Warming the tortillas is usually our last step when we're having fajitas for dinner or making a batch of enchiladas. With a little heat, they get soft and pliable - perfect for wrapping around the filling. Here are three ways to do it!
1. 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.
2. In the Oven - Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time.
3. On the Stove-Top - Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs! These stove-top methods work best when the tortillas are very fresh.
• If your tortillas are a few days old, brush them with a little water before cooking them (using any of the methods).
• Keep tortillas warm by covering them with a slightly dampened, clean dish towel.
• For crispy tortillas, warm the tortillas in a skillet on the stove top and melt a little butter in the pan before adding the tortillas.
How do you like to warm tortillas?
Related: How to Make Flour Tortillas from Scratch
(Image: Flickr member cbertel licensed under Creative Commons)
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# 3 is the way to go -- that's how it's done in old Mexico.
Before the microwave or oven or stovetop - you have got to get some decent tortillas. Seems like many of the ones that I have gotten in the stores lately are not very good. The paper-wrapped ones at the Hispanic markets that they keep in the cooler are better.
Anyone have some advice on some good tortillas?
I second the seconding of #3, with the following remarks:
> flour tortillas: dry pan
> corn tortillas: brush with a tiny amount of oil prior to heating in pan
Heat over medium heat until very soft and pliable. Serve immediately!
Unfortunately it is not possible to achieve good texture in either the oven or microwave, both of which have a way of rapidly driving moisture out of the tortillas.
I do it like #3 and I also stack a few in a pan with a lid to heat up for a bit when I want them to be steamed some.
I brush with olive oil then use the oven to warm the tortillas while I make the rest of the ingredients.
Hmm. We put a little butter in a pan with the burner at medium-high heat... Toast both sides and sprinkle Parmesan cheese between them as we stack them on the plate for soft tacos.
Definitely need a little oil in the pan. Otherwise, they crack. That's no good.
I always use a dry skillet/comal to heat my tortillas. Never use any oil. My mom never did and she's basically the best Mexican cook i know so for me its her way or the highway.
Jose A, that is the only way to go in my opinion.
Except for the straight on the gas burner option, none of these are best or correct, and number one is just sacrilege.
Would you microwave bread? No! Don't microwave a tortilla unless you want a dry, chewy, disgusting inedible frisbee. It takes 30 seconds to heat on the burner, tops, how fast do you need your tortillas that you need to use a microwave!
Bah! Just say no to the micro!
I've always heated tortillas up directly over the burner - gas is better, since it tends to stick to the coils on electric (haven't tried on induction). I like it because it's easy, doesn't dirty up another pan, and it will get a teeny bit browned and charred on edges and the like, which tastes and feels more authentic to me.
Del