Ingredient

Corn tortillas Recipes

5 recipes with corn tortillas for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

5 recipes

Black Bean Tacos with beans, tortilla and lime — Mexico recipe

🇲🇽MexicoAdvanced

Appetizers and Sandwiches

Black Bean Tacos

Black bean tacos are a meatless Mexican-style taco: corn tortillas filled with black beans cooked down with garlic, cumin and lime, then topped with avocado, pickled red onion and sour cream. Smoked paprika and a spoonful of tomato paste give the filling its slightly smoky depth, and mashing a third of the beans keeps it thick enough to stay in the tortilla. The onion soaks in lime juice while you cook, and the whole thing goes from tin to table in about 20 minutes.

20 min420 kcal4 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Jackfruit Tacos with jackfruit, corn tortillas and avocado — Mexico recipe

🇲🇽MexicoMedium

Appetizers and Sandwiches

Jackfruit Tacos

Canned young green jackfruit pulled apart, spiced with cumin, smoked paprika, chipotle, and oregano, then seared in a hot pan until the edges brown and the filling gets sticky. Served in warm corn tortillas with avocado crema, quick-pickled red onions, cilantro, and lime. Jackfruit works here because of its fibrous texture — shredded, it genuinely resembles pulled pork or chicken, and it absorbs whatever flavor you cook it with. The key is buying the right can: young green jackfruit in brine or water, not the ripe sweet fruit packed in syrup. Everything else follows from that.

30 min390 kcal4 serves

🌱Vegan🌿Vegetarian🌾Gluten-free

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth) with beef chuck roast, beef short ribs and guajillo chiles — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Birria Tacos with Consommé (Mexican Quesabirria with Beef and Chile Broth)

Birria tacos with consommé are crispy red corn tortillas filled with shredded chile-braised beef and melted cheese, served with a small bowl of the rich red braising broth for dipping. The dish originated in the Mexican state of Jalisco as a goat stew (birria de chivo); the modern beef-and-cheese taco version, quesabirria, was born in Tijuana and spread across the United States in the late 2010s. Three dried chiles do the heavy lifting: guajillo for fruity tang and red colour, ancho for raisiny earthiness, and a couple of chiles de árbol for heat. Plan on about 1.5 hours of active work and 3 to 3.5 hours in the oven. Serves 6 with 16 tacos and consommé to dip.

285 min1070 kcal6 serves

💪High protein🌶️Spicy🌾Gluten-free

Enchiladas Verdes with corn tortillas, tomatillos and shredded chicken — Mexico recipe

🇲🇽MexicoMedium

Meat Dishes

Enchiladas Verdes

Enchiladas verdes are a Mexican dish of corn tortillas dipped in a cooked tomatillo and serrano salsa and rolled around shredded chicken. Queso fresco, cool crema, crisp radish, and onion soften the salsa's fresh green heat. Serve the enchiladas as soon as they are assembled, while the tortillas still have a little character.

55 min690 kcal4 serves

💪High protein🌶️Spicy🌾Gluten-free

Tacos al Pastor with pork shoulder, dried guajillo chiles and achiote paste — Mexico recipe

🇲🇽MexicoAdvanced

Meat Dishes

Tacos al Pastor

Tacos al pastor are thin slices of pork in a chile-and-achiote adobo, cooked beside caramelised pineapple and tucked into small corn tortillas. A trompo gives the original its moving flame and shaved edges; at home, a very hot skillet and patient batches get close where it counts. The meat needs acid, a little sweetness and real char, not a pile of wet sauce.

525 min610 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside corn tortillas across the archive. Pick one to drill deeper.

lime garlic avocado ancho chiles shredded chicken cilantro pineapple