The Three Best Ways to Heat Tortillas | Mi Rancho (2024)

FAQs

The Three Best Ways to Heat Tortillas | Mi Rancho? ›

A: We've found the best way is to hold the tortilla with tongs over an open flame (if you have a gas stove) for a few seconds on each side or until lightly toasted. You can also warm the tortillas on a hot flat grill or dry skillet for about 20-30 seconds per side until the tortilla begins to puff up slightly.

A: We've found the best way is to hold the tortilla with tongs over an open flame (if you have a gas stove) for a few seconds on each side or until lightly toasted. You can also warm the tortillas on a hot flat grill or dry skillet for about 20-30 seconds per side until the tortilla begins to puff up slightly.

Their texture, taste, and smell are incomparable. The secret is in the steam. Mexican restaurants steam hundreds of tortillas at a time in large ovens or special steamers. You can achieve the same results at home — all you need to ...

Warming up your tortillas in a skillet or comal is the old school method and the one I use most often. Simply heat up a dry skillet on the stovetop over medium to medium-high heat. And by dry I mean no oil required! Give your tortillas 30-60 seconds per side or until they get warm and slightly crispy.

To reheat them, they should be lightly steamed so that no more moisture is lost. Microwave: Put a tortilla on a plate and cover it with a damp paper towel. To reheat more than one, alternate tortillas with paper towels. Microwave on high for 30 seconds to one minute, depending on how many tortillas you have.

On a hot iron cast skillet (a Comal)

Just add some butter to your hot skillet and your tortillas will turn out a little toastier than if heated without the butter. Once you're ready, place your tortillas on the skillet and allow them to heat for about 30 seconds on each side.

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.

It helps them stay warm, soft and cozy after they have been heated and while you finish them off along with your meal. In a Mexican home, they are as popular as tortillas themselves, eaten almost everyday and a great company for almost every meal. The same applies for restaurants, no matter how humble or fancy.

What's the best way to heat up corn tortillas to be soft (almost gelatinous) and restaurant quality? On a comal, (flat metal plate), or a cast iron skillet, no oil, just as hot as you would use for pancakes (water beads up).

But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side. Other reasons include preventing a tortilla from breaking, or if you have a particularly moist filling, & others do it because corn tortillas are delicious – can't argue with that!

How do restaurants heat up corn tortillas? ›

Take a tip from Mexican restaurants and steam your tortillas to warm them. They retain their flavor and texture, without getting too soft or too crisp. Steam-warming tortillas is a great way to heat them up before using without adding any extra fat, requiring a gas stove, or getting them too crisp.

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.

In the oven

To do so, you will need some foil. Pre-heat your oven to 350 degrees Fahrenheit. Wrap a stack of about five tortillas in aluminum foil and place the package in the oven for 15 to 20 minutes until they are heated through.