If you have been to or lived in Guatemala, you probably know that corn tortillas is a must-have staple in its traditional cuisine.
The main ingredient, corn, is a staple crop in Guatemala and dates back to the ancient Mayas at least 3,500 years ago. Based on the Maya creation myth from "Popol Vuh," the sacred Maya book, corn was used to create man after other methods, such as wood and mud, had failed.
Corn also appears in another legend from "Popol Vuh," where two brothers went down to the gods' underworld to rescue their father, who in turn, became the god of maize. This god emerges from Earth to give life to mankind every year.
Corn is typically harvested when the kernels are fully dry and mature, which is used to make the dough for the tortillas. Corn that is sweet and tender, on the other hand, is more appropriate for corn on the cob. Dried corn kernels are purchased in the market or delivered to a tortilleria.
Tortillas are best served when they are steaming hot. In addition, they measure approximately three to four inches in diameter and are thicker than the typical flour or corn tortillas served in Mexican restaurants in the United States. In addition, tortillas come in different colors (black, red, green or yellow) depending on the color of maize used for making the dough.
Also, tortillas pair well with beans, cheese or even grilled meat, to name a few. You can even add a pinch of salt to the tortilla and eat it as an appetizer.
They are eaten at practically every meal, even breakfast. For example, in restaurants, tortillas are served to accompany meals and are often unlimited. In the event that you run out, just ask the server or hand over an empty tortilla basket for a refill.
Typically, tortillas are served in single-room spaces called tortillerias, where señoras and señoritas spend all day preparing tortillas. You probably have heard a rhythmic clapping sound whenever you stop by to get some fresh tortillas across the street. That is the sound the señoras make to flatten and shape the dough into flat discs.
Then, there is the tostada, which is a thin fried tortilla topped with three base spreads: a tomato-based sauce (called a recado), guacamole and refried beans. Then, they are topped with onions, fresh cilantro and crumbled cheese.
The Guatemalan corn tortillas were featured on National Geographic TV's "World Eats Bread," which dedicated an episode to its cultural and ancestral importance.
Here is the traditional way in which corn tortillas are made from scratch. The dried corn kernels are boiled with a substance called lime or calcium hydroxide. This is called nixtamalization, which makes it easier to grind the corn and increases the nutritional value. Then, the corn is left to cook and soak overnight before being rinsed.
The corn is transferred to a mill, where a bit of water is added and is pushed through to be ground. The end result is a dough with a texture similar to clay and is taken back home or to the tortilleria.
When making the tortillas, a bowl of warm water is kept aside to keep the dough moist and workable.
After flattening and shaping the tortillas into the right thickness, they are placed on a comal, a flat iron or clay griddle resembling a Caribbean steel drum.
Once the tortillas are cooked on both sides and lightly charred, they are placed in a blanket-lined basket to keep them nice and warm.
The good news is that corn tortillas can be made right at home. Because of the rising prices of corn and the long time it takes to obtain the dough for the dough, people are opting to use a corn flour mixture, such as Maseca. All you need are two ingredients: some warm water and corn flour.
The amount of tortillas you make depends on how many people will come for the meal. Also, keep a small bowl of warm water to keep the dough moist and prevent it from drying.
After mixing the dough, take a piece and roll the dough into a small ball. Then, you can use a tortilla press as an easier way to flatten the tortilla.
You can use a small stovetop comal, if you have one. Make sure it is set at a medium-high heat. Carefully place the tortilla on the comal and flip it three times until both sides are cooked. It should puff up like a balloon and place it in a tortilla basket. Enjoy!
In Guatemala, a traditional meal is not complete without a tortilla. In other words, if there are no tortillas, then there is no meal!
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