A Historical Staple Food
The tortilla, a flatbread made from maize (corn), has been a fundamental food in Mesoamerican cultures for millennia. Its traditional production involves a process that unlocks the nutritional value of corn.
The Critical First Step: Nixtamalization
The most important step is nixtamalization. Whole dried maize kernels are cooked in an alkaline solution, traditionally made with water and food-grade lime (calcium hydroxide, not the fruit). This process softens the kernels and loosens the tough pericarp (hull).
The Benefits of Nixtamalization
This ancient technique has several crucial effects:
- It makes the kernels easier to grind.
- It significantly improves the bioavailability of niacin (Vitamin B3), preventing deficiency diseases like pellagra.
- It enhances the flavor and aroma, giving masa its distinctive taste.
- It improves the nutritional profile by adding calcium from the lime.
- It allows the dough (masa) to become cohesive and pliable.
Washing and Grinding
After cooking, the maize, now called nixtamal, is drained and rinsed thoroughly to remove the loose hulls and excess lime. The cleaned nixtamal is then ground on a stone mill (metate) or in an electric mill to create a smooth, damp dough called masa.
Forming the Tortilla
A ball of masa is pressed flat between two plates, traditionally by hand or with a wooden tortilla press. The skill lies in creating a perfectly round, evenly thin disk.
Cooking on the Comal
The pressed masa disk is cooked on a hot, flat griddle called a comal. It is cooked for a short time on each side, developing slight browning and characteristic speckles (puntos). The tortilla should remain soft and pliable.
Wheat Flour Tortillas
In northern Mexico, wheat flour tortillas are also traditional. They are made from a dough of wheat flour, lard or vegetable shortening, salt, and water, which is rolled out and cooked similarly on a comal.
Industrial vs. Traditional Methods
Modern industrial production often uses instant masa flour (masa harina), which is dehydrated nixtamalized corn flour. While convenient, tortillas made from fresh masa are widely considered to have a superior flavor, texture, and aroma.
Conclusion on Cultural Technique
The traditional tortilla is a product of sophisticated food science developed by ancient cultures. The nixtamalization process is a testament to this innovation, transforming simple corn into a nutritious, versatile, and foundational food.