A proper corn tortilla requires only water, nixtamalized corn treated with lye or cal (calcium hydroxide), and optionally salt. Nixtamalization removes the indigestible hull, improves digestibility, and increases nutrient bioavailability. Store-bought tortillas frequently include additional ingredients, preservatives, and fillers that extend shelf life unnaturally and degrade flavor and texture. Fresh tortillas made from properly nixtamalized corn offer superior taste, mouthfeel, and nutritional value. Consumers seeking the best tortillas should check ingredient lists and favor products with minimal, traditional components.
A good corn tortilla is an almost perfect food. It's simple, delicious, and it makes an incredible vehicle for countless toppings and fillings. From a traditional taco to migas, quesadillas, or just crunchy chips, corn tortillas are incredibly versatile. Most of us don't have the time or confidence to make them ourselves, so we buy them from a store. That's perfectly fine, since there are a lot of great brands. But if you want the best possible tortillas,
"The only ingredients for a good tortilla is water, corn, lye or cal (calcium hydroxide)," Guzmán said. "That's it, maybe salt, but nothing more." There are many types of tortillas, but if you regularly buy corn tortillas and check the ingredients, you've probably noticed that many store-bought tortilla brands list far more ingredients. So what does it mean if your tortillas have additional ingredients? "Any ingredient[s] other than water, corn, salt, and lye are red flags," Guzmán explained.
Collection
[
|
...
]