Corn Tortillas:
Sold individually in bags of 20 tortillas – (1 box = 20 bags)
Tortillas are the basic ingredient of many traditional Mexican dishes such as tacos, enchiladas or quesadillas.
A tortilla is a thin, unleavened (no yeast), flat bread made from either wheat or maize. Both are authentic – it only depends in which part of Mexico you are: North or South.
Corn tortillas are made from finely ground maize that has been cooked in lime water through a process called Nixtamalization. The Nixtamalization process was invented by the Aztec’s civilization thousands of years ago.
In Azteca, our corn tortillas are manufactured following a traditional recipe that uses ‘Maseca’ – also known as Masa Harina. This flour is the dried version of the cooked maize.
Shelf life: Refrigerated: 7 weeks – Freezing is not recommended as the lack of gluten will dehydrate the product.
Once packet has been opened, keep product properly sealed in an air tight container or a zip lock plastic bag.
Heating instructions:
AS CORN TORTILLAS DON’T CONTAIN ANY GLUTEN, THEY MUST BE THOROUGHLY HEATED BEFORE USE AND EATEN QUICKLY TO AVOID BREAKING OR CRACKING.
Stove top – Warm tortillas in a medium-heated dry Comal. Turn continuously until hot. They have to be soft and roll-able. Not crispy.
Keep warm inside a cloth serviette or a Tortilla Warmer. Eat immediatelly before they cool down.
Microwave – Wrap tortillas in a damp cloth or Tortilla Warmer and place inside the microwave.
For 10 tortillas, heat on high for approx. 45 seconds.
