Corn tortillas

Corn tortillas are a type of thin, unleavened flatbread, made from finely ground maize. Originating from Mesoamerica, they are a staple food in Mexican cuisine and Central American countries.

History

The corn tortilla has been a staple food in North American and Mesoamerican cultures since pre-Columbian times. It predates the arrival of Europeans and remains a staple food in the Americas. The corn tortilla, with many variations, has been a staple of the Mesoamerican diet for thousands of years.

Production

Corn tortillas are made from nixtamalized maize. Nixtamalization is a process that involves soaking and cooking corn in an alkaline solution, usually limewater, and then hulled. This process removes toxins from the corn and makes it more nutritious. The dough is then pressed flat into circular discs and then cooked on a very hot surface, usually a comal.

Uses

Corn tortillas are used in a variety of dishes, including tacos, enchiladas, chilaquiles, quesadillas, and more. They can be eaten alone or used as a wrapper for various fillings. They can also be deep-fried or baked to create tortilla chips or tostadas.

Nutritional Value

Corn tortillas are a good source of fiber and contain a small amount of protein. They are low in fat and contain no cholesterol. They are also a good source of magnesium and phosphorus.

See Also

• Tortilla
• Nixtamalization
• Mexican cuisine
• Mesoamerican diet