The Craft of Making Tortillas in Mexico: Corn vs. Wheat Flour

Tortillas, a staple in Mexican cuisine, can be made using two primary types of flour: corn masa harina and wheat flour. Each type offers a unique flavor, texture, and cultural significance.

The Traditional Choice: Corn Flour Masa Harina

In Mexico, corn masa harina, a traditional flour used for making corn tortillas, is the preferred choice (Corn flour overwhelmingly). This flour is made from dried corn that has undergone a process called nixtamalization, where it is treated with lime (calcium hydroxide) and water. Nixtamalization enhances both the flavor and nutritional value of the flour.

Nixtamalization Process

Nixtamalization is a crucial step in the production of masa harina. Corn is first soaked in a solution of water and calcium hydroxide, a process that unlocks nutrients and removes certain toxic compounds. After soaking, the corn is cooked, drained, and then ground into a fine powder (Masa harina which is created by using maize that has been soaked in lime water then ground is fashioned into tortillas and then cooked:).

Wheat Flour and Flour Tortillas

In contrast, wheat or white bleached flour is used to make flour tortillas, which are more common in northern Mexico and in areas significantly influenced by Tex-Mex cuisine (Tortillas can be made from either wheat or corn flour. However most tortillas are not made from flour but directly from nixtamalized corn dough.). These tortillas are typically made with all-purpose flour, water, fat (like lard or vegetable shortening), and salt.

Historical Context and Cultural Significance

While both types of tortillas are staples in Mexican cuisine, corn tortillas are deeply rooted in tradition and are pervasive across the country. Flour tortillas, on the other hand, are more common in certain regions, particularly in northern Mexico, where the influence of Tex-Mex cuisine has a stronger presence. Most tortillas, as prepared in local tortillerias (neighbourhood tortillerias), resemble a smaller, simpler version of what one might find in Tex-Mex restaurants, but with a distinct Mexican touch.

Modern Production Methods

Many tortillerias today use machinery for the fast and efficient production of tortillas, even for corn masa harina. These machines significantly speed up the process (the process is pretty much the same and tortillerias do use machinery to produce them fast just much smaller machines). However, smaller family-owned tortillerias often opt for more manual methods, embracing a more traditional and time-consuming process (Some families like to make their own tortillas the process is a bit more manual and slow).

A Visual Guide: Corn Tortillas Making Process

To better understand the production of corn masa harina tortillas, watch this video in English [Insert a video link or description here]. The video showcases the intricate steps involved in making corn tortillas, from the nixtamalization process to the molding and cooking of the dough.

Conclusion

In essence, while wheat flour is used to make flour tortillas, most tortillas in Mexico are made from corn masa harina, a traditional and beloved staple in the cuisine. The choice between the two depends on regional preferences and cultural influences, but corn tortillas maintain a central place in Mexican culinary heritage.