– 12 mission™ corn tortillas

GrainsYear-round. Commercially produced corn tortillas are available throughout the year from both industrial manufacturers and artisanal producers, though fresh tortillas made daily are preferred in many regions.

Corn tortillas are a good source of carbohydrates and fiber, particularly when made from whole corn. The nixtamalization process makes niacin and other B vitamins more bioavailable, and they are naturally gluten-free.

About

Corn tortillas are thin, unleavened flatbreads made from masa (corn dough), a preparation of dried corn kernels that have been nixtamalized—treated with calcium hydroxide—and then ground into flour. This ancient Mesoamerican staple originated in Mexico and remains central to Mexican and Central American cuisines. The nixtamalization process not only improves the nutritional profile of corn by making niacin bioavailable, but also imparts a distinctive flavor and texture. Corn tortillas are typically made from white or yellow corn varieties, with slight variations in flavor and color depending on the corn type and regional preparation methods. They are naturally gluten-free and have a soft, slightly chewy texture with a subtle corn flavor.

Culinary Uses

Corn tortillas serve as the foundational vehicle for countless dishes across Mexican and Central American cuisines. They are used as wraps for tacos, enchiladas, and fajitas; cut into strips and fried for tortilla chips; torn and layered in casseroles like chilaquiles; or used as edible plates for salsas and dips. In cooking, they can be warmed on a griddle, coiled over coals, or briefly fried to achieve different textures—from pliable to crispy. Corn tortillas pair well with beans, meats, cheeses, salsas, and vegetables, and are essential to both street food and home cooking traditions throughout Latin America and increasingly in contemporary global cuisine.

Forms & Preparations

  • Fresh tortillas — Warm, pliable tortillas made daily from masa, sold refrigerated or at room temperature; best eaten within 24 hours for optimal texture.
  • Packaged/shelf-stable tortillas — Factory-produced tortillas in plastic packages, with preservatives for extended shelf life; convenient but typically less flavorful than fresh.
  • Fried tortilla chips — Corn tortillas cut into triangles and deep-fried until crispy; served as snacks or broken into dishes like chilaquiles.
  • Charred or griddled — Tortillas heated directly over flame or on a griddle to achieve browning, blisters, and enhanced corn flavor.
  • Masa for fresh preparation — Fresh corn dough that can be pressed and cooked at home to make tortillas with maximum freshness and customization.

Substitutes

  • Unknown — Made from wheat flour rather than corn masa; use 1:1 as a wrapper, though they have a milder flavor and different texture. Better for burritos due to greater flexibility.
  • Unknown — Corn flour used to make fresh tortillas from scratch; requires mixing with water and cooking. Allows full control over thickness and texture.
  • Unknown — For a gluten-free, low-carb wrap; use large leaves like butter lettuce or romaine as a structural substitute for tacos and wraps, though flavor profile differs significantly.
  • Unknown — For an Asian-fusion approach; similar thinness and pliability but distinct flavor. Use for fresh rolls or lightly crisped applications.
  • Unknown — As a substitute for texture in casseroles or layered dishes, though this is a structural replacement rather than a direct functional equivalent.