Children nowadays are quite picky when it comes to the food they eat. They often hate eating vegetables, fruits or foods that don’t satisfy their expectations on the visual or smell. Mothers or parents find it difficult to prepare something delicious for their children. Chips, tortillas, nachos or tacos are one of the most famous comfort foods for kids that satisfy their taste buds.
Tortillas, chips, and nachos come at different flavors where kids can choose what they want but mothers can’t deny the fact that these foods are not that healthy for their children. For example, chips do have preservatives that may affect the behavior and health of kids if they eat too much of it. Corn tortillas are one of the many kinds of tortillas around the globe; most North-Americans and Mexicans find corn tortillas one of their country’s signature food and people already formed different corn tortilla recipes.
What are corn tortillas?
A corn tortilla or just a tortilla originated from North America and Central America. Corn tortillas are made thin and without yeast from corn. Mexico has three types of corn dough for making tortillas and these are the white, yellow and blue dough. Corn Tortilla has been a staple food of North America and Meso-America during the pre-Columbian times. Two or three corn tortillas would be eaten in each of the meals during the pre-Columbian times which were dipped in a chili pepper sauce. Tortillas were sold in the Aztec market with turkey meat, eggs, beans, honey, squash, pears, and chili pepper.
Uses and nutrition of corn tortilla
The uncooked corn tortilla was made with corn at 46% hydration depending on the variations of corn. Uncooked corn tortilla also consists of 45% carbohydrates, 3% fat and 6% of the protein in each 100 grams amount. On the other hand, a raw corn tortilla provides 218 grams of calories and can also be a rich source of phosphorus and magnesium. Lastly, corn tortillas are also a moderate source of vitamin B6, niacin, manganese and zinc.
Furthermore, corn tortillas are the basic ingredients of many traditional dishes in North America. Warmed corn tortillas are served as a supplement to soups, meat, and bread to other cuisines. However, tortillas that are made with wheat flour are used for burritos in the United States. Lastly, corn tortillas may also be deep-fried and salted to make chips which can be eaten as snacks dipped in different sauces.
Home-made corn tortilla
Corn Tortillas can also be home-made which is healthier than those which can be bought from the market and it is as easy as 1-2-3! The home-made corn tortilla recipe starts with a masa harina and water. Some people add a little salt as well to taste. Masa harina is available on markets nowadays. After getting the ingredients, mix the masa harina with warm water then wait for 20-30 minutes. Next, work with some cool water, add it one tablespoon at a time while mixing until it has a soft texture without being sticky like a dough. When making the home-made corn tortilla recipe, keep in mind that if the dough gets too dry, little more water can be added and if it gets too wet, a little more masa harina can be added. Lastly, press the dough using a tortilla press or if a tortilla press is not available, press the dough on two flat surfaces like dinner plates. Make sure to cover the dough with a dry kitchen towel to prevent it from drying.
Baked corn tortilla recipe
If you are looking for a snack for your children or even for you and your friends but you want it healthy, this corn tortilla recipe is a healthier version of your chips. The corn tortillas are baked with olive oil and spices which can be an addictive snack for you.
- 12 corn tortillas
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
1. Heat the oven to 350 degrees and put two baking sheets with foil.
2. Using a slicer cut the tortillas into 8 triangles by cutting in quarters and eighths. Place the cut tortillas in a bowl when finished.
3. Drizzle olive oil and spices over the triangles and mix well so all tortillas will be coated with oil and spices. Don’t be afraid to use your hands but make sure to use disposable gloves or wash your hands.
4. Divide the tortillas evenly on both of the baking sheets and spread them out so that they will be in an even layer.
5. Bake the tortillas for 18-25 minutes until they are brown.
6. Store the tortillas in an air-tight container for 4 days. After storing, the bake corn tortilla recipe is done. Enjoy!
Chicken and corn tortilla lasagna recipe
Lasagna is a delicious North-American and Mexican food that everyone loves. A Southwest style lasagna was found to be made with corn tortilla and the recipe was laid here as follows; this lasagna with chicken and corn tortilla recipe can be made for two casseroles (12 servings each) with a preparation forty minutes and 35 minutes baking.
- 36 corn tortillas of 6 inches each
- 6 cups shredded or cubed cooked chicken breast
- 2 cans of kidney beans (rinsed and drained)
- 3 jars salsa
- 3 cups sour cream
- 3 large green peppers, chopped
- 3 cans sliced ripe olives, drained
- 3 cups shredded cheese
- 3 cups shredded cheddar cheese
1. In two greased baking dishes, arrange six tortillas; the baking dishes are preferably 13 x 9 inches. Layer each with one cup of chicken, 2/3 cups of beans, one cup of salsa, ½ cup of sour cream, ½ cup of green pepper, 1/3 cup olives, ½ of shredded cheese, ½ of cheddar cheese and repeat these layers twice.
2. Cover the baking dishes and bake it at 350 degrees for 25 minutes. Uncover the baking dishes after it and bake for another 10-15 minutes or until the cheese is melted. Let it stand for another 10 minutes before serving.