Friday 20 November 2015

Preparing the Tortilla

Corn Tortilla
25 May 2015 | From Richie of Guatemala

In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn). In Guatemala and Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (or black maize).

A tortilla seller is a Nahuatl: tlaxcalnamacac. The traditional tortilla has been made of maize corn since pre-Columbian times. It 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, and cooking it on a very hot comal (originally a flat terra cotta griddle, now usually made of light sheet-metal instead). In Guatemala, they are still often made by hand and are thicker. Corn tortillas are customarily served and eaten warm; when cool, they often acquire a rubbery or grainy texture as the cooked starches stale.

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