Grocery
Corn Tortillas
What it is
These are thin, round flatbreads made from nixtamalized corn masa. The process of nixtamalization involves soaking and cooking dried corn kernels in an alkaline solution, which softens them and makes them easier to grind into dough. The resulting masa is then pressed and cooked on a hot griddle to form these versatile tortillas.
How people cook with it
Corn tortillas are a staple in many cuisines, particularly Mexican cooking. They serve as a foundation for countless dishes, from simple snacks to elaborate meals.
- For tacos and enchiladas
- As a base for chilaquiles
- To make tostadas
- Cut into chips for dipping
To best enjoy corn tortillas, it is recommended to warm them before serving. This can be done by briefly heating them on a dry skillet or comal over medium heat for about 30 seconds per side until they are pliable and slightly puffed. Alternatively, they can be warmed in a microwave, wrapped in a damp paper towel, for about 30-60 seconds. Warming them prevents them from cracking or becoming brittle when folded or filled, enhancing their texture and flavor.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a distinct, earthy corn flavor and a slightly chewier texture. They are also typically smaller and less elastic, making them ideal for dishes where they are meant to be filled and folded rather than rolled.
Who it is for
Home cooks and professional chefs preparing Mexican and Latin American dishes.
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, refrigerate them in a sealed bag, or freeze them in a freezer-safe bag, separating layers with parchment paper to prevent sticking.