La Favorita
La Favorita Corn Tortillas
What it is
These are thin, round flatbreads made from nixtamalized corn masa. The masa is then ground into a dough, pressed into thin discs, and cooked on a hot griddle. They are a staple in Mexican cuisine, offering a distinct corn flavor and a slightly chewy texture when fresh.
How people cook with it
Corn tortillas are incredibly versatile and form the foundation for many beloved dishes.
- For tacos and enchiladas
- As a base for chilaquiles
- To make tostadas
- Cut into chips for dipping
To enjoy them at their best, warm them before serving. This can be done on a dry skillet over medium heat for about 30 seconds per side until pliable, or briefly wrapped in a damp paper towel and microwaved. Warming prevents them from cracking when folded or rolled. They are ideal for wrapping around fillings for tacos, or for layering with sauces and cheese for enchiladas. They can also be fried to create crispy tostada shells or 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 better suited for dishes where they are meant to be a distinct component rather than a soft wrap.
Who it is for
Home cooks and culinary enthusiasts preparing authentic Mexican meals often choose these tortillas.
How to keep the rest
After opening, store any unused tortillas in a resealable plastic bag or an airtight container at room temperature for a few days. For longer storage, they can be frozen, ensuring they are well-wrapped to prevent freezer burn. Thaw them at room temperature before warming.