For many, there is only one when it comes to tortillas—the corn tortilla. The corn tortilla is the staple of Mexican cuisine and particularly Mexican tacos. They are commonly found in food truck tacos and are generally the tortilla of choice for classic dishes like juevos rancheros and enchiladas. It is typically considered the more “authentic” tortilla, perhaps because it historically predates the flour tortilla, but probably because of its association with “traditional” or “authentic” Mexican cuisine of the Oaxacan region (see “the authenticity debate”), but these are largely matters of taste and opinion.
The corn tortilla has other benefits too—like having fewer ingredients and being less caloric than flour tortillas. Masa Harina, the corn flour used to make corn tortillas, does not contain gluten, so our gluten-free friends can eat them! The drawback, if we have to gripe, is that corn tortillas are slightly less versatile than flour tortillas: the difficulty in making quesadilla or burrito-sized corn tortillas would be extreme.
Caveat Empor - the homemade corn tortilla definitely takes practice (which is why I advocate starting with the more flexible flour tortilla), so you will need patience and probably a few attempts before getting your technique down. Once you do, though, you're sure to find the corn tortilla an irresistible treat for tacos and other dishes.
Corn tortillas require relatively few tools and ingredients. But you will need the following:
This recipe yields 8 corn tortillas. You will only need two ingredient: Masa Harina corn flower and warm water. Specifically, you'll need:
Prep Time: 30 minutes
Cook time: 5 minutes
Approximate Calories for one Corn Tortilla: 62 calories
The biggest problem forming corn tortillas is that they fall apart. Developing the finesse to form them while rolling takes time, but to help solve these common problems here are a few tips: