8 Tortilla Skin Creations, Not Always Wheat

YOGYAKARTA Tortilla is widely used for wrapping various contents. Like the popular ones, namely calms from Mexico or kebab from Turkey. Apparently, the creation of Tolilla skin is not always made from flour. Do you know all kinds of things? This is the list if you want to be creative to make it.

There are three types of corn Tortilla, namely yellow, blue, and white. The Tortilla of white corn is popular in Mexican culinary which is made of white corn flour. Usually used to make tamales and pozole. The Tortilla of white corn, made from the Harina (a corn stand that can be directly binding), water, and salt. The taste and texture are more neutral and flexible than the yellow and blue corn Tortilla types.

Blue corn Tortilla has a more savory taste, a solid texture, and is suitable for traditional dishes, such as airing. So if you want to make up fried TOrtilla snacks, it is best suited to wear a yellow corn lotilla because it producesgal textures without absorbing excessive oil.

The spinach Tortilla is made of spinach, water, and salt flour. It tastes a little Nutty and savory. Some spinach tolerances are made with whole grains and other flour, including red rice, millets, and quinoa, to provide a slightly more flexible texture.

The type of wheat lotilla seems to be the easiest and most commonly found. The reason is, the manufacture and availability of the ingredients is easy. Wheat flour is known as gluten flour, which if used for food ingredients will produce good results.

In contrast to the maize Tryn Tortilla or tortilla. Spanish Tortilla is similar to frittata, it looks like a round disk. This type of Tortilla is made of potatoes and onions and then covered with a mixture of eggs. Usually served as is when it is hot and peppered with Ramesco sauce.

Tortilla bits The recipe is made from pink bits along with corn, water, and salt flour. The Bits that are cut and then mixed in corn flour mixtures. The results will get a beautiful reddish mixture.

Göirila comes from Nicaragua, a type of TOrtilla dough made from sweet young corn. Göirila means'scenty and delicious rot' which starts from cooking corn with alkaline substances, such as ashes. The goal is that bread products can be digested easily in the digestive system and are efficacious because they contain nutrients. Because Göirila does not last long, it means that it must be made immediately out, different from other types of tolerances.

Pan pasting is usually made for storytellers, which use a mix of Middle East and Mexican cooking techniques. This type of Tortilla is known for ribbon bread which offers a gentle and delicious sensation in the mouth even though it has a slightly rough texture.

Pan my clothes are made from a mixture of flour, yeast, and water. Donans need to be kept quiet so that the yeast can work properly. Then in small circles, the dough is flattened and boiled on a hot face.

Uniquely, the nopal gorilla is made of a type of cactus or thorny piring which is widely used in various dishes in Mexico. Launching Taste Tabletable, the nopal gorilla has a slightly sour taste. So this type of kurtilla is suitable combined with a rich taste of sediment, such as guanamole.

That's the type of creation of tone skin. You can make it yourself at home if you find the ingredients. You can also buy them for several types and make snacks with the skin of the kurtilla.