A fried tortilla, known as a tostada, taco shell or tortilla chip, is a beloved food enjoyed all over the world. Fried tortillas can be eaten on their own as a crispy snack or used as the edible container for tacos, tostadas and nachos. Let’s take a closer look at the history, varieties and uses of the fried tortilla.
What is a Tortilla?
A tortilla is a thin, unleavened flatbread made from wheat or corn flour. Tortillas date back over 10,000 years to ancient Mesoamerica, where they were a staple in the diets of the Aztec, Maya and other indigenous peoples.
The word “tortilla” comes from the Spanish word meaning “small cake.” Traditional tortillas are made by mixing ground corn or wheat with water to form a dough, then pressing the dough into thin rounds which are cooked on a griddle known as a comal.
In Mexico and Central America, corn tortillas remain an essential part of the diet. They are served warm alongside almost every meal. Flour tortillas are also popular, especially in Northern Mexico and the Southwestern United States.
How Are Fried Tortillas Made?
There are a few different methods for frying tortillas:
Taco Shells
Taco shells are made by taking a warm corn tortilla and folding it into a curved U-shape. The tortilla is then fried briefly in hot oil until crispy. This shape allows the taco shell to be filled with various ingredients.
Tostadas
Tostadas are made by frying corn or flour tortillas flat until they are crisp. They are often served as an open-faced crispy base for shredded meat, beans, lettuce, cheese and other toppings.
Tortilla Chips
Tortilla chips are made by cutting corn tortillas into triangular wedges and frying them in hot oil, often with a sprinkle of salt added. The chips are crispy and are perfect for scooping salsa and guacamole.
| Method | Shape | Uses |
|---|---|---|
| Taco shell | Folded into U-shape | Filled with taco ingredients |
| Tostada | Fried flat | Open-faced crisp base for toppings |
| Tortilla chips | Cut into wedges & fried | Scooping salsa, guacamole, etc. |
History of the Fried Tortilla
Fried tortillas have been around for centuries. Some key points in their history include:
Aztecs
The Aztecs, who dominated Central Mexico between the 14th-16th centuries, were known to fry tortillas into the first primitive taco shells and tostadas. Street vendors in the Aztec capital Tenochtitlan sold fried tlacoyos stuffed with vegetables and meat.
Spain
In the 16th century, Spanish colonizers brought wheat flour to Mexico, allowing both corn and flour tortillas to be produced. The Spanish also introduced new cooking techniques, including frying tortillas in pork fat for the first true tortilla chips.
American Southwest
In the late 19th and early 20th century, Mexican-American communities in Texas and California popularized the crispy taco shell further and created the distinctive folded U-shape we know today.
Mass Production
Tortilla chips and packaged taco shells became popular convenience foods across the U.S. after mass production began in the 1940s-1950s. Companies like Fritos pioneered frying tortilla chips on a large scale.
Taco Bell
Fast food chain Taco Bell played a key role in spreading the popularity of tacos and nachos with fried tortilla shells/chips across America in the 1960s-1970s.
Fried Tortilla Varieties
There are countless varieties of fried tortillas found in Mexican and Tex-Mex cuisine. Some highlights include:
Tacos
The taco is perhaps the most famous use of the fried tortilla shell. Fillings like ground beef, chicken, pork carnitas, fish or just beans and cheese are loaded into the U-shaped shell. Street tacos often use two smaller soft corn tortillas instead of one fried shell.
Tostadas
A tostada is a flat fried tortilla (corn or flour) topped with ingredients like refried beans, lettuce, tomatoes, grated cheese, sliced avocado and crema. They can also be served with chicken, beef or shrimp.
Nachos
Tortilla chips are the basis for nachos – a snack with Mexican roots that has become popular bar food worldwide. Tortilla chips are covered in melted cheese, along with salsa, beans, guacamole and meats.
