Mercado Latino · 250-250
Mercado Latino By Heynz 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 mild corn flavor. The tortillas are typically cooked on a comal or griddle, which gives them a pleasant char and aroma. They are a versatile base for many dishes, providing a satisfying foundation without overpowering other ingredients.
How people cook with it
Corn tortillas are a fundamental ingredient for creating authentic Mexican dishes. Their simple composition makes them ideal for both soft and crispy preparations.
- Rolled for enchiladas
- Fried for chips
- Folded for tacos
- Layered in casseroles
To soften them for rolling or folding, gently warm them on a dry skillet or comal for about 30 seconds per side until pliable. You can also briefly steam them in a damp cloth or microwave. For crispy applications like tortilla chips, fry them in hot oil until golden brown and crisp. They absorb flavors well, making them a perfect vehicle for sauces and fillings. Ensure they are heated through before serving to achieve the best texture and taste.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a distinct corn flavor and a slightly more crumbly texture when not properly heated. Their smaller size and firmer structure make them ideal for dishes where a distinct corn presence is desired.
Who it is for
Home cooks and professional chefs preparing Mexican and Tex-Mex meals often choose these tortillas.
How to keep the rest
Once opened, store any remaining tortillas in a sealed plastic bag or airtight container at room temperature for a few days. For longer storage, they can be frozen, wrapped tightly to prevent freezer burn. Thaw them at room temperature before use.