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Tortillas
A tortilla is a type of thin flatbread made from finely ground wheat flour or corn flour. The dough is unleavened and pressed flat into circles before cooking.
320 Questions
Large tortillas (about 25cm diameter) weigh around 40 grams.
Small tortillas (about 15cm diameter) weigh around 25 grams.
Homemade tortillas, where the corn is nixtamalized with lime, ground into masa, made with a tortilla press, and so on... they don't exactly have a standard weight.
What country does the food wraps eg tortilla chappitas originate from?
I Think It is Mexico.
Well. That's What i Would Answer It As Anyway Lol :)
The only thing Spanish and Mexican tortillas have in common is shape.
Mexican tortillas are made of either wheat or corn and are round and flat and THIN. Originally they were used to move food instead of tools.
Spanish tortillas are round and flat and THICK and they are a food in themselves.
Typically potatoes are cut in cubes about a centimeter on a side. The are partially cooked in a fry pan with olive oil and onions if you wish to have the onions. When they are partially cooked beaten eggs are added to cover the potatoes, the heat is lowered while the whole thing cooks. When it has cooked sufficiently that it can be turned over without getting eggs and potatoes all over the stove, then it is turned over in ONE PIECE and finishs cooking on the other side.
When it's finished, it is removed from the fry pan and cut into the desired shape/size.
When it is sent to work with a spouse it is sent cut in half and stored in a closed container exactly the same size that comes with every lunch bucket. Otherwise it is cut in wedges and served hot or cold as finger food.
Spanish tortillas can be made with most any fill you care for. My favorite is shrimp and asparagus.
Best known tortillas are from mexico, but Chile also has a "tortilla" which is usually one inch thick, big as a long play idsc and made in the oven.
How many people in Spain like Tortilla de Patatas?
I suspect that the tortilla de patata and bread are the closest thing to a universal food in Spain.
What Aztec food similar to a tortilla?
Tlaxcallis is the Aztec name and they are a little different than the usual tortilla. Tlaxcallis are made from ground fresh corn rather than corn meal. They come out thicker and sweeter than a modern tortilla. They are still made in Mexico.
Where are tortilla wraps in the eatwell plate?
The Eatwell plate is a food guide showing the proportion
and types of foods that are needed to make up a
healthy balanced diet. It has been produced by the Food
Standards Agency to help people to understand and
enjoy healthy eating. You can follow the related links for more details.
The Eatwell plate is divided into five food groups:
1. Bread, rice, potatoes, pasta and other starchy foods.
2. Fruit and vegetables.
3. Milk and dairy foods.
4. Meat, fish, eggs, beans and other non-dairy sources
of protein.
5. Foods and drinks high in fat and/or sugar.
It is shaped like a dinner plate and has been designed
to make healthy eating simpler to understand and
interpret. As a general guide, you should eat more
foods from the largest groups and less from the smaller
groups. But for healthy balanced eating, you should
include foods from all the five food groups.
The Eatwell plate is designed for the general population.
However, there are further specific dietary guidelines
for pregnant women and young children, because these
groups of the population have very particular dietary
needs.
Remember, it's not necessary to achieve the balance of
the Eatwell plate at every meal; however, you should try
to achieve the right balance of foods in your diet over
the whole day or over several days.
Why do the tortilla chips with air bubbles seem more salty?
The chips with air bubbles seem more salty because when they are coating it with salt they roll in a giant barrel really.. the finest salt particles can fall in and get trapped inside the bubbles
To heat a flour tortilla, heat a skillet (one that is big enough to fit the tortilla in) on a stovetop and put the tortilla in it. It doesn't have to be heated for very long.
How do you make cinamon tortillas?
- 1 tsp cinnamon
- 1 Tbs sugar
- butter
- small tortilla 8 in. fajita style
In a small bowl mix sugar and cinnamon together. Melt butter and brush on tortilla. Sprinkle sugar mixture over the buttered area and roll tortilla up. As you roll up tortilla, spread butter on the other side.
Once rolled up, sprinkle with more sugar/cinnamon mixture.
Place tortillas on a cookie sheet.
Cook in preheated oven at 375 degrees for 5 minutes or until golden brown and crispy.
If you have left over cinnamon and sugar mixture, save it in a cup for future use on cinnamon toast or even apple pie.
Why does mold grow on white bread rather than tortilla?
Well, i am wondering something simmiler............. so i do no know
you stupid butt hole you shouldn't have put an answer on here if you ddnt kno it ! gosh this is a waste of research
Ingredients
- 1 c All purpose flour
- 1/2 c Lukewarm water
- 5 ts Vegetable oil
- 1 pn Salt
- FILLING 4 To 5 medium size potatoes
- 1/2 bn Or 6 to 7 stems coriander
- (cilantro) leaves 1 ts Cumin seed
- 1/2 ts Red chili powder (optional)
- 1 ts Black pepper
- 1 c Frozen peas
- Salt to taste 2 ts Vegetable oil
Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop and set aside. In skillet, heat oil. Add cumin seed followed by potatoes and peas. Add salt and pepper. Mix well and let simmer for 5 minutes. Let cool and add coriander (cilantro) leaves. Making Samosas: Take a ball of dough and roll it round, flat and very thin like a tortilla. Cut in half. Bring the two ends of the straight end together in the form of a cone, and seal the end with water. Put about 1 teaspoon of filling in the cone pocket and seal the top again with water. Deep fry samosas in oil at medium heat until brown. Serve with chutney or ketchup. (You can use egg roll skins or flour tortillas instead of making dough and use the same filling. Make into any shape you want.) Makes 14 to 16 samosas.
Calbacitas, or "little squash," is a New Mexican dish containing mainly squash, corn and peppers as a base. Several different versions exist depending on the region. The dish can be found in select restaurants in New Mexico, mainly those in Albuquerque and Santa Fe. Here is a recipe that came down from the Korte family line in Mora County:
1 Mexican green squash (or a zucchini) cut into 1cmx1cmx1cm cubes
1 Yellow Squash, cut into 1cmx1cmx1cm cubes
1 small onion, chopped
1/4 tsp chopped garlic
1 bell pepper
1 roasted Green Chile (or 4 roasted jalapenos) peeled and cored
3 cups corn
1 Tbsp of Butter (or olive oil)
Salt and pepper to taste
Heat the butter in a sauce pan until melted. Add onions and garlic, and sautee until transparent. Add peppers and green Chile, and sautee until green peppers are a vibrant green. Add squash and corn. Cook on medium-low heat until squash is tender. Add salt and pepper. These are great served in a warm tortilla with colby-jack cheese or as a filling for many other New Mexican dishes. For those who are not fond of spicy food, eliminating the Chile or hot peppers will not take away from the flavor of the dish.
What country do they eat tortillas?
Mostly Mexico and the United States, though they may exist in untasty forms in other countries.
Do the brand El Milagro tortillas made of corn contain gluten?
No, El Milagro tortillas only have corn, salt and lime. No gluten!
