Prepare traditional corn cortar Minced meat with sausage, and other ingredients. Unlike Mexican tortillas, corn tortes are fried in abundant olive oil instead of grimously cooked. Recipes with cornmeal are fundamental in a gluten -free diet. Therefore, you can eliminate the amount of wheat flour from this plate of cortos, increase that percentage of cornmeal and make gluten -free recipe, suitable for celiacs.
| 🚻 4 Diners | 🕘 8h | 🍵 Collecting | 🤯 Medium Difficulty |
| Ingredients to make corn tortes: |
| 100 grams of cornmeal 30 grams of wheat flour 1 pinch of salt 125 milliliters of temperate water 400 milliliters of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make corn tortes:
1. We gather all the ingredients to prepare corn tortos.
2. In a bowl we mix the flours with salt and warm water and we mix. It is important that the water is not cold so that the mass of the Asturian cortos is formed without lumps and in a simple way.
3. We form a homogeneous dough and let it stand about 6 hours. This mass stops corn cortaries does not require kneading.
4. We cut small balls of the dough of homemade cortos and extend them/stretch with the help of a roller, as we indicate in the image.
5. We fry corn tortes in abundant olive oil over high heat. We let them brown on both sides.
6. It is important to let Asturian torks rest on absorbent paper to release excess oil and are delicious.
7. These corn tortes can be accompanied with fried egg. And if you want to prepare an Asturian menu, encourage yourself to cook an Asturian fabada with boat beans, it is delicious!
