500 g pack with 25 corn tortillas; the description indicates about 25 tortillas per pack. Made from nixtamalized corn, they follow the traditional process that gives them aroma, flavor, and flexibility. They are a staple in Mexican cuisine and are sized appropriately for tacos, quesadillas, enchiladas, or chilaquiles. To heat them, use a hot skillet or comal without oil. Place each tortilla for 20-30 seconds on each side until flexible and slightly golden. Afterwards, stack and wrap them in a clean cloth: the steam helps keep them soft while you heat the others. As a main dish, plan for 4-5 tortillas per person. A 500 g pack is suggested to accompany 1 kg of stews and to make 20-25 tacos. You can pair them with cochinita pibil, pastor, or birria. If you have leftovers, cut them into triangles and fry or bake them for tortilla chips. Store them in the refrigerator in their well-sealed bag. You can also freeze them: separate the tortillas and heat them directly in the skillet.