Grocery
Corn Tortillas
What it is
These are thin, round flatbreads made from masa harina, a type of corn flour. They are a staple in Mexican cuisine and are known for their distinctive corn flavor and slightly chewy texture. They are typically cooked on a griddle or comal until lightly browned and pliable. Their simple ingredients allow the corn flavor to be the star.
How people cook with it
Corn tortillas are incredibly versatile and form the base for many beloved dishes.
- For tacos
- As a base for enchiladas
- To make chilaquiles
- As a side with meals
To soften corn tortillas for cooking, gently warm them on a dry skillet or comal over medium heat for about 30 seconds per side until they become pliable. Avoid overcrowding the pan. For dishes like enchiladas, you might briefly fry them in oil to make them more resistant to breaking when sauced. They can also be cut and fried to make tortilla chips.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a more pronounced corn flavor and a slightly coarser texture. They are also typically smaller and less elastic, making them ideal for folding into tacos rather than rolling.
Who it is for
Home cooks and professional chefs preparing authentic Mexican dishes.
How to keep the rest
Once opened, store any remaining tortillas in a sealed plastic bag at room temperature for a day or two, or refrigerate for longer storage. They can also be frozen for extended freshness; thaw them at room temperature before using.