Tortillas have a rich and
diverse history that dates back thousands of years. Originating in Mesoamerica, particularly in present-day Mexico, tortillas have been a staple food for numerous indigenous cultures. The Aztecs, Mayans, and other ancient civilizations relied heavily on maize, or corn, as a dietary staple, and it was from this grain that the tortilla was born.
The process of making tortillas begins with masa, a dough made from cornmeal or maize flour. The corn is soaked in an alkaline solution, such as lime, which helps soften the kernels and improve their nutritional value. The soaked corn is then ground into a fine paste, creating masa dough. This dough is shaped into flat, round discs and cooked on a hot griddle or comal.
Tortillas have served as a versatile and fundamental component of various traditional dishes. They are commonly used to wrap and hold fillings, making them the foundation of iconic Mexican dishes like tacos, burritos, and enchiladas. These savory delights are filled with a variety of ingredients, such as seasoned meats, beans, cheese, salsa, and fresh vegetables. The tortilla acts as a vessel, holding the flavorful fillings together, while providing a convenient and portable meal option.
Apart from being used as a wrapper, tortillas also have other culinary applications. They can be cut into triangles and fried to make crispy tortilla chips, which are often enjoyed with salsa, guacamole, or used as a base for nachos. Tortillas can be baked or grilled to make tostadas, a crispy platform for toppings like beans, meat, and salsa. Additionally, tortillas can be torn into strips and added to soups and stews, providing texture and substance to the dish.
In Mexican cuisine, tortillas are typically served warm and freshly made. They are an essential part of meals, acting as a vessel for the main course or as a side dish. With their incredible versatility, tortillas have gained popularity worldwide and have become a cherished element of fusion cuisines and international recipes. Whether enjoyed in traditional Mexican dishes or in innovative culinary creations, tortillas continue to be cherished for their cultural significance and delicious taste.
Tortillas
Ingredients
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 2 tbsp vegetable shortening
- ½ cups Water warm
- ¼ cup milk warm
Instructions
- In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.
- Add the vegetable shortening to the flour mixture. Use your fingers or a pastry cutter to cut the shortening into the flour until the mixture resembles coarse crumbs.
- Slowly pour in the warm water while stirring the mixture. Continue mixing until the dough comes together.
- Transfer the dough to a floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.
- Divide the dough into 12 equal-sized portions and shape each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for about 15-20 minutes.
- Preheat a large skillet or griddle over medium-high heat.
- Working with one dough ball at a time, roll it out on a lightly floured surface to form a thin, round tortilla. Aim for a diameter of about 6-8 inches.
- Carefully transfer the tortilla to the preheated skillet or griddle. Cook for about 30-60 seconds on each side, or until small brown spots appear and the tortilla puffs up slightly.
- Remove the cooked tortilla from the skillet and place it on a plate. Cover with a clean kitchen towel to keep it warm. Repeat the process with the remaining dough balls, rolling and cooking them one at a time.
- Serve the warm flour tortillas immediately, or store them in a covered container to keep them soft and pliable.
