12cm - BLUE 1kg - Taqueria Tortillas
Product information
£6.00
Description
Made with naturally blue corn, our 12cm tortillas are essential for authentic taquería-style tacos, quesadillas, and other antojitos. As they age, they’re perfect for frying into taquitos, totopos, or tostadas.
There are approximately 58 tortillas per kilo.
This size is ideal for seated service—taquería tacos that are gone in 4–5 bites. They look great two to a plate and can be served in rounds for sharing or tasting menus.
Please note: Our tortillas are preservative-free and must be refrigerated upon receipt.
For best flavour and texture, always serve tortillas warm.
See reheating instructions below for guidance.
We make our corn tortillas fresh to order.
Please refer to our Delivery Information section for details on dispatch times, shelf life, and expected delivery dates.
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Additional details
Ingredients
Water, blue masa harina (ground nixtamalized blue corn), sea salt
Packed in a protective atmosphere.
Does not contain GM ingredients.
Allergy Advice
Made in a factory that handles nuts, peanuts and sesame.
Gluten free. No GM ingredients
Nutritional Information
Per 100 grams: Energy 239.7kcal/1003.6kJ / Fats: 3.4g (of which saturated: 0.5g) / Carbohydrates: 50.3g (of which sugar: 0.4g) / Protein: 5.7g / Salt: 1.1g
Per tortilla: Energy 43.2kcal/180.7kJ / Fats: 0.6g (of which saturated: 0.09g) / Carbohydrates: 9.1g (of which sugar: 0.07g) / Protein: 1g / Salt: 0.2g
Storage and Preparation
Reheating corn tortillas:
- For best results griddle tortillas one at a time in a dry pan, toast both sides until warmed through and little brown spots appear if desired.
- Use a little spray of water to help re hydrate the tortillas as they reheat if a few days old.
- If necessary tortillas can be kept warm for about 15-20 minutes after reheating by stacking them in a folded clean tea towel, top and serve promptly.
Storage:
Keep refrigerated. Once open, wrap and consume by use by date.
Suitable for freezing (freeze on day of purchase and consume within 1 month).
To cook from frozen, prise one tortilla off at a time and heat in a hot pan on both sides or defrost in the packet overnight in the fridge.
Serving Suggestion
Cowboy beans and totopos with ricotta salata
Soak dried pinto beans in cold water overnight. Boil in a pan of fresh water with a bay leaf, halved onion and a Cool Chile Co dried Chile De Àrbol until tender. Caramelise a sliced onion and green chilli in a little oil in a casserole dish, then add a tin of drained plum tomatoes, crushing them with your hand. Pour in the beans and their cooking water and simmer until the sauce is thick enough to coat the beans. Add smoked paprika to taste and mash slightly. Serve with crumbled ricotta salata for scooping up with just fried totopos.
