corn tortillas

Corn tortillas are thin, unleavened flatbreads made from masa (corn dough), a preparation of corn kernels that have been treated with an alkaline substance (traditionally calcium hydroxide or lime) in a process called nixtamalization. This ancient Mesoamerican technique, dating back thousands of years, renders the corn more nutritious and easier to grind. Corn tortillas are a staple carbohydrate across Mexico and Central America. The dough is typically made from masa harina (dehydrated, ground nixtamalized corn) mixed with water and salt, then flattened and cooked on a hot griddle or comal. Traditional white and yellow varieties are most common, though blue and red corn tortillas exist regionally. The texture ranges from thin and pliable to thicker and more substantial, depending on regional and preparation preferences.

Corn tortillas serve as the foundation for countless Mexican and Central American dishes, functioning as both vehicle and edible plate. They are used to wrap tacos, enchiladas, fajitas, burritos, and quesadillas, and are torn into strips for chilaquiles or tortilla soup. Beyond wrapping, tortillas are fried to create tostadas and chips, or simply served warm with meals as an accompaniment to beans, rice, and salsas. In Mexican cuisine, corn tortillas are preferred over flour varieties for their authentic flavor, nutritional profile, and gluten-free nature. They pair particularly well with chile-based sauces, grilled meats, roasted vegetables, and fresh toppings like cilantro, onion, and lime.