corn tortillas
Thin, round flatbreads made from corn masa -- the base for tacos, enchiladas, and similar dishes, and also cut into strips or wedges and fried into chips. Unlike flour tortillas, they contain no gluten, so they're less stretchy and can crack if folded cold.
Buying guidance
Check that the package is sealed and the tortillas feel pliable rather than dried and brittle at the edges. Warm them briefly in a dry pan or over a flame before folding or rolling -- cold corn tortillas crack easily where flour tortillas would just bend.
Substitutions
- Flour tortillas -- more flexible and larger, but a different flavor and texture; fine for wrapping, less traditional where the corn flavor is the point.
- Small corn tostadas or chips -- suited to a dish that just needs corn-masa crunch rather than a wrap.
Tips & common mistakes
A stack left uncovered even briefly dries out unevenly -- the top and edges turn leathery while the rest stays soft -- so keep the stack wrapped in a cloth or covered container between warming and using. Reheating already-cooked tortillas in a dry skillet is what makes them crack; a little steam (a damp cloth over the stack, or a few seconds wrapped in foil) revives pliability better than a dry reheat does.
Storage
Unopened, they keep well refrigerated for a few weeks, longer than most fresh bread, since the packaging is designed for cold storage. Once opened, keep the bag tightly sealed and refrigerated -- corn tortillas dry out and start cracking within days at room temperature. They freeze well stacked with parchment between them so only what's needed can be pulled out at a time.