If you are looking for the English recipe, please, scroll down a bit.
Salen aproximadamente 14 tortillas de 25 a 30 gramos cada una.
Ingredientes:
250 grs harina común (000 o 0000 está bien)
1/4 taza aceite de girasol o maiz
1/2 taza agua tibia (o un poquito menos)
1 cdita sal
Muy poquito aceite*
*Este aceite es para evitar que las tortillas se peguen en la asadera si no es antiadherente.
Paso a paso:
1. Poner la harina en un bowl y hacer un hueco en el medio.
2. Agregar la sal, aceite y agua al centro.
Nota: poner un poco menos de la media taza y empezar a unir los ingredientes. La idea es lograr una masa que no se pegue ni en los dedos ni en los costados del bowl por lo que si nos pasamos con el agua, vamos a tener que agregar harina hasta lograr esa consistencia. Si vamos probando con menos agua, podemos llegar a la consistencia deseada sin agregar más harina (y también van a salir más tortillas, claro).
3. Una vez que tenemos una masa uniforma, la llevamos a una superficie limpia y amasamos unos 5 minutos. La masa que se obtiene es elástica y algo brillante por el aceite (como se ve en la foto).
4. Dividimos la masa en bolitas como las que se ven en la foto de unos 25 o 30 gramos.
5. Vamos estirando las bolitas de masa con un palo de amasar agregando suficiente harina para que no se peguen ni al palo de amasar ni a la mesa.
Nota: llegar a una forma redonda perfecta es posible pero es mucho trabajo. Para ahorrar ese tiempo tenemos dos opciones: una es quedarse con la forma medio cuadrada que queda al estirar sin mucho cuidado. Si por otro lado nos interesa que las tortillas queden bien redondas, usar un plato y cortar los restos de masa de la tortilla para que quede redonda, como se ve en la foto.
6. Calentar una asadera a fuego medio en las hornallas de la cocina (hay gente que tiene elementos de cocina dedicados a hacer tortillas, pero una asadera bien caliente basta).
7. Cuando veamos que la asadera está caliente, esparcir un chorrito de aceite con un algodón sólo para evitar que la tortilla se pegue (si ésta es antiadherente, no hace falta el aceite) y colocar una tortilla. Se van a formar unos globitos del lado de la asadera. Dar vuelta y esperar que la tortilla quede cocida del otro lado. Retirar del fuego y repetir con otra tortilla.
Nota: las tortillas son muy finitas, por lo que se cocinan muy rápido. Hay que prestar un poco de atención e ir regulando el fuego para que no se quemen ni queden crudas pero una vez que obtenemos la temperatura deseada, salen una tras otra.
8. Es importante no conservar las tortillas en un recipiente cerrado si todavía están calientes, dado que pueden sacar hongos. Dejar enfriar y después guardar.
9. A disfrutar!
English version
It makes approximately 14 tortillas of about 25 or 30 grams each.
Ingredients:
250 gr all-purpose flour
1/4 cup neutral oil
1/2 cup warm water (or a little less)
1 tsp salt
A drop more of oil*
*This oil is to avoid the tortillas to stick to the baking sheet you are using to cook them. If it is a non-stick one, the extra oil is not needed.
Method:
1. Put the flour in a bowl and make a hole in the middle.
2. Add the salt, oil and warm water in the center.
Note: put less that the half cup and start kneading. The idea is to get a dough that doesn't stick to your fingers or the bowl. That's why is better to avoid adding much water in the beginning and try slowly.
If you add more water than the one you need, you can always add flour to get the consistency you need, but you will get more tortillas (and need more flour that the amount specified in the recipe).
3. Once you have a uniform dough, put it on a clean surface and knead for about 5 minutes. The dough you will get is flexible and has a bit oily because of the oil (as you can see in the picture in the same step of the Spanish version of this recipe).
4. Divide the dough into little pieces of about 25 or 30 grams.
5. Roll out every piece with a rolling pin adding enough flour to prevent it to stick to the pin or the table.
Note: get a perfect circular shape is possible but laborious. To save some time you have two options: the first one is to cook the tortillas the shape they are. On the other hand, if you need them to be circular, you can use a plate and cut the remaining of dough as you can see in the picture in the Spanish version of this recipe.
6. Heat up a baking sheet on one burner of your oven at medium heat (something more sophisticated could be used to cook these tortillas, but this method is good enough).
7. When the sheet is hot, spread a dash of oil with a piece of cotton to prevent the tortilla to stick to the sheet (if it is a non-stick sheet, you don't need any oil) and put on the tortilla. You will see some little circles in the side facing the sheet. Turn the tortilla around and wait until it is completely cooked. Take off the sheet and repeat with a new tortilla.
Note: the tortillas are thin, so they will be cooked really fast. Pay attention while cooking them, regulate the temperature so you don't burn them or let them raw. Once you get the temperature you want, you will cook them all in a row.
8. To conserve in a closed container, let the tortillas cool and save after.
9. Enjoy!
Ingredients:
250 gr all-purpose flour
1/4 cup neutral oil
1/2 cup warm water (or a little less)
1 tsp salt
A drop more of oil*
*This oil is to avoid the tortillas to stick to the baking sheet you are using to cook them. If it is a non-stick one, the extra oil is not needed.
Method:
1. Put the flour in a bowl and make a hole in the middle.
2. Add the salt, oil and warm water in the center.
Note: put less that the half cup and start kneading. The idea is to get a dough that doesn't stick to your fingers or the bowl. That's why is better to avoid adding much water in the beginning and try slowly.
If you add more water than the one you need, you can always add flour to get the consistency you need, but you will get more tortillas (and need more flour that the amount specified in the recipe).
3. Once you have a uniform dough, put it on a clean surface and knead for about 5 minutes. The dough you will get is flexible and has a bit oily because of the oil (as you can see in the picture in the same step of the Spanish version of this recipe).
4. Divide the dough into little pieces of about 25 or 30 grams.
5. Roll out every piece with a rolling pin adding enough flour to prevent it to stick to the pin or the table.
Note: get a perfect circular shape is possible but laborious. To save some time you have two options: the first one is to cook the tortillas the shape they are. On the other hand, if you need them to be circular, you can use a plate and cut the remaining of dough as you can see in the picture in the Spanish version of this recipe.
6. Heat up a baking sheet on one burner of your oven at medium heat (something more sophisticated could be used to cook these tortillas, but this method is good enough).
7. When the sheet is hot, spread a dash of oil with a piece of cotton to prevent the tortilla to stick to the sheet (if it is a non-stick sheet, you don't need any oil) and put on the tortilla. You will see some little circles in the side facing the sheet. Turn the tortilla around and wait until it is completely cooked. Take off the sheet and repeat with a new tortilla.
Note: the tortillas are thin, so they will be cooked really fast. Pay attention while cooking them, regulate the temperature so you don't burn them or let them raw. Once you get the temperature you want, you will cook them all in a row.
8. To conserve in a closed container, let the tortillas cool and save after.
9. Enjoy!
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