~20 <u>corn</u> tortillas
Nixtamalized corn tortillas are a good source of dietary fiber and contain complete protein when consumed with beans; the nixtamalization process makes calcium and niacin bioavailable. A typical corn tortilla contains approximately 50–70 calories and minimal fat.
About
Corn tortillas are unleavened flatbreads made from masa (corn dough), produced by nixtamalization—the process of treating corn kernels with an alkali (traditionally lime or calcium hydroxide) before grinding. This ancient Mesoamerican technique, documented as far back as 1500 BCE, transforms the nutritional profile of corn and makes niacin bioavailable. The resulting masa is pressed or rolled thin and cooked on a griddle or comal until lightly charred. Corn tortillas vary in thickness, diameter (typically 4–8 inches), and color depending on corn variety (white, yellow, blue, or red), with regional preferences throughout Mexico and Central America. Traditional tortillas have a slightly sweet, nutty corn flavor and tender, pliable texture when fresh.
Modern commercial tortillas may include additives such as preservatives, dough conditioners, or flour to extend shelf life and consistency, though artisanal versions remain masa, water, and salt only.
Culinary Uses
Corn tortillas function as both plate and vehicle in Mexican and Central American cuisine, serving as the foundation for tacos, enchiladas, tostadas, chilaquiles, and numerous other dishes. They are used to wrap grilled meats, sautéed vegetables, beans, and salsas; layered in casseroles; fried until crisp for chips; and torn to thicken soups and stews. In professional kitchens and home cooking alike, fresh warm tortillas are preferred for flexibility and flavor, though they are equally valued as a shelf-stable pantry staple. Tortillas pair with virtually all Mexican flavor profiles—charred chiles, lime, cilantro, cumin, garlic—and their mild corn sweetness complements both delicate and intensely spiced fillings.