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Print Recipe
 Tortillas with Mushrooms and Onions Recipe
Thin, soft, tender tortillas with mushrooms and onions. Prepare very quickly and simply. And original! This method of cooking saw on one of the culinary channels. Interested, cooked, was satisfied. Try it! It's delicious.
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Morning Breakfast
Cuisine Cuba
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Morning Breakfast
Cuisine Cuba
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Sift flour, mix with bran and salt. Pour warm water into the flour, knead the dough. The dough is soft, tender, plastic. It does not stick to the hands and work surface. (here is for that I love dough with adding bran) If not you eat bran, then simply replace their on 15 grams flour. The finished dough is put in a bowl, cover with a lid and leave to "rest" for 10-15 minutes, while preparing the filling.
    Sift flour, mix with bran and salt. Pour warm water into the flour, knead the dough. The dough is soft, tender, plastic. It does not stick to the hands and work surface. (here is for that I love dough with adding bran) If not you eat bran, then simply replace their on 15 grams flour. The finished dough is put in a bowl, cover with a lid and leave to "rest" for 10-15 minutes, while preparing the filling.
  2. Onions chop and fry in well-heated vegetable oil for a couple of minutes. The fire is active. Then add to the pan with the onion finely chopped mushrooms (I used white) and cook all together for another three or four minutes. Salt the filling to taste, cool.
    Onions chop and fry in well-heated vegetable oil for a couple of minutes. The fire is active. Then add to the pan with the onion finely chopped mushrooms (I used white) and cook all together for another three or four minutes. Salt the filling to taste, cool.
  3. And while the filling cools, you can do tortillas. Divide the dough into 8 equal parts.
    And while the filling cools, you can do tortillas. Divide the dough into 8 equal parts.
  4. Work surface lightly sprinkle with flour. (A total of 10 grams will be enough for a subpile) From each workpiece roll out a thin cake with a diameter of 20 cm. the Diameter of the cake should be equal to the diameter of the pan on which you will fry the cakes. The dough is very obedient and pliable and roll out a cake with a thickness of one and a half to two mm will not be difficult.
    Work surface lightly sprinkle with flour. (A total of 10 grams will be enough for a subpile) From each workpiece roll out a thin cake with a diameter of 20 cm. the Diameter of the cake should be equal to the diameter of the pan on which you will fry the cakes. The dough is very obedient and pliable and roll out a cake with a thickness of one and a half to two mm will not be difficult.
  5. Fold the cakes in a pile, laying them with paper towels or thin napkins, so that the cakes do not dry up.
    Fold the cakes in a pile, laying them with paper towels or thin napkins, so that the cakes do not dry up.
  6. The pan well to heat, grease with vegetable oil. Put the first tortilla in the pan and fry it for just a minute. The fire is active.
    The pan well to heat, grease with vegetable oil. Put the first tortilla in the pan and fry it for just a minute. The fire is active.
  7. Turn the tortilla...
    Turn the tortilla...
  8. ... and evenly put on its fried surface a tablespoon of mushroom filling with a slide. From the edges to retreat 1.5-2 cm, so that the filling does not fall out when turning.
    ... and evenly put on its fried surface a tablespoon of mushroom filling with a slide. From the edges to retreat 1.5-2 cm, so that the filling does not fall out when turning.
  9. Cover with a second tortilla, lightly press down...
    Cover with a second tortilla, lightly press down...
  10. ... and again turn. Tortillas are very thin, cooked instantly!
    ... and again turn. Tortillas are very thin, cooked instantly!
  11. Again, put the filling, cover with the next tortilla, press down, turn over and so on. To turn over a stack with tortillas it is better a wide shovel or two small.
    Again, put the filling, cover with the next tortilla, press down, turn over and so on. To turn over a stack with tortillas it is better a wide shovel or two small.
  12. On the last tortilla put the remaining filling, reduce the heat to low, cover the pan with a lid and keep the tortillas on the fire for five minutes. During this time, they will be steamed, become soft and it will be convenient to fold them.
    On the last tortilla put the remaining filling, reduce the heat to low, cover the pan with a lid and keep the tortillas on the fire for five minutes. During this time, they will be steamed, become soft and it will be convenient to fold them.
  13. Remove the pan from the heat and immediately roll the tortillas into an envelope or tube. You can do this with a spatula or fork. (hands hot!)
    Remove the pan from the heat and immediately roll the tortillas into an envelope or tube. You can do this with a spatula or fork. (hands hot!)
  14. You're done! Serve the tortillas immediately, hot. But already cooled these cakes are good. In the original version, the tortillas were offered to be cooked with sauerkraut. But in this version, they seemed to me a little dry. But with cabbage stew was very good. Delicious cakes with cottage cheese and herbs, cheese, mashed potatoes and fried onions. These are all the fillings we tried. With mushrooms and onions tastes best!
    You're done! Serve the tortillas immediately, hot. But already cooled these cakes are good. In the original version, the tortillas were offered to be cooked with sauerkraut. But in this version, they seemed to me a little dry. But with cabbage stew was very good. Delicious cakes with cottage cheese and herbs, cheese, mashed potatoes and fried onions. These are all the fillings we tried. With mushrooms and onions tastes best!
  15. Bon appetit.
    Bon appetit.

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