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:

-Chilaquiles: See this chilaquiles recipe for a good example.

-Tostadas: See this recipe as an example of how to use tostadas. 

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

-Oven toasted or baked (for tostadas, chilaquiles or tortilla chips): the corn tortilla needs to be brushed with vegetable oil and cut into the desired shape (triangles for chilaquiles or tortilla chips) or as it is (to make tostadas) and placed over a baking tray on a single layer. The tortillas must be shaken or turned around halfway to maximise the crispiness. The oven can be used at 180C for 15 to 20 minutes or until the tortillas are golden brown and toasted. We recommend sprinkling with Maldon salt or any seasoning for extra flavours whilst still hot. 

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. 

You can read more about this here.