cercava la ricetta “vera” per preparare per una cenetta messicana da gustare in buona compagnia.
Perché le tortillas sono davvero il piatto perfetto per le cene tra amici, non c’è che dire: sono senza glutine, si possono farcire in ogni modo e soddisfando così le necessità di tutti!
Sta di fatto che la ricerca e le prove di Serena non hanno dato buoni frutti e le ricette trovate in rete e testate non sono risultate proprio un granché.
Così un mio neurone si è attivato, ha acceso una lampadina di allarme e ha deciso che era il caso di sperimentare e provare la ricetta per fare in casa le tortillas di mais messicane, partendo da una base piuttosto solida, ovvero i consigli di un amico messicano. 😀
Perché ve lo dico: quelle con sola farina di grano e quelle con il mais giallo non sono proprio tortillas. Nel caso organizzate una cena a base di piadine piuttosto che una cenetta messicana. 🙂
English Version – Mexican corn tortillas
Ingredients:
For tortillas:
200 g of white corn flour (masa harina, it is a much finer flour than the yellow corn flour we are used to)
250 ml of water
a teaspoon of salt
For the stuffing:
an onion
a red pepper
a green pepper
200 g of chicken breast (optional)
5-6 cherry tomatoes or 2 peeled tomatoes
chili powder to taste
cumin powder to taste
extra virgin olive oil
salt
For the yogurt sauce:
250 g of Greek yogurt
the juice of a lemon
some chives
a little bit of oil
To complete:
fresh coriander to taste
lettuce
avocado
Direction:
For tortillas:
Heat the water until it is warm and then add it to the flour a little at a time.
When you have added half the water, add the salt. Mix everything well and add water until you have a smooth, compact, but quite soft and malleable dough.
Form balls of 5-6 cm in diameter, cover them with plastic wrap and form them one at a time.
Close the ball between 2 sheets of film or two food bags and roll out with a rolling pin or simply crushing them with a plate. You will have to wait for a piadina type disk about 1 millimeter thick or a little more.
At this point, heat a non-stick pan well and, when it is hot, place a disk on top. Cook for 2-3 minutes on each side.
The tortilla will have to detach itself from the pan, but still be careful because sometimes it doesn’t come off and you could run the risk of burning it.
During cooking it is normal for the tortilla to swell, it will deflate once it is removed from the pan.
Once cooked, place the tortillas on a cloth and cover them. In this way, they will remain soft and at the time of filling, they will fold without breaking.
For the filling:
Wash the vegetables. Slice the onion finely and brown it with a little oil.
Meanwhile, cut the peppers into strips and cut the tomatoes in half.
Add the peppers in the pan and sauté everything. Add the tomatoes or peeled tomatoes, season with salt and cook. It will take about 15 minutes to cook the peppers well.
If you like, add the chicken 10 minutes before the vegetables are cooked.
Season with salt, add the chilli and cumin and cook for another few minutes.
For the yogurt sauce:
Add the chopped chives, lemon juice and a little olive oil to the yogurt. Mix it all up and … voila! The sauce is ready.
For assembly:
Wash the lettuce, chop the coriander coarsely, slice the avocado and set aside.
Heat the filling and place a few tortillas on top to warm it up.
When you have all the ingredients ready proceed with the assembly.
Stuff each tortilla with lettuce and a slice of avocado to taste, the vegetables (with or without chicken) cooked in a pan and complete with a tablespoon of yogurt sauce and the chopped coriander before enjoying!
Note:
The filling is excellent both vegetarian and chicken. Precisely for this reason, the tortillas are perfect for dinners with friends with different eating habits.
Tortillas are gluten-free, can be stuffed with a vegetarian filling, do not have often allergenic eggs and by omitting the yogurt sauce lactose can be avoided.
A real passe-partout dish!
