Mexican tradition bases most of its specialties on tortillas, which can be made with wheat flour, softer and more pliable, or with corn flour. For the latter, which we can define as more typical of traditional cuisine because corn is a fundamental food throughout South America, specific important steps must be followed.
In fact, to make Mexican tortillas, the corn flour must undergo a very particular process called nixtamalization. Thanks to this process, where the corn grain is cooked in an alkaline solution of calcium hydroxide, the flour obtained from the subsequent grinding is enriched with specific qualities that enhance its nutritional properties.
Many traditional Mexican recipes require corn flour tortillas. Among these, we mention two that have become international: Tacos and Nachos.
Tacos can be prepared with seasoned tortillas filled with a smooth purée made by blending cooked lentils, boiled with a bit of onion and tomato sauce, with a splash of oil and water. For the lentil cream, you should insert slices of avocado sprinkled with lemon (to prevent it from browning). To finish, add sour cream and a pinch of crunchy fried onion flakes.
On such a versatile and tasty base, indulging in the most diverse fillings is almost spontaneous. For this reason, even for those who prefer to follow a vegetarian diet, the tortilla is an excellent starting point to bring something unique and special to the table.
