The success of any great taco night hinges not just on the fillings and toppings, but the pliability of the vessel — that is, the corn or flour tortilla. Whether you’re making your own or using store-bought , the key to tender tortillas is warming them up right before filling them, then keeping them warm. Luckily, there are several ways to heat both flour and corn tortillas — let’s break them down.
How to heat corn tortillas
Half the joy of eating a warm, supple corn tortilla is the sweet, masa-esque aroma that infuses each bite. Because corn tortillas don’t contain gluten, they can become stiff and rubbery fairly quickly after cooling down. Fear not! Whether they’re a few hours old or they’ve been in the fridge for weeks, corn tortillas can be coaxed back to life using a few reheating methods.
On the stove
Probably the best way to reheat tortillas is on a flat, hot surface, such as a dry (not oiled) stainless-steel skillet or comal. If your corn tortillas have been in the fridge for a few days, start by briefly running each tortilla under the faucet — the water will steam and help to soften the tortilla. Turn the heat to low or medium, and heat each tortilla for 20 to 30 seconds on each side, until warmed.
If you have a gas stove, you can use tongs to place the tortilla directly on an open flame over medium-low heat. Leave it for a few seconds (don’t walk away!), then turn the tortilla over. Keep roasting and turning the tortilla until it’s warm, dry, and a little charred. Alternatively, you can set a heat-proof metal rack on top of the burner, and warm your corn tortillas right there, turning occasionally until pliable. (This trick works with flour tortillas, too.)
In the oven
Wrap a stack of up to five tortillas in an aluminum foil packet, and pop them in a preheated 350°F oven for 10 to 15 minutes, or until warm and pliable.
In the microwave
Set a tortilla on a microwave-safe plate, and cover with a damp cloth or damp paper towel. Microwave in 30-second increments until warmed through. If you have multiple tortillas, stack up to five with damp paper towels in between each tortilla, and microwave in 30-second bursts until warm.
How to heat flour tortillas
The stretchy gluten in flour tortillas is what lends them pliability and tenderness, whether they’re being used to roll up a burrito or to pinch fajita meat and veggies. Flour tortillas — particularly store-bought — lose moisture over time, which means they benefit from added water in the reheating method. Brush them with a little water before commencing with any of the reheating methods below, especially if they’re a few days old.
On the stove
If you like a little blistered edge to your flour tortilla, warm it in a dry, stainless steel skillet or comal in a single layer over low to medium heat, turning every 30 seconds until soft and mottled with brown spots on both sides. If you have a gas stove, you can char the tortillas directly over a gas burner set to medium-low for a few seconds on each side, using tongs.
In the oven
Wrap a stack of up to five tortillas in a damp dish towel or enough damp paper towels to cover, then encase them in an aluminum foil packet and slide them into a preheated 350°F oven for 15 to 20 minutes, or until warmed through.
In the microwave
Set a tortilla on a microwave-safe plate, and cover with a damp cloth or damp paper towel. Microwave in 30-second increments until warmed through. If you have multiple tortillas, stack as many as five at a time, placing damp paper towels in between each tortilla. Microwave in 30-second bursts until warm.
How to keep tortillas warm
Whatever method you use, immediately transfer the warmed tortillas to a slightly damp, clean dish towel to ensure they stay tender and warm until it’s time for dinner.
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