They have the strength to hold in all of the fixings you love in a burrito (hello, extra guac) and the ability to stabilize whatever you like in your quesadillas as you pick up each cheesy triangle. A 5-6-inch corn tortilla will have a little over 12 carbs. Something unfortunate happens. Flour tortillas can be larger, roll and fold better so they are the ideal choice for burritos, quesadillas, flautas and fajitas. Yes! in Mesoamerica. And the other thing you need to know about how to warm a corn tortilla? Must do more! Blue corn tortillas have 20% more protein than those made of white or yellow corn. You could also try to find cal at Mexican markets, which is essentially the same stuff. (Arnold went so far as to try grinding the corn by hand on a traditional metate a mano, an endeavor I didn't even consider.) Otherwise, the food processor is your best bet at home. Oh, and go grab a bag of masa harina para tortillas as well. Even though were full of different uses for them, some just get left behind, but not any more with this super, quick trick! Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16" thick. You can find information on Google if you'd like to fabricate your own wooden tortilla press. After sitting in this solution, the corn is then ready to be ground into masa or (masa dough). Its the magical must-have ingredient in these soft Mexican-style corn tortillas as well as in sopes, gorditas, tamales etc. Once you learn how to make homemade corn tortillas, use them to level up your tacos, tostadas (we love these lime chipotle carnitas tostadas) and enchiladas (try these sweet potato and black bean enchiladas). Gluten-free cinnamon "toast": Spread tortilla with butter and sprinkle with cinnamon sugar. Your email address will not be published. This will also stop them from drying out. Grind as finely as possible both before and after adding water. Welcome to Effed it Up. White corn tortillas dont need to be refrigerated, but you can preserve the quality of the tortillas three to four times longer by refrigerating them. Is Making Tortillas From Scratch Worth It? Mostly because it robs the corn tortilla of texture and color, as well as increasing the chance of rips and crumbles. The test for the perfect consistency is a trick my mother taught me. Place one ball of masa on the plastic, and press down slightly to flatten. If you have a lot of ice crystals in your frozen corn, it is best to let it thaw and drain a little, otherwise it is okay to dehydrate from frozen state. Then cook each side for 1-2 minutes or until light brown spots are forming. Good-quality corn tortillas Neutral vegetable oil, such as grapeseed or canola Flaky sea salt Equipment Brush Baking sheets Cutting board Large sharp knife Instructions Preheat oven and oil trays. Fry tortillas until crispy and golden brown, about a minute on each side. It'll come in handy. Joan Hallford, North Richland Hills, Texas, I Tried the Ooni Pizza OvenAnd Backyard Pizza Nights Will Never Be the Same, How to Make Cocadas Mexicanas, an Easy 2-Ingredient Coconut Candy, Do not Sell or Share My Personal Information. As with any other product, its safe to freeze Mission corn tortillas. The recipe has been on my family's most requested list for years. Portion the dough. The Best Broccoli Salad Can Hang in the Fridge for Days, Quick & Easy Crispy Mushroom Quesadillas in 15-Minutes, How to Clean Your Fridge Without Ruining All Your Food. I tested one out, and, while it works, according to Rothman and Stupak inTacos, these grinders can sometimes produce masa that's too coarse for tortillas, even after multiple grindings. Add only the minimum amount of water suggested then pour the dough into a mixing bowl. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators . Blue corn tortillas have 20% more protein than those made of white or yellow corn. Step 1 Husk the corn. Wrap the towel over the top of the stack and place in the microwave for 60 seconds. Or an ice cream cone is dropped. To make homemade corn tortillas, youll need a kind of flour called masa harina. That doesnt mean that the pantry is the best option, though. It simply means when you mix the masa harina with water, it will make masa dough instantly. Here's where that bag of masa harina comes in: You're going to add just enough to absorb the extra water and bring the consistency of the masa back to where it should be, which is about the texture of Play-Doh. Just spread them with a little salted butter and enjoy the fresh, nutty deliciousness as you press out the rest. Because frozen and canned corn is already pre-cooked, you do not need to boil or blanch it. