Homemade Multigrain Tortillas
This post has the recipe for homemade vegetarian/vegan multigrain tortillas
Tortillas are the most versatile basic component of Mexican cuisine. Something like the Indian roti, only tortillas are used in many more ways than a roti is in Indian cuisine.
Traditionally tortillas are made with corn / maize flour with ample lard worked into the dough to keep the tortillas utterly soft. Soft tortillas are used as a base for quesadillas where a variety of fillings plus cheese are stuffed between two tortillas and the whole ‘sandwich’ is grilled / shallow fried on a griddle.
- Mix in the flours, baking powder and salt in a large bowl. Make a well and add the oil.
- Mix the oil into the flour with finger tips.
- Using as much hot water as required, make a smooth pliable dough.
- Keep this covered with a damp kitchen towel and allow dough to rest for 30 minutes - 1 hour.
- Make 12 equal sized balls and roll out each one quite thin.
- On a hot griddle, cook both sides of the tortillas and keep aside covered by kitchen towels, until they need to be used.
Things you can do with tortillas:
Stuff them with your favourite fillings and tightly roll up to make Burritos.
Top with fried egg, refried beans, salsas and sauce to make Huevos Rancheros.
Snip into pieces, brush with oil and bake until crisp to use as Tortilla chips or use them to make fully loaded Nachos.