When I was in Mexico, besides Mexican chocolate truffles, Mexican tortillas were one of the things I ate most. I mean, who could resist those warm and flavorful fillings in a wrap?
Mexican Tortillas are a staple food in Mexico
Like chocolate, tortillas have ancient roots, dating back thousands of years to Mesoamerican civilizations such as the Aztecs and Mayans. The Mexican tortillas are like a main dish here. I mean, I saw people here eating them all the time. On average, a typical family will consume roughly two pounds of tortillas daily.
If you’re pregnant here, people will tell you to eat at least two to three servings of these flat wonders every day. Why? ‘Cause they’re loaded with good stuff like vitamins, iron, and calcium. And get this – zero cholesterol!
Mexican tortillas vary not only in size but also in the type of corn used and regional preparations. Here are a few notable variations:
- Corn tortillas are the traditional choice, made from maize, impart a distinct flavor, and are often used in tacos, enchiladas, and as a side dish. The Blue corn tortilla is a version of this.
- Flour tortillas are made with wheat flour and are more commonly associated with northern Mexican cuisine. They tend to be larger and are often used for burritos and quesadillas.
- Nopal tortillas: Some tortillas are infused with nopal (prickly pear cactus), adding a subtle earthy flavor and a nutritional boost.
- Chile-infused tortillas: For an extra kick, some Mexican tortillas are made by incorporating ground chilies into the masa, creating a spicy alternative.
Traditional Mexican Tortilla recipe
After my Mexican escapade, where I indulged in an impressive array of tortilla dishes, from tacos and burritos to enchiladas and tostadas, I had my fill. So much so that when I got back home, I couldn’t even think about them for a good three months. Don’t get me wrong; they’re delicious and pretty darn healthy, but my tortilla threshold had been reached.
Now, almost a year later, I’m ready to give it another shot. If you’re ready to dive back into the world of Mexican tortillas, here’s how to make Mexican tortillas. From this base, you can create different fillings to make various Mexican dishes as I mentioned above.
Homemade Gluten-free Mexican Tortillas
- 2 cups of masa harina corn flour
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
- In a large mixing bowl, combine the corn flour and salt.
- Gradually add warm water to the mixture, stirring continuously until a soft dough forms. You may need a bit more or less water, so add it gradually.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
- Divide the dough into golf ball-sized portions.
- Preheat a griddle or a large, flat skillet over medium-high heat.
- Place a ball of dough between two sheets of plastic or parchment paper. Using a rolling pin, flatten the ball into a thin, round tortilla.
- Carefully peel off the top layer of plastic or parchment paper and transfer the tortilla to the hot griddle.
- Cook each side for about 1-2 minutes or until it develops golden-brown spots.
- Repeat the process for the remaining balls of dough.