Corn tortillas are flatbreads made from masa harina, a type of corn flour. They are a staple in many Latin American cuisines, particularly in Mexico. The dough is formed into small balls, then flattened and cooked on a hot surface, usually a griddle called a comal. These tortillas are versatile and can be used in various dishes, such as tacos, enchiladas, and quesadillas. They are gluten-free and provide a good source of carbohydrates. Corn tortillas can be enjoyed fresh or dried, and they are often served warm to enhance their flavor and texture.