I LOVE homemade tortillas. And I love that you can literally add any flavour to them that your brain can concoct...there is just two options here, but let your imagination run wild...cheesey tortillas are a bit yum. Cumin, coriander, herbed, the list goes on.
THEN, there is all the variations after you have made them...this site is full of great suggestions for using tortillas. Go have a search and get on it kids. Arriba! (Never buy them again...K?)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 350 Grams bakers flour
- 60 Grams duck fat, bacon fat or EVOO
- 1 Teaspoon pink salt flakes BUY
- 2 Teaspoons cumin seeds
- 2 Teaspoons Coriander Seeds
- 150 Grams hot (not boiling) water
- Extra Virgin Olive Oil (EVOO) as needed, for frying BUY
- 40 Grams spinach leaves
- 2 Teaspoons chilli flakes
- 1 Teaspoon smoked paprika
Place spinach or chilli flakes and paprika with flour, fat, salt and seasoning into the Thermomix bowl and chop 10 seconds/speed 6.
Add hot water and knead 1 minute/Interval.
Push together into one piece of dough, hand kneading as necessary to get it smooth.
Wrap in cloth or silicone mat and allow to rest 30 minutes at room temperature.
Heat a flat frying pan to a medium heat.
Divide dough into 12 pieces and roll each into a ball.
Roll each one into a large flat round and brush pan with a little oil just before frying tortillas on both sides until puffy and golden.
Keep wrapped in a tea towel until ready to use, or freeze wrapped in foil and reheat in oven or on cooktop before use.