© Denzil Green
Made from Masa Harina (see separate entry), water, and salt, with no leavener, this Latin American version of bread is flattened out into thin circles anywhere from 6 to 10 inches (15 to 25 cm) wide, then cooked on a hot surface. They kind of look like crêpes.
English-speaking countries are mostly familiar with Corn Tortillas owing to their extensive use in Mexican food.
Before baking Tortillas, such as when you are making Tortilla chips, to prevent them drying out in the oven either brush them with water or whiz them ever so briefly past running tap water.
See main entry on Tortillas for suggestions on how to reheat Tortillas.
Tortillas (Mexican)Corn Tortillas; Flour Tortillas; Tortilla Chips; Tortillas (Mexican); Tostadas
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Tortillas de maíz (Spanish)