Do Flour Tortillas Go Bad?

Tortillas are commonly used in Mexican and Central American Cuisines. There are many uses for these delicate, unleavened flatbreads, normally produced from either Cornmeal or flour. It includes corn and flour Tortillas.

The origin of Tortillas is said to be a Mayan peasant who created them for his starving monarch. Around 10,000 BC, corn Tortillas were used for the first time in history. And the Spanish realized that aboriginal occupants like the Aztecs and others all consumed some form of maize bread when they came.

The Tortilla was termed a small cake in Spanish. This connects to southern Spain because there are thin, spherical crisps prepared from crushed Chickpeas that have Arabic roots.

Most Mexican meals come with Tortillas. They are occasionally sliced into bits and fried crisp for this application. They may be used to scoop up sauced or stewed foods. Tacos are made by folding Tortillas over a filling of meat, beans, or cheese and a spicy sauce. Tortillas are wrapped or folded over a filling and baked with sauce to make Enchiladas. Tostadas are made of thinly fried Tortillas that have been topped with meat, beans, cheese, lettuce, and tomatoes.

Types of Tortilla (Tlaxcalli)

There are two main types of Tortillas.

Corn Tortilla

A corn Tortilla, often known as a Tortilla, is a type of thin, unleavened flatbread made from hominy, which is created from entire maize kernels that have been nixtamalized, a process that uses alkali to boost its nutritional value.

Flour Tortilla

A thin disc of unleavened bread cooked on a heated surface from masa or wheat flour.

How does Corn Tortilla Differ From a Flour Tortilla?
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