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  2. Corn tortilla - Wikipedia

    en.wikipedia.org/wiki/Corn_tortilla

    An uncooked corn tortilla made with nixtamalized corn at 46% hydration and depending on corn variety used and variations, consists of 45% carbohydrates, 3% fat, and 6% protein (table). In a 100 gram reference amount, a raw corn tortilla supplies 218 calories and is a rich source (20% or higher of the Daily Value , DV) of phosphorus (45% DV) and ...

  3. Mission Foods - Wikipedia

    en.wikipedia.org/wiki/Mission_Foods

    Mission Foods was founded as a subsidiary of Grupo Maseca in California in 1977 as a brand name to sell the company's tortillas in the American marketplace. It is one of the world's largest producers of flatbread, tortilla and corn flour products with factories in North and Central America, Europe, Asia and Australia. [1]

  4. Gruma - Wikipedia

    en.wikipedia.org/wiki/Gruma

    Gruma, S.A.B. de C.V., known as Gruma, is a Mexican multinational corn flour (masa) and tortilla manufacturing company headquartered in San Pedro, near Monterrey, Nuevo León, Mexico. It is the largest corn flour and tortilla manufacturer in the world. [1] Its brand names include Mission Foods (Misión in Mexico), Maseca, and Guerrero.

  5. I Asked 9 Chefs the Best Way to Eat Leftover Turkey, And ...

    www.aol.com/asked-9-chefs-best-way-141500127.html

    Pair a scoop of mole-sauced meat with crumbled queso fresco or finely-shredded Monterey jack cheese inside corn tortillas, then roll, add to a casserole pan, and bake for about 30 minutes at 350 ...

  6. Tortilla - Wikipedia

    en.wikipedia.org/wiki/Tortilla

    A tortilla (/ t ɔːr ˈ t iː ə /, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ( [t͡ɬaʃˈkalli] ). [ 1 ]

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  8. Mexican-American cuisine - Wikipedia

    en.wikipedia.org/wiki/Mexican-American_cuisine

    Maize (corn) was the foundation of the diet of indigenous Aztec people due to its drought-resistance and plentiful yields. Indigenous people found several uses for maize, such as: Atole – thick, paste-like gruel made from boiled maize; Tortillas – flatbread made from ground maize and cooked over heat on clay surfaces

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