LA TORTILLERIA

PRODUCTS
Corn Chip Totopos (113) 1kg x 2
Corn Chip Totopos Blue 1kg x 2 (127)
Tortilla Corn Blue Size 3 (14.5cm x 47aprx) 1kg
Tortilla Corn Size 2 (12.5cm aprx) 10x1kg 590pcs
Tortilla Corn Size 3 (130) (14.5cm aprx) 1kg 44pcs
Tortilla Corn Size 7 (112) (25cm aprx) 1kg 15pcs
Tostadas 10cm 9 x 30pk (270 units)

La Tortilleria create authentic Mexican corn tortillas completely from scratch, using the same traditional ‘nixtamal’ method indigenous Aztecs used for centuries. They stone-grind their own corn on the premises in their traditional Mexican mill, then bake tortillas fresh daily to create a quality product that is:

  • Gluten free
  • Preservative and additive free
  • Cholesterol free
  • Saturated and trans fat free
  • Vegan
  • 100% locally-made from Australian ingredients

About nixtamalisation:

Nixtamal is a step in the traditional process of making masa, or maize flour, used by indigenous Mexicans since 1200BC. It is a process whereby a grain, typically maize or corn, is soaked and cooked in an alkaline solution (usually limewater/calcium hydroxide) then rinsed of the solution. The resulting nixtamal has an increased nutritional value (releasing niacin) and improved flavour and aroma. However, perhaps most importantly, some of the corn oil is broken down into emulsifying agents and allows to corn protein to bond.

Fresh nixtamal is ground to become masa, which can then be used fresh to make dough for tortillas, tamales and arepas. When it is ground and dried it can become an instant masa flour which can be reconstituted to be used like masa. This is a vastly different product to generic cornmeal that has not gone through the process of nixtamalization.