There are few kitchen frustrations quite as disheartening as reaching for a store-bought corn tortilla, eager to craft a delicious taco or enchilada, only to find it stubbornly crumbly, dry, and lacking in that essential pliability. We’ve all been there, standing by the counter, watching a beautiful stack of ingredients wait while the brittle tortilla cracks under the lightest pressure it feels like a betrayal of our taco dreams. Most home cooks have at one time or another committed the universal sin of merely not warming their tortillas properly, resulting in an experience far below the culinary expectation we reserve for the very best Mexican food. It’s time to own up to the fact that a cold, straight-out-of-the-bag corn tortilla tends to be “overly crumbly texture and almost sour flavor,” depriving our meals of their desired pleasure.
- This lack of flexibility makes the tortilla tear, spilling fillings everywhere.
- The dry texture fundamentally diminishes the entire eating experience.
- A cold tortilla can introduce an unpleasant, raw, and starchy taste.
- Proper warming is essential for the tortilla to bond with the fillings.
- It’s an essential step many home cooks inadvertently bypass or skimp on.
But don’t worry, because the transition from a dull, stiff disc to a soft, pliable, and terroir-driven joy is surprisingly easy and richly rewarding, a reminder of how tiny increments create a monumental difference in the kitchen. By knowing the science behind it and using a couple of tried-and-true methods, you can take your store-bought tortillas to a place that truly competes with homemade, adding an authentic, gratifying texture to your evening meals. This is not about sophistication; it’s about respect for the main vessel of your taco, making sure that it’s the flexible, flavorful base it was always intended to be.
The truth is that we don’t have to accept anything less than perfect, and the answer doesn’t involve fancy equipment or years of training in the culinary field; it just takes an adjustment in thinking. We’re going to cut back on seeing the bag of tortillas as already prepared and begin viewing it as an ingredient that requires one final, vital step of preparation to unlock its full potential. This brief warming step is a guarantee of a dramatic change in texture and flavor, taking your meal from just passable to deeply memorable, poised to withstand the stoutest of fillings without any fear of crumbling.
The Culinary Philosophy: Why Warming is Transformation
At America’s Test Kitchen, and in kitchens across the country from dedicated home cooks, our methodology is based on relentless testing and a plunge into the ‘why’ of every culinary step, so that not only do we cook, but we cook well. We know that a truly exceptional dish is grounded in a base of carefully prepared elements, and corn tortillas, without question, are amongst the most essential elements in Mexican and Tex-Mex cooking. Warming tortillas is not merely warming them up; it is, in essence, altering their very form and liberating their full, dormant flavor potential.
- Warming turns starches on, which contributes to structure and flavor release.
- It eliminates the ‘bitter from-a-bag taste’ that is common in cold tortillas.
- The treatment reinstates pliability, so the tortillas become foldable.
- Heat increases the earthy, corny smell that is the foundation of the food.
- It produces a nice, soft texture that is comforting to bite into.
Heat a corn tortilla to the right temperature, and it “becomes its delicious, earthy self,” “more pliable and capable of dealing with whatever filling you choose to stuff it with,” forming that ideal, non-spilling hug for your carnitas or beans. It’s a chemical and textural miracle in which the warmth and (as we’re about to learn) moisture combine to soften the starch and protein matrix of the corn masa. This piece explores the empirical techniques that ensure this vital transition, both basic techniques and a revolutionary secret ingredient: plain old water.
This emphasis on deliberate preparation is what distinguishes a truly memorable meal from an otherwise run-of-the-mill one, causing us to take the time to treat each ingredient with the respect it merits. By adopting these easy methods, you’re not merely heating food; you’re revealing its complete true self, so your dining delight is as pleasing to devour as it was enjoyable to construct. It is a modest time investment that reaps huge rewards in texture, taste, and overall pleasure of your taco feast.
