Description
This recipe creates soft, pliable tortillas enriched with melted butter. A smoky Monterey Jack cheese crust is cooked directly onto the surface for added flavor and texture, turning a simple side into a versatile meal component.
Ingredients
- 300 g (2.5 cups) all-purpose flour
- 5 g (1 tsp) fine sea salt
- 60 g (0.25 cup) unsalted butter, melted
- 150–180 ml (0.67–0.75 cup) warm water
- 200 g (2 cups) Monterey Jack cheese, shredded
- 5 g (1 tsp) smoked paprika
- 0.5 g (0.125 tsp) cayenne pepper, optional
- 15 g (0.25 cup) fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Combine Dry Ingredients and Water: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the melted butter and 150 ml of warm water.
- Form the Dough: Gradually incorporate the flour from the sides into the liquid until a shaggy dough forms. Add remaining water one tablespoon at a time if the dough feels too dry.
- Knead and Rest: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough ball in the bowl and let it rest for at least 30 minutes.
- Prepare Cheese Topping: In a small bowl, combine the shredded cheese, smoked paprika, and optional cayenne pepper. Mix well.
- Divide and Shape Dough: Divide the rested dough into 10-12 equal pieces (45-50 g each) and roll each piece into a smooth ball. Keep covered while working on individual tortillas.
- Roll and Preheat Skillet: Preheat a cast iron skillet over medium-high heat. Roll out one dough ball into a thin 8-9 inch circle on a floured surface.
- Cook and Add Cheese Crust: Place the rolled tortilla onto the hot skillet. Cook for 30-60 seconds on the first side, or until bubbles appear. Flip the tortilla over and immediately sprinkle 1-2 tablespoons of the seasoned cheese mixture over the surface.
- Finish Cooking: Cook for another 1-2 minutes, pressing down gently with a spatula to help the cheese melt and form a golden-brown, crispy crust. Remove the finished tortilla and repeat with remaining dough.
- Garnish and Serve: Stack the warm tortillas on a plate, garnish with chopped cilantro, and serve with lime wedges.
Notes
To keep the tortillas soft after cooking, immediately stack them on top of each other on a plate. The residual steam trapped between the layers keeps them pliable. Cover the stack with a clean, damp kitchen towel to maintain moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 25 mg