Tortillas

Quesadillas, nachos, migas(fried tortilla pieces) add eggs, tostadas(fried 1/4 pieces) for salsas, cheese, sour cream, etc. Those are a few!

A tortilla is a flatbread; it does not have a raising agent.

There are several very dependable tortilla presses that I would recommend. I suggest that you check out the Mexican Tortilla press. It is sold at a very reasonable price and it gets the job done.

It depends on the type of tortilla. Some are flour, some are corn, some are something else.

Mexicans, was the first ones to invent the tortilla, known as the tlaxcalli.

According to Maya legend, tortillas were invented by a peasant for his hungry king in ancient times. The first tortillas discovered, which date back to approximately 10,000 BC, were made of native maize with dried kernel. The Mexicas use maize, both eaten straight from the cob and in recipes as a staple of their cuisine.

Cows can eat tortillas, but they are not a natural part of their diet. While tortillas are not toxic to cows, they should only be given in moderation and as an occasional treat. A cow's main diet should consist of grass, hay, and grains to ensure they receive the necessary nutrients for their health. Feeding them too many processed foods like tortillas can lead to digestive issues.

Those who were hungry had not yet found them.

The nutritional content of a cheese tortilla can vary based on the specific ingredients used, but generally, it contains small amounts of several vitamins and minerals. Common nutrients include calcium from the cheese, along with some B vitamins, such as riboflavin and niacin, from the tortilla. Additionally, depending on the type of flour used, there may be trace amounts of iron and magnesium. Overall, while not a significant source of vitamins and minerals, it can contribute to daily intake in a balanced diet.

Ah, what a lovely question! Tortilla chip bags are transparent so you can see the golden, crispy chips inside, like a little window to the deliciousness. Potato chip bags are usually not transparent to protect the delicate chips from light and air, keeping them fresh and crunchy for you to enjoy. Just like painting a happy little tree, each bag is designed to bring joy and preserve the tasty treats inside.

It is a practice inherited from the ancient civilizations that appeared in Mexico more than 3000 years ago. Those cultures "domesticated" corn and used it as an ingredient for many dishes, including tortillas.

No, there is no island specifically named "Tortilla" in the West Indies. However, there is a small island called Tortola, which is the largest of the British Virgin Islands. Additionally, "tortilla" refers to a type of flatbread, particularly in Spanish-speaking countries, and is not related to any geographical location.

Tortilla de maíz refers to a type of flatbread made from corn (maíz in Spanish) that is a staple in many Latin American cuisines, particularly in Mexico. It is traditionally made by grinding nixtamalized corn into masa, which is then shaped into discs and cooked on a hot griddle. Tortillas de maíz are commonly used as the base for tacos, enchiladas, and other dishes. They are gluten-free and have a distinct flavor and texture compared to wheat tortillas.

OK- I am so not Mexican and not sure what the question is asking here, but I'll add my nonsense anyway! "Tamale" is minced meat and masa traditionally rolled in a corn husk. However, if a native family lived where corn husks were not available I am sure there is a geographic equivalent in every culture. Perhaps "masa" was made of rice or oat if that was the dominate staple and the food was rolled in wheat husks, palm leaves, bananas and so on. So unless you are after a traditional (again would depend on where you live but for me being in the vineyards of the San Joaquin Valley is minced meat, chili, masa, and dried corn husk) tamale, go buy dried husks at less than $2.00/24. Otherwise, join me and start getting creative. My most requested tamale to date is a shredded pork and jalapeno jelly wrapped in masa that I add mild green chili juice to and then instead of a dried husk, I stuff it into a plantain banana peel that I braised with brown sugar and pineapple juice. Kids like my desert tamale with coconut, chocolate chips and tapioca/banana masa substitute which i wrap in a waffle cone before steaming. I know nothing but "green" tamales I think are called "uchepos" but that word could mean "dumb white girl that didn't dry her corn husks" for all I know of Spanish! My hint of common sense is telling me that the only hesitation in using green husks is that due to the high moisture level it seams like mildew or mold of the husks would be a risk if you weren't serving them fresh. Ever notice how fresh corn gets black mold dots if it stays too damp? The dried husk provides a mini oven to get the dough to cook without being too mushy and the "dry" factor both draws moisture from your masa so it bakes and then collects the moisture so you can actually swallow the masa; dry tamales are mean! Foil works great and although I am white, my chicas and I have often made a dozen husked and wrapped tamales to place on the top of a gift bag and the put like the other 2 dozen foil wrapped with like Xmas foils underneath. Even the most authentic grandmother of the camps is appreciative of the gift as she knows how long it takes to make them and the combo of the original and then the modernized version is a great statement. After all, millions of women before me would have happily used foil but they used what hey had available, husks!

it is a starch, a bread, a carb! what else could it possibly be??

some families are too poor