Wholesale Corn Tortillas — Muleshoe, Texas
Three ingredients.
Ground on stone.
Wholesale corn tortillas made from stone-ground masa. Corn, water, and food-grade lime — nothing else. No preservatives. Made in Muleshoe, TX since 1957. We supply restaurants across Texas, New Mexico, and Oklahoma.
Request Wholesale PricingAuthentic corn tortillas from a recipe thousands of years old.
Most wholesale corn tortillas are made from masa harina — dried, powdered corn that gets reconstituted with water. We do not do that. We grind fresh. Here is how it works and why it matters to the people buying tortillas for a professional kitchen.
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The Corn
Three ingredients. Corn, water, and food-grade lime — cal. That is the entire recipe, and it has not changed since 1957.
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The Stone
We grind the corn into masa on volcanic stone we bring up from Mexico — the same stone-grinding method used since the time of the Aztecs.
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The Masa
Ground fresh, pressed, and cooked. No preservatives, no shortcuts. Thousands of years of know-how in every tortilla we send out.
Corn cooked with lime isn't a technique. It's chemistry, and it's worked for 3,500 years.
Nixtamalization is the old word for cooking dried corn in water and food-grade lime before you grind it.
The Aztecs worked it out about 3,500 years ago, and it has been in constant use ever since. That is not an accident. The lime does real work: it loosens the hull so it comes off, unlocks the niacin and amino acids the body otherwise can't reach, and turns hard dried corn into a dough that holds together.
Skip it and you don't have masa. You have wet cornmeal that falls apart.
We have done it the same way in Muleshoe since 1957. The corn soaks in water and cal until it softens into nixtamal, then we grind it on volcanic stone from Mexico. That stone leaves the masa with a rougher, more open grain than any steel roller can.
That grain is what you taste in a Leal's tortilla. It's why the tortilla folds around a taco without cracking, and why it holds up in enchilada sauce instead of coming apart.
Nixtamal — corn & cal We bring the stone up from Mexico because the stone matters.
The surface of volcanic stone is not uniform. That roughness is not a flaw — it is how masa gets made correctly.
Roller-milled corn masa is consistent because the steel rollers are consistent. Every particle is the same size, the same texture. That uniformity is efficient. It is also why roller-milled masa tortillas taste like they taste — fine, smooth, interchangeable.
The volcanic stone we use from Mexico has a different surface character. When wet nixtamal is ground between two volcanic stones, the result is a masa that is slightly coarser, more textured, with a particle size variation that no steel roller replicates. That variation is what gives a Leal's corn tortilla its distinct chew and flavor. A chef who has been cooking with commodity corn tortillas for years can taste the difference on the first batch.
We are not making this claim because it sounds good. We are describing what we actually do, in the actual order it happens, with equipment that has been in the factory since before Sergio was born. It is not artisan theater. It is how the factory has always worked.
Volcanic stone from Mexico Read the ingredient list. There are three of them.
Corn. Water. Food-grade lime. That is it. There are no preservatives to extend shelf life, no emulsifiers to improve texture, no stabilizers to make the tortilla easier to handle on a production line. We do not need them because we make fresh product and we sell it fast.
For a restaurant buyer, "no preservatives" is a claim worth verifying before you stake your menu on it. We are a factory with an address and a phone number — call us at (806) 272-5772, ask Sergio what is in the tortilla, and he will tell you the same thing you just read. We have nothing to hide because there is nothing in there to hide.
How wholesale ordering works- 3
- Ingredients
- 0
- Preservatives
- 1957
- Year we started
Corn tortillas for restaurants: tacos, enchiladas, frying, whatever you need them to do.
Street tacos and taqueria service
A corn tortilla for street tacos needs to fold without cracking, hold a protein without tearing, and have enough flavor that it is not just a wrapper. Stone-ground masa tortillas do all three. The rough-grain texture gives the tortilla structural integrity when folded; the real corn flavor means the tortilla contributes to the taco instead of disappearing under it.
Enchiladas
Enchiladas require a corn tortilla that can be briefly fried or softened in oil, then rolled tight around a filling and submerged in sauce without falling apart. A well-made stone-ground corn tortilla holds up to this. A thin commodity tortilla made from masa harina often does not — it disintegrates, especially in a red sauce with any acidity. Our tortillas are thick enough to handle the sauce and still eat cleanly.
Frying for chips and tostadas
Every chip we make starts as one of our corn tortillas. A restaurant that wants to make their own chips or tostadas in-house can do the same — our corn tortillas fry clean, hold their shape, and produce a chip with real corn flavor. Several of our taqueria accounts fry their own tostadas from our corn tortillas rather than buying pre-made. See our wholesale tortilla chips page if you want us to do the frying for you.
Bulk corn tortillas in two labels. Red for the table, green for the fryer.
Same three-ingredient, stone-ground corn. We press it two ways so you can match the tortilla to the job — a thicker tortilla that eats well at the table, and a thinner one built to cut and fry. Both are 6", both ship 120 to a pack, both keep 14 days refrigerated.
- Size
- 6"
- Pack
- 6 packs of 120 (30 lb box)
- Shelf Life
- 14 days
- Storage
- Refrigerate
Better for enchiladas, taco shells, and eating table-side.
- Size
- 6"
- Pack
- 12 packs of 120 (45 lb box)
- Shelf Life
- 14 days
- Storage
- Refrigerate
Thinner and built to cut into chips or fry.
- Format
- Cut for frying
- Box
- 30 lb
- Shelf Life
- 14 days
- Storage
- Refrigerate
Already cut — for high-volume kitchens that fry their own chips and tostadas.
Available through Sysco, Ben E. Keith, and US Foods — or direct from Muleshoe.
If you already buy through one of the three major distributors, ask your rep for Leal's corn tortillas out of Muleshoe, TX. We are in the network. If you are buying direct or setting up a new account, fill out the pricing form and Sergio will get back to you within one business day.
Bulk corn tortillas: what buyers ask us.
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What's the difference between Red Label and Green Label corn tortillas?
- Both are 6-inch corn tortillas from the same stone-ground masa. Red Label is thicker, packed 6 packs of 120 in a 30 lb box, for enchiladas, taco shells, and the table. Green Label is thinner, packed 12 packs of 120 in a 45 lb box, for cutting into chips or frying.
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What's in your corn tortillas?
- Corn, water, and food-grade lime (cal). We cook the corn with the lime, grind it into masa on volcanic stone from Mexico, and press the tortillas. No preservatives.
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How long do your corn tortillas keep?
- 14 days, refrigerated. With no preservatives, cold storage is what keeps them fresh, so plan your standing order around that.
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What makes these authentic corn tortillas?
- The method. Corn cooked with lime and stone-ground into masa is how corn tortillas were made long before anyone sold them wholesale. We've made them that way in Muleshoe since 1957.
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Do you sell corn tortillas cut for frying?
- Yes. Pre-cut corn tortillas come in 30 lb boxes with a 14-day refrigerated shelf life. If you'd rather skip the fryer, we also sell pre-fried tortilla chips in 13 lb cases.
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Can I get your corn tortillas through my distributor?
- Yes. Sysco, Ben E. Keith, and US Foods carry Leal's. Ask your rep, or send us an inquiry and we'll help you find the right contact.
Stone-ground, three ingredients, no preservatives.
Tell us what your operation goes through in a week and we will get you pricing. We have been supplying restaurants since 1957 — we know how to keep up with a standing order.