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. The dough is typically pressed and then cooked on a hot griddle. The texture is slightly chewy when fresh and becomes crispier when fried. They are a versatile base for many dishes.
How people cook with it
Corn tortillas are fundamental for creating many traditional dishes. They can be served as a side or used as the main component.
- For tacos
- As a base for enchiladas
- To make chilaquiles
- For tostadas
To soften corn tortillas for use, warm them gently. You can do this on a dry skillet over medium heat for about 30 seconds per side until they are pliable. Alternatively, you can wrap a stack in a damp paper towel and microwave them for a short time. For crispy applications like tostadas or chips, they are typically fried in oil until golden brown and crisp.
How it differs from similar foods
Corn tortillas have a distinct corn flavor and a slightly coarser texture compared to flour tortillas. They are generally more fragile and can break if handled too roughly when cold. Their flavor profile is more earthy and robust.
Who it is for
Home cooks and professional chefs preparing Mexican and Tex-Mex meals.
How to keep the rest
Store any unused corn tortillas in a sealed plastic bag or an airtight container at room temperature for a day or two. For longer storage, refrigerate them to prevent them from drying out. They can also be frozen for several months.