How to make
Tacos bread is very thin Mexican bread, also called tortilla bread, because, like a tortilla, they are baked and turned on both sides. In Mexico, they are most often made from special corn flour, which is made from pre-cooked corn kernels. This adds a more intense and very specific taste. In the absence of this type of flour, they can be made from ordinary wheat.
The first step is to sift it into a bowl and add the liquid and fat little by little. Finally, add the salt and knead an elastic, relatively soft dough. Knead it well on a worktop, on which you have drizzled some olive oil, so that it does not stick.
Leave the dough, well wrapped in cling film, in the refrigerator for an hour, then take it out and wait for it to reach room temperature again.
Divide it into equal sized balls and roll out each one into the finest round crusts possible. You can also use a plate or other round dish to cut them into a perfectly round shape.
Heat a pan with a non-stick bottom and bake them on both sides over medium to high heat for a short time - until they aquire desired color.
Another way is to use a pot with a diameter smaller than the fiameter of a pan and grease the bottom and the outside. Place the cookware on the bread, by pressing it, until it is baked on one side and turn it over on the other and repeat. This is done, so that the bread stays as thin as possible and does not form bubbles.
Place the baked tortillas on top of each other in a plate and after each one, wrap them with a clean cloth to prevent them from drying out and becoming brittle.
The Mexican tortillas can be consumed in many other ways in addition to tacos - for fajitas, burritos, quesadillas, in various combinations of meat, fish, salads or guacamole.
Enjoy your meal!
