What to use instead of corn tortillas
It depends entirely on what it's doing in the dish. Here's the job, what else does it, and what to skip.
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The wrapper for a taco or enchilada
Nixtamalised corn has its own flavour, goes pliable when hot, and holds a fold without any gluten to stretch.
Fresh-pressed from masa harinaGluten-free
1/4 cup masa harina + 3 tbsp warm water per 6-inch tortilla
Better than anything in a bag. They stiffen within an hour, so press and cook them as you go.
Flour tortillasRan out
1:1 by count, one size smaller
Softer and blander with no corn flavour. They never crisp, they go leathery, and they turn to mush in enchilada sauce.
Cassava or almond-flour tortillasGluten-free
1:1 by count, heated well before filling
Neutral to slightly sweet. They tear if you fold them cold, so the heating step matters more than with corn.
Large lettuce or cabbage leavesGluten-free
2 leaves per tortilla
No starch to absorb anything, so the filling runs and slides. Season the filling harder and drain it first.
What doesn't work: Corn tortillas taken straight from the fridge. Cold, they crack down the middle the moment you fold one, and there is no swap for the 15 seconds a side on a dry hot pan.
Fried or toasted for body in a dish
Fried corn holds its shape in liquid for a few minutes then softens, and that toasted corn flavour is a large part of what chilaquiles or tortilla soup tastes of.
Plain tortilla chipsGluten-free
4 oz chips per 6 tortillas, and cut the salt in the sauce
Already salted and usually thicker. They go soft faster than strips you fry yourself.
Masa strips fried freshGluten-free
1/4 cup masa harina per tortilla, pressed thin and fried
Crisper and nuttier than any bagged chip, and they need eating within the hour.
Plantain chips, in a soupGluten-free
1:1 by weight
Sweeter and denser, and they stay crunchy far longer. The soup reads Caribbean rather than Mexican.
Stale flour tortillas, friedRan out
1:1 by count
They puff and blister instead of going brittle, and they dissolve into the sauce within a couple of minutes.
What doesn't work: Baking soft tortillas dry in the oven to skip the frying. They dehydrate without puffing, so they shatter to dust the moment sauce hits them instead of holding for the first few minutes.