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. They are typically cooked on a comal or griddle until lightly browned and pliable. Their simple ingredients allow the corn flavor to shine through.
How people cook with it
Corn tortillas are incredibly versatile and form the base for many beloved dishes. They can be served as a side or transformed into a main course.
- As a base for tacos
- Rolled into enchiladas
- Fried into crispy chips
- Served alongside stews
To soften corn tortillas, gently warm them on a dry skillet or griddle over medium heat for about 30 seconds per side, or until they become pliable. You can also wrap a stack in a damp paper towel and microwave them briefly. This process prevents them from cracking when folded or rolled. They are perfect for scooping up sauces or holding fillings.
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 typically smaller and less elastic, making them ideal for dishes where they are meant to be a distinct component rather than a large wrap.
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, freeze them in a sealed bag, separating layers with parchment paper to prevent sticking. Thaw at room temperature before using.