Posted by Roth McCoy | Posted in World Recipes | Posted on 15-02-2013
Corn tortilla roll-ups
Corn Tortilla roll-ups are the best picnic recipe. Tortillas are the staple food of Mexico and roll-ups are made as a snack. They are healthy and fill your belly, whether you eat them as snack or as a meal. It’s a whole new take on a lunch time. Corn tortillas are easily available at the grocery and are also very easy to make at home. In my experience, the homemade tortillas are more flavorful than store-bought. Homemade tortillas can stay fresh up to 1 week in an airtight container. Tortillas can be made in different flavors, such as sun-dried tomato or baby spinach. As for the cheese cream spread, you can also add chopped onion and chopped cilantro. I did not add these below, so adjust quantities to your taste. For extra flavor, add Mexican shredded cheese.
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 2 people
- 1 cup corn flour
- ¼ cup all-purpose flour
- pinch of salt
- about ¼ cup lukewarm water
For cream cheese spread
- 4 oz cream cheese
- 2 tbsp chopped roasted bell pepper
- 4 green olives, chopped
- Combine the corn flour, all-purpose flour and salt into one bowl. Mix everything well.
- Prepare a soft dough by adding the water and mixing.
- Cover the dough and let it rest for 10 minutes.
- Divide the dough into small balls and, using a rolling pin, roll each into round discs approximately 1/8-inch thick.
- Preheat a skillet over medium-high heat. Place the rolled tortilla into the hot skillet and cook until golden and bubbly and . Turn it and continue to to cook until it has a golden color on the other side. Place in a tortilla warmer, or any other closed container the cooked tortilla , then continue cooking and rolling the remaining dough.
- Keep the tortillas covered by a towel to keep them soft.
To make the cream cheese spread
- Combine cream cheese, chopped bell pepper, and chopped olives into one bowl. Mix everything till all the ingredients incorporates with each other.
To assemble the tortilla roll-ups.
- Place one tortilla onto a plate.
- Spread the spread all over the tortilla.
- Tightly roll it and cut it into pieces.
- Tortilla roll-ups are ready to serve. If you’re these to a picnic, just wrap them in silver foil and carry.
- Make sure the water is lukewarm while you knead the dough. Let the tortilla dough rest for at least 10 minutes after kneading. After you divide the dough into balls, you may rest the balls again for 20 minutes – this is optional.
- Some people use leavening. If you let the dough rest for awhile, you don’t actually need leavening. However, when I have had time constraints I have used both baking powder and dry yeast to make them. The yeast tortillas are lightest of all, and you can also cook them crisp for chips by either frying them in oil or baking them.
- You can use your hands to shape tortillas if you don’t have a rolling pin.
- Always cook the tortilla on a dry griddle.
- The tortillas can be stored in bags or containers and kept for several days in a refrigerator, but I do not recommend this, because the taste changes slightly.
- The tortilla dough can be frozen easily before cooking and thawed for later use.
- Store extra tortillas in a plastic bag in the refrigerator. Since the tortillas without preservatives, on the counter they will spoil after a few days .