Corn tortilla

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==

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. Analogous staple carbohydrates in New World cultures, all made from hominy and serving a similar nutritional function, include the sope, the totopo, the gordita, the tlacoyo of Mexico, and the pupusa of Central America. The arepa of northern South America, though similar, is made with ground maize, not hominy, and does not offer the same nutrition profile as foods whose maize has been processed with alkali. The tamal (or tamale) of Mexico is also made from nixtamal (the Nahuatl word for hominy is the source of the term 'nixtamalization'), but is much thicker and a dish unto itself, usually including other ingredients and flavors. ==Mexico==

s de barbacoa made with yellow corn tortillas at a Mexican restaurant in Chicago (2006) Maize has been a staple food for thousands of years. It is the most-planted crop in the Mexican region. The country grows more than 42 distinct maize cultivars, each of which has several varieties. These varieties are estimated to number more than 3,000 by the International Center for the Improvement of Maize and Wheat (CIMMYT). The characteristics of each variety depend upon soil conditions, humidity, altitude, and its means of cultivation. Some of the earliest evidence of maize cultivation suggests that its original domestication was in fact simultaneous in several places. Maize is the basis of most Mexican cuisine, with some exception in the culinary traditions of northern Mexico, where wheat is taking the place of maize as the cereal base. In Mexico, the primary use of maize is the tortilla, but it is also a principal ingredient in other foods including tamales and atole. The maize used for tortillas can be ripe and dry, but it is also consumed fresh and mature (maize), or soft and fresh (xilote). 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==

, 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 ==See also==