Known as tlaxcalli in ancient times, has being a staple food in ancient Mexico since 3,500 years ago
Tortillas are still a must in almost every Mexican family meal, dipped in sauces or to make tacos.
The nixtamalization process that tortillas go through significantly enriches the nutritional value of maize as a source of vitamins, minerals (calcium) and protein.
These tortillas are made out of blue corn.
How to use them:
Tortillas can be used to prepare assorted types of tacos, such as regular tacos, golden tacos (fried until crispy), flautas (flutes rolled taquitos, looking like thin flutes). When cut into triangles and fried they become totopos (tortilla chips) to prepare chilaquiles with sauce or just to be dipped in cheese or guacamole. When cut in stripes, they are used to make tortilla soup, a delicious hot soup with a stingy flavour to chipotle.
How to warm them:
Open the package, warm them on a pan. When warmed in microwave, put some in a lightly damp clean cloth, put inside a plastic bag and warm for approx. 30 seconds.
Ingredients:
No allergens
Dietary information:
Suitable for vegetarians, No GMO
Nutrition facts:
| Nutrition facts per 100 gr. | |
| Energy | 180 Kcal/753kJ |
| Total fat | 1 g |
| Saturated fat | 0 g |
| Total carbohydrates | 43 g |
| Sugars | 0 g |
| Fibre | 4 g |
| Protein | 5 g |
| Salt | 0.1g |
Storage:
Keep in a dry, cool place. Once opened, keep refrigerated inside of a plastic bag
