Tortilla making is an interesting part of Mexican cooking that goes back thousands of years! It all began with ancient people like the Aztecs and Mayans, who were among the first to grow corn. Corn, or maize, was not just food for them; it played a big role in their culture and spiritual beliefs.

Historical Techniques and Traditions

1. Nixtamalization:

   • This is a special method where corn kernels are soaked in a solution, usually made with lime.
   • This process helps the body get more nutrients from the corn and changes the texture of the masa, which is the dough for tortillas.

2. Preparing the Masa:

   • After nixtamalization, the corn is ground into masa.
   • Traditionally, people used a stone grinder called a metate. Now, some may use a food processor to make it easier.

3. Pressing and Cooking:

   • To shape the tortillas, a tortilla press is used to flatten the masa into thin circles.
   • Cooking them on a comal or skillet gives them a nice, toasty flavor that's hard to resist!

Flour Tortillas vs. Corn Tortillas

• Corn Tortillas:

  • These are more traditional, gluten-free, and have a unique taste because of the corn.

• Flour Tortillas:

  • Common in northern Mexico and the U.S., these use wheat flour, making them softer and chewier.

Making tortillas is not just about eating; it's about connecting to history and culture. Every time I press and cook them, I feel a special link to that amazing past.