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Una receta deliciosa preparada con los mejores ingredientes.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Mix Dry Ingredients
In a bowl, place the Harina de Maíz Blanca Precocida P.A.N., wheat flour, and salt, and mix slightly with a spoon.
Warm the Water
Warm the water so it is slightly hot, around 40-45ºC (105-115ºF). You can do this by heating it in the microwave for a few seconds; you should be able to put a finger in without burning yourself but feel it hot.
Add Water
Pour the water into the bowl and mix with the spoon so the flours absorb the liquid.
Knead and Rest
Knead it a bit with your hands, you will notice it is sticky. Shape it into a ball or simply compact it and leave it in the bowl covered with a damp cloth for 1 hour at room temperature.
Divide the Dough
Divide the dough into 12 portions and shape them into small balls. Ideally, weigh the dough, divide the total weight by 12, and then weigh the balls to ensure they match that weight.
Heat the Oil
Prepare a saucepan halfway with oil and place it over medium heat to reach 170ºC (340ºF). You can check with a kitchen thermometer; if you don't have one, I explain below how to know when it is ready.
Flatten the Balls
Roll out the balls with a rolling pin by placing the dough between parchment paper or plastic wrap, whichever you prefer. They should be thin but not excessively so.
Fry the Tortos
This dough breaks easily, so carefully peel it off the paper and place it directly into the saucepan to fry. What I do is roll them out almost at the same time as I fry them.
Watch Them Puff
The tortos puff up, meaning the dough fills with air inside and both sides remain joined only at the edges. First we drop the dough in and it bubbles quite a bit.
Flip the Tortos
Suddenly, we will see how it starts to inflate. After a few seconds, it will have puffed up completely, and it is time to flip it.
Drain Excess Oil
Wait another 5 or 10 seconds, take the torto out of the oil with a slotted spoon, and place it on a plate lined with paper towels to absorb excess oil.
Adjust Temperature
If the oil is too hot, you will see the tortos burn before completing the process, so you should lower the temperature. If, on the contrary, it takes too long to puff or doesn't puff at all, turn up the heat slightly.
Fry the Eggs
Now we move on to prepare the fried eggs. In a pan over medium heat, add just enough oil to cover the bottom. When hot, crack the egg and cook it for barely 1 minute, just enough for the bottom to slightly brown, the white to set, and the yolk to remain runny. Remove to a plate, sprinkle with a little salt, and prepare the remaining eggs.
Prepare the Chorizo Hash
For the chorizo hash, simply open the chorizos, remove the casing, keep the meat, and crumble or chop it with a knife.
Cook the Chorizo
Cook it in a pan with a tiny bit of oil for a couple of minutes over medium heat.
Serve and Enjoy
Place the tortos on a plate accompanied by the fried eggs, the chorizo hash, and a few pieces of Cabrales cheese. You can put everything together in the center of the table or serve it directly onto the diners' plates.
Frequently Asked Questions about this recipe
¿Se puede guardar la masa?
Sí, puedes refrigerarla cubierta en un recipiente hermético por hasta 2 días.
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