Guanajuato Blue Corn Tortilla
Guanajuato Blue Corn Tortillas are made using blue masa harina flour, which is ground from blue corn. The tortillas were traditionally known as tlaxcalli. Use these tortillas to prepare authentic tacos, or cut into triangles and fry to make crispy tortilla chips and dip into guacamole. Or, gently heat your tortillas and serve with Mexican stews and spicy bean soups.
To warm your tortillas through, place each one in a frying pan until heated. Alternatively, warm a batch in the microwave wrapped in a slightly damp cloth.
For more Mexican inspiration, take a look at our Mexican food and recipes here.
Ingredients: Blue corn 62%, water 38%, citric acid (E330), sodium propionate E281 and potassium sorbate (E202).
Allergy Advice: gluten free.
Storage: store in a cool, dry place. Once opened, keep refrigerated in a sealed container for up to 3 days.
