LA Banderita
LA Banderita Yellow Corn Tortillas
What it is
These are thin, round flatbreads made from masa harina, a corn flour. They have a distinct corn flavor and a slightly chewy texture when fresh. The yellow corn variety gets its color from the type of corn used in the masa. They are a staple in many cuisines, particularly Mexican cooking.
How people cook with it
Corn tortillas are incredibly versatile and form the base for many popular dishes. They can be enjoyed soft or crisped up.
- Soft tacos
- Crispy tostadas
- Enchilada bases
- Chilaquiles
To warm them for soft tacos, heat them gently on a dry skillet or comal for about 30 seconds per side until pliable. You can also wrap a stack in a damp paper towel and microwave for 30-60 seconds. For tostadas, fry them in oil until crisp or bake them in the oven. They are also excellent for layering in casseroles or baking into enchiladas.
How it differs from similar foods
Compared to flour tortillas, corn tortillas have a more pronounced corn flavor and a slightly coarser texture. They tend to be more delicate and can tear more easily when not warmed properly. Their flavor profile is more traditional for many Mexican dishes.
Who it is for
Home cooks preparing authentic Mexican meals often reach for these tortillas.
How to keep the rest
Once opened, store any remaining tortillas in a sealed plastic bag or airtight container at room temperature for a few days. For longer storage, they can be frozen, separated by parchment paper to prevent sticking, and thawed before use.