Walk up to any taqueria in Mexico or a truly authentic Mexican restaurant, and you'll notice something immediately: the tortillas are small, soft corn discs that cradle perfectly seasoned meats. These aren't the large flour tortillas from chain restaurants—they're the real thing.
What Makes Street Taco Tortillas Special
Authentic street taco tortillas have specific characteristics that set them apart from grocery store varieties:
- Small Size (4-5 inches): The compact size is intentional—it creates the perfect meat-to-tortilla ratio and makes tacos easy to eat standing up.
- 100% Corn: True street tacos always use corn tortillas. The earthy corn flavor pairs perfectly with carne asada, al pastor, carnitas, and other traditional fillings.
- Thin and Pliable: Street taco tortillas are thinner than standard corn tortillas, making them more flexible when warmed properly.
- Double-Stacked: Taquerias serve two tortillas per taco. This prevents tearing and soaking through from meat juices and salsa.
Why Corn Tortillas for Street Tacos?
There's a reason street vendors across Mexico have used corn tortillas for generations. The masa (corn dough) is made through nixtamalization—a process that gives corn tortillas their distinctive flavor and nutritional benefits.
Corn tortillas provide the perfect base that doesn't compete with the main attraction: the meat. A quality flour tortilla has its place (burritos, quesadillas, Northern Mexican cuisine), but for street tacos, corn is king.
Pro Tip: The Double-Stack Technique
Always use two tortillas per taco. Heat them together on a dry griddle for 30-45 seconds per side. The bottom tortilla catches any drips while the top stays intact. This is how every authentic taqueria serves their tacos.
How to Warm Street Taco Tortillas
The warming method makes a huge difference. Cold corn tortillas will crack and crumble. Properly warmed tortillas become soft, pliable, and slightly charred—exactly how they should be.
- Heat a dry comal or cast iron skillet over medium-high heat until very hot.
- Place tortillas directly on the hot surface without oil. Let them heat for 30-45 seconds.
- Flip when you see small bubbles or char spots forming. Heat the other side for another 30 seconds.
- Stack warmed tortillas in a towel-lined basket or tortilla warmer to keep them soft while you prepare more.
Classic Street Taco Fillings
Carne Asada
Grilled, marinated skirt or flank steak. Chopped and topped with cilantro, onion, and lime.
Al Pastor
Marinated pork cooked on a vertical spit. Topped with pineapple, cilantro, and onion.
Carnitas
Slow-braised, crispy pork. Served with salsa verde, cilantro, and onion.
Barbacoa
Slow-cooked beef cheeks or head. Rich, tender, and topped with cilantro and onion.
Frequently Asked Questions
What size tortillas are best for street tacos?
Authentic street tacos use small 4-5 inch corn tortillas. This size is traditional in Mexican taquerias and allows the perfect meat-to-tortilla ratio. Many street taco vendors double up tortillas to prevent tearing.
Should street tacos use corn or flour tortillas?
Traditional street tacos always use corn tortillas. The corn flavor complements meats like carne asada, al pastor, and carnitas. Flour tortillas are typically reserved for burritos and Northern Mexican dishes.
Why do street tacos have two tortillas?
Street tacos use two stacked tortillas (double-stacked) for structural support. The juices from meats and salsas can make a single thin tortilla fall apart. Two tortillas ensure your taco holds together from first bite to last.
How do taquerias warm their tortillas?
Authentic taquerias warm tortillas on a flat-top griddle (comal) until they develop light char marks and become pliable. This takes about 30 seconds per side. Some also briefly dip tortillas in oil before griddling for extra flavor.
Independent reseller. Not affiliated with or endorsed by H-E-B.
Ready for Authentic Street Taco Tortillas?
Our H-E-B corn tortillas are perfect for creating taqueria-quality street tacos at home.
Shop Corn Tortillas