Ole Mexican Foods Inc. · 52 g
Corn Tortillas
What it is
These are thin, round flatbreads made from masa harina, a flour derived from dried corn. They are a staple in Mexican cuisine, offering a distinct corn flavor and a slightly chewy texture. Their simple composition allows them to absorb other flavors well, making them a versatile base for many dishes. They are typically cooked on a griddle or comal until warmed through and slightly pliable.
How people cook with it
Corn tortillas are fundamental to creating many traditional Mexican dishes. They serve as the wrapper, base, or binder for a wide variety of meals.
- As a base for tacos
- Rolled for enchiladas
- Fried into chips
- Served alongside stews
To prepare corn tortillas, gently warm them before serving to enhance their flexibility and flavor. This can be done on a dry skillet or comal over medium heat for about 30 seconds per side, or until they are soft and pliable. Some prefer to briefly wrap them in a damp cloth after warming to keep them from drying out. They are ideal for folding or rolling around fillings, and their structure holds up well when used in layered dishes like enchiladas or casseroles.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a more pronounced corn taste and a slightly coarser texture. They are also generally thinner and less elastic, making them more prone to cracking if handled too roughly when cold. Their flavor profile is distinctly earthy and savory.
Who it is for
Home cooks and professional chefs preparing Mexican or Tex-Mex cuisine will find these tortillas essential.
How to keep the rest
To store uncooked corn tortillas, keep them in their original packaging or a sealed plastic bag at room temperature for a few days. For longer storage, they can be frozen. Ensure they are well-wrapped to prevent freezer burn. Thaw them at room temperature before using.