Corn tortillas are thin flatbreads made from nixtamalized corn dough. They are the foundation of tacos, enchiladas and many other Mexican dishes.
- Made from
- Masa (nixtamalized corn)
- Origin
- Mexico
- Size
- Usually 12 to 15 cm
- Gluten
- Naturally gluten-free (check the pack)
- Flavor
- Earthy, toasty corn
History
People in Mesoamerica have made corn flatbreads for thousands of years. Nixtamalization, soaking corn in an alkaline solution, unlocks nutrients and flavor and is the foundation of the tradition.
Where it comes from
Mexico and Central America, where maize was first domesticated.
Where it is used most
Tacos, enchiladas, chilaquiles, quesadillas and tostadas across Mexico and the American Southwest.
Varieties and types
Corn tortillas are traditional; flour tortillas are larger and softer and are common in northern Mexico and the United States.
Flavor and how to use it
Warm on a dry pan or comal until pliable so they do not crack when folded.
Buying, storing and substitutes
Keep in a sealed bag in the refrigerator and use within a week, or freeze. Flour tortillas can replace them but taste different.
Recipes that use it
Photo credit: Israel Albornoz on Pexels.