Dish

Tortilla Santiagueña

Tortilla Santiagueña is made from a dough of corn flour, water, and salt. The dough is kneaded until it is smooth and elastic, then it is divided into small balls and flattened into thin circles. The circles are then cooked on a griddle until they are golden brown and crispy. Tortilla Santiagueña is usually served hot and can be eaten plain or with mole or other Mexican dishes.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Bread› Flatbread

Origins and history

Tortilla Santiagueña is a traditional Mexican bread that has been around for centuries. It is usually made in the state of Oaxaca, where corn is a staple ingredient. Today, it is a popular bread throughout Mexico and is enjoyed by people of all ages.

Dietary considerations

Tortilla Santiagueña is gluten-free, making it a good option for people with celiac disease or gluten intolerance. It is also low in fat and calories, making it a healthy option for those watching their weight.

Variations

There are many variations of Tortilla Santiagueña, depending on the region and the cook. Some people add spices like cumin or chili powder to the dough, while others fill it with cheese or meat. Some people also make sweet versions of Tortilla Santiagueña by adding sugar or cinnamon to the dough.

Presentation and garnishing

Tortilla Santiagueña is usually served on a plate or in a basket. It can be garnished with cilantro, lime juice, or queso fresco.

Tips & Tricks

To make Tortilla Santiagueña crispy and golden brown, make sure to cook it on a hot griddle. Also, make sure to roll out the dough thin enough so that it cooks evenly.