In this lesson, we will learn how to make tortillas by following a step-by-step description from a K’iche’ speaker who explains the traditional process. Pay close attention to the order of each step, the tools that are used, and the importance of each action. As you listen or read, write down any new vocabulary you learn, especially words related to cooking, daily routines, and cultural practices. We will also discuss the meaning of some key words and expressions in K’iche’ in the vocabulary section. Making tortillas is more than just preparing food—it is part of everyday life, identity, and family tradition.
JAS UB’ANIK LE LEJ
Kinya jun saqirik chiwech iwonojel, chanim kawaj kink’utunsaj Jas kab’an chech le lej, le rajawaxik chech le lej; xink’aq le nutzi iwir, xpoq’owik, xchaq’aj le nu tzi, k’a te k’u ri’ chanim kinloch’ le nutzi, kinya pa le nuk’olb’al, k’a te k’u ri,’ kinch’aj pa le xchob’, k’o le nuxchob’ kinchaj chupam, nal kinb’ek , kinbék le uwach, kinna’o we ya maj chi le retin tzi, te k’u ri’ kinya pa le nu k’olb’al, je wa’ kinb’an chech le uke’xik, te ri’ kinya chi nik’aj le nutzi, kqach’aqab’a chik, rajawaxik kok’, kok’ kubáno are chi utz utijowik, rajawaxik kaqakamulij, kaqaroxmulij uke’xik are chi utz ulejik, kaqaq’ato are chi kaqilb’ej cher na chaqo’n ta xub’an le qaq’or, xq’atataj le nuq’or k’a te k’u ri’ kinsol lu’wach le nuka’, xsolotaj uwach le uq’ab’ le nuka’ kinya cho le waq’en, k’a te ri’ kisol uwa le nuka’, nal kinsol lu’wach are chi xa je ri’ na kak’oji’ ta kan le q’or cho le ka’, xsolotaj uwach le nuka’ te k’u ri’ kinyako, are taq xyakataj ronojel le xinkojo, kinnuk’ le nuq’aq’, kinkoj ka le nusi’, k’o le nuchun, kinkoj pa le nuxot are chi sib’alaj utz, utz ko’on le lej chupam, xkojtaj le nuchun pa le nuxot, k’a te k’u ri’ kink’aq pwi le q’aq’, kinwiye’j nik’aj ramaj are chi kameq’ le xot, are taq xmeq’ le xot k’a te k’u ri’ kinb’an le nulej, chanim xmeq’ le nuxot, rajawaxik le nujoron are chi kinmub’a le nu… le kinya jub’eq le joron ruk’ le nuq’or, chanim ri’ kinb’al le nuq’or, kinb’alo are chi utz ketekik ko’on le nulej, te k’u ri’ kinlejo, kinlej jub’eq’, kalejtaj jub’eq’ te k’u ri’ kinb’an ub’anik le uchi’ arech na ch’e’m ta ko’on le uchi, arech sib’alaj suk’ ko’on le uchi’, te k’u ri’ kinnok chulejik, xlejtaj le nuq’or kinwilo utz xo’on le uchi’, k’a te k’u ri kink’aq jub’eq’ joron pa le xot arech kinwilo la k’atan chik. K’atan chik! Ka te k’u ri’ kinya pa le xot, k’a karaj jub’eq’, k’a te k’u ri’ kinwesaj le nulej, a… xtzirik, xpe jub’eq’ le uwach le nulej, utz, sib’alaj utz xub’ano, te k’u ri’ k’o le nuchakach, k’o le un pisb’al wa, kinya le nulej chupam, are chi na kajorob’ ta le nuwa, xtzir le jun, xtzir chi le jun, sib’alaj xwukwut le wauch, we je wa kub’ano ka wukwut le uwach, sib’alaj k’ok’ le utijowik, xtzir le nulej, te k’u ri’ kinbuku are chi na kajorb’ taj, je k’u wa’ uk’utunsaxik le lej, le chqe oj sib’alaj nim ub’atajik, rumal are oj ko wi, are koj b’in wi, are koj chakun wi, xa cha’ nim ub’antajik, sib’alaj maltyox che le wilik, che le nutayik, jae b’a’.
Good morning to everyone. Now I want to show you the process of making tortillas, what is needed to make tortillas. I prepared my nixtamal yesterday—it was boiled, the nixtamal was cooked. Now I proceed to take my nixtamal and place it in a container. Then I wash it in a strainer-like container—I have a strainer-type container for washing it. I rinse it thoroughly until I feel that there are no more residues from the nixtamalization (a solution of water and lime used to remove the corn husk). After that, I put it in my container.
This is how I prepare it for grinding. Then I add a bit more nixtamal and water again. It needs to be ground very, very well so it can be better enjoyed. We need to grind it two or three times so it can be properly made into tortillas. We cut our dough into pieces, making sure there are no chunks of nixtamal left in it. After cutting the dough into pieces, I clean my grinding stone. After cleaning the handle of the grinding stone, I leave it on my cutting board. Then I proceed to clean the area where the nixtamal was ground on my grinding stone. I clean it well so no dough residue remains. After cleaning my grinding stone, I store it away.
After putting away everything I used, I proceed to light the fire. I place the firewood. I have lime to rub on my griddle so the tortillas will come out well. After rubbing the lime on the griddle, I place it over the fire and wait about half an hour for it to heat up. Once the griddle is hot, I proceed to make the tortillas. Right now, the griddle has heated up. Water is necessary so I can knead my dough. Now I begin to shape the dough into balls—this helps make the tortillas nice and round. Then I proceed to flatten them. I press the dough a little, then shape the edges so they don’t come out uneven—to make sure the edges come out perfect. Then I flatten again.
After flattening the dough, I see that the edges look good. Then I pour a little water on the griddle to check if it’s hot—it is. I place the tortilla on the griddle. It still needs a bit more time. Then I remove the tortilla—it’s cooked! It puffed up a bit, came out very, very well. Then I have my basket and my cloth napkin. I place the tortilla inside so it doesn’t get cold. The first one is cooked, then the next. It puffed up a lot. When that happens—when it puffs up a lot—it tastes much better.
After making the tortillas, I cover them well so they don’t get cold. That’s how the tortilla-making process is done. For us, it has a very important meaning, because that’s why we are strong, that’s why we move, that’s why we work. That’s why it is so important. Thank you very much for watching me, for listening to me. Goodbye.
| B’al | To make into a ball |
| Lej | Tortilla |
| Tzi | Nixtamal (cooked corn soaked in calcium hydroxide) |
| Retin tzi | Residue from the nixtamalization process |
| Ka’ | Grinding stone |
| Jub’eq’ | A little bit |
| Xchob’ | A type of strainer or colander |
| Xot | Griddle, comal |
| Aq’en | Cutting board (usually wood) |
| Joron | Water |
| Iwir | Yesterday |
| Chun | Lime (calcium hydroxide, not the fruit) |
| Mub’a’ | Soak |
| Nik’aj ramaj | Half an hour |
| Q’aq’ | Fire |
| Q’or | Corn dough |