dozen corn tortillas

Corn tortillas are thin, flat breads made from masa (corn dough) derived from nixtamalized corn kernels. Nixtamalization—the process of treating corn with lime (calcium hydroxide)—is a pre-Columbian technique that increases the bioavailability of niacin, improves mineral absorption, and transforms the corn's structure. The resulting masa is ground into a fine flour, mixed with water and salt, and pressed or rolled into thin discs before cooking on a griddle or comal. Traditional corn tortillas are made from two main corn varieties: white dent corn and yellow dent corn, with regional preferences varying across Mexico and Latin America. Modern commercial tortillas may include preservatives and additives, while artisanal versions contain only masa, water, and salt.

Corn tortillas are foundational to Mexican and Central American cuisines, serving as the primary vehicle for tacos, enchiladas, quesadillas, and tlacoyo. They are used both fresh and as a base for chilaquiles, totopos, and tortilla chips. Beyond Mexico, corn tortillas have become ubiquitous in global cuisine as a gluten-free bread alternative. They are typically warmed before serving to improve pliability and flavor, and can be filled with proteins, vegetables, and salsas. Corn tortillas also function as a neutral starch base that complements assertive flavors such as chiles, lime, and cilantro.