Tortilla

The tortilla is the soft, round flatbread at the center of Mexican and Tex-Mex cooking — a thin, pliable disc that wraps, scoops, and cradles nearly anything. There are two great families. Corn tortillas, made from masa (corn treated with lime in a process called nixtamalization), are the authentic, naturally gluten-free original: small, earthy, and aromatic, the soul of a real taco. Flour tortillas, made from wheat dough with a little fat, are larger, softer, stretchier, and the choice for burritos, quesadillas, and wraps. The single most important habit with either is heat: a tortilla warmed on a dry skillet or open flame turns from stiff and cracking to soft, fragrant, and flexible — the difference between a sad wrap and a great one.