Tortilleria La Morena
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 distinct corn flavor and slightly chewy texture. The tortillas are typically cooked on a comal or griddle until they are warm and pliable, with some light browning in spots. They are a versatile base for many dishes.
How people cook with it
Corn tortillas are fundamental for creating authentic Mexican dishes. They are best when warmed before serving.
- Rolled into tacos
- Layered in enchiladas
- Used for tostadas
- Cut into chips
To best enjoy these corn tortillas, warm them before serving. You can do this on a dry skillet or comal over medium heat for about 30 seconds per side until they are soft and flexible. Alternatively, you can briefly heat them in a microwave, wrapped in a damp paper towel, for about 20-30 seconds. Warming them prevents them from cracking when folded or rolled, and it enhances their corn flavor and aroma, making them more enjoyable in any dish.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a more pronounced corn flavor and a slightly firmer texture when cold. They tend to be more delicate and can break if not handled carefully, especially when not warmed properly. Their composition also results in a different mouthfeel and a distinct aroma when cooked.
Who it is for
Home cooks and professional chefs preparing Mexican cuisine will find these essential.
How to keep the rest
After opening the package, keep any unused tortillas fresh by storing them in a resealable bag or an airtight container. It is best to consume them within a few days for optimal texture and flavor. For longer storage, they can be frozen.