Do you like Mexican food? I am pretty sure the answer is yes. As well as I am pretty sure that everyone has his or her own idea of Mexican food and what it should look and taste like. I must confess that I have never really investigated proper Mexican food, but I had it in restaurants and my version definitely tastes and looks a bit like it. This tortilla wrap recipe is not necessarily traditional and “correct”, but it does what a tortilla should do, which is, in my opinion, carrying the filling.
I like tortillas. They are basically made with the same ingredients as pasta, yet look and taste so different. They make dishes good, vibrant and in my mind also a bit festive. If tortillas are on menu I know it is going to be a good day. For me, they are a true comfort food. The fact that in in our house, my husband usually makes them, might contribute to this sentiment.
You can buy them in almost every supermarket and they are cheap as chips, but in this tortilla wrap recipe I make them by myself. If you take a few minutes and make them at home, I guarantee you won’t regret it. They are so simple to make them and as promised it will take you just a few additional minutes. This time, I made them ultra minimalist, I didn’t even use any fats and salt. These tortillas are true filling carriers.
Because I like to keep things simple and as minimalist as possible, I am not using any sort of tortilla press or other machines because I am sure you can make them equally good with only roller and hands. Not having the press might also be one of the reasons why I went lo-tech. They are not very uniform this way, but they will be in your tummy in a minute anyway.
This recipe also covers a basic filling recipe. I think this one is really really tasty and worth trying. With a little bit of fresh cut cabbage it is definitely the ultimate comfort lunch or dinner.
This recipe will make 6 tortillas and filling for all of them, plus some extra. With this much food you can feed 4 people (or 2 really really hungry ones).
For this tortilla wrap recipe you are going to need (feeds four)
- 120 g flour (plus more for dusting)
- 1 dl water
Ingredients for the filling
- 500 g minced mixed meat
- 1 green pepper
- 3 cloves garlic
- 2 red onions
- 1 can corn
- 1 can red beans
- 1/2 can chopped tomatoes
- 1 1/2 tea spoon sweet paprika
Let’s get cooking
The dough is so simple I’m almost embarrassed to call it a recipe, but hey… sometimes we miss the simple joys because we want to complicate about stuff. This time, let’s not complicate. As I told you already, this time I deliberately didn’t use salt and oil, which are otherwise basic ingredients in almost every tortilla wrap recipe. I felt like trying it, and decided to do another round with salt and oil if these wraps ended up too bland. It just so happened, they aren’t as bland as someone might think.
The recipe is, like I mentioned, almost a one sentence kind of recipe. Combine flour and water, mix and then knead it for 5-10 minutes, or until it is very smooth. Let the dough rest and then make portions the size of a golf ball.
Time for the humble but good filling. Heat up some oil in a big pan. If it is a non stick pan, even better. Once hot, throw in all the meat and break the big lump into smaller pieces. Season with pepper and sweet paprika, but not with salt yet! We know that salt drains the water, and if the meat gave water at this point, you would get a soggy minced mead soup instead of meaty tastiness.
Once the meat is done, add sliced vegetables, season with salt, then reduce heat and cover. After 5 minutes, when the vegetables have softened, add remaining ingredients and put the pan off the heat.
Time for tortillas.
Heat up another pan. Again, non stick has its benefits with tortillas, but any one should do. Divide dough into golf size balls and prepare your working surface. Prepare your dusting flour. Dust the surface, and one by one, roll the balls as thin as you can without sticking beyond removal. Don’t be too disappointed if they don’t look as round as in Mexican restaurants. So what if they look like clouds, they taste the same as if they were engineered to perfection.
Lay a tortilla into a pan and wait until it starts inflating on some parts. Under the bubbles that start to form, you will get the nicest brown spots and just as they get of a deep enough colour, turn the tortilla around and wait another minute.
Remove the tortilla from the pan and cover it with a (clean!) kitchen towel. Repeat with other tortillas.
That is it. This tortilla wrap recipe wouldn’t be complete without a nice serving suggestion, and this time, it is as simple as possible: Finely sliced cabbage. Just put a little lump on top of the filling, wrap the tortilla and enjoy.