A corn tortilla is a type of thin, unleavened flat bread, made from finely ground maize (often called "corn" in the United States). The corn tortilla, with many variants, has been a staple food in North American and Mesoamerican cultures since pre-Columbian times. It is made by curing maize in lime water in a process known as nixtamalization which causes the skin of the corn kernels to peel off , then grinding and pre-cooking it, kneading it into a dough, pressing it flat into thin patties, and cooking it on a very hot comal(originally a flat terracotta griddle, now usually made instead of light sheet-metal).
In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize. Tortillas vary in size from about 6 to over 30 cm (2.4 to over 12 in), depending on the region of the country and the dish for which it is intended. The tortilla is consumed all year round and are most commonly prepared with meat to make dishes such as tacos, burritos, and enchiladas.
How to select
Though it would be best to get the tortillas fresh from the local maker or prepare them at home, they are not so readily available in India. In such cases, you may buy the prepackaged ones from any store.
· Corn tortillas are customarily served and eaten warm; when cool, they often acquire a rubbery texture.
· Corn tortillas are the basis of many traditional Mexican dishes such as tacos, tostadas, enchiladas, flautas, quesadillas, chilaquiles, and tortilla soup (sopa de tortilla).
· Corn tortillas may also be deep fried to make crisp tortilla chips. These are often salted, and can be eaten alone or accompanied with various salsas and dips. Tortilla chips are a key ingredient in nachos.
How to store
Store corn tortillas in the fridge in a ziplock bag.