40 tortillas per pack). Tortillas, originally known as tlaxcalli, have been a stable food for more than a millenia, dating back as far as 10,000 years BCE. Tacos are very popular for lunch or dinner. Yellow corn is one of the varieties from Mexico and are perfect for making tacos, quesadillas, flautas and even tostadas (just fry them to crisp) or bake them for 20 minutes at 180 C. When cut into triangles and fried they become totopos (tortilla chips) to prepare chilaquiles with sauce or just to be dipped in cheese or guacamole. When cut in strips, they are used to make tortilla soup, a delicious hot soup with a zingy flavour to chipotle. These tortillas are especially for frying. Heat on a dry hot plate for 10 seconds per side. If it's too dry, spray with water or add a little oil.