Pueblo Lindo Corn Tortillas

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Tacos are a family favorite in my house. They taste good, are endlessly customizable, and are easy to cook and prepare. We’ve always been fond of crunchy taco shells, and for years we also enjoyed tacos made with flour tortillas.

This past year, my husband and I have been looking for additional ways to eat more fiber and whole grains, less white flour, and fewer carbs. So, we began substituting corn tortillas for flour tortillas on taco nights. Flour tortillas are made with white flour, while corn tortillas are made with whole grains. (Corn tortillas also tend to be gluten free, if that’s important to you.)

Aldi sells all kinds of taco shells and tortillas, including corn tortillas. In fact, the grocer stocks two kinds of corn tortillas: white and yellow. I’ve bought both at different times, and I think they’re pretty much the same except for the color of the corn flour.

These are sold under the Pueblo Lindo brand, which is not a company. Instead, it’s the name Aldi puts on some of its Mexican-inspired products, which it may source from different suppliers. (Casa Mamita is another common Aldi house brand for different Mexican-themed foods.)

Here, I’m taking a closer look at the yellow corn tortillas.

We buy Aldi products for review using our own money. I paid $1.95 in late 2024 at my local Aldi for a 25-ounce package containing 30 tortillas. That’s about 8 cents per ounce, or about 7 cents per tortilla.

These are kosher and lactose free.

Ingredients include yellow corn flour treated with lime, water, and less than 2% of propionic acid, benzoic acid, phosphoric acid, sodium hydroxide, methyl paraben, propyl paraben (to preserve freshness), guar gum, cellulose gum, and enzymes. (I was a bit disappointed to see that these contain some processed ingredients, but I found that other brands, including name-brand Mission corn tortillas, have similar ingredients lists.)

A two-tortilla serving has 100 calories, 1 gram of total fat (1% DV), no sodium, 21 grams of total carbohydrates (8% DV), 2 grams of dietary fiber (7% DV), 0 grams of total sugars, less than 1 gram of added sugars (0% DV), and 2 grams of protein.

The package has directions for heating the tortillas. You definitely want to heat corn tortillas before serving them because they’re on the brittle side when they’re at room temperature, and they’re likely to fall apart when you fold them around taco fillings if they’re unheated. They’ll stay intact much better if you warm them until they’re soft and flexible.

To heat them traditionally, place individual tortillas in an ungreased skillet. Heat over medium heat, turning frequently until warm and flexible.

You can also microwave these. Place two to four tortillas between two slightly dampened paper towels. Microwave on high for approximately 20-30 seconds, until tortillas are warm and flexible.

We always heat these in a skillet over the stovetop. They heat pretty quickly, needing only a minute or two per tortilla, so you’ll want to keep a close eye on these while they’re warming.

I serve these most often with cooked ground turkey with homemade taco seasoning, alongside all the typical taco toppings: salsa, shredded cheese, sour cream, diced tomatoes, lettuce, and sometimes guacamole. I sometimes also serve these with pork carnitas from Aldi, or with birria, which is a limited-time occasional Aldi Find.

Because these packages contain a lot of tortillas, we also look for ways to use them up after taco night. We like to make breakfast burritos by scrambling eggs with salsa and cheese and adding them to the tortillas along with cooked shredded hash browns and diced chicken sausage.

I also sometimes make a chicken tortilla soup in the slow cooker that includes sliced tortillas.

If you want more inspiration or directions, the package also has a recipe for ground beef soft tacos. It’s pretty self-explanatory, but I’ve shared the recipe below.

Ground Beef Soft Tacos:

Ingredients — 

• 10 yellow corn tortillas
• 1 lb. ground beef
• 1 package dry taco seasoning mix
• 1 1/2 cups shredded cheddar cheese
• 1 can black beans (rinsed and drained)
• 2 diced tomatoes
• 1 cup shredded lettuce
• 1/2 diced onion

Directions — 

1. Warm tortillas using one of the methods listed above.
2. In a large pan, brown the beef. Drain excess fat and return to the pan.
3. Add seasoning mix and 3/4 cup of water; bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.
4. Add beef, cheese, beans, tomatoes, lettuce, and onion to one side of the tortillas. Fold tortillas over the filling.
5. serve with a side of salsa, sour cream, guacamole, and/or Spanish rice.

The Verdict:

Pueblo Lindo Corn Tortillas are sold in white or yellow varieties. They’re great for taco night, breakfast burritos, or other Mexican-inspired dishes. These are often on our Aldi shopping list.