Chilaquiles
Chilaquiles are a beloved Mexican breakfast dish made from fried tortilla wedges soaked in salsa and often scrambled with eggs. They have a soft texture but a crispy fried tortilla flavor.
Enchiladas
Enchiladas are made by filling a corn tortilla with cheese, meat, beans or other ingredients, then rolling it up and baking it covered with chili sauce. Some recipes also fry the rolled enchiladas briefly before baking.
Popular Brands
Some of the major brands producing fried tortilla products include:
| Brand | Known For |
|---|---|
| Tostitos | Tortilla chips and salsa |
| Doritos | Flavored tortilla chips |
| Mission | Tortillas, taco shells, chips |
| On The Border | Taco shells, tortillas |
| Old El Paso | Taco shells, taco kits |
| Ortega | Taco shells, taco kits |
Brands like Tostitos, Doritos and Mission are owned by snack food giant Frito-Lay. Old El Paso, Ortega and On The Border are under General Mills. There are also many Hispanic and Mexican food brands that produce authentic tortilla chips and shells.
Frying Methods and Cooking Tips
Frying tortillas takes precision to get them perfectly crispy without burning:
Oil Temperature
– Use a thermometer and aim for 350-375°F. Too low and they’ll be greasy, too high and they’ll burn.
Oil Type
– Vegetable, canola or peanut oil work best for frying. Avoid olive oil as it has a low smoke point.
Fry Quickly
– Chips take 1-2 minutes, taco shells 30-60 seconds. Fry in small batches to maintain oil temperature.
Drain and Cool
– Remove fried tortillas to a paper towel-lined plate to soak up excess grease. Let cool slightly before filling/topping.
Keep Warm
– Fryed tortillas are best served warm. Place them in a 175°F oven on a baking sheet if needed.
Store Properly
– Allow chips and shells to cool completely before storing in an airtight container. Keeps several days at room temp.
Nutrition
Here is how fried tortillas compare nutrition-wise to regular soft tortillas:
| Nutrition Facts (per serving) | Soft Corn Tortilla | Fried Corn Tortilla |
|---|---|---|
| Calories | 57 | 90 |
| Fat | 1g | 4g |
| Carbs | 11g | 13g |
| Protein | 2g | 2g |
| Fiber | 2g | 1g |
As seen above, fried tortillas are higher in fat and calories compared to their unfried counterparts due to the oil. However, they can still be enjoyed in moderation as part of an overall balanced diet. Choose baked tortilla chips over fried when possible.
Global Popularity
The fried tortilla has spread far beyond Mexico and is beloved worldwide:
United States
Tacos, nachos, tortilla chips and taco shells are common foods across the U.S. Americans consume over $3 billion worth of tortilla chips each year. Tortillas themselves are also gaining popularity over bread.
Europe
Tacos and tortilla chips are becoming a trendy food in Europe, especially among young people. Taco trucks and Mexican restaurants are popping up in cities like London, Paris and Berlin.
Asia
Taco chains are gaining popularity in Japan, Korea, China and Thailand. Locals are putting an Asian fusion twist on Mexican flavors. Tortilla chips are also catching on as a crunchy snack.
Australia
Australia has embraced Mexican food, with taco restaurants thriving in cities like Sydney and Melbourne. Nachos have become a go-to item at Australian sports matches and bars.
Middle East
Countries like Israel and Lebanon have seen a surge of taco shops opening. Local chefs are giving tacos a Mediterranean twist using ingredients like hummus, tahini sauce and falafel.
Clearly the appeal of the fried tortilla crosses borders and cultures worldwide. The crunch and versatility of tacos, tostadas and tortilla chips appeals to tastebuds globally.
Conclusion
From ancient Aztec street food to modern stadium nachos, the fried tortilla remains an iconic and beloved food. Whether folded into a taco shell, layered into nachos or munched on its own, the crispy fried tortilla adds irresistible texture and flavor. Mexico can be proud of its culinary gift that continues to gain fans across the globe.