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. Were not trying to fry these guysalthough we obvs love a fried tortilla under other circumstancesand we definitely dont want to steam them (like youve probably see anyone at a burrito shop do to a flour tortilla, pre-filling). 200g (7 ounces) dried white, yellow, or blue dent or field corn (see notes), 600ml (2 1/2 cups) water, plus more as needed, 3gpickling lime(or other food-grade slaked lime) (see notes). Yes, everybody makes basic cooking mistakes. Heat the griddle until very hot. They also contain calcium, Vitamin C and Vitamin A. | Can You Fry French Fries In Olive Oil? No, corn tortillas are not considered low carb with 12 carbohydrates per tortilla. Can You Freeze Raw Potatoes For French Fries? Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Pour a few tablespoons of oil into a bowl and brush a thin coating onto your baking trays. The single hardest thing about making fresh tortillas at home is getting the two main ingredients: dried corn and lime. How to Clean Your Oven, Depending on How Much Time You Have, Yes, You Can (And Should) Clean Your Cast-Iron Skillet With Soap, You Really Don't Need Buttermilk for Tall, Diner-Style Pancakes, Make Puffy Puri With This Store-Bought Shortcut. The refrigerator will keep them fresh for approximately one week. Dehydrate for one hour at 120 degrees. If you were to bake it immediately, the edges of the tortilla will be craggy and the texture of the finished tortilla will seem dry and gritty. Store in airtight containers in a cool, dry, dark place for up to one year. If the cooking surface starts to dry out during the cooking process and causes the masa to stick, just rub the griddle or skillet with a paper towel that's lightly moistened with oil, making sure to buff out any wet sheen. The timing can vary based on corn type, so start checking at 30 minutes and continue cooking beyond 45 minutes if it's still too raw. Because if youre like us, and were pretty sure you are, you care about tacos. If any dough sticks to your hand, keep kneading. If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right. Once the dough is soft, but not sticky, cover and let rest 1 hour. Procedures for the storage for Mission yellow corn tortillas are exactly the same as for other Mission corn tortillas. It's a difficult question, but my answer, in a nutshell, is almost always yesat least, for most of us. Remove with a slotted spoon, leaving any rendered fat in the pan. This could be an indication of bacterial growth. I've had from-scratch tortillas on my to-do list for more than a year, the 25-pound bag of dried corn that I ordered back in December of 2014 a constant reminder of a recipe and article I just couldn't seem to work up the courage to tackle. They share useful tips and guides on everything about kitchen appliances, utensils, and cooking. If you already have a grinder like this, feel free to try it out; you may be able to get it to work. Both of these are easier with tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. For more inspiration, here are some of our favorite recipes with corn tortillas. A tortilla warmer is the key to perfect tortillas no hard, crispy or cracking tortillas, just flexible and easy to roll! Get fresh recipes, cooking tips, deal alerts, and more! And even that isn't too hard. Boiling hot water speeds the process, you could use cold water if you wish. The result: a corn dough, called masa in Spanish, that's responsible for much of the Mexican food we love today, fromtacostotamales,quesadillastosopes, andgorditastoatoles. Add cheese, and reduce heat to medium-low. Think of it as a dry sponge. If tortillas dont show any mold, but they feel slimy in any way, its best not to eat them. This grilled prosciutto and arugula pizza makes the perfect summer dinner. Whereas wheat flour tends to absorb water very quickly, corn flour takes its time, about 20-30 minutes. Drain on paper towels. Rotate plastic 180 degrees and press again to ensure even thickness. These days they know how to formulate tortillas in space without mold growth, ensuring that the tortillas stay fresher for longer. Simmering and then steeping the corn with slaked lime gives it that characteristic savory tortilla flavor, melts off the grain's bran, and improves its nutritional value. The question, then, is: If low-quality packaged corn tortillas are good enough for all these Mexican businesses and their customers in Jackson Heights, and if home cooks are mostly turning to masa harina when they prepare fresh tortillas, is it really worth trying to make fresh nixtamal from scratch at home? Once the dough is soft, but not sticky, cover and let rest 1 hour. Then get out there and put those tortillas to use with this recipe for green tacos. If you refrigerate unopened tortillas, you can keep them fresh for up to three to four weeks. Any food made with corn or wheat flour and water must be refrigerated or frozen to prevent it from getting moldy. