Popular on Food52
17 Comments
MichiganDave
May 11, 2018
Did you notice the accompanying photo isn't a corn tortilla?
SubMon
August 20, 2020
It is a corn tortilla just not one that looks like what we get from most stores.
Maven
March 22, 2017
Ugh. Tortilla snobs. Woodsy tortillas. LOL. Take 8 tortillas, heat an oven to 375 with a baking sheet IN the oven, remove hot baking sheet when oven is at 375 and place corn tortillas on tray. spray with cooking spray and flip and spray the other sides. Heat in oven 10 minutes or so...we like ours a little chewy so we do 12 minutes or so. Easy peasy.
big W.
July 12, 2015
I use a non stick frying pan,spray some pam oil on top
An spray the corn tortilla on both sides litely
Than heat up till your desire looks,keep on longer,it gets cruncher
Enjoy it all the time
Aloha
An spray the corn tortilla on both sides litely
Than heat up till your desire looks,keep on longer,it gets cruncher
Enjoy it all the time
Aloha
Chris G.
June 21, 2015
Woops...forgot to mention, you want to quickly put the flour tortillas between some paper towels to absorb some of the salad oil...and fill quickly while they are still warm and pliable. As Rachael Ray would say...YUMMERS!
Chris G.
June 21, 2015
I love flour Tortillas, I use a #12 Cast iron fry pan, and basically make burritos out of my Tacos. I put about a half inch of salad oil in the pan, never checked the temperature, but guessing it's about 350 degrees. Quickly fry the largest flour tortillas I can find, until the large bubbles form on the tortilla, and then quickly fill them and eat them. The only way I can describe the results is they get Flaky and very tasty! Use tongs and a large spatula (wok spatula) to manipulate the tortillas. Not for kids, obviously and not for people that worry about eating fried foods! Oh, so tasty!
One last comment...there is a fine line between just right and and too done, as in the tortillas get to the point where you can't make a burrito type "taco" because they just crack and break up.
Chris
Chris
One last comment...there is a fine line between just right and and too done, as in the tortillas get to the point where you can't make a burrito type "taco" because they just crack and break up.
Chris
Chris
Tommy E.
May 10, 2015
We deep fry corn tortilla's with a tool that folds them in the shape of a taco. but flour tortillas get the open flame from the gas stove.
Bekka H.
April 25, 2015
Something I always did from San Diego is dip it in the bean juice that's in the can of pinto, or refried beans and throw it on the grill for 10-15 seconds on each side
Brigitte D.
June 6, 2014
You need an iron comal to heat through and get the proper toasty finish. I've seen griddles employed for this purpose and a pan, in a pinch, but for true earthy toasty corn flavor the comal is king. You will also get some of your iron RDA as a bonus.
Sarah H.
March 17, 2014
My mom would put a wire rack over the pot of simmering meat/fillings and set the tortillas on that to warm up. With a wide lid, the steam heats the shells perfectly through.
AlohaHoya
March 16, 2014
Women in the market places in Mexico heat them over a gas flame like we do at home...it gives the tortilla a smokey woodsy flavor...
Suzanne
March 16, 2014
Our waffle iron grids flip over to a smooth side. We heat the iron up to high, spray on some olive oil, and pop each tortilla in for about 30 seconds or until the steam pours out the sides. Perfect.
emptypixels
March 16, 2014
Corn tortilla's are great heated in a non-stick pan if you give them a quick dip in water. I know it sounds weird, but the extra moisture is key.
annaclarice1
March 16, 2014
For flour tacos nothing beats the flame on my gas stove!
For corn tortillas I prefer a light brush of veg oil and a quick trip into my cast iron pan.
For corn tortillas I prefer a light brush of veg oil and a quick trip into my cast iron pan.
OnionThief
March 15, 2014
If you have a gas stove, directly over the fire is the way to go. There is nothing better for making your tortillas taste like the delicious, sweet, rich, FOOD that they are.

See what other Food52 readers are saying.