How to make cornmeal tortillas. Mexican corn tortillas. Recipe: Corn Cakes

Mchadi made from corn flour is an unusual flatbread valued by Georgians. In addition, they are found in Mexico. They have many variations, but the dish from Georgia is quite common in our country. His recipe is simple, and the list of ingredients is accessible to everyone.

Basic information

Most often used in Georgian cuisine. It has an analogue in Mexico - there these flatbreads are called tortillas. They are used not as an independent dish, but as an additive to other delicacies. Also, similar flatbreads are found in the cuisine of India, Dagestan and Bulgaria under their own names.

Quite tender. Suitable for people with weak stomachs. You can eat during Lent. The recipe is simple and accessible; even a novice housewife can prepare them. It doesn’t take too much time - about half an hour.

The calorie content of the dish is average. Prepared in a frying pan or in the oven.

Ingredients

3 cups cornmeal (not cornmeal).
1 cup wheat.
150 grams of homemade sour cream.
2 pieces of garlic.
100 grams of feta cheese or suluguni cheese.
Salt and ground red pepper to taste.
1 tablespoon of vegetable oil.
A little lard.
A glass of hot and cold drinking water.

How to cook a dish

To prepare Georgian flatbreads from corn flour, you need to carefully sift the raw materials. The formation of lumps, foreign debris or any unground grains in it is unacceptable.

Then pour clean flour into a separate pan. Add boiling water to it to form a homogeneous mixture, similar to porridge. Stir it a little and leave it to “cook” for 20 minutes or more.

As soon as the cakes are ready, add salt and butter. Carefully pour in a glass of cold water. Knead and add wheat flour until you get a result similar to the photo. The dough should be homogeneous and easy to shape.

Grind cheese or suluguni. It’s better to use a grater so that the sauce is homogeneous. Mix the ingredient with full-fat sour cream and garlic, trying to mix everything in equal proportions. If necessary, add pepper or salt, keeping in mind that the cheese is already quite salty. Add greens - dill, cilantro, parsley or other options to taste.

Make small cakes from the dough, round and smooth in shape. Dip them in cornmeal. Carefully grease the frying pan with lard so that the final dish can be baked rather than boiled or fried. Place flour tortillas in a frying pan and bake until done, as in the photo.

After this, you can serve with plenty of sauce. Used as a snack or a separate dish.

There is a dietary recipe for flatbreads made from flour and kefir with low calorie content. You can cook in the oven or slow cooker. To add an unusual taste, mchadi is cut while it is still hot and a small piece of suluguni is placed inside.

For cooking, it is better to use premium flour. Traditionally, in Georgia they take raw materials made in a water mill. Coarse grinding is strictly prohibited in this case. You can add sparkling water to the dough to make it soft and fluffy. For a crispy and tasty crust, add a spoonful of semolina.

An interesting option for flour tortillas is to make a large dish. One mchadi in this case will be equal to the size of the frying pan. Then it is used instead of bread or as a hearty snack.

Georgian corn flatbreads mchadi go well with spicy dishes like lobio or kharcho. They go well with barbecue. Better to eat hot. If necessary, reheat before use.

A good serving option is to dip it in an omelette and fry it in a frying pan in vegetable oil.

These flatbreads will please all family members, and they won’t take too much time to prepare.

1 Mexican corn tortillas
2 Simple recipe in a frying pan
3 Cooking in the oven
4 Corn tortillas mchadi in Georgian style
5 How to cook with cheese
6 Kefir cakes made from corn flour
7 Useful tips from chefs

Corn tortillas can be served instead of bread, or you can add vegetables, meat, sauce to them - you will get a tasty and satisfying lunch. Cheese, herbs, and jam will give the dish a special taste and aroma.

Mexican corn tortillas

Mexican tortillas are thinly rolled tortillas made from corn flour. You can put filling in them or eat them just like that. To make them more convenient to prepare, we’ll use both corn and wheat flour: the base will become more viscous and easier to roll out.

Ingredients:

half a glass of corn flour;
half a glass of wheat flour;
a glass of hot water or boiling water;
salt to taste;
refined oil for frying.

Cooking method:

Sift both types of flour and combine in a small saucepan, add salt.
Carefully pour hot water into the flour mixture and stir.
Knead the dough. If it turns out too hard or sticky, add a little water or flour accordingly.
Let the dough rest for 30 minutes, covered with film or a towel.
Cut the dough into small pieces and roll out. The thinner the cakes are, the better.
Heat the frying pan over medium heat. You can fry with or without oil.
Fry the tortillas on each side for half a minute. It is important not to dry out the tortillas.