The Important Role of Moisture: The “Warming Trick” Exposed
The biggest obstacle with prepackaged corn tortillas is their built-in dryness, a result of packaging and processing designed for stability on the shelf, not culinary perfection on the spot. In contrast to their freshly prepared, homemade counterparts that have a substantial amount of moisture that comes along from mixing, packaged tortillas tend to be short of sufficient moisture content for maximum pliability and flavor progression when simply exposed to dry heat alone. This is exactly where a simple but powerful method pre-saturating with water before warming is called upon, serving as an undercover agent against brittleness.
- Dry heat by itself has the tendency to tighten up and dehydrate the packaged tortillas.
- The water allows for the medium of internal steaming to occur.
- Moisture allows the corn masa structure to relax, avoiding cracking.
- It makes the finished product soft enough to fold without ripping.
- It’s an easy, no-cost modification that provides dramatic gains.
Our rigorous testing and collective insight of myriad chefs have always reflected that since “corn tortillas tend to be a bit dry, spritzing some water on your tortillas before heating them is going to have you never preparing them the old way again.” This is not just a happenstance recommendation; it’s a radical change in strategy that offers a radical and instant improvement, transforming the tortilla from a vehicle of potential catastrophe to a source of true dining enjoyment. Internalizing this moisture-first mentality is the most crucial piece of advice in this handbook.
The scientific principle behind it is simple but amazingly effective: bringing on the water contributes to the critical “steaming effect” the tortilla experiences when it meets heat. That steam is essential to enabling the tortillas to “soften completely while also achieving appealing crispy brown blotches” via direct heat imposed. Picture the soft hug of steam seeping into the corn masa from within, unwinding its form and making it pliable, setting it up for the tasty browning to follow.
Practical Applications of the Steam Principle
It is the two-way combination of steaming and browning that really makes this steam-based technique stand out, providing a tortilla that is soft enough to fold without breaking yet sturdy enough to withstand even the most robust fillings. At the same time, direct heat from a skillet or oven can then do its thing, creating those all-important spots of golden brown that bring depth of toasted flavors and interesting texture to the finished product. We are hoping for a lovely combination of tender, yielding interior and subtly browned, flavorful exterior a textural work of art in mini size.
- Brush on a thin, even layer of water to both sides.
- A spray bottle is best for the lightest, most even application.
- Dipping the water in oil can add browning and richness.
- A brief immergence in a water bowl is the quickest path to complete coverage.
- Make sure the skillet is hot to begin with to get the most steaming action upon touching it.
There are a few handy ways to incorporate this “warming trick” into your cooking routine, modifying it to suit your cooking technique and equipment available to you in your kitchen. One of the simplest techniques is to put the tortilla on a warm skillet with a little added water. You can either brush or sprinkle water directly onto “both sides” of the tortilla, an easy step that will “attain flexibility and softness” without making them soggy, paving the way to ideal heating.
For an even richer and more elaborate outcome, we can follow the lead of expert chefs. Chef Aarón Sánchez, for example, advises a subtle touch, instructing to “add a spritz of equal parts oil and water on both to ensure the tortilla gets golden while steaming,” McCormick writes. The oil plays the role of a restrained browning and richness factor, but the water continues its all-important task of steaming and softening, providing an elevated tortilla that is truly superior to its store-bought roots.
The Submersion Method and Fundamentals of the Stovetop
Yet another very successful, no-hassle method that promises complete moisture coverage consists of a rapid submersion a technique that demands a steady hand but not a lot of time. You can “rapidly submerge the tortilla in water and then instantly place it onto the hot pan,” without ever needing brushes or spray bottles. This short soaking guarantees an uniform, thin layer of dampness over the whole surface of the tortilla, rendering it extremely easy to apply even when preparing large numbers.
- Soaking calls for a very rapid, firm motion to avoid soaking.
- The prompt putting into a hot skillet seals in the steam immediately.
- This is a very effective method for quick preparation of several tortillas at once.
- The objective is to have an even coating of water on the surface, not to saturate the masa completely.
- It produces a uniformly flexible and always soft end result.
