AI-generated image
Tortillas de tiesto
Tortillas de tiesto: little cheese-and-panela wheat cakes from the Ecuadorian highlands' clay griddles
Market women in Cuenca, Gualaceo and the villages of Cañar cook these small, thick wheat cakes on a tiesto, a flat clay griddle set over embers, and sell them warm from cloth-lined baskets at breakfast. Each one is crisp-speckled outside and soft and slightly crumbly inside, with a seam of salty fresh cheese and a whisper of panela sweetness; they go with coffee or a mug of hot chocolate. A heavy cast-iron pan stands in well for the tiesto. Most people cook them too hot, which scorches the outside before the middle is done, so keep the heat medium-low and be patient. Traditional queso fresco is often set with animal rennet; choose a cheese labelled vegetarian if that matters to you. Chef's tip: press the edges of each cake firmly shut so the cheese melts inside rather than leaking and burning on the pan.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 10 ½ oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ⅜ oz panela or soft dark brown sugarfinely grated
- 2 ⅛ oz buttersoftened
- 1 eggbeaten
- ½ cup whole milkwarm; add a splash more if needed
For the filling
- 4 oz queso frescocrumbled (vegetarian if preferred)
- 1 tbsp panela or soft dark brown sugargrated
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 10 ½ oz plain flour, 1 tsp baking powder, ½ tsp salt and 1 ⅜ oz panela or soft dark brown sugar in a bowl. Rub in 2 ⅛ oz butter with your fingertips until the mixture looks like coarse breadcrumbs.
4 minStep 2: Add 1 egg and most of ½ cup whole milk and bring it together into a soft dough that doesn't stick to your hands, adding the rest of the milk only if it feels dry. Knead for 1 minute, cover and rest for 10 minutes.
12 minStep 3: Mix 4 oz queso fresco with 1 tbsp panela or soft dark brown sugar. Divide the dough into 10 balls. Flatten each into a 9 cm round, put a spoonful of filling in the centre, fold the edges over and pinch firmly to seal, then press into a 1.5 cm thick cake.
Step 4: Heat a dry heavy cast-iron or non-stick pan over a medium-low heat for 3 minutes. Cook the cakes, a few at a time, for 5–6 minutes until the base is golden with darker speckles.
6 minStep 5: Turn and cook the second side for 5–6 minutes more. They are done when the sides feel firm and a cake sounds hollow when tapped; if the outside colours too fast, turn the heat down.
6 minStep 6: Keep the cooked tortillas warm wrapped in a clean cloth while you cook the rest, and eat them the same day.
Nutrition per serving
- Calories
- 215 kcal
- Protein
- 6 g
- Carbs
- 26 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tortillas de tiesto take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer pudas
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Indian
Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.