Are you looking for the perfect breakfast to prepare from scratch? Try these delicious oatmeal tortillas for a hearty breakfast packed with nutrition! Feel free to improvise what to put inside, or use our Mexican-style eggs to tickle your tastebuds.
To prepare oatmeal tortillas that are soft and delicious is not always an easy thing to do. You have to make sure you balance your flour for this to work. To do this, and to give it the Mexican touch, we use corn flour (maseca) in the same portion as oatmeal. In addition to giving it delicious flavor, it is the perfect texture to have traditional Mexican-type tortillas… but with a touch of oatmeal!
- 3/4 cup oatmeal
- 3/4 cup corn flour or Maseca
- 3/4 cup warm water + 2 tablespoons
- 1 pinch of salt
- Water when necessary
Mexican style egg
- 2 eggs
- 1 red tomato, diced
- 1/2 jalapeno pepper
- 1/4 cup white onion
- 1 tsp olive oil
- Chopped cilantro, to taste
- Sauce, to taste to serve
- Salt and pepper to taste
Mix the oatmeal, cornmeal and salt in a bowl. Heat water without boiling, because you may burn your fingers.
Add ½ cup of water to the bowl and mix with your hands. How much extra water you're going to have to add to make the dough very smooth will depend on how accurately you measured everything, and the type or brand of flour you used. We added an extra 2 tablespoons to make it smooth but at the same time not sticky to our hands.
With your hands form a cylinder and cut in half. We need a total of 12 balls of dough.
Place all the portions of dough in the bowl (We use the same one so as not to make a mess) and cover with a cloth, or the dough will dry out.
Cut 2 pieces of plastic to be able to flatten the tortillas (like a Ziploc bag!)
Heat a comal or frying pan over medium heat.
With a manual tortilla machine, flatten the tortillas. Another technique for those who do not have a tortilla machine is to take a bowl or plate and flatten the ball until it is very thin. It is very important that they remain thin so that you can have flexible tortillas and that they bend when you fill them and take them as a taco. Plus it helps keep them from breaking.
Place on the griddle, heat and cook for 45 to 90 seconds per side. Timing depends a lot on how hot you have your comal or frying pan.
Keep making tortillas, always covering the raw dough or tortillas with a cloth. We recommend placing the hot tortillasin a container, tortilla holder or tortilla warmer so that they stay warm anddo not dry out (so they do not break).
Fill with whatever you want, we like them a lot for breakfast with eggs, cheese or with beans!
Mexican style egg
Add a splash of olive oil in a non-stick pan on medum heat.
When hot, add the tomato, onion and chopped chili and cook for 3 to 4 minutes or until soft.
Add the eggs, season with salt and pepper and cook until it is the way you like it.
Fill the tortillas, serve with chopped cilantro and your favorite sauce.
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If your cooked tortillas break, it is because your dough lacked water or it dried up while you were making all the tortillas. It should feel very soft and manageable, and the dough should be covered at all times. Another reason is that they were very thick and cannot be folded well and the third reason is that you overcooked them and they were very dry. It is a matter of trial and error, you will see each time you prepare them!