Mexico · North America
Corn Tortilla
Also known as Tortilla de Maíz, Tortilla de maiz
Pressed from nixtamalized corn masa — dried corn cooked in limewater to unlock its niacin and calcium — and griddled fresh on a comal for every meal.
Method
Comal Griddle (Nixtamalized)
Hydration
62%
water to flour
Glycemic index
64
Medium GI
Energy
218 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 1
- crispiness
- 2
- chewiness
- 3
- aroma
- 5
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 218 kcal |
|---|---|
| Protein | 5.7 g |
| Carbohydrates | 44.6 g |
| of which sugars | 1 g |
| Fat | 2.9 g |
| Fiber | 6.3 g |
| Sodium | 15 mg |
Typical values; recipes vary.
Texture
- Thin pliable disc
- Toasted corn aroma
Typical ingredients
- Corn / Masa
- Water
- Salt
Similar breads
Closest sensory profiles in the Atlas.