Around the world, people love tostadas, a classic Mexican meal. They are constructed with crisp, fried, or toasted tortillas and a variety of delectable toppings. But a lot of people frequently ask what tostadas are called in English. The basic explanation is that tostadas are known as “toasted tortillas” in English.
“Little cake” is the meaning of the Spanish term tortilla. In Spain, the term “tortilla” refers to an omelet-like dish consisting of eggs and potatoes. However, tortillas are a type of unleavened, thin flatbread that is popular in Mexico. They are an essential ingredient in many Mexican recipes, such as tacos, burritos, and, of course, tostadas.
Making tortillas traditionally in Mexico requires the use of a comal. It’s a big, flat griddle constructed out of clay, cast iron, or other stuff. Tortillas are cooked on the comal until they are crisp and golden brown using an open flame or fire. The flat cooking surface of a griddle, on the other hand, is heated on a stovetop or an electric burner. Even though a griddle can be used to prepare tortillas, a comal is more traditional and authentic.
Although a comal is not required to create tortillas, it has significant advantages. You can cook several tortillas at once on the comal’s sizable, flat surface, which streamlines the procedure. Additionally, the comal’s clay or cast iron construction gives the tortillas a distinct flavor that a griddle cannot imitate.
The Nahuatl word comalli, which meaning “clay griddle,” is where the term “comal” originates. Making tortillas, tostadas, and quesadillas authentically requires the use of a comal, which has been employed in Mexican cookery for thousands of years.
Finally, tostadas are referred to as “toasted tortillas” in English. In Mexico, tortilla refers to a flatbread prepared from corn or wheat flour. In Spain, tortilla is a slang term for “little cake.” Although it is not required, a comal is a traditional Mexican cooking implement used to prepare tortillas, and it has some advantages. The name “comal” is derived from the Nahuatl word for “clay griddle” and has long been a vital component of Mexican cooking. So the next time you have a tasty tostada, you may impress your friends with your understanding of its history and preparation techniques.
Yes, both flour and corn tortillas may be made with a tortilla press. It may need a little more skill to press flour tortillas because their dough is often softer and more delicate than corn tortilla dough.
Homemade tortillas can be kept for up to a week in the refrigerator by stacking them in an airtight container or resealable plastic bag. Alternatively, you may wrap them firmly in plastic wrap or aluminum foil and freeze them for up to three months by putting them in a freezer-safe container or bag.