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The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of ham in the dish and the main ingredient used to make the tortilla (wheat flour instead of corn flour, masa harina). [5] A quesadilla is made of a single folded and filled flour tortilla, while the sincronizada is prepared like a sandwich.
The maize used for tortillas can be ripe and dry, but it is also consumed fresh and mature (maize), or soft and fresh (xilote). [6] Tortillas are consumed daily. Factory-made tortillas are widely sold, although they can easily be made at home. Tortilla production starts in the early morning as lunch is the main meal of the day for most people.
Doblada in Mexican food, is a corn tortilla or wheat tortilla, folded one time, forming a half circle, or folded twice forming a quarter circle, which is sauteed in oil, covered with sauce and sprinkled with cheese.
Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz. Masa is reconstituted from masa harina ...
Torta de aceite, is a light, crisp and flaky sweet biscuit in the shape of a torta. [1] The main ingredients are wheat flour, olive oil, almonds, sugar, sesame seeds, anise seeds and anise flavor. [2] The true origin of the olive oil tortas is unknown.
A flour tortilla (/ t ɔːr ˈ t iː ə /, /-j ə /) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour.Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. [1]
Tostadas (/ t ɒ ˈ s t ɑː d ə / or / t oʊ ˈ s t ɑː d ə /; Spanish:, lit. ' toasted ') are various dishes in Mexican and Guatemalan cuisine based toasted tortillas. They are generally a flat or bowl-shaped tortilla that is deep-fried or toasted, but may also be any dish using a tostada as a base. [1]
This oil is collected and reserved for use as a garnish. After the tortillas have been dipped in the pumpkin seed sauce and filled, the dish is topped with a cooked tomato-chilli sauce. Traditionally, the chilli used in this sauce is the habanero. Finally, the reserved oil is sprinkled on top. [13] [14]