Corn tortillas made in Mexico from nixtamalized corn, the traditional method that gives tortillas their characteristic flavor and texture. With no added preservatives and vacuum-packed, they keep for a long time without losing softness, quality or taste. Just warm them for a few seconds in a pan.

In Mexico and much of Central America, cooking is unthinkable without tortillas. They can be eaten on their own, fresh from the pan with a little butter, and they are the base for tacos, quesadillas, enchiladas and chilaquiles. Fill them with meat, guacamole, cheese, sour cream, lettuce, tomato, refried beans, fajitas, peppers or any combination.

I replaced “burritos” with “quesadillas” and “chilaquiles”, since corn tortillas of this size are not normally used for burritos.

A typical nixtamalized tortilla contains corn, water and calcium hydroxide. Another maker of vacuum-packed corn tortillas (not Guanajuato) declares nixtamalized corn flour, water, calcium hydroxide (E-526), salt.