Glutenfria tortillabröd, 12cm i diameter.

Finally a gluten-free alternative to taco nights, corn tortillas. Corn is one of the pillars of Mexican cuisine,  Mexican traditional corn tortillas are made of it. Corn tortillas to be eaten freshly heated. However, the 1 day-old, little dry corn tortillas can be used to make your own totopos (nachos) or tostadas. It's just to fry them, let drain on paper and salt. 

The corn tortilla is relatively new on the European market, so the consumer needs to learn to differ  corn tortillas of good quality and tortillas of less good quality. AndaleOrales webshop presents the best quality of corn tortillas in Europe; The tasty Nagual. This tortillas have good lifetime, minimum of necessary additives to keep the tortilla 4 month (from production date), no allergens or colorants.

The word tortilla comes from the Spanish word "torta" which means the round cake. The typical Mexican family of four people can eat more than 1 kg tortillas every day. Real 100% corn tortillas are rich in fiber, magnesium, potassium, and have less fat and calories than tortillas. Corn is a good source of antioxidants. If you want a Real Mexican tortillas, make sure they are 100% corn before buying.
Our tortilla has the best quality in Europe - it is made of 100% corn, has no dyes or allergens, and are very flexible when you heat them. We show real ingredients below:

Ingredients: nixtamalized corn flour (53%), water, sunflower oil and salt, (E415) and (E420) as stabilizers, (E281) as a preservative.
Allergens: without allergens, gluten-free *, lactose-free 
Gluten: less than 2.5 ppm.

To warm the corn tortillas:

Frying pan (recommended)
In a frying pan without oil, heat the tortillas for about 20 seconds on each side until they get their original flexibility. Warm corn tortillas keep wrapped in a towel and in tortilla server so they don't get cold fast.

Microvawe oven
8-10 corn  tortillas wrap in a towel. Heat about 90-120 seconds on maximum power. Serve in tortilla server.