Corn tortilla

In Mexico and Central America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an arepa (made with ground maize, not hominy, and typically much thicker than tortillas), also predates the arrival of Europeans to America.

The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (). They were called tortilla by the Spanish from its resemblance to traditional Spanish round, unleavened cakes and omelettes. The successful conquest of the Aztec empire by the Spanish and the subsequent colonial empire ruled from the former Aztec capital have ensured that this variation become the prototypical tortilla for much of the Spanish-speaking world.

Maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize). Tortilla is a common food in Mexico, Guatemala, Belize, El Salvador, Honduras, Nicaragua and Costa Rica.

Etymology

Tortilla, from Spanish torta, cake, plus the diminutive -illa, literally means "little cake". Nahuatl tlaxcalli is derived from the verb (i)xca "to bake" with the help of the prefix tla- and two common suffixes -l- and -li (<-tli), that is "something baked".

Tortilla in Iberian Spanish also means omelette. As such, this corn flour flatbread tortilla is not to be confused with the Spanish omelette or any other egg-based one.

History

thumb|This drawing is a recreation of the corn tortilla [[Aztec writing|glyph found in the Codex Mendoza]]

The corn tortilla was first developed in Mexico, during prehistoric times. It has since become a staple carbohydrate in North American and Mesoamerican cultures. It predates its derivative, the wheat flour tortilla (tortilla de harina or tortilla de trigo), in all such cultures. This is because old world wheat was neither known nor grown in the Americas prior to European colonization.

In Aztec times two or three corn tortillas would be eaten with each meal, either plain or dipped in mole or a chili pepper and water sauce. Tortillas were also sold at Aztec marketplaces filled with turkey meat, turkey eggs, beans, honey, squash, prickly pears and various preparations of chili pepper.

Tortillas are consumed daily. Factory-made tortillas are widely sold, although they can easily be made at home. Tortilla production starts in the early morning as lunch is the main meal of the day for most people. In Mexico, lunch is eaten between 1:30 p.m. and 3:30 p.m. (1330 to 1530). Some supermarkets and grocery stores sell freshly made tortillas throughout the day.

Mexican and, more generally, Latin American dishes made with maize tortillas include:

Chalupas
Chilaquiles
Enchiladas
Enfrijoladas
Entomatadas
Gorditas
Pan de cazón
Pastel azteca
Peneques
Quesadillas
Sincronizadas
Sopes
Tacos
Tacos dorados
Tlayudas
Totopos – Tortilla chips
Tortilla soup
Tostadas

Preparation

thumb|Preparation of tortillas in [[Chichicastenango, Guatemala.]]

A tortilla is made by curing maize in limewater in the nixtamalization process, which causes the skin of the corn kernels to peel off (the waste material is typically fed to poultry), then grinding and cooking it, kneading it into a dough called masa nixtamalera, pressing it flat into thin patties using a rolling pin, tortilla press or by hand, and cooking it on a very hot comal (originally a flat terra cotta griddle, now usually made of light sheet-metal instead). The process, called nixtamalization, was developed indigenously by pre-Columbian cultures and predates European contact by many centuries, if not millennia. .

Nutrition

An uncooked corn tortilla made with nixtamalized corn at 46% hydration and depending on corn variety used and variations, consists of 45% carbohydrates, 3% fat, and 6% protein (table). In a 100 gram reference amount, a raw corn tortilla supplies 218 calories and is a rich source (20% or higher of the Daily Value, DV) of phosphorus (45% DV) and magnesium (20% DV). It is a moderate source (10-19% DV) of vitamin B6, niacin, manganese, and zinc (table).

Uses

Corn tortillas are the basis of many traditional Mexican dishes, such as tacos, tostadas, enchiladas, flautas, quesadillas, chilaquiles, and tortilla soup. Warmed corn tortillas are also often served as an accompaniment to stews, soups, grilled meats and other dishes, as bread might be served in other cuisines. By contrast, wheat flour tortillas are often used for burritos and quesadillas, particularly in the United States. Corn tortillas may also be deep fried to make crisp tortilla chips. These are often salted, and can be eaten alone or accompanied with various salsas and dips such as guacamole. Tortilla chips are a key ingredient in nachos.

Gallery

File:081116 black maize tortillas.JPG|Tortillas of blue corn

File:Tortillas para tlayudas.jpg|Large toasted tortillas are used for making tlayudas being sold by a street vendor in Oaxaca

File:Tortilla machine.jpg|Automatic tortilla machine (explanation)

File:Tortilla making process.webm|Machine making corn tortillas in Mexico City

File:Balboa 20 bg 120603.jpg|Tortillas being made in Old Town San Diego

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