six-inch corn or flour tortillas

Tortillas are thin, unleavened flatbreads originating from Mesoamerica, traditionally made from masa (nixtamalized corn dough) or wheat flour. The six-inch size refers to the diameter, making them smaller and more delicate than standard 8-10 inch tortillas, ideal for tacos, enchiladas, and smaller applications. Corn tortillas are made from corn kernels treated with lime (calcium hydroxide) in a process called nixtamalization, which improves nutritional bioavailability and imparts a distinctive flavor. Flour tortillas, developed later in Mexican cuisine, use wheat flour, water, fat (lard or shortening), and salt, resulting in a softer, more pliable texture. The six-inch format is particularly popular in traditional Mexican cuisine and street food preparations.

Both varieties have a mild, slightly nutty flavor—corn tortillas with earthy corn notes, flour tortillas with wheat undertones. Corn tortillas are typically more brittle when fresh and become more pliable as they warm, while flour tortillas remain soft and flexible throughout.

Tortillas are foundational to Mexican and Central American cuisines, serving as edible vessels and structural bases for countless dishes. Six-inch tortillas are standard for street tacos, where they hold grilled meats, seafood, or vegetables with toppings like onion, cilantro, and salsa. They are rolled or folded for enchiladas, burritos (though smaller portions), and taquitos, or served flat as a base for tostadas. Corn tortillas pair authentically with traditional fillings and are preferred in regional Mexican cooking, while flour tortillas offer greater flexibility and are favored in northern Mexico and Tex-Mex applications.

Warm tortillas immediately before serving to enhance pliability. Stack them in a towel-lined basket or warm them in a cast-iron skillet, steamer, or over a gas flame for 15-20 seconds per side. They can be grilled, fried, or charred for varied textures and flavors.