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Tortilla Basic Recipe
Ingredients for approx. 6 – 8 pancakes
175 gm. Wheat flour, 1 teaspoon salt, 100 ml lukewarm water.
Preparation
Place the flour and salt in a basin, 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
working surface, stretching by hand if necessary. Lay them straight away on the grill-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 grill-plate. When
cooked, lay them on a pre-heated plate and fill. Eat and enjoy. Viva Mexico!
Tortilla Filling
Minced-meat sauce, salad, cottage cheese, red bean sauce, crème fraîche, gouda, peppers, maize,
finely-chopped ratatouille, salsa, fried chicken pieces – or what the pallet desires.
Vegetables, salad and other ingredients must be finely chopped in order that they can be rolled in the
Tortillas.
Spice mixes for the minced-meat sauce are available in shops in such flavours as pepper, cumin, pi-
mento, 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.
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