Tortillas, Tamales, and Corn Chips Tortillas
are made by forming finely ground masa into
thin sheets, then quickly cooking them,
traditionally on a hot pan for a minute or two,
now in continuous commercial ovens for 20–
40 seconds. Tamales are small cakes of masa
that enclose a filling, and are traditionally
formed in the papery husks of corn ears and
steamed. The dough is moistened with a broth
and enriched, flavored, and aerated by beating
it thoroughly with lard. The lard is semisolid
at room temperature and helps lubricate the
masa materials and trap air bubbles in a fluffy
mass that expands during steaming. And fried
chips are made both from tortillas and directly
from masa. Tortilla chips are made by deep-
frying tortillas, while corn chips are made by
forming strips of lower-moisture, coarse masa
and then deep-frying them.
Minor Cereals