Then we transfer the products from the frying pan to a dish and cover with film or cloth so that they do not dry out.

A simple recipe in a frying pan

Cooking flatbreads in a frying pan is the easiest way possible. It is very convenient because it requires a minimum of ingredients. For those who follow a healthy diet, this is a great option.

We will need:

1 cup corn flour;
0.5 l of hot water;
salt to taste.

Preparation:

Sift the flour through a sieve into a small container.
Pour in hot water, stirring thoroughly, knead the dough well. It should be quite elastic, but not cool.
Divide the dough into balls and roll out thin cakes with a rolling pin.
Heat the frying pan over high heat, then reduce it.

After this, fry the tortillas without adding oil, for a few minutes on both sides.

Cooking in the oven

An interesting way to prepare corn tortillas is to bake them in the oven. As a result, they acquire a special taste. In addition, this method requires very little time.

Required Products:

200 g corn flour;
200 ml kefir;
2 eggs;
2 tsp. baking powder;
salt to taste;
spices;
olive oil.

Preparation:

Sift the flour through a sieve.
In a separate bowl, mix flour, baking powder, salt and spices. You can use seasonings such as suneli hops, basil, oregano or marjoram.
Separately, beat the eggs with kefir.
Combine dry ingredients with mixture. Mix thoroughly.
Knead the soft dough, divide into balls, form small cakes.
Preheat the oven to 180 degrees. Place baking paper on a baking sheet and place the pieces.
Drizzle olive oil over the flatbreads in a thin stream. If you like a spicier taste, sprinkle some spices on top.
Bake in the oven at 180 degrees for 10-15 minutes.

When the flatbreads are browned, you can take them out and serve.

Corn tortillas mchadi in Georgian style

Mchadi are aromatic Lenten flatbreads made from corn flour. They are great for breakfast or as an addition to main dishes. The classic recipe does not add salt, but if you want to add it, the mchadi will only become tastier.

Ingredients for three servings:

200 g corn flour;
100 ml cold water;
salt as desired;
4 tbsp. l. vegetable oil.

Preparation:

Sift the flour through a large sieve.
If you use salt, dissolve it in water.
Carefully and slowly add water to the flour, stirring continuously.
Knead soft dough.
Place the frying pan on the fire until it gets hot and add oil. Reduce the flame.
We make small cakes and place them in a frying pan.
Fry the flatbreads in hot oil for 3 minutes on each side until golden brown.

After cooking, it is better to blot the mchadi with a napkin to remove excess oil. Must be served hot.

How to cook with cheese

Corn tortillas with added cheese are a great alternative to the classic recipe. Ideally served hot.

Ingredients:

200 g corn flour;
150 ml of clean water;
1 egg;
200 g hard cheese;
2 cloves of garlic;
1 tsp. baking powder
salt if necessary;
50 g butter.

Preparation:

Prepare the ingredients: grate the cheese using a fine grater with small mesh, melt the butter, sift the flour, chop the garlic.
Beat the egg and mix with water.
Add the egg mixture to the refined flour, add cheese, butter, garlic, and baking powder.
Mix the dough. It should turn out very soft.
We make small cakes from the dough by rolling them out with a rolling pin.
Heat the frying pan and grease it with oil if necessary.

Bake the cakes over medium heat for 3 minutes on each side.

Kefir cakes made from corn flour

Corn tortillas prepared with kefir acquire a very delicate, slightly sour taste and are very filling.

Compound:

300 g corn flour;
50 g semolina;
200 ml kefir;
100 ml water;
salt to taste;
3 tbsp. l. vegetable oil.

Cooking:

Sift flour and semolina.
Add boiled or filtered water, salt, semolina, and corn flour to warm kefir. Mix well, avoiding the appearance of lumps. The dough should rest for 20 minutes for the semolina to swell.
Heat the frying pan and add sunflower oil.
Cut the dough into pieces and roll out. It is convenient to make small circles about 1.5 cm thick.

Then reduce the heat to medium and fry the dough on both sides for about 4 minutes.

