Good Tortillas,
Ready When You Are

Our tortillas begin with organic corn. We cook and steep it with lime through the traditional process of nixtamalization, wash it, and stone-grind it into fresh masa. The masa is formed into tortillas, cooked, cooled, and packed. By the time a pack reaches your kitchen, the tortillas have already been cooked; your preparation brings them into the meal. You can learn more about these steps in our production process.

Our Original corn tortillas contain corn, slaked lime, and water, with no added preservatives. Slaked lime is the food-grade calcium hydroxide used during nixtamalization. It helps transform the corn into the masa from which the tortillas are made.

The finished food has qualities worth caring for: corn flavor, a rustic texture, and the ability to become soft and flexible when warmed or pleasantly crisp with further cooking. Freezing gives us a practical way to preserve that ingredient until it is time to use it.

Here, the purpose of frozen storage is straightforward. You are keeping a supply of freshly made tortillas available for meals you will prepare at home. Our tortillas keep in the freezer for up to one year when the package is kept tightly sealed, protecting them from drying out. A pack can wait in the freezer while you decide whether tomorrow calls for breakfast tacos, quesadillas, or a tray of enchiladas.

There is nourishment in that everyday ingredient, too. Two of our Original six-inch tortillas provide 3 grams of dietary fiber and 90 milligrams of calcium, with no added sugars. Paired with beans, vegetables, eggs, or other favorite fillings, they offer a useful starting point for a varied and satisfying meal. The complete figures are available in our Original tortilla nutrition information.

Making this part of your routine begins with one small step ahead of the meal: move a pack from the freezer into the refrigerator.

The day before you plan to use it is a good time to do this. Leave the package sealed and allow the tortillas to thaw in the refrigerator. When you are ready to cook, take the tortillas you need, then properly reseal and refrigerate the remainder.

A thawed tortilla is ready for the next part of its preparation. Warming is what brings it to the texture you want for the table.

Corn tortillas become firmer as they cool and during storage, partly because of changes in their starch. Heating helps them become supple again. This is why giving the tortilla a brief turn on the skillet makes such a difference when you want to fold it around a filling.

For an everyday method, heat a dry skillet or comal over medium to medium-high heat. Lay a tortilla on the surface and warm it for approximately 30–60 seconds per side. Watch the tortilla as well as the time: it should be warm, flexible, and showing a few toasted spots.

If it feels dry or stiff, lightly dampen both sides with water before warming. A small amount of moisture helps it soften.

As each tortilla comes off the skillet, tuck it into a clean kitchen towel. Add the next warmed tortilla to the stack and cover it again. The towel holds warmth and a little steam, helping the tortillas stay soft while you finish preparing the meal.

That final step deserves a place in the routine. It gives you warm, flexible tortillas ready to pass around the table, fold into tacos, or fill for another dish. Our cooking guide includes additional warming methods and preparation tips.

Once this becomes familiar, the possibilities are easy to see.

A warm tortilla can hold eggs and vegetables for breakfast. The same kind of tortilla can fold around cheese for lunch, roll around beans for a shared dinner, or become a crisp base for toppings. The preparation changes with the meal you want to make.

A few of our recipes show that range:

Crisp tortilla strips can also finish a bowl of soup, and homemade chips offer another way to enjoy the corn flavor. Each preparation gives the ingredient a different place at the table.

You can choose the meal first and prepare the tortillas to suit it. A soft taco needs warmth and flexibility. A quesadilla adds melted filling and golden edges. A tostada calls for a crisp tortilla that supports its toppings.