Tortilla | Description, Preparation, & Uses (2024)

FAQs

Tortilla | Description, Preparation, & Uses? ›

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.)

Flour tortillas are commonly used in dishes like burritos, tacos, and fajitas. It is part of the daily food repertoire throughout Mexico, whose gastronomy and culture has influenced those of many Central American countries and some states in the U.S.

Set a tortilla on a microwave-safe plate, and cover with a damp cloth or damp paper towel. Microwave in 30-second increments until warmed through. If you have multiple tortillas, stack as many as five at a time, placing damp paper towels in between each tortilla. Microwave in 30-second bursts until warm.

Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick. Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable.

Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side. Set each tortilla aside in a foil wrap once heated through, then serve immediately.

You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side. If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right.

Which is healthier: bread or tortilla? Is bread more fattening than tortilla? Bread and corn tortillas have a very similar nutrient profile. However, if you are choosing a flour tortilla, to get the most health benefit, be sure to choose one made with whole-wheat flour rather than refined white flour.

Soft tortillas are the traditional base for Mexican fajitas or burritos—but, depending on the type of flour or cornmeal used, these thin round flatbreads can vary widely in calories, sodium, and more.

Tortillas

Some tortillas are prone to molding. That's why the fine print on many tortilla packages recommends refrigerating after opening. Chill tortillas to help them stay fresh.

How do you make store-bought tortillas taste like a restaurant? ›

Martinez suggests laying the tortillas out on a baking sheet in a single layer and baking them at 350 degrees Fahrenheit for around 15 minutes until they're golden brown and crispy. Toasting totally transforms their flavor; as he said, "they'll taste like toasted corn without any of the off-flavor."

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

It's essential to warm corn tortillas before eating them because the heat coaxes out their fresh, earthy flavors. Applying heat to tortillas also makes them more pliable and less likely to break or tear when filled with proteins and other hearty fillings.

Corn tortillas are a good source of fiber and magnesium. Fiber is important for digestion and heart health, while magnesium plays vital roles for your brain, heart, and muscles ( 8 ). Studies show that many people in the United States don't get enough dietary fiber ( 9 , 10 ).

Warming tortillas not only enhances the eating experience (now all of the food you're eating is warm,) it makes the tortillas — even the best ones, more pliable and less likely to tear as you wrap them around fillings for weeknight tacos, bean and rice burritos, or beef enchiladas.

El Comal – the hot skillet is a preferred method

Using a cast iron skillet or what we call comal, aka griddle is the Mexican home's best method as it is fast and easy. This method will give you a better texture; the best part is you can heat many tortillas simultaneously!

Cook each tortilla for about 10 to 15 seconds. Flip it over and fold the shell in half, holding in place with the tongs until crispy, another 15 seconds or so. Then take the fried tortilla out of the oil and sprinkle with salt while still hot.