The act of heating flatbreads made from nixtamalized corn is a common culinary practice intended to improve texture and flavor. The process transforms the typically stiff, sometimes brittle, room-temperature product into a pliable and aromatic staple, ready for consumption. For example, properly heated versions are essential for constructing tacos, enchiladas, and quesadillas, where their flexibility prevents tearing and enhances the overall eating experience.
This heating process is important as it reactivates starches within the flatbread, releasing trapped moisture and volatile compounds that contribute to its characteristic taste. The benefits include enhanced palatability, improved structural integrity for holding fillings, and a generally more appealing sensory experience. Historically, various methods have been employed, ranging from traditional comals over open fires to modern microwave ovens, each impacting the final quality in unique ways.
