Tortilla

A thin flatbread of nixtamalized corn masa or wheat flour. Corn tortillas smell of toasted corn, and flour ones are softer and milder.

Flavor

How to use it

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.

Common mistakes

• Piling cold tortillas on the plate and watching them tear.
• Overfilling, so the tortilla splits before you can eat it.

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.
• Tomatillo. Tangy tomatillo salsa verde is the classic sauce for tortillas and enchiladas.

Try tonight

• Black bean and avocado tacos
• Chicken quesadillas with cheddar
• Chilaquiles with salsa verde and a fried egg

Storage

Keep in a sealed bag at room temperature for a few days, or refrigerate or freeze for longer.