Corn tortilla

A very thin tortilla made, usually based on corn flour, is called tortilla and is considered one of the national dishes of countries such as Mexico, the USA and Canada. True, it is worth saying that other meanings of the word tortilla are also known. For example, in Spain, tortilla means an omelette in which, in addition to eggs and fresh greens, potatoes, tomatoes and peppers are present.

In appearance, the Mexican corn tortilla is surprisingly similar to the well-known pita bread, and in principle this is not surprising, because the process of making these tortillas is not much different. The main difference lies only in the components that are used according to the traditional formulation of corn tortilla or pita.

This Mexican cornmeal bread owes its famous name to the Spanish conquistador, who began colonizing the central lands of America back in the 16th century. The Aztecs called tlaxcalli corn tortillas, while the name was redone by the Spaniards and turned out to be a round tortilla or tortilla tortilla, which has taken root to this day.

Today, corn tortilla can be purchased in both specialized and regular grocery stores. However, some lovers of Mexican food prefer to cook corn tortilla on their own. By the way, it is not difficult to do this at all, the main thing is to have the necessary products at hand - water, oil or margarine, corn flour, as well as salt. In addition, some recipes for corn tortilla often contain soda or baking powder for dough, but these additives are not traditional for this dish.

All components are folded into one dish and thoroughly mixed, after which the dough is divided into equal parts, which roll into balls. As a rule, culinary experts try to make balls that do not exceed a small chicken egg. Each ball is finely rolled out and sprinkled with flour on both sides. In the latter step, the tortillas are fried in a pan without adding oil until distinctive bubbles form on the surface of the corn tortilla.

The nutritional value of the finished corn tortilla is 218 kcal per 100 grams of tortilla. This is comparatively small, especially given the fact that corn tortilla is Mexican bread. Nutritionists often use this product in carbohydrate diets, since the composition of the cake contains at least 40 percent of carbohydrates.

In addition, it is believed that the chemical composition of this corn cake retains most of the nutrients that are rich in raw materials. Corn tortilla retains its consumer and taste qualities for a long time, for which it is necessary to store this product in the refrigerator.