Tortilla - Production

Production

The tortilla is made from specially treated (nixtamalized) maize flour, which has been a staple food of the Mexican region since pre-Columbian times; these are also now commonly made from wheat flour (tortilla de harina or tortilla de trigo). The maize and wheat Mexican tortillas have different textures: the maize (corn) version is somewhat thicker and heartier in texture, while the wheat version is less easily broken due to its high gluten content, and can be made larger in circumference and thinner without breaking too easily.

In Panama, a tortilla is a deep fried cornmeal disk, 2–3 inches in diameter. The South American tortilla of Bolivia and Chile is inspired by the Mexican food, but is a small flat cake, usually salty, made with wheat or maize flour, and cooked over embers.

Mexican maize tortillas are commonly eaten throughout the western world as tortilla chips, and are an essential ingredient in many popular Mexican dishes, such as enchiladas, tostadas, and flautas. Tacos, while usually made with maize tortillas in Mexico, are made with either maize or wheat tortillas in other places that make Mexican-style or Tex-Mex food.

The wheat flour tortilla is probably best known as the tortilla used to make burritos, a dish originating in northern Mexico. Wheat tortillas have also become a staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes.

Maize tortillas are known in the Basque region of Spain as talo, and were a traditional Basque farmers' staple, until wheat flour suitable for bread was brought in by rail. Maize breads are made in other regions of northern Spain, such as Asturias, and Cantabria, where they are called borona.

Tortillas vary in size from about 6 to over 30 cm (2.4 to over 12 in), depending on the region of the country and the dish for which it is intended.

In commercial production and even in some larger restaurants, automatic machines make tortillas from dough.