To bake flatbreads in a frying pan, use the finest flour.
The dough will roll out better and be more viscous if you add wheat flour.
To form cakes, it is convenient to use a press. At home, it can be replaced by a regular plate with a flat bottom.
When preparing corn tortillas with cheese, you can use mineral water instead of regular water. This will make the baked goods soft and fluffy.
For a richer taste, regular oil can be replaced with olive oil.
When baking in the oven, use parchment paper.
If you want soft cakes, add butter to the dough.
To cook flatbreads faster, use a pancake pan.
If the dough sticks to your palms when kneading, moisten them with cold water.
For best results, use only sifted flour.
It is better to store the finished dough in the freezer.
To prevent the cakes from drying out during storage, cover them with cling film.

There are many recipes for making corn tortillas, and even a gourmet can choose the right one for himself. Experiment: add olive oil instead of sunflower oil, replace feta cheese with hard cheese, sesame seeds with spices. So you are sure to find the ideal option for yourself.

Step 1: Knead the dough.

Place in a deep plate 2 glasses corn flour and salt 1/2 teaspoon salt. Stir and pour in in a thin stream 1.5 glasses of water. Knead the dough using a wooden spatula until all lumps are gone and the mixture is thick enough to form into a ball. If you feel the dough is a little dry, add a little more water.

Step 2: Prepare the parchment paper.

Cut two circles from parchment paper to fit the bottom of the plate you will use to shape the corn tortillas. Optimal size for paper 10-12 cm in diameter.

Step 3: Form the dough.

Pinch off a small piece of the cornmeal dough with your hands and roll into a ball. Place a circle cut out of parchment paper on a cutting board or countertop, place a ball of dough on top, cover it with a second sheet of parchment and, using the plate as a press, press down.

As a result of such simple manipulations, you should get a cake with a diameter 8-10 cm, carefully so as not to tear the dough, separate it from the parchment paper, set it aside and proceed to forming the next one. For beauty, you can use a knife to trim the edges and make the cakes almost perfectly round.

Step 4: Fry the corn tortillas.

Place a dry frying pan on the stove and heat it over high heat. When the pan is hot enough for your liking, place the tortilla on it. If the size of the container allows, then fry several corn tortillas at a time.
Cook on one side until blisters appear, about 1 minute, then turn over and continue to fry some more 40 seconds. Place the finished corn tortillas on a clean towel, stacked on top of each other and cover, this will keep them warm longer. You can serve.

Step 5: Serve corn tortillas.

Serve the prepared corn tortillas warm and use them to create delicious appetizers, such as wrapping roasted meat with vegetables in them. You can also simply place the tortillas in a bread basket and place them on the table.
Bon appetit!

If you can't carefully remove the tortilla from one sheet of parchment, don't worry, place it dough side down in a dry, preheated pan along with the paper and wait 30 seconds, then remove the stuck sheet, leaving the corn tortilla in the pan. Keep cooking.

Store raw corn tortilla dough in the freezer.

Place an egg omelet on a hot flatbread and you will have a hearty and tasty breakfast.

Cooled corn tortillas can be reheated in a frying pan, oven, or microwave.

Corn tortillas are a delicious alternative to bread, a stand-alone treat that can be served with honey, jam or savory sauces, and a base for making Mexican snack foods like tacos, nachos and more. Such baked goods are characterized not only by excellent taste, but also by impressive benefits.

How to make corn tortillas at home?

Corn-based tortillas are simply prepared from simple and affordable ingredients.

The dough for corn tortillas can be kneaded with water, milk, kefir, and whey.
All sorts of components can be added to the flour base to enrich the taste properties of the finished products, including herbs, chopped fresh or heat-treated vegetables, various herbs and spices.
Corn tortillas can be either thin or fluffy: golden brown and crispy on the outside and soft and spongy on the inside.
For heat treatment of products, use a frying pan or oven heated on the stove.

Cornmeal tortillas in a frying pan

The simplest corn tortillas in a frying pan are prepared from a laconic set of ingredients, take a minimum of time and taste very good. A similar dish can be included in the Lenten menu or the diet of vegetarians, complement hot first courses, or use it instead of bread during any meal.

Ingredients:

corn flour - 2 cups;
water – 1 glass;
salt - a pinch;
vegetable oil for frying.

Preparation

Add a pinch of salt to the corn flour and mix.
Boil water, let it cool slightly and gradually pour it into the corn base, stirring the mass with a spoon or hands.
Knead a soft, plastic and completely non-sticky dough.
Form flat cakes of round or oblong shape with a thickness of about one centimeter.
Heat the frying pan, pour in oil and lay out the prepared pieces.
Brown the corn plain tortillas on both sides.

