Description
Tortilla preparation involves nixtamalization, mixing, kneading, and cooking corn dough.
Technical
The nixtamalization process involves soaking corn in limewater to remove the pericarp and germ, making the starches more accessible to enzymes. The dough is then mixed with water and other ingredients, kneaded, and rested to develop the gluten. The tortilla is cooked on a griddle or comal at a high temperature.
Science
Primary Reaction
Nixtamalization
Sensory Profile
Aroma ()
CornLimeToastedEarthyNutty
Wine Analogy
Young Chardonnay (buttery, slightly nutty)
Coffee Analogy
Light roast Guatemalan (earthy, nutty undertones)
Perfume Analogy
Warm gourmand base notes with corn and lime top notes