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. To deep fry, fry in 350-degree F hot oil for about 2 minutes, remove to paper towels then sprinkle with salt. Once each tortilla is a little toasty and has brown spots forming, flip it over and toast the other side. It's versatile and easyno wonder it's a longtime family favorite. Stack tortillas as they are done, keeping them wrapped in a clean kitchen towel or tortilla holder to trap heat and steam. Do Mission Corn Tortillas Need To Be Refrigerated? Flour tortillas are necessary for recipes that need a little more support, since theyre thicker and sturdier. Finish with a sprinkling of grated cheese and chopped cilantro. Tortilla presses are readily available in the United States, wont take up much cabinet space in your kitchen and are inexpensive. When the corn is ready, cover the pot and let it steep at room temperature overnight. If theres even a slim chance that you will not finish all of the tortillas that you have made within five to seven days, its better to freeze them. Pulse the blender or food processor to grind corn as finely as possible, stopping occasionally to scrape down the bowl. Because the corn wont instantly absorb the water, you will have to wait a few minutes to see if you need more or not. When it is dehydrated, it looks like a very fine corn flour. Save the scraps for snacking or for topping soups and salads. Anushree R. leads a team of enthusiast cooks who are crazy about cooking and all things kitchen. Hard and porous when dry, soft and pliable when wet. No one will be the wiser! Cover with another layer of corn tortillas. Use tortillas as roll-ups for sandwich filling and spreads, such as cream cheese and ham. You can use a regular iron skillet, a traditional comal or a roti pan. Toast under broiler until bubbly. We may earn a commission from your purchases. Below you will find information on purchasing these simple ingredients and the necessary equipment. Choosing not to warm a corn tortilla before making the trip to Taco Town is a crime. | Should You Freeze Corn Tortillas? Or a public school loses its arts program. The fix? For someone who has cooked, canned and frozen vegetables all my adult life, dehydrating is something just beginning to learn and experiment doing. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate. On the flip side, have you ever made taquitos or tostadas with flour tortillas? Top up with water as needed to keep corn submerged. In areas of the world where corn tortillas are consumed daily, they add a significant amount of calcium to the diet. This corn tortilla recipe is as wonderfully simple and delicious as corn tortillas get! Now, Im going to detail everything to know about homemade corn tortillas below, or you can use the jump to recipe button at the top of the page to skip directly to the recipe card. Slap the dough with an open palm. Right after youve made your corn tortillas, youll want to keep them warm until theyre servedthey taste best that way. Add cold water, little by little, to loosen the mixture and help the blades process the corn. 2023 The Arena Media Brands, LLC and respective content providers on this website. For tacos, try heating the corn tortillas over medium to medium-high heat in a dry skillet (cast iron is good), or directly over the burner on about medium-low if you have a gas stove. Masa harina is corn that has been cooked and soaked in lime water, then ground into flour. Do them one at a time. by Janet McKee | Oct 29, 2015 | Health Guide, Recipe Guide, Wellness. There are things you need to know about warming corn tortillas. Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350F. Save my name, email, and website in this browser for the next time I comment. If corn tortillas are unopened, they can stay fresh in the pantry even for up to seven days after the best before date. Masa harina, which translates in Spanish to corn flour, is not to be confused with cornmeal or American corn flour they are NOT interchangeable in tortilla making. __Dear Rick,__For the life of me I cannot get tortilla masa to not fall apart between mixing and pressing. Most vegetables like corn should be dried so they are brittle enough that they would shatter if hit with a hammer. Most importantly, Ive included all my expert tips and tricks for the best corn tortilla recipe, including how to make them without a tortilla press! Brown tortillas on both sides until edges are dry. Spread the mixture onto dehydrator sheets