Bread/Staple | Vegetarian Gluten Free Diet (if corn-based)

Broken Tortillas

Zea mays|Triticum aestivum Allergen-Free
Broken Tortillas

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Mexican/Tex-Mex
  • Seasonality Year-Round
  • Source Corn masa or Wheat flour

The Forktionary Angle

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Definition

Pieces of corn or flour-based flatbread, often used for adding texture, as a base for dishes like chilaquiles, or fried to make chips.

Sensory Profile

TasteNeutral, Corn (if corn), Slightly sweet (if flour)
TextureStale (if old), Soft/Pliable (if fresh), Crunchy (if fried)
AromaToasted corn, Wheat
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (approx. 1 large tortilla)
Calories218 kcal
Total Fat3g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Protein5g
Total Carbohydrate45g
Dietary Fiber4g
Total Sugars1g
Calcium50mg
Iron1mg
Potassium100mg

Chef’s Secret

To make fresh broken tortillas crispy for toppings or chilaquiles, lightly fry them in oil until golden brown, then drain excess oil on paper towels for best results.

Substitutions

Best Match

Tortilla Chips

1:1 volume

Ready-made crunchy texture, but often pre-salted, which may affect recipe seasoning.

Stale Bread (Cubed)

1:1 volume

Good for absorbing liquids in casseroles or making croutons, but has a different flavor.

Corn Flakes (Crushed)

1:1 volume

Adds crunch for toppings, but will contribute a distinct, slightly sweet corn flavor.

Crushed Potato Chips

1:1 volume

Provides a salty, fatty crunch for toppings, but is not suitable for dishes like chilaquiles.

Buying Guide

Use leftover tortillas or buy specifically for this purpose. Check ingredients for allergens if choosing flour tortillas.

Flavor Pairings

Soups Stews Chilaquiles Casseroles Crunchy toppings for salads or main dishes.