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A tortilla (/ tɔːrˈtiːə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). [1]
Tortilla (wym. t o r ˈ t i ʎ a) – w kuchni meksykańskiej, rodzaj płaskiego, okrągłego placka o średnicy od 6 do 30 cm, tradycyjnie z masy lub mąki kukurydzianej, obecnie także z mąki pszennej, stosowanego jako pieczywo i baza do innych potraw.
Tostada (/ tɒˈstɑːdə / or / toʊˈstɑːdə /; Spanish: [tosˈtaða], lit. 'toasted') is the name given to various dishes in Mexico and Guatemala which include a toasted tortilla as the main base of their preparation.
In North America, a corn tortilla or just tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization.
Flour tortillas are commonly used in dishes like burritos, tacos, and fajitas. It is part of the daily food repertoire throughout Mexico, whose gastronomy and culture has influenced those of many Central American countries and some states in the U.S.
Przepis i sposób przygotowania na: Tortilla na gorąco. 1. Kroimy pierś na kosteczkę i smażymy na patelni przyprawiając. 2. krojony pomidora i sałatę. 3. robimy sos łącząc majonez i ketchup. 4. tortille wkładamy do mikrofali i podgrzewamy. 5. Na końcu wszystko wkładamy do tortill.
A tortilla is a flat bread used in Mexican cuisine. They are used in burritos, enchiladas, and mainly as a wrap called taco. They are normally made of maize (corn), but can also be made of wheat or potatoes.
