Corn tortillas - 10 cooking recipes

Cuisines from around the world have recipes for corn tortillas that differ from each other in shape, size, degree of sweetness, filling, set of basic products, method of heat treatment, and thickness. Somewhere they are used instead of bread, fried in a frying pan without oil, for example, in Georgia, where they are called “mchadi”. Somewhere they are baked in the oven instead of mini-pies. Somewhere they are cooked over a fire in the form of thin and hard “pancakes”, to which a variety of fillings are then added - for example, in Mexico, where they are called tortillas.

The simplest flatbreads are made from finely ground corn flour, which is mixed with water and salt; these are mchadi. Afterwards, flattened pies are formed from the resulting very tough dough and fried in a dry frying pan on both sides under a lid. The thickness of the mchadi ranges from 1 cm or more. In their historical homeland, they are served as bread, which can be dipped in various sauces and dishes of suitable thickness. It is worth clarifying that this is a pastry that is not intended to be served with tea or coffee.

In Russia, corn cakes are often prepared with the following composition: corn flour, sugar, salt, water, vegetable oil. The dough is kneaded using the listed products and then fried over a fire in oil until cooked. The result is flatbread with a golden brown crust, moderately dry, but not lean, but sweet. You can also drink tea with them, with jam or jam.

If you add wheat flour to corn flour, and also supplement the composition with products like eggs, milk, flatbreads can be baked in the oven or slow cooker.

You can add fillings like cheese, boiled eggs, fresh herbs, minced meat, mashed potatoes, other vegetables, and mushrooms to any of them. In Georgia, corn cakes with cheese inside are called “chvishtari”.