Grocery
Corn Tortillas
What it is
These are thin, round flatbreads made from masa harina, a corn flour. They are a staple in Mexican cuisine, offering a distinct corn flavor and a slightly chewy texture. Unlike flour tortillas, they are typically smaller and more delicate, designed to hold fillings without becoming overly heavy. Their simplicity allows the taste of the corn to shine through.
How people cook with it
Corn tortillas are incredibly versatile and form the foundation of many beloved dishes.
- For tacos
- As a base for enchiladas
- Fried into chips
- To make tostadas
To soften corn tortillas for use, gently warm them. This can be done by heating them one by one on a dry skillet over medium heat for about 30 seconds per side until pliable. Alternatively, you can wrap a stack in a damp paper towel and microwave them for a short period. Warming prevents them from cracking when folded or rolled, making them ideal for wrapping around your favorite fillings or for layering in casseroles.
How it differs from similar foods
Corn tortillas differ from flour tortillas primarily in their main ingredient and texture. Corn tortillas are made from masa harina, giving them a more rustic, corn-forward flavor and a slightly firmer, less elastic feel. Flour tortillas, made from wheat flour, are softer, more pliable, and have a milder taste, often being larger in size.
Who it is for
Home cooks and chefs preparing traditional Mexican meals often choose corn tortillas.
How to keep the rest
To keep leftover corn tortillas fresh, store them in a sealed plastic bag or an airtight container at room temperature for a day or two. For longer storage, refrigerate them to extend their freshness for up to a week. Ensure they are completely cooled before sealing to prevent moisture buildup.