The Rich History of Corn Tortillas: A Staple of Mexican Cuisine
Corn tortillas are much more than just a versatile component of many meals; they are a symbol of tradition, culture, and history in Mexican cuisine. The humble tortilla has roots that go back thousands of years, to a time when ancient civilisations relied on corn as one of their primary food sources. Today, this staple remains a fundamental part of many diets, and its popularity has spread far beyond Mexico’s borders. Let’s dive into the history of the corn tortilla and explore the key ingredients that make it a beloved dish across the globe.
Ancient Origins of Corn Tortillas
The history of the corn tortilla can be traced back over 3,000 years to the time of the Mayans and Aztecs in ancient Mesoamerica. Corn, or maize, was a sacred crop, revered by these early civilisations not only for its nutritional value but also for its cultural significance. Corn was the lifeblood of the people, and tortillas became a natural extension of its use. These ancient peoples would grind maize into masa, a dough made from ground corn, which was then shaped into thin, round discs and cooked over an open flame. The resulting tortillas were soft, pliable, and perfect for wrapping around a variety of ingredients.
Over time, corn tortillas became a staple food in the region, serving as the base for many traditional Mexican dishes. In fact, the word “tortilla” itself comes from the Spanish word meaning “small cake.” When the Spanish colonised the Americas in the 16th century, they adopted the practice of making corn tortillas and introduced them to the rest of the world.
The Process Behind Corn Tortillas: Nixtamalisation
One of the unique processes that sets corn tortillas apart from other flatbreads is nixtamalisation, an ancient technique that involves soaking and cooking maize in an alkaline solution, usually limewater. This process softens the corn and makes it easier to grind into masa, but it also offers significant nutritional benefits. Nixtamalisation enhances the bioavailability of nutrients in the corn, making it a richer source of vitamins and minerals, particularly niacin (vitamin B3).
Without nixtamalisation, we wouldn’t have the same tender texture and rich flavour that we enjoy in modern corn tortillas.
The Simple Ingredients that Make Corn Tortillas Special
At its core, the recipe for corn tortillas is simple. It requires just three main ingredients: masa harina (corn flour), water, and salt. Masa harina is the dried and ground version of the fresh masa used in traditional tortilla-making. It is readily available in most supermarkets today, making it easy to create tortillas at home, even if you don’t live near a traditional Mexican market.
Water is added to masa harina to create a dough, which is then shaped into balls and flattened to form the tortilla. The final touch is salt, which enhances the flavour of the tortilla without overpowering the natural taste of the corn.
The Role of Corn Tortillas in Mexican Cuisine
In traditional Mexican cuisine, corn tortillas are much more than just a vessel for other ingredients. They hold a place of pride in the culinary heritage of the country.
Tacos, for instance, would not be the same without the trusty tortilla. The way a tortilla wraps around savoury fillings, such as seasoned meats, beans, or vegetables, gives each bite the perfect balance of flavour and texture. When prepared fresh, a corn tortilla adds an earthy, slightly sweet taste that complements a wide variety of toppings.
The Nutritional Benefits of Corn Tortillas
Corn tortillas are not only delicious but also packed with nutritional benefits. They are a good source of fibre, which aids in digestion, and they provide essential vitamins and minerals such as magnesium, phosphorus, and iron. Compared to flour tortillas, corn tortillas are lower in calories and fat, making them a healthier choice for those looking to maintain a balanced diet.
As a gluten-free alternative, corn tortillas have become increasingly popular among people who have coeliac disease or gluten sensitivity.
Corn Tortillas
Corn tortillas are much more than just a versatile component of many meals; they are a symbol of tradition, culture, and history in Mexican cuisine.
4
servings30
minutes10
minutesKeep the screen of your device on
Ingredients
- Ingredients
240 g 240 masa – Mexican corn flour
1 1/2 cups 1 1/2 of hot water
1/4 teaspoon 1/4 of salt
Directions
- Instructions
- To make the tortilla, mix (Masa) Mexican corn flour and salt. Gradually add hot water and knead into a dough. If the dough is too sticky, add more flour. Shape the dough into small balls (about 35 grams each). Roll them out into circles or use a tortilla press. Cook the tortillas on a dry skillet until they reach your preferred level of crispiness.
- If using a tortilla press, then wrap cling firm around the press to stop them sticking.
- To keep your tortillas hot wrap, them in a cloth or foil.
Equipment
Watch the recipe video
Notes
- The recipe creates 15 tortillas in total.
