Welcome back to my casual series, “Baking with Hot Bread Kitchen.” It has been a while and I have no good excuses other than “life”. Last time, it was Easter and we made cardamom-laced hot cross buns.. Today I ventured back into the flatbreads of Latin America and made tortillas de tiesto. Read on for the experience…
Baking with Hot Bread Kitchen #8: Tortillas de Tiesto
This recipe comes from The Hot Bread Kitchen Cookbook‘s section titled “Filled Doughs from Around the World”. The last time we were in this territory, I made baked Albanian cheese triangles (those were good!). There are many mouth-watering recipes in this section: knishes, empanadas, Tibetan momos, and more (but no Cornish pasties! Too bad). Honestly, who doesn’t love filled dough? It’s basically dumplings on steroids, and I love how most cultures seem to have their own version(s) of filled dough or dumpling-like creations. Anyway, we are told that tortillas de tiesto are an Ecuadorean street food, traditionally cooked in a tiesto, “a flat clay put traditionally used in Ecuadorean cooking” (225). Well, I don’t have one of those but a heavy-bottomed skillet seemed to do the trick for my feta-stuffed tortillas.
The tortillas de tiesto recipe looked quick and straightforward: it uses an enriched dough with egg, milk, and butter and a 2:1 whole wheat to white flour ratio. Unfortunately, I didn’t have enough whole wheat flour so my ratio ended up being reversed…oops! The traditional recipe would probably use queso fresco, but that’s hard to find in London so I stuck with feta cheese, which the book said would work well.
As you may know, I am a fan of making flatbreads (see naan, chapati, etc.), as they’re generally not too time consuming and don’t require any crazy tools. They do, however, require a close eye and some patience while cooking them in a hot skillet.
The tortillas de tiesto dough, once mixed and rested, is soft and pliable yet strong. It was not difficult to flatten them (I used my newly-acquired mini rolling pin – such fun!), add feta, pinch into a ball, then flatten and roll out again. It took a few tries to get the skillet’s heat right so the tortillas would cook through without charring too much, but they turned out well, if a bit darker than the picture in the book. The salty feta complements the slightly sweet dough well, and the tortillas de tiesto make for a hearty snack.
Have you ever made a stuffed flatbread like this? what’s your favorite hand-held street food nibble?
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