Tortillas made in the Thermomix® work because we knead hot water into the dough. 300 g of water at 70-80°C activates the starch in the flour straight away. The dough becomes smooth and can be rolled out immediately, without 30 minutes of resting time.
We make this recipe as a complete Mexican dinner: dough in the Thermomix®, flatbreads in the pan, a spiced beef filling with ras el hanout, plus salsa and guacamole. Everything one after the other in the same mixing bowl, with no extra equipment.
Homemade Tortillas with the Thermomix®
Ingredients 0 / 27 ✓
- 500 g flour, type 405 + a little extra for dusting
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp sunflower oil + a little extra for frying
- 300 g water hot
- 1 onion
- 1 garlic clove
- 1 chilli
- 2 tbsp olive oil
- 450 g minced beef
- 1 tbsp ras el hanout spice blend
- 1 tbsp tomato puree
- 100 g water
- 200 g tinned sweetcorn
- 1 onion
- 1 garlic clove
- 6 sprigs coriander
- 3 tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 avocado
- 2 tbsp lemon juice
- 1/2 tsp salt
- freshly ground pepper
- 1/2 iceberg lettuce
- 200 g soured cream
- 100 g Cheddar
Instructions 0 / 17
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1
Add flour, sugar, salt and oil to the mixing bowl and knead for 2 minutes / kneading mode, slowly pouring in the water through the lid opening as it runs.
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2
Dust the work surface with flour.
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3
Divide the dough into 8 balls and roll each one out into a round.
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4
Heat oil in a frying pan and cook the tortillas one at a time. The dough should form bubbles. Stack the cooked tortillas and cover them.
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5
Rinse the mixing bowl.
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6
Peel and halve the onion, peel the garlic. Place both in the mixing bowl with the chilli and chop for 4 sec / speed 8.
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7
Add oil and cook for 3 min / Varoma / speed 2.
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8
Add the mince and cook for 8 min / Varoma / reverse direction / speed 2.
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9
Add salt, tomato puree, ras el hanout and water and simmer for 15 min / 100°C / reverse direction / speed 2.
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10
Fold in the sweetcorn using the spatula.
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11
Peel and halve the onion, peel the garlic. Wash the coriander, shake dry and pick the leaves. Wash the tomatoes, quarter them and remove the stalks.
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12
Place the onion, garlic and coriander in the mixing bowl and chop for 4 sec / speed 7.
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13
Add the tomatoes, salt and pepper, stir for 5 sec / speed 4 and set aside.
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14
Rinse the mixing bowl.
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15
Halve the avocado and place the flesh in the mixing bowl with the lemon juice, salt and pepper, then blend for 5 sec / speed 6.
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16
Wash the lettuce and drain well. Cut the Cheddar into pieces, place in the mixing bowl and grate for 5 sec / speed 7.
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17
Spread the filling in the centre of each tortilla, then layer over the salsa, guacamole, lettuce, soured cream and Cheddar. Fold the tortilla and serve immediately.
Tip: For a little extra heat, add some sliced jalapeños from a tin.
Video
Nutrition per serving
Why hot water makes the dough smooth
Cold water produces a dry dough that tears when you roll it out. Hot water at 70-80°C causes the starch granules in the flour to swell. The dough becomes elastic and rolls out thinly without breaking. We add the water slowly through the lid opening while the Thermomix® kneads on kneading mode. After 2 minutes the dough is ready, no resting time needed.
500 g of type 405 flour is the base. Type 550 works too, but gives a firmer result. Wholemeal flour makes the tortillas brittle. 1 tsp of sugar and 1/2 tsp of salt for flavour, 2 tbsp of sunflower oil for pliability. The oil stops the dough sticking in the pan.
How thin to roll and how hot to cook
We divide the dough into 8 portions, shape them into balls and roll each one out on a floured work surface. The aim is 2-3 mm thick, about 20 cm in diameter. Thinner and the flatbread turns crispy rather than pliable; thicker and the middle stays doughy.
The pan needs to be at a medium heat. Too hot and the flatbread burns on the outside while staying raw inside. Too cool and it turns tough instead of soft. We add a drop of oil to the pan and spread it with kitchen paper. Each tortilla cooks for 1-1.5 minutes per side. The dough will form bubbles, which is correct. As soon as brown spots appear, flip it. Stack the cooked tortillas and cover with a cloth to keep them soft.
Beef filling with ras el hanout instead of taco seasoning
We season the filling with ras el hanout, a Moroccan spice blend of cumin, coriander, cinnamon and paprika. It is not a classic Mexican spice, but it gives the filling more depth than a ready-made taco mix. 1 tbsp for 450 g of minced beef is enough.
We chop the onion, garlic and chilli for 4 seconds at speed 8. Add olive oil and cook for 3 minutes at Varoma, speed 2. The mince follows, 8 minutes at Varoma in reverse direction at speed 2. Reverse direction stops the meat being broken up. It stays coarse rather than turning into a paste.
Add tomato puree, spices and 100 g of water, then simmer for 15 minutes at 100°C. The liquid reduces and the filling thickens. Fold in the sweetcorn right at the end using the spatula, do not cook it with the rest. Otherwise it goes mushy.
Salsa and guacamole: timing and order
We make the salsa while the filling simmers. Chop the onion, garlic and coriander for 4 seconds at speed 7. Add the tomatoes, salt and pepper and stir for 5 seconds at speed 4. No longer, or the salsa will turn runny instead of chunky. Transfer to a bowl and rinse the mixing bowl.
Guacamole: halve the avocado and blend the flesh with lemon juice, salt and pepper for 5 seconds at speed 6. Smooth, but not foamy. The lemon juice stops it browning, not olive oil. 2 tbsp is enough for one avocado.
We grate the Cheddar last, 5 seconds at speed 7. Wash the iceberg lettuce, drain and roughly chop. Keep the soured cream cold from the fridge, do not warm it.
Assembling without spillage
Lay a tortilla flat and place the filling in the centre, not right to the edges. Layer the salsa, guacamole, lettuce, soured cream and Cheddar on top. Fold in the short sides of the tortilla, then roll it up. Do not press too hard or the filling will spill out from the sides. Serve immediately, do not stack. Stacked tortillas go soggy.
How many tortillas per person
The recipe makes 8 tortillas. We count on 2 per person as a main course, 1 as a starter. If you need more, double the dough. The filling and toppings will stretch to 10-12 tortillas if you fill them a little less generously.
Preparing the dough ahead and reheating the flatbreads
The dough does not keep well. Hot-water dough firms up after about 2 hours. If you still want to work ahead, roll the flatbreads out, place baking paper between them and stack. They will keep in the fridge for 6 hours. Leave them at room temperature for 10 minutes before frying.
Goes well with: Guacamole and Salsa.
To reheat cooked tortillas, warm them in a dry frying pan for 20 seconds per side without any oil. Or wrap them in foil and heat in the oven at 150°C for 5 minutes. The microwave makes them tough.
