Corn Tortilla
About
A corn tortilla is a type of thin, unleavened flatbread, made from hominy(whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization). A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.
Source
A tortilla is made by curing maize in limewater in the nixtamalization process, which causes the skin of the corn kernels to peel off, then grinding and cooking it, kneading it into a dough called masa nixtamalera, pressing it flat into thin patties using a rolling pin or a tortilla press, and cooking it on a very hot comal (originally a flat terra cotta griddle, now usually made of light sheet-metal instead).
Local
Common Recipes
- Refried Black Bean Tostadas
- Chalupas
- Chilaquiles
- Enchiladas
- Enfrijoladas
- Entomatadas
- Gorditas
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
