A tortilla is a thin, flat, round piece of unleavened bread-like dough or batter that is most commonly associated with Mexican cuisine. The tortilla has been around for centuries and has become a staple in Latin American and Spanish-speaking countries worldwide. It is made from wheat or corn flour, which is mixed with water and salt to form a dough that is then rolled into a thin sheet. The sheet of dough is then cooked either on a griddle or a comal – a circular griddle made from clay or cast iron. This type of cooking method is referred to as "nixtamalization," and it helps to bring out the flavor of the dough.
Tortillas come in an array of shapes and sizes and can be used for anything from tacos and burritos, to enchiladas and quesadillas. They make a great base for almost any dish, whether it's savory or sweet. What's more, they are incredibly easy to make at home, either with a tortilla press or simply with a rolling pin.
The traditional tortilla is made with a soft drink called masa harina (corn flour), although many modernized recipes call for a combination of all-purpose flour, baking powder, and oil. Masa harina is a form of dehydrated masa, which is a dough made from maize that has been soaked, ground, and then processed into a paste. It is usually enriched with vitamins and minerals and contains more fiber than all-purpose flour. Masa harina is available at most grocery stores in either the Latin or Mexican food aisle.
To make the tortilla, you’ll need to mix the masa harina with water and salt, knead it to create a soft dough, and then roll it out into a round shape. Once the dough has been rolled out, it needs to be cooked on a comal or a griddle until both sides of the tortilla appear light golden brown.
Tortillas are also used in a range of other dishes, such as soups, stews and casseroles. They make the perfect accompaniment to any Mexican dish, as they soak up all the flavors and aromas of the other ingredients. In fact, some popular dishes such as chilaquiles and enfrijoladas are made with a base of tortillas.
Tortillas are also incredibly versatile as they can be prepared in a variety of ways. They can be toasted, fried, grilled, or microwaved. They can be served both hot and cold, with a range of fillings such as cheese, beans, vegetables, and meats. The possibilities are endless!
In addition to being tasty and versatile, the tortilla is also incredibly good for you. It’s made from natural ingredients (wheat and/or cornflour) and is high in dietary fiber. What's more, it’s low in fat and calories, making it an ideal choice for those looking to maintain a healthy diet.
The tortilla is truly one of the most beloved and iconic foods of Latin America and Spanish-speaking countries. It’s a staple in most households and will continue to be enjoyed for years to come. Whether you’re enjoying it in tacos, soups, casseroles, or straight off the comal – a tortilla is an incredibly tasty and nutritious way to start the day.
A Tortilla is a staple of Mexican cuisine, enjoyed around the world. It's an essential and versatile dish, used in enchiladas, tacos, quesadillas, burritos and much more. From the time the ingredients are selected to the time they end up on someone's dinner plate, there's a lot of work that goes into creating a delicious tortilla. Here, we'll dig deeper into the science of creating a tortilla and discuss the process by which it leaves the kitchen and gets to your dinner plate.
The creation of a tortilla starts with the selection of ingredients. The main ingredients required to make tortillas are masa flour and water. Masa flour, also known as masa harina, is made from corn. It is made by soaking dried corn kernels in an alkaline solution, which helps reduce the antinutritional compounds found in the kernel. After that, the corn is cooked and finely ground, and the resulting flour-like substance is known as masa. The other major ingredient, water, is a simple molecule, containing two hydrogen atoms and one oxygen atom (H2O). The right proportion of masa flour to water is important, as the resulting dough is what will eventually give the tortilla its texture.
Once the ingredients are ready, the process of making the tortillas can begin. The first step is to form a dough. Masa flour and water are combined to form a thick, doughy mixture. This dough is then kneaded, either by machine or by hand, until it becomes soft and pliable. This allows the starches in the masa to absorb liquid and form gluten. The kneading process requires an appropriate level of heat and humidity, as this contributes to the overall texture of the tortilla.
