Video: The Right Way to Warm Corn Tortillas (2024)

FAQs

Video: The Right Way to Warm Corn Tortillas? ›

The optimal way is on a cast-iron comal — the flat top griddle Mexicans and Central Americans have used to heat their tortillas for over 2,000 years. Tortillas need a direct, flat heat you can monitor with a quick flip that a microwave or conventional oven never can nail.

The optimal way is on a cast-iron comal — the flat top griddle Mexicans and Central Americans have used to heat their tortillas for over 2,000 years. Tortillas need a direct, flat heat you can monitor with a quick flip that a microwave or conventional oven never can nail.

Wrap your tortillas in aluminum foil and place in the oven for 10-15 minutes until fully heated through. We find that stacks of 6-8 tortillas or fewer works best. If you have more tortillas than this, you can do multiple packs at the same time.

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

The oily texture is from the oil. The normal way to heat corn tortillas for tacos, to make them soft and foldable without weakening them, is to briefly heat them on an oiled flattop grill. The darkness comes partially from having oil on them, and partially from the type of corn used.

Just place them into a hot pan let them sit until warm, flip and heat on the second side. When they are hot they will become pliable and yummy. A freshly made corn tortilla is also cooked in a hot pan. Again, oil is not necessary but you can add a little if you like your tortillas to have some crispiness.

Practice makes perfect: If your tortillas come out dry or aren't easy to roll once cooked, it could be one of the following: The masa needs more water, the masa dried out while resting, or it was cooked for too long.

You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side. If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right.

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent).

Wrap your tortillas in foil, then stick them in the oven. When you are ready to serve, remove them from the oven, but leave them wrapped in the foil, so that they don't dry out before go-time. If your party is on the smaller side, you may want to try just using a damp dish towel to keep those tortillas warm.

What kind of pan is best for corn tortillas? ›

If you don't have a comal at home, you can use a grill, cast iron plate, or nonstick pan to make tortillas. These cookwares will still evenly heat the tortillas to help them come out perfectly.

In the Microwave

Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.

Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.