In many areas of Mexico, corn tortillas are eaten several times daily, served with most family meals. It’s not uncommon for an adult to eat 12 corn tortillas in one day! In some other areas of Mexico, such as the far north, locals eat more flour than corn tortillas. That’s because the climate of the north is drier and there is less access to corn or corn tortilla production.
Our Doña Cholita Corn Tortillas are made using organic white corn and blue corn in the authentic Mexican style. If you’re looking for inspiration on how to use your tortillas, here are five ways to use Mexican corn tortillas at home.
But lets start with the basics, read about the best way to heat your tortillas here. There’s a sweet spot with tortillas if you under heat them they’ll be hard on the edges still, but if you over heat them they will be like cardboard and dry out when you serve them. You can tell you’ve got it right, they will be soft, floppy and moist. Heat them and store them in a tortillero or wrapped in a tea towel in a stack in the middle of the table.
In Mexican, the word ‘enchilada’ means ‘dipped in chilli’. An authentic enchilada in Mexico is a simple street snack (you can get the low down on enchiladas here). It comprises a fresh corn tortilla that has been rolled and then dipped in a dried chilli sauce. Mexican enchiladas, unlike the western interpretation, only use corn tortillas (never flour, they go soggy) rolled around a filling that is then covered with a dried chilli sauce and baked. Try our recipe for chicken Enchiladas, the sauce is the winner in this recipe.
Known as Tacos de pescado, Fish Tacos originated the western region of Mexico in Baja California. The original fish taco consisted of grilled or fried fish, lettuce or cabbage, pico de gallo, and a creamy dressing all placed on top of a corn or flour tortilla.
The Quesadilla originated in the central and southern regions of Mexico (we wrote about the origins of quesadillas in another post). A quesadilla is made of a corn tortilla that is warmed to soften it enough to be filled with cheese and other fillings and folded into a half moon. Sometimes two whole corn tortillas are used like a sandwich, this is called a sinchronizada. Quesadillas are typically filled with a stringy Mexican cheese called Oaxaca. In Mexico a Quesadilla does not automatically come with cheese, the name refers to the style, shape and fillings typical of the dish.
Crispy fried taquitos sold in Mexico are often called tacos dorados – ‘golden tacos’ or flautas – ‘flutes’. They are typically a corn tortilla with a meat, cheese and vegetable filling that is rolled and fried until crisp. They are served topped with lettuce, guacamole, chillli salsa and crumbled Mexican cheese such as queso fresco.
Okay, so commercially produced Totopos are not traditionally Mexican, though the concept certainly is, but they are still the original corn chip. Totopos are made from corn tortilla seconds that have been fried and served as a snack. You can replicate the recipe at home by using your dried out leftover tortillas, cutting into triangles and frying them in quality oil.
These five ways to use Mexican corn tortillas are only just that start, tortillas in Mexico replace bread, we use them to dip in soup, clean the tasty sauce from the plate, instead of toast for our eggs.