Tortillas are flat unleavened round bread made of either corn or flour and are a Mexican staple. The versatile tortillas can be eaten plain or used to wrap other foods to form dishes such as tacos, burritos, and quesadillas. Tortillas have become popular throughout the U.S. and can be found in most major grocery store chains.

Corn tortillas
Corn tortillas are made from corn which has been soaked (slaked) in "cal" then ground. Good quality corn tortillas do not contain salt or any additives or preservatives. Water is added to the ground corn to form a soft dough. The tortilla is then flattened in a heavy tortilla press or by hand.

Flour tortillas
Flour tortillas are from Nothern Mexico where wheat grows. Flour is combined with salt, fat (lard or shortening) and water. The dough is kneeded then it must be rolled out with a rolling pin (palote). You can't use a tortilla press to roll out flour tortillas. The reason is the wheat flour contains gluten. The rolling process stretches the tortilla out and breaks down the gluten fibers so the tortilla does not just shrink back to its original shape and size.