Code: E2263
Soft corn tortillas taste like real corn tortillas should flavoursome and delicious. These are a staple for many iconic Mexican dishes, from tacos to enchiladas. Ingredients: corn & sea salt. Gluten free.
Free delivery
On orders of $350 and over. Orders below this amount will need to be increased to guarantee delivery.
Cut-off time
Last orders for the day is at 8:00pm (AEDT)
Makers of real Mexican food, from scratch.
La Tortilleria creates an all-Australian nixtamal white corn tortilla baked daily in Melbourne under the close supervision of a fourth-generation nixtamal tortilla maker. Australian-grown raw corn kernals are soaked overnight, stone ground then flame baked. The same method indigenous Aztecs and Mayans in 1200 BC is still made this way in the villages of Mexico today. No processed tortilla flour or masa harina in sight! Delicious corn tortillas made with an ingredient list just two items long: Corn and sea salt! With the nutritional benefits:
Gluten free
Preservative and additive free
Cholesterol free
Saturated and trans fat free
Vegan
100% locally-made from Australian ingredients
About nixtamalisation:
Nixtamal is a step in the traditional process of making masa, or maize flour, used by indigenous Mexicans since 1200BC. It is a process whereby a grain, typically maize or corn, is soaked and cooked in an alkaline solution (usually limewater/calcium hydroxide) then rinsed of the solution. The resulting nixtamal has an increased nutritional value (releasing niacin) and improved flavour and aroma. However, perhaps most importantly, some of the corn oil is broken down into emulsifying agents and allows to corn protein to bond.
Fresh nixtamal is ground to become masa, which can then be used fresh to make dough for tortillas, tamales and arepas. When it is ground and dried it can become an instant masa flour which can be reconstituted to be used like masa. This is a vastly different product to generic cornmeal that has not gone through the process of nixtamalization.
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