This rapid submersion technique is lauded as an “easy method of steaming the tortillas, so that it will stay soft all the while and heat evenly,” showing its effectiveness. This emphasis on retaining moisture and even heating is especially important, reminding us that the optimal outcome arises from intention and consideration in preparation. It’s that commitment to detail that turns an ordinary taco night into a real treat for the taste buds, prompting the question of why you ever tolerated those stale, crumbly tortillas of yesteryear.
While the water trick is an absolute game-changer, the underlying method of heating you employ also plays a huge role in the end result, acting in synergy with the moisture to produce perfection. By the hundreds of attempts, we’ve tested numerous methods, each with its own merits and best uses. Knowing these methods gives you the power to choose the most suitable one for your particular purpose, whether you’re warming a single tortilla as a quick snack or a big batch as a celebratory crowd-pleaser.
The Stovetop Method: Precision and Flavor Development
The stovetop, especially with a heavy-bottomed griddle or skillet, is still a timeless and frequently used method of warming corn tortillas because of the level of control and flavor that can be obtained through it. The preparation starts with warming a non-stick pan or cast-iron griddle over medium heat, waiting until it’s good and hot before any tortilla is placed onto the surface. Notably, “You do not need to add oil” for a simple dry skillet method, particularly if you’ve already tried the water-spritzing technique.
- Medium heat is important; high heat will scorch the outside before the inside softens.
- A seasoned cast iron skillet or comal is the best option for even heating.
- The browning process is easily monitored visually on the stovetop.
- Direct heat contact is what creates the wanted toasted, earthy flavor.
- Employ a set of heavy-duty tongs for easy, safe, and accurate flipping.
After the pan has been heated sufficiently, place a corn tortilla in the pan and allow it to heat “for about 30 seconds on each side, just until it’s warmed through and lightly crisp.” What we’re aiming for here is a brief, even heat that coaxes out the tortilla’s natural “tasty, earthy self” and rids it of “the bitter from-a-bag taste” that we are going out of our way to eradicate. This technique is all about immediate, controlled heat and rapid turnaround, and it is best suited to a handful of portions.
Beef and Bean Burritos
Equipment
- 1 Large Skillet For cooking beef and onions.
- 1 Saucepan For heating refried beans.
- 1 Large Baking Dish For warming assembled burritos.
- 1 Microwave For warming tortillas.
- 1 Box Grater If using block cheese instead of pre-grated.
Ingredients
Main
- 1 medium onion diced
- 2 pounds ground beef
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 teaspoon salt
- Three 7-ounce cans Mexican tomato sauce I use El Patobrand or enchilada sauce
- One 28-ounce can refried beans
- 3/4 cup grated Cheddar plus extra for sprinkling
- 12 burrito-size flour tortillas
- 1/2 cup fresh cilantro leaves
Instructions
- Preheat the oven to 170 to 180 degrees F.
- In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
- Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
- Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
- When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
- Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They’ll kiss you and hug you. Repeatedly.
Notes
From a strictly empirical perspective, the stovetop technique is superior in creating an exquisite “toasty, golden finish.” The direct exposure to the heat of the surface enables the creation of richly flavored browned spots (referred to as chamusqueo in Spanish), which are indispensable for adding depth of flavor to the tortilla. This process is “swift and assures that the tortillas cook evenly, keeping them soft and ideal for topping your favorite taco or enchilada dish.”
Enhancing Stovetop Flavor and Scaling Limitations
Using a pair of tongs is recommended for “flipping the tortillas easily” and ensuring even cooking across the entire surface. But one practical limitation mentioned by seasoned cooks such as Christine Pittman is that “you can really only do one, maybe two, at a time,” which soon becomes less efficient and frustrating when you have to feed a large crowd of hungry people. This technique is best left for smaller, more intimate meals where quality is the priority over speed.
- Flipping every 30 seconds provides even heating without too much drying out.
- Small batch size makes possible inspection of each tortilla individually.
- Although slower, it produces highest quality, most developed-tasting tortillas.