lined with teflex to about a 1/8 inch thickness. If you want to make a double batch and save some for a later date, you can freeze tortillas. First, there'sDave Arnold's incredibly detailed and thorough articleon his own nixtamal testing, which is absolutely worth a read. Turn the dehydrator down to 115 degrees and dehydrate for about 4 hours. Press the dough balls. Probably not! Heat 2 inches of oil in a skillet to 400F. If you have a food processor or blender, you'll find they're faster and easier than flour tortillas since a tortilla press does all the work for you. How to Cut and Preserve Chives Freezing and Drying, Dehydrating Equipment What you Need to Get Started, Strawberry Freezer Jam Recipe Easy with less sugar, How to Blanch and Freeze Carrots For Long Lasting Results, How to Dehydrate Pineapple Fresh, Frozen or Canned. When you begin to knead, the dough will be very tacky and will stick to your hands. Bring the water to a simmer, and cook it until the corn has lost its raw edge but still has a tiny starchy coreyou can tell by pulling apart a kernel and looking inside. If the tortillas smell toasty, with a few browned or darkened. Add 6 tablespoons of water, one tablespoon at a time, as you continue to pulse the corn. Beat ingredients until light and fluffy. Adjust heat as necessary to prevent scorching. It's a clunky piece of gear that's not worth investing in if you don't already have one. Recipes you want to make. Read more about me here. So, if youre ready to instantly elevate your tacos, enchiladas and taquitos to next level deliciousness, look no further than this recipe! Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Roll up your sleeves and get ready to get your hands doughy! Acties en kortingen tot 70%! You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side. Most supermarkets and grocery stores carry masa harina, but if you cant find it there, stop by your local Mexican market. Remove from heat, cover pot, and let corn stand at room temperature overnight. Required fields are marked *, Tortilla Press (10 Commercial Grade Cast Iron). It's the best way to see just how transformative nixtamalization is. As you knead, the dough will become softer and wont stick. What an interesting and helpful article about drying corn. Tag @CarlsbadCravings and Use #CarlsbadCravngs. Growing up and living in southern California, Im spoiled with authentic, traditional Mexican-style corn tortillas. Open the tortilla press and line the bottom with a piece of parchment about the size of the press. (You can chew a kernel up to test, or break one open: It's done when the kernel looks mostly hydrated but still has a tiny core of visible starchiness.) Dont despair, making corn tortillas takes patience and each batch gets better with experience. In a mixing bowl, combine flour, water and salt. Whenever possible, use the rehydrating liquid in cooking to retain vitamins and minerals. Heat a dry skillet then heat the tortillas, one at a time, for about 15 or 20 seconds for each side. Keep cooked tortillas wrapped in foil in the refrigerator for up to 3 days. Break any large pieces of corn apart into separate kernels for even drying. You can keep them stored for even longer in the freezer. These are signs that the tortillas were left inside the refrigerator for too long and have gone bad. I went to my local Latin grocer and picked up traditional masa harina, I put 1 cups of it in a bowl and add 1 cup of hot hot water. Dont get discouraged if your first few tries yield less-than-perfect tortillas. Of course, if fresh corn isnt available, you can dehydrate frozen or canned corn as well. Alternatively, you can skip the quick flip and just cook each side for 1-2 minutes. All corn tortillas are chock full of calcium thanks to the slaked lime used to soften the corn. Serve immediately. Set aside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I am Anushree R., founder of KitchenCuddle. To the masa mixture, warm-hot water is added slowly and mixed. No fat. If youre on a low-carb diet, its best to avoid them or enjoy them in moderation. Set portioned corn dough between the sheets of plastic, then press flat using the tortilla press. Not Frying the Tortillas But I am going to give you the corn masa 101 that will ensure a soft, pliable dough every time. Bestel DIY Manual Corn Tortillas Pressing Tools Aluminium Alloy Tortilla Cake Press Molds Foldable Anti-rust for Baking Crepe Waffle met snelle en gratis verzending. Cook completely prior to consuming. Cooking advice that works. The most popular brands of masa harina are Masienda, Maseca and Bobs Red Mill. Place in a bowl and mix in the ground flax seed by hand. At this point, you have masa, but