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Author: admin, 31.05.2014
Boundary pushing architectural firm Zecc Architects breathed a decidedly modern life into an old world cathedral in the Netherlands by redesigning it from the ground up, turning an antiquated house of worship into a stunningly beautiful home. Flour tortillas are cut into strips and then fried to make tortilla chips, the perfect accompaniment to robust salsa. The Amerindians were the first people to work with corn, and they have been making tortillas for centuries in the traditional way.
To make tortillas, a cook starts with whole dried corn and boils it in a pot with water and calcium hydroxide, colloquially called slaked lime or tequesquite in Mexico. Many home cooks making tortillas use a tortilla press, a device which is designed to produce even, round tortillas by compressing them between two heavy metal dies.
Flour tortillas were a later invention, and are not widespread in Mexico, because corn is more nutritious and usually cheaper to obtain.

Commercially manufactured tortillas are often made on huge assembly lines with cutters and rollers, which can produce tortillas even more quickly than a tortilla press. Tortillas are used in dishes like tacos, burritos, or quesadillas, and when they get stale they are fried and used for chips, in chilaquiles or in tortilla soup, also known as Sopa Azteca. Although tortilla making machines are used for commercial production, homemade tortillas are widely available in Mexico and in other parts of the world with large immigrant communities. This is one of the reasons that the tortilla is so nutritious: the slaked lime releases bound nutrients so that the consumer can benefit from them.
The loss of traditional tortillas would be devastating to impoverished Mexican families who rely on them for nutrition, but also to Mexican culture in general, because the tortilla is an essential component of Mexican cuisine.
Homemade tortillas tend to be more flexible, with a more intense corn flavor that some people find preferable.

Mexico exports tortillas all over the world, but the market within Mexico for packaged tortillas is actually relatively small, because cooks find it cheaper to make tortillas at home and they prefer the home made flavor. Traditionally, the balls are hand formed into perfectly even tortillas, which are ready to cook on the griddle.

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