La Tortilla: Masa y Comal

One of 15 entries · MEXICAN CULINARY TRADITION — DEEP EXTRACTION

I · Origin

The corn tortilla — the foundational food of Mexican civilisation — is a preparation of profound simplicity and considerable technical demand. Made from fresh masa (nixtamalised corn dough), pressed and cooked on a hot comal, the tortilla is ready in seconds and stale in minutes. Its entire value is in its freshness — a tortilla eaten within two minutes of leaving the comal and a tortilla from a plastic bag are categorically different foods.

II · Description

The tortilla technique — complete documentation.

III · The Thread

Indian chapati (same hot griddle flatbread — same puff signal for doneness), Ethiopian injera (same fermented grain flatbread — fermented rather than nixtamalised), Persian lavash (same thin griddle-c

I General II Preparation III Wet Heat IV Sauce Making V Grains And Dough VI Heat Application VII Chile Technique Salsas VIII Pastry Technique IX Seasonal X Flavour Building

Further training content for this entry is being completed.