True Tortilla Magic
We make our tortillas using New Zealand grown yellow whole grain corn and an ancient Aztec process called "nixtamalization”. This is where the magic happens!
The dried whole corn kernels are heated and steeped overnight in water with a naturally-occurring limestone to make an alkaline solution, to release the natural goodness, increasing minerals such as calcium and magnesium and bio-availability of niacin (vitamin B3) in the corn. Not only did the Aztecs discover the nutritional benefits of this natural elements’ relationship with corn, but also that it enhanced the aroma, flavour and strength of the tortilla.
The next morning the corn is rinsed and then stone-ground using a traditional volcanic stone mill from Mexico. The dough called ‘masa’ is then rolled, cut into tortillas and lightly cooked.
Re-Heat tortillas
Always serve corn tortillas warm.
Once hot keep tortillas in a stack wrapped by a tea towel, tinfoil or place in tortilla warmer.
RECIPes
QUICK TORTILLA BAKE
Take tortillas from the fridge and use straight from the packet.
In an ovenproof dish layer: salsa, tortillas, fillings and repeat leaving tortillas last for a crispy top (a can of tomatoes as salsa works great). Cook in oven - enjoy!
Perfect way to use any leftovers for fillings.
“Legit corn tortillas, rate them excellent”
