Tortilla

Tortilla

A stack of freshly made tortillas

A Mexican woman making maize 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A tortilla is a type of thin, flat bread, originally made from maize (corn) and now also commonly made from wheat flour.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 Mexico and Central America, and they have become popular in many other parts of the world.

History

The tortilla has a long history, dating back to the Mesoamerican civilizations. The Aztecs and Mayas made tortillas from maize, which was a central part of their diet. The word "tortilla" comes from the Spanish word "torta," meaning "little cake."

Preparation

Traditionally, maize tortillas are made from nixtamalized corn, which involves soaking and cooking the corn in an alkaline solution, usually limewater, and then hulling it. This process enhances the nutritional value of the corn and makes it easier to grind. The resulting dough, called masa, is then shaped into thin discs and cooked on a comal, a flat griddle.

Wheat flour tortillas are made from a dough of wheat flour, water, fat (such as lard or vegetable oil), and salt. The dough is rolled out into thin circles and cooked on a hot surface.

Varieties

Tortillas come in various sizes and thicknesses, depending on their intended use. In Mexico, smaller tortillas are often used for tacos, while larger ones are used for burritos and quesadillas.

Cultural significance

Tortillas are an integral part of Mexican cuisine and are used in a wide variety of dishes. They are often served as a side dish or used as a wrap for other foods. In many Mexican households, tortillas are made fresh daily.

Related pages

• Taco
• Burrito
• Quesadilla
• Masa
• Nixtamalization

References

• Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. Thames & Hudson, 1996.
• Pilcher, Jeffrey M. Que Vivan Los Tamales! Food and the Making of Mexican Identity. University of New Mexico Press, 1998.

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  Mexican tortilla
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  Mexican woman making maize tortillas