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, offering a distinct corn flavor and a slightly chewy texture. The dough is typically pressed and cooked on a hot griddle. They are a versatile base for many dishes.
How people cook with it
Corn tortillas are a fundamental ingredient for creating authentic Mexican meals. They can be served as a side or used as the foundation for a variety of dishes.
- For tacos
- As a base for enchiladas
- To make tostadas
- For chilaquiles
To prepare corn tortillas for use, they are often warmed to make them pliable and enhance their flavor. This can be done on a dry skillet or comal over medium heat, flipping them a few times until they are soft and slightly puffed. Alternatively, they can be briefly heated in a microwave, wrapped in a damp paper towel. Warming them prevents them from cracking when folded or rolled, which is crucial for dishes like tacos and enchiladas.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a more pronounced corn taste and a slightly coarser texture. They are also typically thinner and less elastic, making them ideal for dishes where they are meant to be crisped or hold a filling without becoming overly doughy.
Who it is for
Home cooks looking to prepare traditional Mexican dishes will find these essential.
How to keep the rest
To keep leftover corn tortillas fresh, store them in their original packaging or an airtight container at room temperature for a day or two. For longer storage, they can be frozen, separated by parchment paper to prevent sticking, and then thawed before use.