CORN TORTILLA

What is a corn tortilla?

The corn tortilla is a traditional food in Mexican and Central American gastronomy, made from nixtamalized corn dough (corn cooked with water and lime). It is a staple food in many cultures and is used as a base for numerous dishes. Its texture is flexible and its flavor slightly sweet and earthy.

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Properties of corn tortillas

Corn tortillas are highly nutritious and have several beneficial properties:

• Rich in complex carbohydrates: Source of sustained-release energy.
• Low in fat: Does not contain trans fats or cholesterol.
• Source of fiber: Promotes digestion and intestinal health.
• Rich in calcium: Thanks to the nixtamalization process, it is an important source of calcium.
• Source of plant proteins: Especially useful in vegetarian diets.
• Gluten-free: Suitable for people with celiac disease or gluten intolerance.

Varieties of corn tortillas

There are different types of corn tortillas according to the type of corn used and the production region:

White tortilla: Made with white corn, the most common in Mexico.
Yellow tortilla: Made with yellow corn, with a more intense flavor.
Blue tortilla: Made with blue corn, contains more antioxidants and a more earthy flavor.
Red tortilla: Made with red corn, less common but with a high content of anthocyanins.
Thick tortilla (gordita or chalupa): Thicker and used to prepare filled dishes.
Tostadas: Tortillas baked or fried until crispy.

Main corn-producing countries

Corn is a fundamental crop in Latin America, and tortilla production is concentrated in several countries:

Mexico: Main producer and consumer of corn tortillas, essential in the daily diet.
Guatemala and El Salvador: The tortilla is a key part of the diet.
Colombia and Venezuela: Although arepas are predominant, corn tortillas are also consumed.
United States: Large production for the Latino market and the fast food industry.
Spain: Produced on a smaller scale to meet the demand for Mexican cuisine.

How to consume and prepare corn tortillas

Corn tortillas are extremely versatile and can be consumed in many ways:

Tacos: Filled with meat, vegetables, cheese, or any ingredient.
Quesadillas: Tortilla folded with cheese and other ingredients, cooked on a griddle.
Tostadas: Baked or fried and topped with beans, meat, avocado, etc.
Tamales: Corn dough used as a base to wrap fillings and steam them.
In soups: Can be cut into strips and added to broths like tortilla soup.
Chilaquiles: Fried tortillas in red or green sauce, served with cream and cheese.
Baked or fried: To make nachos or corn chips.