Corn flours - Import export

Corn tortillas are a fundamental element of Mexican cuisine made from masa harina (corn flour) and water. They have been a staple food in Mesoamerican cultures for thousands of years, dating back to the time of the Aztecs and Mayans. The preparation process involves nixtamalization, where dried corn kernels are soaked and cooked in an alkaline solution, usually limewater. This process enhances the nutritional value of the corn, making essential nutrients like niacin more bioavailable, and also improves the flavor and texture of the tortillas.

Corn tortillas are a traditional type of flatbread made from masa harina (corn flour) and water. The primary ingredients are masa harina (a special corn flour treated with lime), water, and sometimes salt. Culinary Uses: Corn tortillas are incredibly versatile and form the base of many traditional Mexican dishes. They are commonly used to make: Tacos: Soft corn tortillas filled with a variety of ingredients such as meat, cheese, vegetables, and salsas. Enchiladas: Tortillas filled with meat or cheese, rolled up, and baked with a savory sauce. Quesadillas: Tortillas filled with cheese and sometimes other ingredients, then folded and cooked until the cheese melts. Tostadas: Tortillas that are fried or baked until crispy and topped with beans, meat, lettuce, cheese, and other toppings. Chilaquiles: Tortilla pieces fried or baked and then simmered with salsa, often served with eggs, cheese, and other accompaniments.