Tortilla

Tortilla

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A stack of freshly made tortillas

A tortilla is a type of thin, flat bread, originally made from maize (corn) and now also commonly made from wheat flour. Tortillas are a staple food in many Latin American countries, particularly in Mexico, where they have been a part of the diet since pre-Columbian times.

History

The history of the tortilla dates back to ancient Mesoamerica, where the indigenous peoples cultivated maize and developed the process of nixtamalization, which involves soaking and cooking the corn in an alkaline solution. This process enhances the nutritional value of the maize and makes it easier to grind into dough, known as masa.

Preparation

A Mexican woman making maize tortillas

Traditional tortillas are made by mixing masa with water to form a dough, which is then shaped into small balls. These balls are flattened into thin discs using a tortilla press or by hand. The discs are then cooked on a hot griddle, known as a comal, until they are lightly browned and cooked through.

Types of Tortillas

Corn Tortillas

Corn tortillas are made from masa harina, a type of corn flour that has been treated with lime. They are a fundamental component of many Mexican dishes, such as tacos, enchiladas, and quesadillas.

Flour Tortillas

Flour tortillas are made from wheat flour, water, fat (such as lard or vegetable oil), and salt. They are softer and more pliable than corn tortillas and are commonly used in burritos and fajitas.

Cultural Significance

Tortillas hold significant cultural importance in Mexican cuisine and are often used in religious and ceremonial contexts. They are a symbol of Mexican identity and are celebrated in various festivals and events.

Modern Variations

In addition to traditional corn and flour tortillas, modern variations include tortillas made from alternative grains such as quinoa and spinach, catering to health-conscious consumers and those with dietary restrictions.

Related Pages

• Taco
• Quesadilla
• Burrito
• Enchilada
• Mexican cuisine