The corn tortilla is a staple food in Mexican cuisine and has a rich history dating back to ancient times. This thin, flatbread made from masa harina (corn flour) is a staple in Mexican households and has had a profound impact on Mexican cuisine and culture.
Here's 5 things you (probably) didn't know about the humble corn tortilla.
Corn tortillas were once used as currency in ancient Mexico: The Aztecs and Mayans used corn as the main staple of their diets, and it was also used as a form of currency. Tortillas were made and traded as a valuable commodity.
The world's largest tortilla was made in Mexico: In 2006, a team of Mexican chefs made a giant tortilla that measured over 50 feet in diameter, breaking the previous record. The tortilla was made from over 2,000 pounds of masa harina, and it was so large that it had to be cooked in a field!
Corn tortillas have been around for over 10,000 years: Archaeological evidence suggests that the first corn tortillas were made by the indigenous peoples of Mexico over 10,000 years ago. This makes them one of the oldest staple foods in the world.
Corn tortillas were a space food: In 1981, Mexican astronaut Rodolfo Neri Vela became the first Mexican in space, and he took corn tortillas with him as a reminder of his cultural heritage. The tortillas were vacuum sealed to prevent crumbs from floating in the spacecraft.
The largest tortilla-making machine can produce over 3,000 tortillas per hour: The machine, called a tortilladora, was developed in Mexico and is capable of producing over 3,000 tortillas per hour. This has revolutionized the tortilla-making industry and made it possible for restaurants and street vendors to produce large quantities of tortillas in a short amount of time.
The origins of the corn tortilla can be traced back to the Aztecs and Mayans, who used corn as the main staple of their diets. They would grind the kernels into a dough and shape it into tortillas to accompany their meals. When the Spanish arrived in Mexico, they brought with them the use of wheat flour, which was used to make traditional European breads. However, corn remained an essential ingredient in Mexican cuisine and was used to make the tortilla, which became a symbol of Mexican cultural identity.
Today, the corn tortilla is an integral part of authentic Mexican cuisine, often enjoyed with a variety of dishes such as tacos, burritos, and enchiladas. It's also a favorite among street food vendors and restaurants, who serve it with different toppings, fillings, and sauces to cater to everyone's tastes.
As the popularity of Mexican food continues to grow, so does the demand for the best Mexican food experience. Whether it's for a Mexican night or a Mexican party, catering is an excellent way to ensure that your guests get to enjoy authentic Mexican dishes, including the best tacos near me. Additionally, food kits are a convenient option for those who want to recreate a vegan Mexican feast at home.
Despite its humble beginnings, the corn tortilla has become a global phenomenon, loved for its delicious taste, versatility, and cultural significance. From the streets of Mexico to the UK, it's now a staple food enjoyed by people of all backgrounds.
Here’s a step-by-step guide on how to make the perfect corn tortilla.
- 2 cups of masa harina (corn flour)
- 1 1/2 cups of warm water
- 1 tsp of salt
- Combine the masa harina, warm water, and salt in a mixing bowl.
- Knead the mixture until it forms a soft, pliable dough. The dough should be moist but not sticky.
- Divide the dough into small balls, around the size of a golf ball.
- Using a tortilla press or a rolling pin, flatten each ball into a thin disk, around 6 inches in diameter.
- Heat a dry, ungreased cast-iron griddle or skillet over medium-high heat.
- Place the flattened dough onto the griddle or skillet and cook for about 1 minute on each side, or until lightly browned.
- Remove from heat and place the tortilla in a clean kitchen towel to keep warm and soft.
- Repeat the process with the remaining dough.
And that's it! With these simple steps, you'll have perfect corn tortillas that are fluffy and delicious. You can serve them with a variety of Mexican dishes, such as tacos, burritos, or enchiladas.
A few tips to remember:
- The key to the perfect tortilla is the dough. Make sure to knead it thoroughly, and use masa harina specifically made for tortillas.
- If the dough is too sticky, add more masa harina. If it’s too dry, add a little more water.
- Don’t overcook the tortillas, as they will become tough and chewy.
- Store leftovers in an airtight container, and warm them up in a hot skillet before serving.
I hope this guide has inspired you to try making corn tortillas at home. Trust me, it’s a fun and delicious experience that you won’t forget. ¡Buen provecho!