The next step is to form the tortillas. The dough must be divided into small, round balls, and then flattened between two pieces of cloth. This flattening process is essential, as it gives the tortilla its iconic shape. The resulting discs of dough, now known as “tortillas”, are then cooked. They can either be cooked in a hot skillet or, traditionally, on a hot comal. This cooking process gives the tortillas their desired consistency and flavor.
Once cooked, the tortillas are ready to be eaten. Most tortillas are very thin, with a diameter of around five to six inches, and an ideal tortilla will have an even distribution of air bubbles. To keep them soft and pliable, they are usually served immediately after cooking. However, if they won't be eaten right away, they can be rehydrated with a little bit of water to make them more pliable.
Now that the process of making the tortilla is complete, it must be transported to a dinner plate. This part of the process is just as essential as making the tortilla itself. Tortillas, along with all Mexican-style cuisine, are best served warm, so the serving process needs to be carefully executed in order to maintain the necessary temperature.
One way to accomplish this is to use steam tables. This method is commonly used in restaurants, and it is the most reliable way to keep tortillas hot for the duration of the meal. A steam table is essentially an insulated cabinet that is heated to maintain a desired temperature. The tortillas are placed in shallow pans with a few tablespoons of water, forming a pool of steaming liquid around them. This allows chefs to keep the tortillas warm without sacrificing their texture.
Another option is to use insulated food transport boxes. These boxes are insulated with Styrofoam or other insulating material, and typically contain some form of heat source. This could range from boiling-hot water to heated stones or coils. The warm surfaces inside the box help to keep the tortillas at the desired temperature while they are being transported, thus ensuring a perfect meal when they arrive at the dinner table.
Regardless of the method used, it is important that the tortillas are kept warm until they are served. If the tortillas aren't kept warm, they will become hard, which can ruin the experience of the meal. Therefore, it is essential that the tortilla-making process is handled with the utmost care and precision in order to keep everything hot and delicious.
In conclusion, a lot of science and culinary technique goes into the process of making a delicious tortilla and transporting it to the dinner plate. The selection and combination of masa flour and water are essential, as they form the basis of the dough that will become the tortilla. Kneading the dough correctly will create the optimal texture and gluten structure. Flattening the dough into discs is a crucial part of the process, as this gives the tortillas their iconic shape. Finally, keeping the tortillas warm and pliable is essential in order to maintain their texture and flavor. All of these steps must be carefully considered and executed in order to create an unforgettable meal.
|Vitamin A||0.001 mg|
|Vitamin E||0.69 mg|
|Vitamin K||0.0086 mg|
|Vitamin B1||0.22 mg|
|Vitamin B2||0.08 mg|
|Vitamin B3||0.00187 grams|
|Vitamin B4||0.0299 grams|
|Vitamin B6||0.2 mg|
|Vitamin B9||0.069 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||0.54 grams|
|Glutamic Acid||1.257 grams|
|Total Sugars||1.5 grams||
|Caprylic acid (8:0)||0.06 grams||
|Capric acid (10:0)||0.05 grams||
|Lauric acid (12:0)||0.34 grams||
|Myristic acid (14:0)||0.25 grams||
|Palmitic acid (16:0)||5.53 grams||
|Stearic acid (18:0)||0.76 grams||
|Arachidic acid (20:0)||0.07 grams||
|Lignoceric acid (24:0)||0.02 grams||
|Butyric acid (4:0)||0.01 grams||
|Total Saturated fatty acids:||7.09 g|
|Oleic acid (18:1)||6.85 grams||
|Palmitoleic acid (16:1)||0.03 grams||
|Gadoleic acid (20:1)||0.04 grams||
|Total Monounsaturated fatty acids:||6.92 g|
|Omega-6 Eicosadienoic acid (20:2)||0.01 grams||
|Omega-6 Gamma-linolenic acid (18:3)||0.01 grams||
|Omega-3 Alpha-linolenic acid (18:3)||0.27 grams||
|Linolenic acid (18:3)||0.28 grams||
|Linoleic acid (18:2)||5.18 grams||
|Total Polyunsaturated fatty acids:||5.75 g|
|Trans-monoenoic fatty acids||0.1 grams||
|Total Trans fat:||0.1 g|