Corn tortilla

Corn tortilla is a type of tortilla made from cornmeal or masa, a dough of ground nixtamalized corn. They are a staple food in Mexico and Central America, and are used in a variety of dishes such as tacos, enchiladas, and chilaquiles.

History

The corn tortilla has a long history in Mesoamerica, dating back to before the arrival of Europeans. The process of nixtamalization, in which corn is soaked and cooked in an alkaline solution, was developed by the indigenous peoples of Mesoamerica. This process increases the nutritional value of the corn and gives the tortillas their distinctive flavor and texture.

Preparation

To make corn tortillas, the masa is mixed with water to form a dough. The dough is then divided into small balls, which are flattened with a tortilla press or by hand. The tortillas are then cooked on a hot griddle or comal until they are lightly browned and have a slightly puffed appearance.

Uses

Corn tortillas are used in a variety of Mexican and Central American dishes. They can be eaten on their own, or used as a base for other foods. In tacos, the tortilla is folded around a filling of meat, cheese, beans, or vegetables. Enchiladas are made by rolling the tortilla around a filling and then covering it with a chili sauce. Chilaquiles are a dish made by frying tortillas until they are crispy, then simmering them in salsa or mole.

See also

• Tortilla chip
• Taco
• Enchilada
• Chilaquiles
• Nixtamalization

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