corn tortillas
Thin flatbreads made from nixtamalized corn dough, with a gently earthy corn flavour.
Proper corn tortillas made only from corn dough are sold in Latin American shops, well-stocked supermarkets or online, often frozen; many supermarket products under this name are largely wheat flour. If you can't find them, they are quick to make yourself from masa harina, water and salt.
Substitute:
Homemade ones from masa harina are just as good, whereas ordinary cornmeal or polenta won't bind into a dough. Wheat tortillas work for filling but taste blander, are softer and don't crisp the same way when fried.
Used in
Chilaquiles verdesCrisp tortilla triangles in tangy tomatillo salsa with crema and queso fresco45 minCochinita pibilPork in achiote and sour orange, slow-braised in banana leaves5 hEnfrijoladasCorn tortillas in a silky chipotle bean sauce with queso fresco and crema30 minHuevos RancherosRanch-style eggs: fried eggs on tortillas and beans with roasted tomato salsa45 minMigasSoft scrambled eggs with crispy tortilla pieces, jalapeño and roasted salsa verde40 minMole poblanoPuebla's dark chile-and-chocolate sauce over tender chicken3 hSopa de limaYucatecan chicken soup with plenty of lime juice and crisp tortilla strips60 minTacos al pastorPaper-thin pork in a chile-achiote marinade with charred pineapple3 hTostadasOven-crisped corn tortillas with creamy chickpea purée, avocado and jalapeño25 minTotoposCrispy corn tortilla chips – fried, baked or made in the air fryer30 min