Tortillas are not made from simple corn meal or makkai ka atta, as is commonly believed. The special dough for tortillas and tamales is a four-thousand-year-old ‘Masa Harina’ (see below), a name of Nahuatl origin (native southern Mexico and Central America, including the Aztecs). For burritos, quesadillas and tacos, one uses the ‘Flour Tortillas’ (Check ‘Flour Tortillas on this blog).
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