Tortilla: Difference between revisions
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===Corn tortilla=== |
===Corn tortilla=== |
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{{main|Corn tortilla}} |
{{main|Corn tortilla}} |
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Tortillas made with [[maize]] (corn) are the oldest variety of tortilla, and remain very popular in [[Mexico]] and [[Central America]] |
Tortillas made with [[maize]] (corn) are the oldest variety of tortilla, and remain very popular in [[Mexico]] and [[Central America]] as well as South America and Guam. |
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===Wheat tortilla=== |
===Wheat tortilla=== |
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[[Wheat]] was not grown in the Americas prior to the arrival of Europeans, but is a common source of [[flour]] for tortillas today. |
[[Wheat]] was not grown in the Americas prior to the arrival of Europeans, but is a common source of [[flour]] for tortillas today. |
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Wheat tortillas usually contain fat, salt, often [[leavening agents]] such as [[baking powder]], and other ingredients, but otherwise the preparation and cooking of wheat tortillas on a [[Comal_(cookware)|comal]] is identical to that of corn tortillas. Flour tortillas are commonly used in [[burritos]], [[tacos]], [[fajitas]], and other [[Tex-Mex]] foods. |
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==See also== |
==See also== |
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Revision as of 21:34, 6 February 2020
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| Alternative names | Torta , Mexican Pizza |
|---|---|
| Type | Flatbread |
| Place of origin | Mesoamerica |
| Main ingredients | Masa harina, Hominy |
A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a type of thin flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]).[1]
Varieties
Corn tortilla
Tortillas made with maize (corn) are the oldest variety of tortilla, and remain very popular in Mexico and Central America as well as South America and Guam.
Wheat tortilla
Wheat was not grown in the Americas prior to the arrival of Europeans, but is a common source of flour for tortillas today.
Wheat tortillas usually contain fat, salt, often leavening agents such as baking powder, and other ingredients, but otherwise the preparation and cooking of wheat tortillas on a comal is identical to that of corn tortillas. Flour tortillas are commonly used in burritos, tacos, fajitas, and other Tex-Mex foods.
See also
- Chappati
- Arepa
- Indigenous peoples of the Americas
- Latin American cuisine
- List of tortilla-based dishes
- Sopaipilla