Corn Tortilla

Nixtamalization is a process where corn is soaked and cooked in an alkaline solution, usually limewater, which softens the kernels and boosts nutritional value. This ancient Mesoamerican technique is essential for creating masa, the dough used to make authentic corn tortillas. Without it, the dough will not form properly and lacks key bioavailable nutrients like niacin.

No, regular cornmeal or corn flour lacks the alkaline treatment required to bind the dough, so your tortillas will crumble and fall apart. You must use masa harina, which is flour made from dried nixtamalized corn. Brands like Maseca are widely available in grocery stores specifically for making traditional tortillas at home.

Corn tortillas naturally lack gluten and will crack if they are cold or dry. To make them pliable, you need to heat them on a hot, dry skillet for about 15 to 30 seconds per side until they soften. Many cooks also wrap them in a clean towel immediately after heating to retain the steam and keep them flexible.

Yes, authentic corn tortillas made purely from masa harina, water, and salt are 100% gluten-free. They have been a safe staple for individuals with celiac disease for centuries in Mesoamerica. However, you should always check the ingredient label on commercial packaging to ensure no wheat fillers have been added.