Typical Cornfield in Sunrise taken by Jake Gard
Growing up in Texas, and more specifically, in a Hispanic household, tortillas were served with every meal. Whether it be corn or flour, I always knew it was going to be a good day when I came home from school and saw my mom’s tortilla press on our kitchen counter. However, it never really occurred to me the exact process that went into not only producing these tortillas, but also how they ultimately ended up on my kitchen table. I just seemed to enjoy the process of being able to eat this extremely versatile food, whether it was eaten with meat, such as pastor, rice and beans, etc, without giving much thought about the laborers, systematic process, and hard work and dedication that went into the creation of this delicious food. After much research, I am here now to showcase the interesting process in which tortillas begin as corn, and finally, end up on our plates!
A Bit of Background
Now, before I begin with explaining how tortillas are produced, it is only fitting that I speak a little bit about the history and background of where they came from. Although tortillas are now eaten all around the world, tortillas, both corn and flour, were actually first introduced in Mexico. This being said, it’s no wonder you see tons of Tex-Mex restaurants in Texas, all serving tortillas! Due to the close proximity of Texas and Mexico, and the fact that Texas was also once a part of Mexico, it’s not a surprise that we have adopted some of their culture, and luckily for us, tortillas were a part of it! Furthermore, because tortillas were first introduced in Mexico, that is where the main production comes from. Mexico produces 42% of the world’s tortilla product, and the United States comes second, producing 36%.
Growth and Production of Corn for Tortillas
There are a couple of steps that go into the making of tortillas. Before anything, tortillas come from a plant called maize, or as many people call it, corn. So how is corn grown? To begin, corn grows best during warmer seasons, with a preferred temperature of 60 degrees fahrenheit and above. Moreover, corn requires a specific type of soil; soils with a pH level of about 5.8 to 6.8, the soil must not be too wet as this will slow down the growth process, and most importantly, the soil requires fertilizers and compost with high levels of nitrogen. After about 60-100 days of constant care, the corn is ready to be harvested and must be put into a dry,cool place in order to avoid mold and other fungus from growing onto it. Once this process is over, the corn is ready to be picked and the tortilla making process is ready to be started!
While corn is used for many foods, not necessarily just tortillas, the production is for the most part, not sustainable in conventionally grown corn. This is due to the fact that it has become such a main role in our diet. Not only is corn used to feed our growing population but also to feed the cattle that is ultimately used to feed us too! Up to 75% of cattle on farms are fed corn. Farmers are in a rush to keep up with demand that they will do whatever it takes to grow as much as possible. This includes overcrowding their farms. Aside from this, corn tends to steal important nutrients from the soil and soaks up all the nitrogen. Furthermore, corn needs a large amount of water to grow, and because of the use of fertilizers and other inorganic chemicals, sometimes this runoff ends up in our water supply harming us and other animals. However, there are more sustainable ways to grow corn at a smaller scale using ancient varieties, and these methods are starting to become more popular. You can now find wholesome tortillas made out of all different kinds of heirloom corn! Yum!
Making tortillas!
To make tortillas from corn, first, the corn must be soaked in water which causes the skin, or kernels, to come off, leaving the corn softer. Next, it must be ground finely while also adding water in order to create masa, or maize dough. Now, you can begin to gather your other ingredients which consist of the freshly made corn flour, water, fat, and salt. Upon mixing these ingredients, a moldable, dough-like consistency is formed. The tortillas are now ready to be shaped! In personal experience, my mom uses a tortilla press. She grabs a piece of the dough, molding it into a small, round ball then places it on the center of the tortilla press and pushes it down. Once she opens it, you have a perfectly formed tortilla that is ready to be put onto the stove for cooking and ready to eat!
Quesadilla Recipe!
Ingredients:
- Large flour tortillas
- Grated cheese – either mild or sharp cheddar, or Monterey Jack
- Olive oil or butter
Optional:
- Sliced mushrooms
- Green onions
- Black olives, sliced
- Fresh tomatoes, diced
- Chicken pieces
- Avocado
- Lettuce
- Apple cider vinegar
- Salt
Instructions:
Heat the tortillas until air pockets form:Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).
Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10
seconds between flips. Air pockets should begin to form within the tortilla.
Add cheese and other ingredients:
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
Add whatever additional ingredients you choose – green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.
Take care not to layer on the ingredients too thickly – this is a quesadilla, not a quiche!
Lower heat and cover pan:
Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.
After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.
Fold tortilla over:
When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.
The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.
Remove quesadilla from pan and cut into wedges:
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt. Serve with the lettuce, salsa, sour cream, and guacamole.
https://www.simplyrecipes.com/recipes/quesadilla/
Blog Post by Cristina Escobedo
References
L.W. Rooney, S.O. Serna-Saldivar, in Reference Module in Food Science, 2016, https://www.sciencedirect.com/topics/food-science/tortilla
Photo By Lottie Griffiths
Hyfoma, Monday 3 Ju, by, W., & Hyfoma. (2017, July 3). Tortilla. Tortilla – Safe Food Factory. Retrieved September 23, 2021; https://www.safefoodfactory.com/en/knowledge/50-tortilla/
Ravenscroft, D. (2019). Maize / corn Growing Guide. Gardeners HQ. Retrieved September 23, 2021; https://www.gardenershq.com/Maize-Corn.php
Saldivar, S., & Zannini, E. (2015). Nixtamalization. Nixtamalization – an overview | ScienceDirect Topics. Retrieved September 23, 2021; https://www.sciencedirect.com/topics/food-science/nixtamalization
Is there such a thing as sustainable corn? Modern Farmer. (2018, October 2). Retrieved September 23, 2021; https://modernfarmer.com/2014/06/thing-sustainable-corn/