Corn tortillas

Corn grits tortillas can be prepared in a frying pan when there is no flour available and there is no possibility or desire to grind the grits to a similar state. To do this, the product is boiled with water until soft and boiled porridge is obtained, which will become the basis for obtaining a healthy and tasty dough.

Ingredients:

corn grits - 1 cup;
water – 2.5 cups;
flour – 2 cups;
parsley – 1 bunch;
salt - to taste;
vegetable oil for frying.

Preparation

Cook the porridge from corn grits and water, covered, until the grains are soft and thick, and cool.
Break eggs into the resulting base, add chopped herbs and salt.
Add flour and knead the mixture until a moist dough is obtained.
With moistened hands, form cakes and place them in hot oil.
Brown the corn tortillas on both sides and place on napkins.

Mexican corn tortilla

Mexican tortillas made from corn flour are relatively thin and can be used not only as an independent snack or a substitute for bread, but also as a basis for preparing some Mexican dishes. To make the dough easier to roll out and more plastic, corn flour is combined with wheat flour.

Ingredients:

corn flour – 1 cup;
wheat flour – 0.5 cups;
water – 1 glass;
salt – 1 pinch;
vegetable oil.

Preparation

Mix corn and wheat flour, adding a pinch of salt.
Pour in hot water and knead into a thick dough, lubricating your hands with oil at the end of kneading.
Divide the lump into 10-12 portions, leave them for 15-20 minutes under the film.
Roll out each lump between two layers of parchment or film.
Fry thin corn tortillas in a dry frying pan, maintaining medium temperature.

Georgian cornmeal flatbreads – recipe

Georgian flatbreads made from corn flour are prepared only with the addition of water. The original recipe does not use salt, but you can add a little salt to the base if desired. It is allowed to fry products either in a dry frying pan with a thick bottom or with a small amount of refined vegetable oil or ghee.

Ingredients:

corn flour - 2 cups;
water – 1.5-2 glasses;
oil for frying.

Preparation

Hot water is gradually added to the flour, kneading thoroughly until a homogeneous and plastic dough is obtained.
Form the corn into round or oblong shapes and fry them in a lightly oiled or dry frying pan until golden brown on both sides.

Cornmeal tortillas in the oven

Corn flour tortillas will be most beneficial if you bake them in the oven. They can be prepared without any additives, or you can mix a little oregano, dried basil or a mixture of Italian herbs into the dough. In addition, products can be supplemented with filling, which can be grated cheese, a mixture of cottage cheese and herbs, meat or vegetables

Ingredients:

corn flour - 2 cups;
wheat flour - 2 cups;
water – 350 ml;
olive oil – 0.5 cups;
sugar – 4 tbsp. spoons;
salt – 1 teaspoon;
dry yeast - 2 teaspoons;
oregano - a pinch.

Preparation

Dissolve yeast and sugar in warm water.
Add salt, oil, oregano if desired, two types of flour, knead the dough, leave it warm for 1.5 hours.
Divide the base into portions, roll each one out and place it on a baking sheet with parchment.
Bake corn tortillas in the oven for 20 minutes at 180 degrees.

Corn tortillas with cheese

Corn flour tortillas with cheese will be nutritious and tasty. Instead of Adyghe cheese, you can use feta cheese, suluguni or mozzarella. When baking the pieces in the oven, their surface can be additionally sprinkled with hard cheese shavings. Such products would be especially appropriate for lunch as an addition to soup or for breakfast with a cup of coffee.

Ingredients:

corn flour – 600 g;
water – 400 ml;
Adyghe cheese – 350 g;
butter – 4 tbsp. spoons;
salt.

Preparation

Add salt and hot water to the corn flour and mix.
Add butter and grated cheese and knead the dough again until smooth and plastic.
Divide the base into portions, shape each into flat cakes, and brown for 3 minutes in a frying pan.
Transfer the pieces to a baking sheet and place them in an oven preheated to 200 degrees for 5 minutes.

Corn cakes with kefir

To enrich the nutritional and taste properties, you can prepare cakes from corn flour with kefir. The products will be more fluffy if you add a pinch of soda to the flour, and they will acquire an additional fresh aroma and pleasant piquant notes of citrus fruits with lemon or orange zest without the white part.

Ingredients:

corn flour - 1.5 cups;
kefir – 1 glass;
soda – 0.5 teaspoon;
lemon – 1 pc.;
vegetable oil – 100 ml;
salt.