- Insufficient griddle space compels cooks to employ other, speedier batch systems.
- Store wrapped finished tortillas to preserve all the great heat and steam.
For an even deeper, richer flavor, Austin, Texas, Mexican restaurant Arriba Abajo’s Executive Chief Marc Marrone suggests a highly appealing tweak on the conventional dry skillet. He suggests, “Store-bought tortillas are sometimes dry but warming them up can bring a richer flavor that makes them taste homemade,” and moving beyond basic heat into the subtle richness. His suggestion is to include “some manteca (lard) or butter and lightly warm my tortillas in a cast iron skillet,” adding a fat layer.
The fact that a cast iron skillet, commonly called a comal in Latin American cuisine, is used in itself says a lot about tradition because it is a “popular piece of Latin American cookware, which has been in Indigenous cooking for over a thousand years.” This marriage of well-seasoned comal and the addition of fat not only sees the effective heating through but also adds a tasty, almost unobtrusively fried aspect to the tortilla that really makes it special, making it “feel homemade” and much more rewarding.
The Oven Method: Economy for Mass Production
We have found our testing to verify that Marrone’s method with butter or manteca adds a pleasing richness and also helps along the way toward those golden, faintly crunchy points, without making the tortilla hard. It’s a technique that absolutely combines the stovetop’s direct heat with a gentle moistening and browning agent and produces a tortilla that is both flexible and intensely flavored. This method is especially suited to recipes wherein the tortilla itself is to be a featured ingredient, like in less elaborate tacos or quesadillas wherein its flavor plays a significant role.
- The fat (lard or butter) contributes a rich mouthfeel and richness of flavor.
- Fat is a better heat conductor, and it ensures uniform browning.
- This technique is inappropriate for low-fat recipes because of the extra fat.
- Remove excess fat from one batch before commencing the next to avoid smoking or charring.
- This richness of this technique complements very well lean fillings such as fish or chicken.
When cooking in a frying pan, it’s important “not to overcook the tortillas, since they will dry out and turn slightly crispy,” which would negate all our meticulous moisture control, except where a highly crisp texture is actually intended for something like a tostada. The instant they are soft and have a few browned patches, they are cooked don’t pursue a complete browning, which is a different dish altogether. When one is challenged with the need to heat a large amount of corn tortillas, however, the oven method is a very effective and mostly hands-free option that is time-saving.
Black Bean and Quinoa Enchilada Bake
Equipment
- 1 Medium Saucepan For cooking quinoa
- 1 Large Skillet For sautéing vegetables
- 1 Large Mixing Bowl For combining ingredients
- 1 9×13 inch Casserole Dish For baking the enchilada bake
- 1 Chef’s Knife and Cutting Board For preparing fresh ingredients
Ingredients
Main
- 2 cups water
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 small onion diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 jalapeño pepper minced
- 2 cloves garlic minced
- 1 15 ounce can black beans, rinsed and drained
- ⅓ cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 10 ounce can enchilada sauce
- 2 cups shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
- Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.
Notes
This oven method is “ideal for warming a huge quantity of tortillas at once, so it’s great for entertaining or family dinners” where standing over a skillet is time better spent preparing toppings. It’s easy to do: preheat your oven to moderate heat, 350∘F. Grab a little pile of corn tortillas, “wrap them tightly in foil, and slide them into a small packet,” using the foil to create a tight, moisture-sealing wrap around them.
The Brilink of the Foil Packet and Microwave Caution
The foil packet then gets placed on a baking sheet and into the oven for “5 to 10 minutes, until everything’s warmed through,” where you can walk away and attend to other parts of the meal preparation. The success of this technique is completely dependent on the foil wrapping. The aluminum foil captures the natural moisture emitted by the tortillas when heated, essentially producing a mild, inner steaming condition within the packet, just what we are looking for.
- The foil enclosure is crucial to capturing emitted moisture and steam.
- The oven heat needs to be moderate (350∘F) so that it does not burn the edges.
