Tortilleria Chinanta
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 slightly chewy texture and corn flavor. The dough is typically pressed and cooked on a hot griddle. They are a versatile base for many dishes and are often served warm.
How people cook with it
Corn tortillas are fundamental in preparing a wide array of traditional Mexican meals. They serve as the foundation for many popular dishes.
- Rolled for enchiladas
- Folded for tacos
- Fried into chips
- Layered in casseroles
To best enjoy their texture and flavor, warm them before serving. This can be done on a dry skillet over medium heat for about 30 seconds per side until pliable. Alternatively, they can be briefly heated in a microwave, wrapped in a damp paper towel. Warming prevents them from cracking when folded or rolled. They are excellent for making tacos, enchiladas, quesadillas, or as a side to soak up sauces.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a distinct corn taste and a slightly chewier, more rustic texture. They are also typically smaller and less flexible when cold, requiring warming to become pliable for folding.
Who it is for
Home cooks and restaurant chefs prepare dishes using corn tortillas.
How to keep the rest
Store any unused tortillas in their original packaging or an airtight container at room temperature for a few days. For longer storage, they can be frozen, separated by parchment paper to prevent sticking, and thawed before use.