Breads
Tortillas de Maíz con Queso
The Quirky Foodster Team
Ingredients
- 300g (2.5 cups) (masarepa or similar) Precooked white cornmeal
- 200g (2 cups) Grated queso fresco
- 1 Egg
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 tbsp Sugar
- 250 -300ml (1-1.25 cups) warm milk or water, as needed
- for the griddle Butter or oil,
Method
- Combine the cornmeal, baking powder, salt and sugar in a large bowl.
- Mix in the grated cheese, egg, and enough warm milk or water to form a soft, slightly sticky dough that holds together.
- Rest the dough for 10 minutes to allow the cornmeal to hydrate fully.
- Divide into 6-8 portions and shape into flat discs about 1.5cm (0.6in) thick.
- Cook on a lightly buttered griddle over medium-low heat for 5-6 minutes per side, until golden and cooked through. Serve warm.
Introduction: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands.
Cultural Background: Unlike the thin flatbreads of Mexico, Ecuadorian tortillas de maíz are thick, griddle-cooked corn and cheese cakes, popular street food across the Andean highlands. Cooked on a hot griddle called a tiesto, they're a common breakfast item, often paired with hot chocolate or coffee.
Tips: Cook over medium-low heat rather than high heat — these tortillas are thicker than typical flatbreads and need time for the centre to cook through without burning the outside.
Variations: Some versions add anise seeds for a subtly sweet, fragrant note; a sweeter breakfast version increases the sugar and omits the cheese. Already vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat on a dry griddle or pan over medium heat for 2-3 minutes per side.
Nutrition: Approx. 220 kcal, 7g protein, 9g fat, 28g carbohydrates per tortilla.
FAQs:
Q: Is this the same as a Mexican tortilla?
A: No — Ecuadorian tortillas de maíz are much thicker, griddle-cooked corn and cheese cakes, closer to a savoury corn cake than a thin flatbread.
Q: Can I use regular cornmeal instead of masarepa?
A: Precooked cornmeal (masarepa) is preferred as it hydrates properly without further cooking; raw cornmeal will produce a gritty, undercooked texture.
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