5 Expert Tips for Tasty Corn Tortillas

Good Housekeeping – Mon, 30 Apr, 2012 3:33 PM EDT

So many people have told me that they prefer flour tortillas over corn ones. For a long time, I couldn't understand why. I grew up in East LA, where soft, delicious corn tortillas were made fresh and sold warm. When I later tried the crackly cardboard varieties sold in most supermarkets, I understood why. But all corn tortillas can be tasty when prepared properly. The key is to not eat or use them straight from the fridge. 

Here are 5 ways to make them delicious: 

1. Buy the freshest you can find. If you live near a tortilla factory, get them there or in local stores that carry them. Otherwise, check the sell-by dates on the supermarket packages and get the newest ones. If they smell rancid, return them to the market.

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2. The quickest way to soft, pliable tortillas? Wrap a small stack (no more than 4) in damp paper towels and microwave in 30-second increments.

Microwave Tortillas

3. The tastiest way to supple tortillas? Heat them on a grill, over an open flame on a gas stove as shown here, or in hot skillet on the stovetop. Turn them when small brown spots appear, transfer to a sheet of foil, and wrap. Stack the tortillas as you go and be sure to wrap them tightly after each addition.

Tortillas on stove

Wrapped Tortilas

4. For fast, crisp tortillas, sprinkle with salt, place them in a single layer between dry paper towels, and microwave in 45-second increments until crisp.

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5. For yummy, crunchy tortillas, lightly coat them with vegetable oil, sprinkle with salt, and bake in a single layer in a 450-degree oven until brown and crisp.

The softened tortillas are best for tacos or enchiladas, the crisp ones for tostadas, salads, and snacks. However you eat them, they're a yummy source of whole grains with double the fiber of flour tortillas. As you plan your Cinco de Mayo celebration, keep these tortilla tips in mind!

-By Genevieve Ko