Description
Baking stone‑ground corn tortillas on a comal or griddle after nixtamalization produces a tender, pliable flatbread with a characteristic flavor.
Technical
Nixtamalization, an alkaline hydrolysis of corn in limewater, liberates bound calcium and produces soluble peptides that improve nutrient bioavailability and create a distinct flavor profile. During baking, the Maillard reaction between reducing sugars and amino acids develops the golden crust and complex aromas, while starch gelatinization at ~70–80 °C gives the tortilla its soft texture.
Science
Primary Reaction
Maillard reaction and starch gelatinization
Sensory Profile
Aroma ()
earthynuttyalmond-likesubtle citrustoasty
Origin & History
Civilization
Aztec
Era
Pre‑Columbian