Tortillas de calabaza (Carnaval)

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a special dish, Tortillas de calabaza (Carnaval). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tortillas de calabaza (Carnaval) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look fantastic. Tortillas de calabaza (Carnaval) is something that I have loved my entire life.

Many things affect the quality of taste from Tortillas de calabaza (Carnaval), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortillas de calabaza (Carnaval) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Tortillas de calabaza (Carnaval) using 7 ingredients and 7 steps. Here is how you cook it.

Hay muchas formas de hacer esta receta canaria y no es obligatorio el uso de la calabaza pero mi tía las hace así y quedan geniales.

Ingredients and spices that need to be Take to make Tortillas de calabaza (Carnaval):

1. 180 g harina
2. 250 g leche
3. 4 cucharadas azúcar
4. 2 huevos
5. 50-100 g calabaza
6. Ralladura de limón
7. Anís

Instructions to make to make Tortillas de calabaza (Carnaval)

1. Ponemos la calabaza a hervir hasta que esté blandita y se pueda triturar con el tenedor. Esto llevará unos 20 minutos aproximadamente, una vez lista retiramos el agua y trituramos de manera que quede poca agua de cocción.
2. Mientras tanto vamos con el resto de ingredientes.
3. Batimos los huevos y el azúcar en una fuente
4. Añadimos la leche y seguimos removiendo, agregamos la ralladura de limón, el anís y la harina (hay personas que también le ponen perejil)
5. Cuando todo esto esté bien integrado y no queden grumos de harina, añadimos la calabaza triturada. La consistencia final ha de ser cremosa (en caso de no ser así le añadimos un poco más de harina)
6. Precalentamos una sartén con aceite y con un cucharón iremos echando la masa, poca cantidad cada vez (estas tortillas no deben ser grandes, el tamaño es como el de unas galletas, nada que ver con la tortilla española)
7. A los pocos segundos le damos la vuelta con la espumadera y listas.

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