Preparation

Add salt and soda to the corn flour, and pour in warm kefir.
Knead the dough thoroughly and form cakes.
Fry the products in hot oil, browning them until they are golden brown on both sides.

Lean Corn Tortillas - Recipe

From corn flour you can prepare according to the Georgian recipe using only flour and water, or you can make them more tender by adding vegetable oil to the dough, and, if desired, salt or sugar. Products will become piquant with the addition of dried or fresh garlic, ground spices or aromatic dried herbs.

Ingredients:

corn flour – 400 g;
water – 300 ml;
vegetable oil – 100 ml;
salt, sugar, flavorings - to taste.

Preparation

Flour is mixed with salt, sugar and additives to your taste.
Add water heated to a boil and a spoonful of oil, knead the dough.
Divide the lump into portions, roll each to a thickness of 5 mm.
Place the flatbreads in heated oil and fry on both sides until lightly browned.

Corn rice cakes

Corn tortillas, the recipe for which involves a combination of corn flour and rice, turn out to be unusual in taste and dense in texture. Products can be formed of different thicknesses: thinner pieces acquire crispness during the frying process, and those with a thickness of more than 1 cm remain soft inside.

Ingredients:

corn flour - 2 cups;
rice flour – 1 cup;
water – 0.5 l;
vegetable oil – 100 ml;
salt - to taste.

Preparation

Mix corn and rice flour, adding salt.
Heat the water to a boil, let it cool slightly, pour a little into the flour mixture and knead.
With oiled hands, form cakes of the desired thickness, place in heated oil and fry on both sides.

Sweet corn tortillas

Made from corn flour, prepared with the addition of cane sugar, they will replace traditional pancakes or pancakes and can be served for breakfast with honey, jam, marmalade or marmalade. The degree of sweetness of products can be adjusted to taste by changing the amount of sweet additive.

Ingredients:

corn flour – 300 g;
water – 300 ml;
brown sugar – 30 g;
salt - a pinch;
vegetable oil – 60 ml.

Preparation

Add a pinch of salt and cane sugar to the flour.
Heat water to a boil, pour little by little into the flour mixture and gradually knead the mixture with a spoon and then with your hands.
Form sweet corn cakes of the desired shape and thickness, place them in a frying pan with heated vegetable oil.
Brown the products on both sides and place them on napkins to absorb excess fat.

Chechen corn cakes - recipe

The Chechen corn cake turns out fluffy due to the addition of soda and kefir and golden brown on all sides thanks to frying in a large portion of vegetable oil. During heat treatment, the workpieces should be turned over as often as possible to ensure even frying on all sides.

I offer one of the options for preparing Mexican corn tortillas - lean and without adding any oil to the dough itself, i.e. Vegetable oil is used only to lubricate hands when kneading dough.

There are recipes for tortillas made only from corn flour, but I have never come across corn flour that would make the dough elastic enough even when brewed with hot water... Therefore, for the “bundle,” I recommend adding any wheat flour to the corn dough: premium grade , first grade or whole grain. The flatbreads will not lose any taste!

The thickness of corn tortillas can vary depending on what dish and what serving they are intended for; more often they are thin.

Prepare the ingredients:

Combine corn and wheat flour with salt.

Pour in hot water.

Stir the mass.

Adjust the dough by adding a little flour or water so that it is quite dense and at the same time elastic. It is convenient to knead the dough with your hands greased with vegetable oil.

Divide the dough into 8-12 pieces, cover them from drying out.

Roll each piece of dough into a ball.

It is unlikely that those who do not live in Mexico have a press on their farm for forming Mexican tortillas, so either roll out the dough with a rolling pin, or make an improvised press like this - from a frying pan, cutting board, flat dish, etc., i.e. . something you can use to crush the dough into a flat cake of the desired thickness or whatever it turns out...

It is convenient to press the dough between sheets of baking paper or baking mats so that the cake blanks do not stick to the surface of the “press”.

Fry corn tortillas in hot frying pans without oil on both sides for 0.5-1 minutes, do not overdry!

Formed using a press, my cakes turned out to be a bit thick...

Still, it is much more convenient to roll out the dough with a rolling pin. Corn dough tends to crumble, so it is convenient to roll it out between baking paper or soft baking mats.

Thin flatbreads fry very quickly. Select a stove mode so that they do not burn or dry out.

Fry the thin corn tortillas on both sides.

Mexican corn tortillas are ready.

Serve them with any dishes as bread: soups, main meat, chicken or vegetable dishes, etc.

Bon appetit!