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Corn tortilla

Pasta, noodles & bread · Breads & wraps

Corn tortilla

Small, thin flatbread of nixtamalized corn masa; the base of tacos, enchiladas and tortilla chips.

Also called: tortilla de maíz, tortillas

17 recipes with it

Photo: David Boté Estrada, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Corn tortillas are pressed from masa (nixtamalized corn dough) and cooked on a griddle. They are smaller and thinner than flour tortillas, with a distinct toasted-corn flavour, and are naturally gluten-free. They break when cold, so they are warmed or briefly fried before folding. Spanish 'tortilla' is a potato omelette, which is unrelated.

How it’s used

  • Tacos
  • Enchiladas (lightly fried, then sauced)
  • Chilaquiles and tortilla chips
  • Tostadas
  • Tortilla soup

Characteristics

Taste
Toasty, earthy corn.
When cooked
Heat on a dry comal or in a little oil until pliable; stack in a cloth to keep warm.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Refrigerated. Refrigerate once opened and use within days; freeze for longer.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free; some brands blend in wheat flour, so check labels.

Nutrition per 100 g

Energy
218 kcal
Protein
5.7 g
Carbohydrate
44.64 g
Fat
2.85 g
Fibre
6.3 g
Sugars
0.88 g

USDA FoodData Central: Tortillas, ready-to-bake or -fry, corn.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Flour tortilla — Fine for soft tacos; changes flavour and is not gluten-free.

Related ingredients

Recipes with corn tortilla

See all 17

5 more

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