Recipe: Not all that glitters is gold, Venezuelan Mexican tortillas 😵 (ENG/ ESP)

in Foodies Bee Hive2 years ago

Hello friends! I want to tell you about a recipe that I saw on an account I follow on Instagram, the truth is that it caught my attention and I couldn't help but think: "I'm going to do this!"

It turned out not as good as I expected, despite following the instructions to the letter it did not turn out as it was supposed to, the fish still dies by the mouth, so we ate everything hahahahahahaha.
Without further ado, this is a recipe for corn tortillas, in this case instead of using nixtamalized flour, it is with precooked flour, the same one used to make arepas 🙌🏻

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Ingredients: 8 tortillas

  • 1 cup precooked corn flour
  • 1 cup water
  • pinch of salt
  • 1 tablespoon vegetable oil

Procedure:

Step 1. In a bold add the water and the pinch of salt, dissolve well. The water should be cold.

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Step 2. Add the corn flour and knead until a homogeneous dough is obtained.

Tip: you will know you are ready when it comes off the container and your hands.

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Step 3. Assemble the balls, there are 8 balls. If you prefer you can add a tablespoon of vegetable oil, but it is optional.

Place a portion of dough in a previously oiled bag and stretch it into a tortilla shape until it is less than one centimeter thick.

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Step 5. Place on a hot griddle or budare and set over medium heat. In theory it should puff up at this point, but it didn't happen to me 🥺

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Step 6. Turn it over and when it is cooked on both sides, remove from heat.

We serve with eggplant antipasto, melted cheese and grated hard cheese.

It is a very thin arepa basically, that's why to my taste I felt that this recipe did not work, not to mention that it is super complicated to put them on the griddle, you have to be patient and careful, otherwise this happens....

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Once you get the hang of it, it's worth it, at least it's a very crispy thin arepa and allows you to taste well the accompaniment you choose 🙌🏻✨

Translated with www.DeepL.com/Translator (free version)


Hola amigos! Les quiero comentar una receta que ví en una cuenta que sigo de Instagram, la verdad me llamo poderosamente la atención y no pude evitar pensar: "Yo voy a hacer esto!"

Resultó no salir tan como lo esperaba, a pesar de seguir las instrucciones al pie de la letra pues no quedo como se suponía, igual el pez muere por la boca, así que nos comimos todo jajajajaja
Sin más preámbulo, se trata de una receta de tortillas de maíz, en este caso en lugar de usar harina nixtamalizada, es con harina precocida, con la misma que se hacen las arepas 🙌🏻

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Ingredientes: 8 tortillas

  • 1 taza de harina de maíz precocida
  • 1 taza de agua
  • pizca de sal
  • 1 cucharada de aceite vegetal

Procedimiento:

Paso 1. En un bold se agrega el agua y la pizca de sal, se disuelve bien. El agua debe estar fría.

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Paso 2. Se agrega la harina de maíz y se amasa hasta obtener una masa homogénea.

Tip: sabrás que estás lista cuando se despega del envase y de las manos.

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Paso 3. Se arman las bolitas, salen 8 bolitas. Si prefieres puedes añadir una cucharada de aceite vegetal, pero es opcional.

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Paso 4. Se coloca la una porción de masa en una bolsa previamente aceitada y se estira dando la forma de tortilla hasta obtener un espesor menor a un centímetro.

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Paso 5. Se coloca en una plancha o budare bien caliente y se pone a fuego medio. En teoría debería inflarse a partir de este momento, pero a mí no me pasó 🥺

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Paso 6. Se voltea y cuando esté cocido por ambas caras se retira del fuego.

Nosotras las acompañamos de antipasto de berenjenas, queso fundido y queso duro rallado.

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Es una arepa muy delgada básicamente, por eso a mí gusto sentí que no funcionó esta receta, sin contar con que es súper complicado ponerlas en la plancha, hay que tener paciencia y cuidado, sino pasa esto...

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Una vez que se le agarra la vuelta, vale la pena, al menos es una arepa delgada muy crocante y permite saborear bien el acompañamiento que elijas 🙌🏻✨

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