pkg corn tortillas

Corn tortillas are thin, unleavened flatbreads made from masa harina (nixtamalized corn flour) mixed with water and salt. Originating in Mesoamerica, tortillas have been a staple of Mexican and Central American cuisine for thousands of years, with evidence of their consumption dating back to at least 8000 BCE. The corn used is first treated through nixtamalization—a process where dried corn kernels are soaked and cooked in an alkaline solution, traditionally calcium hydroxide (lime)—which increases bioavailability of nutrients, improves flavor, and creates the characteristic texture. Masa harina is then ground from the nixtamalized corn into a fine flour. Traditional corn tortillas are made by hand-patting or using a tortilla press to flatten the dough into thin, round discs (typically 6-8 inches in diameter), then cooked briefly on a hot griddle (comal) until puffed and speckled. Modern packaged tortillas are produced through commercial extrusion and cooking methods. The color ranges from white to yellow or even blue, depending on the corn variety used.

Corn tortillas serve as the foundational starch in Mexican and Central American cuisine, functioning as edible utensils, wraps, and vehicles for countless regional dishes. They are central to tacos, enchiladas, quesadillas, tostadas, chilaquiles, and fajitas. In Mexican cuisine, tortillas accompany nearly every savory meal, used for scooping salsas, beans, and other preparations. They can be eaten plain, warmed, fried, baked, or transformed into crispy chips. Tortillas pair well with proteins (grilled meats, beans, seafood), vegetables, cheeses, and various sauces. They are also torn and used as a base for casseroles or fried and shaped while hot for tortilla bowls. Fresh or properly stored packaged tortillas should be warm and pliable; reheating in a dry skillet, over an open flame, or wrapped in a damp cloth restores their texture.