(gluten free? absolutely!)


These are good corn tortillas. Actually one of the best things about Trader Joe’s CORN TORTILLAS is what’s NOT in them. True, authentic corn tortillas like these have only 3 ingredients: CORN, water, lime. Which makes them already better than most tortillas you can buy elsewhere. The package lists: “white corn, water, lime” (and by the way “lime” in this case refers not to the fruit but to a natural chemical Calcium hydroxide (Spanish, cal) which is essential to breaking down dried corn kernels and releasing proteins, aka Nixtalmization process of cooking corn kernels.

These days it’s not easy to find corn tortillas with 3 ingredients. Check the label on most brands of tortillas at your local supermarket. You’ll see there about ten ingredients listed, as most commercial tortilla manufacturers have switched in the last few years to adding preservative chemicals that extend shelf life and make tortillas feel soft when you buy them. So besides CORN, WATER, LIME…. you will see things like: “contains 2% or less of: cellulose gum, guar gum, amylase and propionic acid, benzoic acid and phosphoric acid (to maintain freshness).”



Trader Joe’s Corn TortillasWHITE CORN, WATER, LIME 

Ya dig? Pretty clear why I (and you probably) would prefer Trader Joe’s tortillas, which are All Natural! Now as they don’t have those extra preservatives of course TJs Corn Tortillas won’t stay as soft and fresh as long as the ones with preservatives. Use these within about a week or two. I keep them tightly wrapped and DOUBLE BAGGED in still another plastic bag in the fridge. Unfortunately corn tortillas don’t freeze well – they get mealy – but they’re right cheap and there aren’t that many in a package (12 tortillas). Only $1.50 for the bag. 

Whole Foods sells an artisanal tortilla which are good but kind of crazy expensive at $5/bag. I have tried this brand, VISTA HERMOSA tortillas. They are very good but the price is outrageous. Read about them here as they have lots of good info about Tortilla making in general, if you’re interested.

The reality is tortillas in Mexico are so far better tasting that anything we can buy (at least on the East Coast, I can’t speak for West Coast) In any Mexican town you could buy a kilo of “artisanal” tortillas made from nixtamalized freshly ground corn, mixed and baked on the spot probably no more than an hour before made from ancient varieties of corn that have a hundred times the flavor of what we have here in the States. And they cost around $1 for a kilo. They have to. The government keeps the price low for the masses. Tortillas are the staple of life there for millions. Corn and beans together make high quality protein.

TJ’s also sells a Corn & Wheat (mixed) tortilla. They are softer and not bad. I sometimes buy those too but I find a 100% Corn tortilla has much more flavor.  The corn & wheat ones last longer and are softer. I do use both on occasion but the all corn tortillas not only possess more flavor, they get pleasently chewy when cooked.

IMPORTANT TIP: Corn Tortillas need to be served as HOT as possible and eaten ASAP. To heat, I put a tortilla right on the gas burner of my stove and flip them over and over for about 30 seconds. I try to get a few “burnt spots” as I like the way they taste. But don’t over do it. You can also put them under a hot broiler instead for a few minutes until you see them puff up with a few cooked spots, but again they can burn easily so keep an eye on them. Or nuke them in the microwave for 20 seconds. Keep your tortillas warm in a covered basket or bowl with lots of tea clothes/dish towels, etc. Or if you eat them often you might get a real tortilla warmer (Amazon has tons for sale:

For tacos, you can also heat them as above. Or heat with a small amount of oil in a pan till slightly crispy. Remove and fill and eat immediately. Or make Quesadillas with some cheese and other fillings, like shredded chicken or soy chorizo and arugula. I love these, they’re to die for: crispy, chewy, oozy-gooey cheesy deliciousness!



– Corn Tortillas (are best, but you can use flour or corn/wheat tortillas if you wish. I feel all corn tortillas give a better taste and crispy chewy texture)

– Cheese (Monterey Jack with Peppers is ideal, or use any cheddar,  Jack or even Mozzarella for ooey-gooeyness)

OPTIONAL EXTRA STUFF: add a bit of something like shredded chicken, steak, ham, soy chorizo, crumbled baked tofu and/or arugula, spinach….

For the topping: Arugula, Chopped Tomatoes, Salsa, Sour Cream/Crema, Greek Yogurt, Bomba Hot Sauce, Zhoug….. VEGGIES on top: Sliced radishes, lettuce, cabbage….

Put about a teaspoon of oil in a non-stick or cast iron pan large enough to hold at least 2 tortillas; top one 1/2 of tortillas with grated cheese; (option) top this with some extra ingredient (as per above) Cook for a minute just until you can fold the tortillas over into a half moon without it breaking (will soften as it cooks). Cook until bottom side is just a little browned and crispy and cheese is melted; press down gently, flip and cook the other side, till slight golden.  If you don’t want to fold, just put another tortilla on top of the first one and flip over carefully. The cheese is the glue! Plate and top with something… guacamole, sour cream/creama, greek yogurt, salsa, hot sauce or Sriracha (optional) and some more fresh arugula, or cilantro, or eat plain!

On the side serve REFRIED BEANS.

THE REST OF THIS POST IS AN ANTHROPOLOGY FOOD HISTORY LESSON IF YOU ARE INTERESTED: Corn Tortillas are one of the most important Historical Foods on Earth dating back over over a thousand years or more. If you want to learn about the history of Tortillas, Masa and “Nixtamalization” (processing corn with lime) you can learn more with the links below.


Nixtamalization is a food science/process discovered and used by the Ancient Peoples of Meso-America as long as 2-5,000 years ago. In many kitchens in Mexico today you can find the exact same utensil, called a Metate, many found intact in Mayan tombs, used the same way now they were by the Maya and Aztec peoples. This is a modern one.

Mexican Cazuela

PS – Sometimes I make tortillas from scratch with Masa Harina. Maseca is another common brand of Corn Masa easy to find in many supermarkets. Bob’s Red Mill is an organic, gourmet (pricey) kind but gives good results.


Making tortillas from Masa isn’t terribly hard but takes a little time. But the results are amazing, you can’t get fresher better tasting tortillas than hot off the comal (grill). Homemade of course tastes better than anything pre-packaged. Here’s a link to a video of a guy explaining how to make them if you want to try.



And if you really want to see the real thing, the whole process of making Masa (dough) from soaked cooked corn kernels to a finished Tortilla, watch this video. The “metate” (stone grinder) she is using is the exact same design used today as those found in ancient Mayan tombs. I bet her tortilla’s taste out of this world. Any tortilla you might buy made on a street corner by some lady by hand in Mexico City, Oaxaca, or anywhere in Mexico is going to blow any we buy in the U.S out of the water.

3 Comments (+add yours?)

  1. Trackback: TJ’s Taco Seasoning Mix spice blend | Trader Joe’s Rants & Raves (mostly raves!)
  2. Mike Grig
    Sep 27, 2020 @ 20:04:42

    Just went for more White Corn Tortilla’s at TJ’s in Silverdale. None available and the staff indicated they did not have them. Hope it’s only a temporary situtation.



  3. Trackback: TJ’s HABANERO LIME FLOUR TORTILLAS | Trader Joe’s Rants & Raves (Mostly Raves with a few rants!)

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