How to cook corn tortillas and other products from corn groats

Corn tortillas - a dish, the birthplace of which is Mexico. But it is popular not only there, but also in all countries of Latin America. In this country such a cake is a national dish and is called a "tortilla". Tortillas are used as an alternative to bread, a basis for other dishes or simply as an additive to food. Also Mexicans put pieces of corn tortillas in soups - just like we do with crackers. They can wrap different fillings. Corn - a very useful and nutritious plant, so the cakes, cooked on the basis of corn flour, have the same properties. And they are very easy to store: you just need to wrap it in foil and put it in the fridge, and then reheat it in a microwave oven or just in a frying pan under the lid. In shops it is difficult to get normal corn flour, in which case you can use the groats: grind it on a coffee grinder as small as possible. Corn tortillas can be prepared in many ways. Some of them are set out below.

Real cornmeal flakes

For cooking, you need 2 cups of corn flour, 1 glass of wheat flour, about 1 glass of water, a little salt, a baking powder (if the baking powder is not at hand, you can use soda, slaked lemon juice) - 1 teaspoon.

To corn flour sprinkle with wheat and baking powder, and then mix everything. Gradually pouring water, knead the dough to such a consistency that it does not stick to the hands. Separate from the dough is not too big, but not too small pieces and then roll them into a cake. At the same time, you need to make sure that the thickness of the rolled cakes is as uniform as possible.

Dry the frying pan on the fire. You can not use a frying pan with Teflon coating for this - it will start to release substances harmful to the human body if you heat it long without food. After heating in a frying pan without Teflon coating, put the first cake and warm for about a minute on one side, and then the same on the other side. Then you just need to do with each cake. When baking, small bubbles may appear on them - it's okay, it's normal. That's all, tortillas are ready. They can be consumed both hot and cold. Enjoy your meal!

Cakes from corn groats

The original name of this dish is mchadi. It is prepared as follows: corn groats are washed, salted, and then gradually water is poured into it. So you need to knead an elastic dough. A little secret: you have to mix with the hot water that your hands will bear. From the resulting test, you need to dazzle a small neat corn tortillas, reminiscent of the shape of the cutlets. In thickness, they should not be more than 1 centimeter. Then fry in oil in a frying pan with a thick bottom. Serve the arque at once, hot, along with butter or cheese.

Pancakes made from corn cereals

Products: 250 grams of corn, 1 egg, raisins with sugar and dried apricots, a pinch of salt, 1 glass of milk, a little (about 2 tablespoons) of corn grits for breading, butter for frying.

From corn groats on milk to weld a thick porridge, send or salt it to your liking. Then in this mess break the egg and add the raisins with dried apricots. All good stir. Starts the most responsible - you need to pan with a tablespoon in flour pancakes. If the dough you have got too liquid, then they will try to fall apart right in your hands. Put the breaded pancakes on a buttered frying pan and fry until golden brown over medium heat. The resulting small corn tortillas can be used as a delicious and nutritious dessert.