Easy Nixtamalized Corn Tortillas

Making nixtamalized corn dough for tortillas is incredibly easy. This recipe, designed for home cooks, requires dried corn, slaked lime, and a food processor.

Mexican-Style Flour Tortillas

Flour tortillas are central to the cuisine of Northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet.

How to Make Flour Tortillas At Home

These thick and chewy flour tortillas are perfect for scooping, wrapping, or eating plain.

Gluten-Free Flour Tortillas

The recipe makes a gluten-free flour tortilla that's chewy, bendable, and a perfect starting point for any toppings.

Thin and Tender Flour Tortillas

Thin and semi-translucent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.

Homemade Tortilla Chips

Most national brands of store-bought chips are too thin for nachos, turning soggy soon after topping. To solve this problem, we start by frying our own chips from fresh corn tortillas.

Torta de Elotes (Corn Torte)

To feed the hordes, doña María used to make her torta de elotes in a large, deep, rectangular baking dish, which I suspect was actually a medium-sized roasting pan. It was thick, dense, and hearty; an edible corn brick that tasted of earthy white corn and pungent cheese.

Mexican Gorditas (Fried Stuffed Corn Cakes)

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats.

Quick Masa Dough

Homemade masa dough might sound intimidating, but doesn't have to be: prepackaged masa harina, the coarse flour ground from hominy that's already been slaked with lime in the traditional manner, makes its preparation a snap. Enriched with lard and lightened with baking powder, the dough makes a flavor-packed base for a variety of dishes, including Mexican tacos, gorditas, and sopes, as well as Salvadoran pupusas.

Gluten-Free Tortilla 'Crackers'

Corn tortilla bake up into quick 'crackers.' The chili powder and cumin are just suggestions. Season them with seasonings you like....