it's too wet to make tortillas. Using two tablespoons, submerge the tortilla and bend it into a taco shape. Since many commercial brands contain gluten, making them at home is the safest option. Youll need dried field corn, not sweet corn. Exactly how long this will take is impossible to say, since different varieties of corn will take different amounts of time, but to give you an idea, mine took about 45 minutes. Each kind of masa has a slightly different flavor, and youll quickly learn which kind you prefer the more often you make your own tortillas. In the nixtamalization process, the dried corn is cooked and soaked in lime water (slaked lime made of calcium hydroxide) which loosens the hulls from the kernels, softens the corn for grinding, and changes the structure of the corn for dough formation. You can preserve the tortillas and make them last longer by freezing them. They are no longer the tasty snacks they used to be. Do NOT add salt to water as this will toughen the corn. If youve added too much water, allow the dough to rest on the counter. Every time a person takes a corn tortilla straight from the package and begins to build a taco, a baby deer sheds a single tear. If you add more water, it will get very sticky and almost impossible to work with. Ask your farmer! The corn is then rinsed, dried and ground into adoughcalled masa. Preheat a non-stick pan to medium heat No butter or oil needed. Add a tortilla and flip after 10 seconds. Storing them in airtight containers or zip-sealed bags and removing any air possible will help prevent bacterial growth on the tortillas. Time. Work in more water or masa harina, little by little, until you hit that sweet spot. Yes, these homemade corn tortillas are vegan! If you have time, let the dough stand at room temperature for 10 to 15 minutes to make rolling it out easier in this 20-minute healthy pizza recipe. Keep the tortillas between sheets of parchment paper to prevent them from sticking to one another. Gently flatten one dough ball between two pieces of wax paper, using a tortilla press. Think again! Chilaquiles: Use the corn tortilla chips from above to make chilaquiles. In a medium pot, combine corn and water; pick out any stones that may be hiding among the corn kernels. You can also subscribe without commenting. Well, not anymore, because good tortillas are now within my reach. Doing this all by weight is, I think, the surest way to go, especially for the lime, which can have different densities depending on the form it comes in (sometimes it's powdered, sometimes caked). Recommended: Can Corn Tortillas Go Bad? Stir in additional water, 1 tablespoon at a time, until dough is firm but moist. Blanch corn by bringing bring a large pot of water to boil. Keep main ball of dough covered. This recipe makes rustic tortillas with hearty corn flavor. You can add course or find ground dried corn to hot cereal, granola, pancake or muffin batter, corn bread, etc. But whats the strategy? You can also keep the tortillas from sticking to one another with wax paper if you dont have parchment handy. At this point, the corn is called Nixtamal. Used as livestock fodder or to make grain alcohol, it is also ground for breakfast cereals, cornmeal or grits. The bran on the corn should now rub off easily. Their neutral flavor is also preferred in some tacos and enchilada recipes. Please read our disclosure policy. Wrap the towel over the top of the stack and place in the microwave for 60 seconds. This simple fact haunts me daily, since I live in a neighborhood with a huge Mexican population and not a single good tortillawhich means not a single good taco. Rub corn between your palms as you rinse, removing some of the husks. Slice corn tortillas into wedges. Your email address will not be published. It will be whatever color the corn that was used to make it is. What exactly are corn tortillas? You'll also need a tortilla pressideally a heavy cast iron one and not a lightweight aluminum one, for ease of pressingand a food processor. Restaurant recommendations you trust. Instead of turning them into chips or tossing them to the trash, try this quick tortilla-saving tip! Slaked lime or calcium hydroxide [Ca(OH)2], is used in the United States to make mortar. Required fields are marked *. Tortillas that are fresh and safe to consume will not have any discoloration on them. Tortillas make a great "crust" for gluten-free pizza. The key is that the starchy corn be mostly hydrated and tenderized, but not so soft as to be totally cooked through. Combine with shredded cheese and enchilada sauce. