Maize is the main grain used to make traditional corn tortillas in Tex-Mex cuisine.
Corn tortillas are made from maize, also called corn, that is usually treated through nixtamalization. In this process, dried corn is soaked and cooked in an alkaline solution, traditionally limewater. The softened kernels are then ground into masa, which is shaped and cooked on a hot surface.
Nixtamalization improves the dough’s handling qualities and makes nutrients such as niacin more available. It also gives the tortilla its distinctive flavor and aroma.
This differs from a flour tortilla, which is made primarily from wheat flour. Tex-Mex dishes may use either type, but corn tortillas are especially associated with tacos, enchiladas, and tostadas.