Corn Tortilla: Making by Hand
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Origin
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Description
The corn tortilla — pressed from masa (nixtamalised corn dough) and cooked on a hot comal — is the foundation of Mexican cooking and, arguably, one of the most important preparations in human history. The nixtamalisation process transforms dried corn into masa; the tortilla transforms masa into the structural element of the Mexican table. Handmade tortillas are categorically different from commercial tortillas in flavour, texture, and character — the comparison is the same as fresh sfoglia versus dried pasta.
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The Thread
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Flavour Context
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Pillars V — VII
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