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. And be sure to cover your dough with a damp kitchen towel to make sure it doesn't dry out while you are pressing out the tortillas. One corn tortilla boasts a whopping 5% calcium and 2% iron! Just wrap your cooked tortillas in plastic wrap and foil, transfer to a resealable zipper-lock bag and freeze for up to 4 months. Make sure that all air is out of the bag. Allow to drain well, then transfer corn to a food processor. No need for specialized grinding equipment: A food processor is your best bet at home. Spread on warm corn tortillas and enjoy! Your taste buds will love them no matter what they look like! Masa harina is a pre-made, dehydrated corn dough that comes from ground nixtamalized corn. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Spread corn kernelson dehydrator traysin a single layer to allow forplenty of air circulation. Making colored corn tortillas is as easy as buying different kinds of masa. Line the baking dish with corn tortillas, overlapping them a little if necessary. You get it. You can store them in a cool, dry place, refrigerate them between 35F to 40F, or freeze them to prolong their shelf life. These bright tacos take me on an instant trip to sunny Southern California. Place in a tortilla press and press into a 6 round tortilla. Defrost frozen tortillas overnight in the refrigerator or leave them out at room temperature. In a medium skillet over medium heat, cook sausage until golden, about 5 minutes. Photo by Alex Lau, styling by Judy Mancini. You want the surface hot but not blistering, and seasoned but not wet with oil. We share useful tips and guides on everything about kitchen appliances, utensils, and cooking. What were the chances, for instance, that anyone ever managed to figure out that soybeans could be dried, boiled, pured, strained into a milk, and then coagulated with sea salts to make tofu? This three-ingredient recipe proves that good food doesnt have to be complicated. If the tortillas are dry or too cold, the lard can't bind together the tortilla and causes it to break. For the corn, you want to track down dried dent or field corn, which is starchy, not sweet. Pinch a small portion of dough and roll into 1-2 balls of dough. You want the opposite. Depending on humidity levels this can take 8-12 hours. How To Properly Store Fresh Homemade Corn Tortillas? Leave a Review, I Always Love Hearing From You! HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. Lauren is an associate editor at Taste of Home, focusing on search engine optimization. I love my 10-inch cast iron tortilla press from Amazon. It's possible that at home some people make more effort, using either masa harina (dehydrated nixtamalized corn flour) or, maybe in more limited cases, their own freshly nixtamalized corn. Keep them wrapped in the tin foil after you take them out so theyll stay warm until dinner is on the table. In other recipes like rice pilaf, salads, casseroles, side dishes, etc, its best to rehydrate corn kernels before using. Understandable, but on the plus side they range in price from less than $10 to $30. Carefully remove the remaining piece of wax paper and cook the tortilla for 1 minute until its slightly dry. Home Recipes Cuisines North America Mexican. Do White Corn Tortillas Need To Be Refrigerated? Corn tortillas are high in empty carbs but low in fat. The carbs will vary if you change the tortilla size. Ad Choices. Hey, did you know you can use the dried corn as is? I lead a team of enthusiast cooks who are crazy about cooking and all things kitchen. Most food vendors just make do with shelf-stable packaged tortillas instead. In the freezer, they will last for six to eight months if stored appropriately. In a bowl, pour pumpkin seeds, oil and chili powder and mix until coated evenly. Serve with a sprinkling of queso fresco, chopped onion, cilantro and mole sauce. Heres Martinez's advice for making sure it never happens again. Bring to a simmer, adjusting heat to maintain simmer. Be careful not to over dehydrate or they will be too brittle to bend into taco shells. 3 ounces chorizo or other spicy pork sausage, removed from casings, 1/2 red bell pepper, seeded and finely chopped, 1/2 to 1 jalapeo pepper, seeded and finely chopped (optional), 1/2 pound mozzarella or Monterey Jack cheese, grated. You will need the following (exact measurements in the recipe card at the bottom of the post): Masa harina can be found in white, yellow,blue all of which work great in this recipe (theyre just made from different colors of corn, see below). Yes, this corn tortilla recipe made with only masa harina is gluten free. Keep the tortillas away from any heat source while in storage, and avoid stacking any other foods on top of the tortillas if they are removed from their original box.