International food feast : mexican tortilla and salsa

  • International food feast : Mexican Tortilla and Salsa
  • International food feast : Mexican Tortilla and Salsa, Photo 2
  • International food feast : Mexican Tortilla and Salsa, Photo 3
  • International food feast : Mexican Tortilla and Salsa, Photo 4
  • International food feast : Mexican Tortilla and Salsa, Photo 5
  • International food feast : Mexican Tortilla and Salsa, Photo 6
Recipe type:
Number of serving:
6 servings
35 min
Cook time:
20 min
Ready in:
55 min
Very Easy


Salsa - Pico de gallo:

- Fresh tomatoes - 3 large
- Onions - 2 medium sized
- Jalapeno - 1
- Cilantro
- Red bell pepper - 1/2
- Lime juice - 1 tsp
- Paprika - 1/2 tsp
- Olive oil - 1 tsp
- Pepper - 1/2 tsp
- Salt - for taste

Mexican tortilla and salsa2:

- All purpose flour - 2 cups
- Baking powder - 2 tsp
- Butter or Vegetable shortening - 1/2 cup
- Salt - for taste
- Hot water - 1 cup


Step 1


Salsa - Pico de gallo:

Boil 3 cups of water in a vessel.

Slightly slit the tomatoes and put them into the boiling water.

Let it boil for another 5 min.

Switch off the flame and remove the tomatoes from the water and let them cool for a while.

Now gently remove the skin and and cut the tomatoes into halves to remove the seeds too.

Chop the tomato into small pieces.

Dice onions, bell pepper and jalapeno into small pieces too.

Step 2

Take all the diced vegetables in a bowl and add finely cut cilantro to it.

Now add salt, olive oil, paprika, pepper and lemon juice to it and mix well.

Refrigerate for some time to blend flavors.

Tomato salsa is ready to serve.

Serve it with tortilla or tortilla chips and enjoy eating

Step 3

Mexican tortilla and salsa2-Mix the flour and salt. Mix in the butter by hand until the mixture resembles small peas. Add the water slowly until you have a soft elastic ball. You may need to add a little more or less water, but do it slowly. You may not really need as much water as you think you do. Knead until smooth. Cover with a damp towel and then let rest 30 minutes-

Step 4

Make about 7-9 equal size balls.

Flatten and roll each ball into a flat round disk.

Cook on a very hot cast iron skillet.

Apply little oil on it if necessary.

Flip when bottom side is golden, the top should be bubbling slightly when ready.

Use a spatula to lift the edge and check for doneness before flipping completely.

Keep the cooked tortillas warm by covering with a damp towel while you continue to cook.

Step 5

Mexican tortilla and salsa1:

Tortilla Chips:

Mexican tortilla and salsa4:


Make about 7-9 equal size balls from the tortilla dough.

Flatten and roll each ball into a flat round disk.

Now cut them diagonally 4 times to make 8 triangles.

The shape is up to your creativity

Step 6


Take a gresed baking tray and place the tortilla triangles on them leaving sufficient space between each other.

Now apply some oil on the triangles using a brush.

Place it in the microwave and bake for 5 min.

Flip the triangles and bake for another 5 min.

Crispy tortilla chips are ready.

The last pic of the post contains tortilla chips that were baked.

Deep frying

In case you decide to deep fry it, do remember to poke the tortilla triangles using a fork to makes tiny holes on it.

Step 7

This will not let the tortilla to puff up much.

Now deep fry the tortilla triangles in a hot pan of oil till it turns light brown.

Flip and fry for few min.

Once done place it on a tissue.

Yummy deep fried tortilla chips are ready to eat.

They go super cool with salsa.

You can serve it by just sprinkling some paprika on top too

The first pic of the post consist of tortilla chips that were deep fried.

You can see tiny bubbles in it.

For people who are not too conscious about oily food can surely try this one.

Happy making. Enjoy munching international food


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