Dive into the heart of Argentine cuisine with this delightful Tortilla Jujeña recipe. Perfect for lunch or dinner, this dish combines a flaky homemade flatbread with a rich, savory filling, making it an irresistible choice for a cozy meal.
Ingredients
Dough:
🌾 250 gr all-purpose flour
🐮 75 gr beef fat or butter
🧂 A pinch of salt
💧 Water sufficient to form a dough
Filling:
🍅 1 round tomato
🍖 100 gr cooked ham
🥓 100 gr salami
🧀 400 gr Barraza mozzarella cheese
🌿 1 bunch fresh basil
🌿 1 tsp oregano
Instructions
1- Prepare the Dough:
- In a large mixing bowl, combine 250 gr of all-purpose flour with a pinch of salt. Add 75 gr of beef fat or butter. Use your fingers to crumble the fat into the flour until the mixture resembles coarse crumbs.
- Gradually add water, a few tablespoons at a time, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Cover with a kitchen towel and let it rest for 30 minutes.
2- Prepare the Filling:
- Slice 1 tomato, 100 gr of cooked ham, and 100 gr of salami into thin pieces.
- Grate or slice 400 gr of Barraza mozzarella cheese.
- Wash and pat dry a bunch of fresh basil leaves.
3- Assemble the Tortillas:
- Divide the rested dough into two equal portions. Roll each portion into a circle, around ½ cm thick.
- On one half of each dough circle, layer the tomato slices, followed by ham, salami, mozzarella cheese, and basil leaves. Sprinkle with oregano.
4- Cook the Tortillas:
- Heat a non-stick frying pan over medium heat. Cook each tortilla for about 5 minutes on one side or until golden brown, then flip and cook the other side for another 5 minutes.
5- Serve:
- Slice and serve warm, allowing the melted cheese to stretch indulgently.
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 2
Calories: Approximately 700 kcal per serving
Proteins: 28 gr per serving
Fats: 45 gr per serving
Carbohydrates: 45 gr per serving
Equipment:
- Mixing bowl
- Non-stick frying pan (e.g., Tefal)
- Rolling pin
Cooking Tips
- Allow the dough to rest properly for easier rolling and better texture.
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