Tortilla

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.