Tortilla
A tortilla is a thin, round flatbread made from either nixtamalized corn masa or wheat flour, the foundational bread of Mexican cooking and the base for everything from tacos to burritos. This page covers choosing corn versus flour, storing them, and classic uses.
How to buy
Corn tortillas should be made from masa harina or fresh nixtamalized corn masa (not just plain cornmeal) and feel pliable rather than dry and cracked at the edges. Flour tortillas should be soft and stretchy with no dry, brittle spots. Check ingredient lists for minimal additives if you're after a more traditional texture and flavor.
How to store
Refrigerate in the original packaging or a sealed bag and use within 1-2 weeks; freeze for longer storage, separating layers with parchment so they don't stick together. Warm tortillas briefly on a dry skillet or in foil before using, since corn tortillas especially crack when cold.
Culinary profile
- Flavor
- Corn tortillas taste earthy, faintly sweet, and distinctly corn-forward thanks to nixtamalization; flour tortillas are milder and softer, with a bit more richness from the fat worked into the dough.
- Texture
- Soft and pliable when fresh and warm; corn tortillas are sturdier and a touch grainy, while flour tortillas are more elastic and chewy. Both crisp up well when fried or toasted.
- Aroma
- Corn tortillas carry a toasty, nutty corn smell from nixtamalization; flour tortillas smell mild and simply bready.
How to prepare
- Warmed on a comal — Heated briefly on a dry griddle or comal to soften and lightly toast before filling.
- Fried crisp — Fried until crunchy for tostadas, tortilla chips, or taco shells.
- Rolled and filled — Wrapped around fillings for burritos, enchiladas, or flautas, sometimes baked in sauce.
- Charred — Charred directly over a flame for a smoky edge, common with corn tortillas for tacos.
Classic dishes
American
- Breakfast burrito — A flour tortilla wrapped around eggs, cheese, and breakfast meats or potatoes.
Mexican
- Tacos — Warmed corn tortillas folded around meat, salsa, and garnishes, the most iconic tortilla dish.
- Enchiladas — Corn tortillas rolled around a filling, covered in sauce, and baked.
- Quesadillas — A tortilla folded or stacked around melted cheese and griddled until crisp.
- Burritos — A large flour tortilla wrapped tightly around rice, beans, meat, and salsa.
- Flautas and taquitos — Tightly rolled, filled tortillas fried until crisp and golden.
- Tostadas — A flat, fried corn tortilla topped with beans, meat, and vegetables like an open-faced taco.
- Chilaquiles — Fried tortilla pieces simmered briefly in salsa until softened, topped with cheese and egg.
- Migas — Torn tortilla pieces scrambled with eggs, salsa, and cheese for a classic breakfast dish.
- Huevos rancheros — Fried eggs served over a warmed corn tortilla, topped with ranchero sauce.
- Panuchos — A Yucatecan dish of corn tortillas stuffed with refried beans, then fried and topped with turkey or pork.
- Sopes — A thick, pinched-edge corn tortilla base topped with beans, meat, and salsa.
- Gorditas — A thick corn tortilla split open and stuffed like a pocket with savory fillings.
- Fajitas — Grilled meat and vegetables served with warm flour tortillas for wrapping at the table.
- Tortilla chips and salsa — Corn tortillas cut into wedges and fried crisp, the base of nachos and chip dips.