Tortilla
Also called corn tortilla, flour tortilla
A thin flatbread of nixtamalized corn masa or wheat flour. Corn tortillas smell of toasted corn, and flour ones are softer and milder.
A tortilla is a thin, round flatbread. Corn tortillas are pressed from masa, a dough of nixtamalised corn, and taste toasty, warm and unmistakably of corn. Flour tortillas are made from wheat flour, fat and water, and are softer, stretchier and milder.
Cooks love tortillas because they are the edible plate behind tacos, burritos, quesadillas, enchiladas and chilaquiles. Warm them well and they fold around juicy fillings; fry them and they become crisp chips and tostadas.
Flavor profile
Aroma: toasty, corn, warm
Good to know
Origin: Mexico
Forms: corn, flour, chips, tostada
Season: Available year-round; fresh corn tortillas are at their best the day they are made.
Nutrition: Mostly carbohydrate; corn tortillas are usually gluten-free, while flour tortillas contain wheat gluten.
Storage: Keep opened packs sealed in a bag at room temperature for 2–3 days, or in the fridge for 1–2 weeks. Tortillas freeze very well for up to 6 months; lay squares of baking paper between them so you can pull out just a few. Thaw at room temperature or warm straight from frozen in a dry pan. Discard any with mould spots or a sour smell.
How to use tortilla
Warm Before Folding
Cold tortillas crack. Heat each one on a dry skillet for 20 to 30 seconds per side, then keep them wrapped in a towel to stay pliable.
Fry for Crunch
Cut corn tortillas into wedges and fry or bake them for chips, or fry them flat for tostadas.
The science of tortilla
- Nixtamalisation means cooking and soaking dried corn in an alkaline solution of calcium hydroxide (cal). It loosens the tough outer skin, changes the corn's proteins and starch so the ground masa holds together as a dough, and creates the distinctive aroma of a real corn tortilla.
- A cold corn tortilla cracks because its starch has firmed up (retrograded). Heating it on a dry pan re-softens the starch and the trapped moisture turns to steam, making it pliable again; wrapping warm tortillas in a towel keeps that steam in.
- Flour tortillas stay soft because fat, often lard or shortening, coats the gluten strands and stops them forming a tough network. Resting the dough lets the gluten relax so it rolls thin without springing back.
- When a tortilla hits a hot griddle, water inside turns to steam and can puff it into a balloon. That puff is a sign the layers have cooked through and the tortilla will be tender.
- Frying drives off water and sets the starch into a crisp, glassy structure. Slightly stale corn tortillas make better chips because they hold less water, so they crisp faster and absorb less oil.
How to choose tortilla
For corn tortillas, look for a short ingredient list of corn masa, water and lime (calcium hydroxide); they should smell sweetly of corn. Fresh tortillas from a tortilleria are worth seeking out. Choose flour tortillas that are soft and flexible in the pack, and buy the size that suits the dish: small for tacos, large for burritos.
Substitutes for tortilla
| Swap | Amount | What changes |
|---|---|---|
| Pita or flatbread | 1:1 | Thicker and softer; best for wraps and folded fillings rather than crisp tacos. |
| Lettuce leaves | 1–2 leaves per tortilla | A fresh, crunchy, gluten-free wrap for taco fillings. |
| Corn tortillas for flour (or the reverse) | 2 small corn per 1 large flour | Corn gives more flavour and is usually gluten-free; flour is softer and better for burritos. |
| Tortilla chips | 1 handful per tortilla | For chilaquiles, nachos and tortilla soup when you have no tortillas to fry. |
What goes with tortilla
- Black Bean. Black beans are a classic taco and burrito filling, wrapped in a warm tortilla.
- Cheddar. Melted cheddar inside a warm tortilla makes a quesadilla.
- Chicken thigh. Juicy chicken thigh shreds into tacos, burritos and enchiladas.
- Pork Shoulder. Slow-cooked pork shoulder is the classic taco filling in carnitas.
- Avocado. Creamy avocado rounds out a tortilla's toasty corn flavor.
- Lime. Lime's acid cuts through rich fillings and brightens corn tortillas.
- Cilantro. Fresh cilantro is the classic taco topping.
- Beef Chuck. Braised, shredded beef chuck fills tacos and burritos well.
- Sour Cream. Sour cream cools spicy tortilla dishes with a tangy richness.
- Shrimp. Quick-seared shrimp make fast, tasty tacos.
Mistakes to avoid
- Piling cold tortillas on the plate and watching them tear.
- Overfilling, so the tortilla splits before you can eat it.
Ideas for tonight
- Black bean and avocado tacos
- Chicken quesadillas with cheddar
- Chilaquiles with salsa verde and a fried egg
Tortilla: questions
What is the difference between corn and flour tortillas?
Corn tortillas are made from nixtamalised corn masa and taste toasty and corny, with a firmer texture. Flour tortillas use wheat flour and fat, so they are softer, stretchier and milder. Corn is traditional for tacos; flour is better for big burritos and quesadillas.
How do you warm tortillas?
Heat each one in a dry, hot pan for 20–30 seconds per side until soft and lightly spotted. Stack them in a clean towel to keep them steamy. For a crowd, wrap a stack in foil and warm it in a 180°C (350°F) oven for about 10 minutes.
Why do my corn tortillas break?
They are usually too cold or too dry. Warm them properly on a hot pan before folding, and keep them wrapped. Doubling up two tortillas per taco also helps with juicy fillings.
Are corn tortillas gluten-free?
Corn tortillas made only from corn masa are naturally gluten-free. Some brands add wheat flour, so check the label if you need to avoid gluten.
Can you freeze tortillas?
Yes. Freeze them in a sealed bag for up to 6 months, ideally with baking paper between them. Warm them straight from frozen in a dry pan.
How do you make tortilla chips at home?
Cut corn tortillas into wedges, brush or toss with a little oil and salt, and bake at 180°C (350°F) for 8–12 minutes until crisp. For classic restaurant chips, fry them in oil at 180°C (350°F) for 1–2 minutes.
What does tortilla taste like?
A thin flatbread of nixtamalized corn masa or wheat flour. Corn tortillas smell of toasted corn, and flour ones are softer and milder. Its strongest notes are earthy, with an aroma that is toasty, corn, warm.
What goes well with tortilla?
Tortilla pairs best with black bean, cheddar, chicken thigh, pork shoulder, avocado. Black beans are a classic taco and burrito filling, wrapped in a warm tortilla.
How do you use tortilla in cooking?
Warm Before Folding: cold tortillas crack. Heat each one on a dry skillet for 20 to 30 seconds per side, then keep them wrapped in a towel to stay pliable.
How should you store tortilla?
Keep in a sealed bag at room temperature for a few days, or refrigerate or freeze for longer.
What is the most common mistake with tortilla?
Piling cold tortillas on the plate and watching them tear.
Avocado
Lime
Cilantro
Cheddar
Corn
Pork Shoulder
Bread
