Known as tlaxcalli in ancient times, it has been a staple food in ancient Mexico since 3,500 years ago. Tortillas are still a must in almost every Mexican family meal, dipped in sauces or to make tacos. The nixtamalization process that tortillas go through significantly enriches the nutritional value of maize as a source of vitamins, minerals (calcium) and protein.
Tortillas can be used to prepare assorted types of tacos, such as regular tacos, golden tacos (fried until crispy), flautas and even tostadas (just fry them to crisp) or bake them for 20 minutes at 180 C. When cut into triangles and fried they become totopos (tortilla chips) to prepare chilaquiles with sauce or just to be dipped in cheese or guacamole. When cut in strips, they are used to make tortilla soup, a delicious hot soup with a zingy flavour to chipotle. These tortillas have been blended with cactus. If you are looking for a delicious yet healthy snack, this is a great option.
Heat on a dry, hot plate for 10 seconds per side. If it's too dry, spray with water or add a little oil.
Store in a cool, dry place. Once opened, keep refrigerated in a sealed container for up to 5 days.