55
Basic tortilla recipe
Ingredients for approx. 6 – 8 pancakes
175 g wheat flour, 1 teaspoon salt, 100 ml lukewarm water.
Preparation
Place the flour and salt in a bowl, gradually add the
water and knead, preferably by hand, until an elastic
but not sticky dough is formed. Cover this and leave it
to stand. It can be made a good 1/2 day in advance. The
longer it can stand the better the dough can develop.
Divide the dough into 6 – 8 equal portions in the form
of round, thin cakes. Roll these out on a floured work
-
ing surface, stretching by hand if necessary. Lay them
straight away on the griddle-plate and cook until the
brown-black spots typical of pancakes are evident. Turn
over at once and do the same to the other side. If large
bubbles appear during cooking, prick them with a fork
on the griddle-plate. When cooked, lay them on a pre-
heated plate and fill. Eat and enjoy. Viva Mexico!
Tortilla fillings
Minced-meat sauce, salad, cottage cheese, red bean sauce, crème fraîche, gouda, peppers, maize,
finely-chopped ratatouille, salsa, fried chicken pieces – or what the palate desires.
Vegetables, salad and other ingredients must be finely chopped so that they can be rolled in the tortillas.
Spice mixes for the minced-meat sauce are available in shops in flavours such as pepper, cumin, pimen
-
to, etc. and the sauce should also contain onion, garlic, red wine, and tomato sauce. Cook for at least an
hour so that the spices can permeate well.
Serve with a full-bodied red wine such as Rioja, Cabernet Sauvignon or Shiraz. Have fun with Mexican
Style Food from the Stöckli Chestnut Roaster.