- You will require a baking sheet to hold the stack in place and distribute the bottom heat evenly.
- Cooking time will need to be varied with the size of the stack being heated.
- The oven approach is the standard for big, efficient, and low-maintenance batch cooking.
This clever but easy method keeps them from dehydrating, keeping them “soft and pliable” until you’re ready to serve. The “time it takes will depend on the size of the stack,” so a thicker stack may take the full 10 minutes, but a smaller one may be done in 5. For “big batches,” a chef’s comment suggests, “Consider doing multiple stacks,” instead of one big, huge, and slow-to-heat pile. This technique is especially convenient because “you just pop them in while you prep the fillings, and by the time you’re ready to assemble, they’re perfectly warm and ready to go,” and it is a low-effort, high-reward approach.
When time really is of the essence when hunger is great and patience is nil the microwave process provides the fastest path to warm tortillas. But we do need to sound a strong warning: this technique has an important caveat and needs a very precise, intentional method to avoid standard pitfalls. Merely microwaving dry tortillas results in a “mealy flavor and doesn’t improve their texture at all,” which we noticed in our experiments, and is, in fact, the worst approach to take if improperly done.
Microwave Success and The Broiler’s Toasted Pliability
Indeed, seasoned cooks such as Christine Pittman observes that although the microwave performs quite well with flour tortillas (with varying moisture and gluten formations), with corn tortillas, a mere dry zap “is not ideal for the texture and flavor” and must be totally eschewed. The trick, as ever, is effectively controlling the moisture we add to the process, the same way we did with the stovetop and oven methods. The secret to success is taking advantage of the “gentle steam from the damp paper towel.”
- Never microwave corn tortillas dry; they will become cardboard.
- Use a damp paper towel, not one soaking wet, to prevent gummy texture.
- Begin always with the minimum recommended time and check often.
- Microwave only for small quantities (5-6 tops).
- The microwave is quickest, but sacrifices that wonderful toasted taste.
The preferred method is to put a pile of “5-6 tortillas on a microwave-safe plate and cover with a damp paper towel.” The paper towel needs to be damp enough “to moisten, not soak” so that steam will be produced without saturating the tortillas. Some methods go as far as adding another damp paper towel on top to completely envelop the tortillas in a mini steam bath. Microwave for a brief “30 seconds to 1 minute, depending on the power of your microwave.”
Slow Cooker Chicken Tacos
Equipment
- 1 Slow Cooker
- 1 Mixing Bowl
- 2 Forks For shredding chicken
- 1 Liquid Measuring Cup
- 1 Measuring Spoons
Ingredients
Main
- 1 cup chicken broth
- 3 tablespoons taco seasoning mix
- 1 pound skinless boneless chicken breasts
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Combine chicken broth and taco seasoning mix in a bowl.
- Place chicken in a slow cooker. Pour chicken broth mixture over chicken. Dotdash Meredith Food Studios
- Cook on Low for 6 to 8 hours. Shred chicken with two forks. Dotdash Meredith Food Studios
Notes
It is “important to check the tortillas after 30 seconds and then continue microwaving in 15-second intervals until they reach your desired warmth” and pliability. The critical directive here is “not to overheat them, as this can cause the tortillas to dry out and become tough,” rendering them useless. This is a fine balance: enough heat to warm and soften, but not so much as to evaporate all the precious, necessary moisture.
Christine Pittman’s Broiler Method for Great Flavor
If done properly, the microwave procedure is a “quick and easy way to heat corn tortillas, particularly when you must make a batch in a rush,” an acceptable, last-ditch solution. It is “ideal for busy weeknights or when you desire to have warm tortillas with little effort,” as long as you scrupulously adhere to the rigorous damp towel regime. Lastly, of all the different heating options, one is best at providing a perfect balance of extreme toastiness and ideal pliability: the oven broiler.
- The broiler employs extremely high heat to produce browning in a matter of seconds.
