avg —
Mexican stuffed tortilla
Instructions
Prepare the ingredients. You can use any meat. If you fry or boil it in advance, the cooking time drops to about 10 minutes.
Season the fillet with salt and pepper, then brush it with olive oil.
To keep the fillet juicier and avoid messing up the stove, you can fry it in paper parcels. Grease a sheet of parchment with vegetable oil and lay the turkey on one half.
Cover it with the other half of the sheet. Fold the paper edges over several times and, to be safe, secure them with a stapler (be sure to know exactly how many staples you use, so you can remove them all afterwards).
Place the resulting parcel on a well-heated frying pan and fry it for up to 15 minutes (the time depends on the thickness of the meat).
Fry the other side for the same amount of time.
While the meat is frying, coarsely grate the cheese.
Take the cooled fillet out of the paper, not forgetting to remove and count all the staples. Cut it into small strips.
Lay a thin layer of cheese over half of the tortilla.
Then tear up the lettuce leaves.
On top of them, the pieces of meat.
Make a vegetable layer of cucumbers cut into thin strips.
Add the Korean-style carrots.
Finish it all off with a thin layer of cheese.
Cover the filling with the second half of the corn tortilla and press it down a little.
Fry the tortilla on a hot frying pan on both sides.
Do the same with all the parcels. The dish is ready.The Mexican stuffed tortilla is served straight after cooking, while it is hot. For convenience I cut it in half and put it on a plate, or wrap it in a napkin. The tender tortilla and the pleasant little kick of the meat filling are what have given this dish its worldwide popularity.
Tips
- 1
Meat in a paper parcel is the secret to juiciness. Without the paper the meat dries out. Inside the parcel it cooks gently in its own juices and stays tender.
- 2
Cheese on both sides is the secret to the seal. Add a thin layer of cheese below and above the filling. As it fries, the cheese melts and glues the two halves of the tortilla together.
- 3
Pressing firmly is the secret to keeping its shape. Without pressing, the filling falls out. A lightly pressed quesadilla-style tortilla holds its shape during frying.
- 4
Serving it hot is the secret to the flavour. A cooled tortilla turns rubbery. Straight from the pan, cut it in half and serve for maximum flavour. The same principle works for other kinds of Mexican flatbreads and quesadillas.
FAQ
Which tortillas should I choose? +
Ideally, Mexican corn tortillas 20–25 cm in diameter (7 pcs). Alternatives include a thin wheat tortilla, thin pita, Armenian lavash cut into squares, ready-made shawarma flatbreads, homemade corn-flour tortillas, or gluten-free rice flatbreads (7 pcs each). Avoid thick lavash, which will not fold, and a wheat pizza base, which is too heavy. For a true Mexican classic, thin corn tortillas are a must.
Which meat should I choose? +
Ideally, turkey fillet (500 g), which is tender. Alternatives include chicken breast, a cut of pork, beef steak, rabbit, ready-cooked boiled chicken, browned minced beef (the Mexican classic), or a 50/50 mix of beef and pork (250 g each). Avoid shop-bought ham with preservatives and frozen meat used without thawing. For the Mexican classic, any meat will do.
How long does a Mexican stuffed tortilla keep? +
A fresh tortilla is at its best straight from the pan, crisp and with melted cheese. At room temperature, keep it no more than 1 hour, after which it softens. In the fridge in a tightly sealed container, it keeps for 1 day, though it turns rubbery. Before serving, reheat it in a pan for 1–2 minutes on each side, or in the oven for 5 minutes at 180°C; in the microwave, 30 seconds under a cover. Ready-made tortillas keep in the freezer for up to 1 month; thaw for 30 minutes at room temperature and reheat in a pan. Do not leave it at room temperature for longer than 4 hours, as the meat and vegetables will spoil.
What should I serve a Mexican stuffed tortilla with? +
The Mexican classic is tomato salsa (fresh tomatoes, onion and coriander), guacamole made from avocado, sour cream with herbs, a hot chili sauce, a glass of freshly squeezed tomato juice, a cup of cocoa with cinnamon (Mexican-style), Mexican beer with lime, a glass of lemonade, a platter of fresh vegetables, nachos with cheese sauce, a shot of tequila, or a salad of leaves and tomatoes. For a Mexican night it is a versatile serving, and an all-round dish for a snack.
- Comment
or post as a guest
Be the first to comment.
