Corn Tortillas with Zucchini
How do you make corn tortillas with zucchini?
Grate the zucchini and drain it well. Mix it with grated cheese, corn flour, salt, pepper, and warm water until you get a soft dough. Let it rest for 15 minutes. Form 150 g balls and flatten them to 2 cm thick. Cook in a greased skillet over medium heat for 5 minutes per side until golden brown. Serve hot.
In my beloved Costa Rica, and really throughout Central America, we make delicious tortillas. They can be made with just corn flour or with a little cheese to make them even tastier.
With this recipe I wanted to go a little further and add zucchini to make them even more complete.
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Servings: Makes about 6 to 8, depending on the size
Ingredients
- 300 g precooked white corn flour
- 100 g semihard melting cheese, already grated
- 200-250 g zucchini
- 1 teaspoon salt
- A sprinkle of black pepper
- Warm water as needed, approximately 200-300 ml.
Instructions
Start by washing, drying, and grating the zucchini, not too finely. Place them in a colander so they can release their water. Press them with your hand so they are well drained.
Place the zucchini and cheese in a bowl and mix.
Add the dough, salt, and pepper, stir, and gradually pour in the water until you get a soft but not sticky mixture. Let it rest for 15 minutes.
After the resting time, oil your hands and form balls of about 150 g each. If you wish, you can make them larger or smaller.
Once all the dough has been used, flatten them by hand or place each ball on a surface between two sheets of wax paper. Leave them about 2 cm thick. Place them in an oil-brushed skillet and cook over medium heat for about 5 minutes, until they look golden brown.
Turn them over and cook for another 5 minutes. Once golden brown, remove them and repeat until all the dough is used.
Serve them nice and hot, for example with some refried beans, or enjoy them on their own because they are delicious. Perfect for afternoon coffee or a light dinner.
Enjoy your meal!
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- 300 g precooked white corn flour
- 100 g semihard melting cheese, already grated
- 200-250 g zucchini
- 1 teaspoon salt
- A sprinkle of black pepper
- Warm water as needed, approximately 200-300 ml.