- This process provides a higher-quality, real toasted flavor profile.
- The brief broiling time preserves the inside so that it stays soft and pliable.
- The tortillas must be watched constantly to prevent immediate burning.
- It’s a fantastic method for preparing toppings and tortillas simultaneously.
Christine Pittman, an experienced chef, proclaims this to be “the easiest way to warm up your corn tortillas!” because it cleverly utilizes intense, direct heat to form richly flavored browned areas without drying out the tortillas so they can still be folded. This method really replicates the intensity of a comal over an open flame, but in the convenience of a contemporary appliance. It’s a flavor intensifier that all taco enthusiasts should have in their arsenal.
To begin this high-heat, high-reward process, arrange the top rack in your oven so that it’s positioned “about 6-8 inches from the top heat source.” This proximity is key for effective, swift broiling that prevents the tortillas from simply baking. Next, arrange your corn tortillas “in a single layer on a baking sheet” and place it on that top rack under the broiler, ensuring no part of the tortilla touches the heating element.
The Broiler Method: Execution and Conclusion
Let them broil “until toasted spots just begin to appear on the tortillas, about two minutes,” or less, depending on your oven’s strength. The hot, concentrated heat of the broiler quickly creates those coveted browned spots, frequently creating tiny, burnt bubbles that are full of flavor. These “tops will have a nice toasty flavor from those spots of that got a bit darker, but they will still be soft enough to fold,” offering the best of both textural worlds.
- The 6-8 inch distance prevents the intense heat from scorching the tortillas.
- Arranging in a single layer ensures every tortilla receives direct heat.
- The two-minute window is a guideline; visual inspections are required.
- Broiling is great for dishes that need a smoky or charred flavor.
- This technique is more suitable for small to medium-sized batches than the oven wrap.
Fiesta Corn Tortilla Pizzas
Equipment
- 1 Microwave-Safe Bowl For warming refried beans
- 1 Non-stick Skillet For pan-frying tortillas and melting cheese
- 1 Wire Rack For resting tortillas and finished pizzas
- 1 Spatula For flipping tortillas and handling pizzas
- 1 Chef’s Knife and Cutting Board For preparing fresh toppings
Ingredients
Main
- 1 15 ounce can refried beans
- 6 7 inch corn tortillas
- cooking spray
- 1 ¾ cups shredded Mexican cheese blend
- 3 roma plum tomatoes, seeded and diced
- 2 green onions sliced
- ½ cup chopped fresh cilantro
- 1 4 ounce can sliced black olives, well drained
Instructions
- Heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
- Spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
- Heat a non-stick skillet over medium-high heat. Pan-fry one side of each tortilla until lightly browned, about 3 minutes. Return tortillas to wire rack, browned sides up.
- Spread a thin layer of refried beans onto the tortillas, stopping about 1/2 inch from the edge.
- Sprinkle Mexican cheese blend over refried beans.
- Carefully transfer a tortilla pizza back to the skillet, bean side up.
- Lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. Repeat with remaining pizzas.
- Scatter tomatoes, green onions, cilantro, and olives over melted cheese.
- Slice pizzas to serve.
Notes
Most importantly, as soon as these light brown blotches appear, “take the pan out of the oven and use tongs to flip the corn tortillas over.” Following is the key step that prevents them from drying into stiff chips: “You will not be putting them back into the oven though.” The upturned side is already “warm and soft and ready for you to add your favorite taco fillings,” having gained advantage from the residual heat of the pan and the fleeting steam of the first side. This final step provides the best of both worlds: a wonderfully toasted, flavorful exterior on one side, and a perfectly soft, pliable interior and second side for easy folding. It is “so good, and so much easier than constantly flipping tortillas one by one on the stovetop,” providing a perfect balance of speed, flavor, and texture. Even with this accuracy, there can be accidents, and in case you “accidentally leave your corn tortillas under the broiler for a little too long and they’re slightly too stiff to fold prettily, don’t panic.” There’s always an expedient remedy to salvage them.
