For wheat flour tortillas, see Flour tortilla. For Spanish potato omelettes, see Tortilla de patatas. For South American tortillas, see Sopaipilla. For other uses, see Tortilla (disambiguation).
Corn tortilla
Type
Flatbread
Place of origin
Mexico
Region or state
Mesoamerica
Main ingredients
Maize flour
Media: Corn tortilla
In North America, a corn tortilla or just tortilla (/tɔːrˈtiːə/, Spanish:[toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the 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.
A similar flatbread from South America, called an arepa (though arepas are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called tortilla by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli][1]). The successful conquest of the Aztec empire by the Spanish and the subsequent colonial empire ruled from the former Aztec capital have ensured that this variation become the prototypical tortilla for much of the Spanish-speaking world.
Maize kernels naturally occur in many colors, depending on cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however. In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (also referred to as black maize).
^Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from link Archived 2016-12-03 at the Wayback Machine
In North America, a corntortilla or just tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is...
cornerstone of Mesoamerican cuisine. Corntortillas in Mesoamerica are known from as early as 500 BCE. The word tortilla is derived from the Spanish word...
A tortilla chip is a snack food made from corntortilla are cut into triangles and then fried or baked (alternatively they may be discs pressed out of...
cooked, similar to corntortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical...
Tortilla soup (Spanish: sopa de tortilla) is a traditional Mexican soup containing fried corntortilla. Although the exact origin of tortilla soup is...
Mexican breakfast dish consisting of corntortillas cut into quarters and lightly fried. Typically, corntortillas cut into quarters and lightly fried...
(/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corntortilla rolled around a filling and covered with a savory sauce. Enchiladas...
on a griddle or stove. Traditionally, a corntortilla is used, but it can also be made with a flour tortilla. The quesadilla has its origins in colonial...
Mexican filled tortilla food Taquito – Mexican dish Tortilla chip – Snack food made from corntortillas Tostada – Flat or bowl-shaped tortilla that is deep-fried...
cuisine used commonly to make tortillas. Blue corn contains anthocyanins, which give the corn its blue color. Five Hopi blue corn cultivars identified in the...
called tacos de trompo if served on corntortillas, and gringas if they are served with cheese on flour tortillas. A similar dish is called tacos árabes...
Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten...
funerals. Preparation techniques vary, but the dish is often served with corntortillas, onion, cilantro, and lime. Restaurants or street carts that serve birria...
yuca, and cabbage, and served with corntortillas. Other typical dishes are montucas or corn tamales, stuffed tortillas, and tamales wrapped in plantain...
Popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn. Corn was domesticated about 10,000 years...
included in the serving. Most typical corntortilla chips contain about 15 calories per chip. Baked corntortilla chips have about 6 calories per chip...
hand-sized tortilla is folded in half around the ingredients rather than wrapped and sealed, or with enchiladas, which use corn masa tortillas and are covered...
folded tortilla with some kind of filling. Mexican street taco fillings vary from one region to another. Most tacos are made with corntortillas, except...
which has its origins in prehispanic food. They are similar to fresh corntortillas, but are slightly thicker and usually oblong/oval in shape. Memela is...
dish is often topped with condiments such as sour cream and guacamole. Corntortillas are generally used to make taquitos. The dish is more commonly known...
main ingredient for tortillas, atole and many other dishes of Central American food. It is the main ingredient of corntortilla, tamales, atole and the...
recognized brands of corn chips. While corn chips and tortilla chips are both made from corn, the corn in tortilla chips is subjected to the nixtamalization...
adds to flavor. It is usually eaten with side dishes such as: yellow corntortillas, red pickled onion, refried black beans and habanero chilies. Traditionally...
Quesabirria is "a cross between a taco and a quesadilla." It comprises a corntortilla with either mozzarella or Chihuahua cheese melted with stewed meat....
Sweet corn (Zea mays convar. saccharata var. rugosa), also called sweetcorn, sugar corn and pole corn, is a variety of corn grown for human consumption...
crumbled corntortilla chips, to which are added to create a scrambled egg fried tortilla mixture. This preparation makes use of hardened corntortillas left...
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