Corn Tortilla Mexicana

Corn Tortilla Mexicana is a traditional-style tortilla made from nixtamalized corn (maize). The corn is treated with lime (calcium hydroxide) to remove the hulls, then ground into masa (corn dough), which is formed into thin, round flatbreads and cooked on a hot griddle (comal). These tortillas are soft yet sturdy enough to hold fillings, and they carry a slightly nutty, corn-forward flavor.

When warmed, they become flexible and ideal for wrapping tacos, enchiladas, quesadillas, or using as a base for tostadas. Even when cooled, they can be crisped up as chips or tostadas.