Corn tortilla

About

A masa flatbread cooked on a hot comal or skillet. In this graph it is the structural wrap for many Mexican antojito dishes.

History Unverified

Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.

Corn tortillas are foundational to Mexican and broader Mesoamerican cuisine. Deep archaeological periodization is out of scope for this sketch.

Sources

• General masa / tortilla teaching

Skill ladder

• L1 Corn tortilla · this page
• L2 Pressed corn tortillas
• L3 Nixtamal-style corn tortillas

Uses

• Masa harina 200 g
• Water 250 g
• Salt 3 g

Preparations used

• No preparation inputs on this node.

Used in

• Chicken enchiladas dish
• Advanced Chicken enchiladas dish
• Classic Chicken enchiladas dish
• Chilaquiles rojos dish
• Toasted-chile enchiladas dish
• Guacamole with chips dish
• Advanced Guacamole with chips dish
• Classic Guacamole with chips dish
• Huevos rancheros dish
• Advanced Huevos rancheros dish
• Classic Huevos rancheros dish
• Migas dish
• Advanced Migas dish
• Classic Migas dish
• Mole negro plate dish
• Salsa macha eggs dish
• Advanced salsa roja tacos dish
• Salsa verde tacos dish
• Advanced Salsa verde tacos dish
• Classic Salsa verde tacos dish
• Taqueria corn tacos dish
• Tacos al pastor dish
• Advanced tacos al pastor dish
• Classic tacos al pastor dish
• Tacos de rajas dish
• Advanced Tacos de rajas dish
• Classic Tacos de rajas dish
• Tortilla soup dish

Similar in this layer

• Nixtamal-style corn tortillas 0.94
• Pressed corn tortillas 0.94
• Flour tortilla 0.40