Mexican Tortillas, The Portuguese Style!
- 4 cups flour
- 7 3/4 tablespoons lard or margarine
- 2 teaspoons salt
- 7/8 cup water
- 2 chicken brests, grilled and shredded
- carrots Grated
- tomato
- lettuce
- boiled egg broken into little pieces
- pitted black olives
- corn
- mayonnaise
- In the Thermomix, combine the flour, lard or margarine, and salt and mix for 10 seconds at speed 7.
- Add the water and set for another 10 seconds, speed 7.
- Then, set at spike speed for 1 minute.
- Remove from the Thermomix, wrap the dough in plastic wrap and let it sit for about 30 minutes. Divide the dough into 16 balls of approximately 50 g each. Flour a working surface, place the dough on it and roll out each ball into a large and very thin circle.
- Heat a non-sticking frying pan and place the circles on, one at a time, until the tortilla is golden brown on both sides. The process is quick, so do not move away from the stove. Place the tortillas on top of each other to keep them warm.
- Growing up, we never wasted food, so we also served these for breakfast with tomato jam - that's a suggestion!
flour, lard, salt, water, chicken brests, carrots, tomato, egg, black olives, corn, mayonnaise
Taken from www.yummly.com/recipe/Mexican-Tortillas_-the-Portuguese-Style_-2055459 (may not work)