Tlaxcalli is another name for the tortilla. A Tortilla is a flat, circular, unfermented bread made from maize that has been baked in lime (CaO) or wheat flour (Triticum aestivum L.) (corn – Zea mays L.). In some regions of Central America, sorghum (Sorghum bicolor L.) is combined with maize or used alone to make Tortillas. Both Tortillas have their roots in Mexico, where they are eaten alongside other foods including beans, meat, and vegetables, and are regarded as the country’s bread.
Traditionally, Tortillas are produced at home, made daily, and eaten immediately. Early Mesoamerican cultures invented the technology for making corn Tortillas.
Blends of several grains are used to create a wide variety of flatbreads worldwide. Because they are made from local grains and are used as wraps for a wide range of dishes, consumption is rising. Because they are both finger foods and sophisticated meals, wraps, and related items will continue to be produced widely and with convenience. They are extensively consumed because they are practical and can be eaten after being quickly reheated. You can eat Tortillas with various foods for lunch, breakfast, and supper.
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Varieties of Tortilla
There are two main varieties of Tortilla (Tlaxcalli) which includes Flour Tortilla and Corn Tortilla.
Flour Tortilla
Finely crushed wheat flour is used for producing a soft, thin flatbread called a flour Tortilla or wheat Tortilla. It was first influenced by the corn Tortilla, a flatbread made of maize that predates the advent of Europeans in the Americas, which is a staple in Mexican cuisine. Similar to maize Tortillas, it is pressed and fried using a dough made of flour and water. The simplest recipes merely call for flour, water, lard, and salt, while flour Tortillas produced commercially typically include baking powder and other artificial leaveners.
Flour Tortillas are commonly used in Burritos. Numerous different dishes may be made with them, including fajitas, wraps, Sandwiches, Quesadillas, Casseroles, and stews.
Corn Tortilla
A corn Tortilla, or simply Tortilla, is a type of thin, unleavened flatbread created in North America using hominy, which is made from entire maize kernels that have undergone a process known as nixtamalization to increase their nutritional value. Then, flat discs of a straightforward dough consisting of crushed, dried hominy, salt, and water are shaped and baked on an extremely hot surface, typically an iron griddle called a comal. Warmed corn Tortillas are frequently served as a side dish with stews, soups, grilled meats, and other foods. For crisp Tortilla chips, corn Tortillas can also be deep-fried.
Nutritional Facts of Tortilla (Tlaxcalli)
Many people frequently use tortillas, especially those made with wheat flour in place of pan bread. Due to the increased shortening content (5-15% based on flour weight) in their composition, flour tortillas have higher gross and digestible energy levels. White flour tortillas have less ash, protein, and fiber than whole-meal tortillas. The major source of energy, protein, calcium and other vital elements in the diets of Central Americans and Mexico is maize tortillas.
| Calories | 124 |
| Saturated Fat | 3g |
| Total Fat | 4g |
| Sodium | 146mg |
| Potassium | 50mg |
| Calcium | 14% |
| Carbohydrate | 18g |
| Protein | 2g |
Ingredients for Preparing Tortilla (Tlaxcalli)
Following are the ingredients for preparing tortilla,
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup extra virgin olive oil, vegetable oil, or other fairly neutral flavored oil
- 1 cup warm water
Steps for Preparation of Tortilla
We can prepare tortillas manually by hand or by using a mixer,
By Hand
- Combine flour, salt, and baking powder in a bowl. Mix dry ingredients with a sturdy Silicone spatula or a sturdy wooden spoon until well combined.
- Make a well in the center of the dry ingredients and add the oil and water. Mix well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together.
- Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth.
By Mixer
- Combine flour, salt, and baking powder in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined.
- Add oil and water with the mixer running at a medium speed. After about 1-2 minutes, or when the mixture comes together and begins to form a ball, decrease the mixing speed. Continue to mix for at least 1 minute or until the dough is smooth.
- Now transfer the dough to a lightly floured work surface. Divide into 16 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten it with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and be allowed to rest for at least 15 minutes (or as much as 2 hours) before proceeding.
- After the rest period, heat a large pan over medium heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, and keep the work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will stick together.
- When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it takes longer than a minute to see a few pale golden brown spots on the underside of the Tortillas, increase the heat. Flip to the other side and cook for 15-20 seconds. The Tortillas should be nice and soft but have a few small brown spots on the surface.
- Remove from the pan with tongs and stack in a covered container or zippered bag to keep the tortillas soft.
Note
- Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a microwave-safe container that will hold the stacked tortillas. Microwave uncovered for 15-30 seconds or until warm, then keep covered to hold heat while serving.
- Store in an airtight container or zippered bag at room temperature for 24 hours or refrigerate for up to 1 week. To freeze, separate Tortillas with Parchment or waxed paper and place them in a zippered bag before placing them in the freezer.
Tortilla Calories
Now we will discuss Tortilla Calories. Each tiny six-inch piece of corn Tortilla, the classic ingredient for tacos and Enchiladas, typically has 60 to 65 calories. Because flour Tortillas have more fat added to them to make them softer and easier to roll, they have a somewhat higher calorie count. Typically, a small six-inch flour tortilla has around 90 calories. But many of the flour Tortillas used for fajitas, big Burritos, and Chimichangas are much bigger and possibly thicker. A 12-inch flour Tortilla might have more carbs and roughly 300 calories.
Comparison between flour and corn Tortilla
When stretched, flour Tortillas maintain their shape as compared to corn Tortillas. Enormous flour Burritos will disintegrate much more slowly than large corn Burritos. In contrast to flour Tortillas, maize Tortillas are gluten-free (which is actually also one reason why corn Tortillas fall apart quickly because there are fewer unnatural binding agents to hold them together).
The smaller sizes of corn tortillas have far fewer calories than the bigger flour tortillas, therefore corn tortilla is healthier as compared to a flour tortilla. Corn tortillas offer more nutrients than flour tortillas, including essential elements like fiber, whereas flour tortillas have more carbohydrates.
Packaging of Tlaxcalli
Cool the heated tortillas through a succession of open levels that are frequently equipped with fans that exhaust into the packing area for 3 to 5 minutes. The efficiency of chilling affects the shelf life of tortillas. Improperly cooling of tortillas before stacking and packing cling together and condense moisture inside the container. Most contemporary companies use Automated machinery to count, stack, and package tortillas in plastic bags.
Conclusion
Mexican tortilla is a flat, spherical bread prepared from unleavened cornmeal or, less frequently, wheat flour. The corn (maize) used to make tortillas was traditionally cooked with unslaked lime to soften the kernels and remove the hulls. Some tortillas are nutritious, while others are better than bread and yet others may not be the best if you’re watching your calorie intake. Due to their higher nutritional and mineral content and overall lower calorie content, corn tortillas are healthier than flour tortillas.
In the refrigerator, corn and flour tortillas only last for approximately a month. Tortillas can remain fresh in the freezer for up to 6–8 months if they are properly preserved. It’s crucial to store frozen foods properly in an airtight container, such as a zip-top bag, as with any other frozen food.