Fresh Corn Tortillas

Our corn tortillas are made with nixtamalized corn flour, or masa harina. This is the main ingredient to make and to name just a few:

-Enchiladas: See our Enchiladas collection for our favourite recipes. 

There are different ways to prepare our corn tortillas for different uses, such as:

-Lightly fried (for enchiladas): Use just enough vegetable oil to cover the bottom of a frying pan and once hot, add the corn tortillas, one at a time, and lightly fry for a few seconds on each side. The corn tortilla should become pliable and soft, it should not become too crispy. Ideally, the corn tortillas should be transferred to a paper towel-lined plate to absorb any excess oil. This process makes the corn tortilla stronger and allows for it to be filled, folded or rolled and then covered in sauce without breaking apart. 

Suggestions: Corn tortillas are best fresh! Our corn tortillas are freshly made which means they have no additional ingredients to make them last longer than they should. However, any non-fresh tortillas (older than 3 days for example, confirm with Oscar or Luis) are perfect to be fried or toasted and give them a new lease of life! 

Note: Fresh corn tortillas should be stored in an air-tight plastic bag and inside the fridge. Any leftover warm tortilla should be completely cooled before being stored back in the fridge.  

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