The Aztecs started with unprocessed maize, dried and pounded it into corn meal, and then finally turned it into masa, which is corn bread. After that, they would take a little ball of the masa dough, press it until it was around six to eight inches in diameter, and set it on a griddle so that it could cook rapidly on both sides.
It served as their primary supply of usable energy.During the time of the Aztecs, corn tortillas were commonly consumed unseasoned, dipped in a chili sauce, or packed with a variety of ingredients such as meats, beans, squash, and other foods.They were also commonly sold in marketplaces.
It is believed that tortillas were initially created at the same time that corn was first domesticated in the region, which is around 10,000 B.C.E. Corn, often known as maize, was an important part of the diet of many Mesoamerican cultures throughout history, including the Mayans and Aztecs.
The Maya considered maize to be the staff of life, and it was they who pioneered the process of making tortillas from ground corn. No earlier than the year 2000 B.C. was creation of tortillas as we know them to have begun, but back then the name ″tortilla″ did not yet exist.
The reaction that takes place as a consequence not only makes maize simpler to ground (and hence, easier to transform into tortillas), but it also causes the corn to release many of the critical vitamins it contains.Nixtamalization made it possible for corn tortillas to become a staple food in the diet of Mesoamericans, and even today, thousands of years later, the same procedure is employed to make tortillas from maize.