Grocery
Corn Tortillas
What it is
These are thin, round flatbreads made from masa harina, a corn flour. They are a staple in Mexican cuisine and are known for their slightly chewy texture and distinct corn flavor. Unlike flour tortillas, they are typically made with just corn, water, and lime. The lime treatment, called nixtamalization, is crucial for developing their unique taste and making the corn more digestible.
How people cook with it
Corn tortillas are incredibly versatile and form the foundation for many beloved dishes.
- Tacos
- Enchiladas
- Chilaquiles
- Tostadas
To best enjoy their flavor and texture, corn tortillas are often warmed before serving. This can be done on a dry skillet or griddle, in the oven, or briefly over a gas flame for a slight char. Warming makes them pliable and enhances their aroma. They are perfect for wrapping around fillings for tacos or for layering in baked dishes like enchiladas. They can also be fried until crisp to create tostadas.
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 generally thinner and tend to break more easily when folded without warming. Their flavor profile is more earthy and less neutral than flour tortillas.
Who it is for
Home cooks and professional chefs preparing authentic Mexican and Tex-Mex meals often choose these.
How to keep the rest
To keep the rest fresh, store unopened packages in a cool, dry pantry. Once opened, transfer any remaining tortillas to a resealable plastic bag or wrap them tightly in plastic wrap to prevent them from drying out. Refrigeration can extend their shelf life but may make them slightly tougher.