Your complete guide to corn tortillas - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
Storage times and freshness tips for corn tortillas in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
While not 'spoiled' in a harmful way, signs of quality degradation include significant freezer burn (dry, discolored, leathery patches), loss of pliability and crumbly texture after thawing, or a stale/bland taste.
Visually inspect for extensive freezer burn. After thawing, assess the texture; they should still be somewhat pliable. A taste test can confirm if the quality has declined significantly (e.g., stale or cardboard-like flavor).
To prevent freezer burn and preserve texture, wrap portions of tortillas tightly in plastic wrap or aluminum foil, then place them in a heavy-duty freezer-safe bag or airtight container. Squeeze out as much air as possible. Thaw in the refrigerator overnight, at room temperature for a few hours, or heat directly from frozen in a pan or microwave.
Visible mold (even small dots), strong sour/yeasty/fermented smell, sticky or slimy texture, excessively dry and brittle edges that crack easily.
Thoroughly inspect both sides of the tortillas for any signs of mold. Smell for any off-odors that are not typical of fresh corn. Feel the texture; discard if it's sticky, slimy, or has lost all pliability and becomes crumbly when bent.
Re-seal the original package tightly, or transfer the tortillas to an airtight plastic bag or container. This prevents them from drying out, absorbing refrigerator odors, and slows mold growth. For best texture, lightly sprinkle with water and warm before serving if they feel a bit dry.