Como hacer tortillas santiagueñas o norteñas comun y rellena a la parrilla

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat while maintaining flavor.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cottage cheese

Low-fat cheese reduces calories while providing similar texture.

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is a leaner alternative with a similar taste.

green onions

🥗Healthier: chives

💰Cheaper: regular onions

Chives provide a similar flavor with fewer calories.

In a bowl, add 500 grams of wheat flour.

Add 1 tablespoon of salt and mix.

Add 150 grams of melted lard and mix until crumbly.

Gradually add 200 cubic centimeters of water, mixing with a fork until a dough forms.

Knead the dough on a surface until it is soft and elastic, not hard.

Cover the dough with a cloth and let it rest for 30 minutes.

Divide the dough into three equal portions.

Flatten each portion into a disc about 3 millimeters thick.

Prick the surface of each disc with a fork.

For the filled tortilla, add slices of tomato, a pinch of coarse salt, and 100-150 grams of cheese on one half of the tortilla.

Add basil leaves on top of the cheese.

Fold the tortilla over and press the edges to seal, creating a rustic edge.

Preheat the grill to medium heat, about 7-8 seconds of hand-holding warmth.

Cook the plain tortilla on the grill for about 15 minutes, flipping halfway through.

Cook the filled tortilla, which will take longer due to moisture, flipping carefully to avoid breaking it.

Check for doneness and remove when both sides are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens