Store-bought corn tortillas taste best warm, soft, and a little toasty. Here are three easy ways to warm a big stack and keep it soft at the table.
Ingredients:
- Corn tortillas, 4 to 5 per person (40 to 50 for 10 people)
- A little water
- A clean kitchen towel or a tortilla warmer
Instructions:
- Skillet or comal (best flavor): Heat a dry cast iron skillet or comal over medium-high heat. If the tortillas feel dry, flick a few drops of water on each one. Warm each tortilla 30 to 45 seconds per side, until soft, pliable, and lightly speckled.
- Stack each warm tortilla in a towel-lined basket or tortilla warmer and keep it covered. The steam in the stack keeps them soft.
- Grill: Lay the tortillas right on the grates over medium heat for 20 to 30 seconds per side, then stack them in the towel.
- Oven, for a crowd: Heat the oven to 350°F. Sprinkle the tortillas lightly with water, wrap them in foil in stacks of 10 to 12, and warm for 15 to 20 minutes. Keep them wrapped until serving.
Note: A covered stack stays warm and soft for about 30 minutes. If the tortillas crack when you fold them, they need a little more heat or a little more water. Doubling up two tortillas per taco makes them sturdier.