Grocery
Thin Corn Tortillas
What it is
These are thin, round flatbreads made from masa, a dough derived from nixtamalized corn. They are a staple in many cuisines, particularly Mexican and Central American cooking. Their delicate texture and mild corn flavor make them a versatile base for a wide variety of dishes. They are typically cooked on a griddle or comal until lightly browned and pliable.
How people cook with it
Thin corn tortillas are a fundamental ingredient for creating many traditional dishes. They can be served as a side or incorporated directly into main courses.
- As a base for tacos
- To make enchiladas
- For chilaquiles
- As a side with meals
To prepare, gently warm the tortillas on a dry skillet or comal over medium heat for about 30 seconds per side, or until they become soft and pliable. Avoid overcrowding the pan. If they become too dry, you can briefly steam them or wrap them in a damp cloth after warming. They are essential for assembling tacos, layering for enchiladas, or forming the base for dishes like chilaquiles.
How it differs from similar foods
Compared to thicker corn tortillas, these thin versions are more delicate and absorb sauces more readily. Their lighter texture makes them ideal for dishes where the tortilla is meant to be a subtle component rather than a dominant one. They also heat through more quickly.
Who it is for
Home cooks and professional chefs preparing authentic dishes often use these tortillas.
How to keep the rest
After opening, store any unused tortillas in a sealed plastic bag or airtight container at room temperature for a few days. For longer storage, refrigerate them to prevent them from drying out or becoming stale. They can also be frozen.