Grocery
Soft 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 slightly chewy texture and a distinct corn flavor. Unlike flour tortillas, they are typically more delicate and can be prone to cracking if overhandled when cold. Their natural ingredients make them a versatile base for many dishes.
How people cook with it
Corn tortillas are fundamental for creating authentic Mexican dishes. They are best when warmed to enhance their pliability and flavor.
- For tacos
- As a base for enchiladas
- To make chilaquiles
- As a side for dips
To best enjoy corn tortillas, warm them before serving. This can be done on a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable. Alternatively, you can briefly heat them in a microwave, wrapped in a damp paper towel, for about 30 seconds. Warming prevents them from becoming brittle and makes them easier to fold or roll without breaking. They absorb flavors well when used in saucy dishes.
How it differs from similar foods
Corn tortillas differ from flour tortillas in their primary ingredient and texture. Corn tortillas are made from corn masa and have a more rustic, earthy flavor and a slightly chewier, sometimes crumbly texture. Flour tortillas, made from wheat flour, are generally softer, more pliable, and have a milder taste.
Who it is for
Home cooks preparing traditional Mexican meals will find these essential.
How to keep the rest
To store unused tortillas, keep them in their original packaging or an airtight container. For short-term storage, refrigerate them to maintain freshness. For longer storage, freeze them in a freezer-safe bag, separating layers with parchment paper to prevent sticking.