I know, this seems like a crazy post. Really – a recipe for warm tortillas? Yet so often, I see people trying to fill soft shell tacos or a flour tortilla only to have their tortillas fall apart, crack and just turn into a filling nightmare.
Pliable – that’s the key. Even if you aren’t “stuffing” the tortillas, but rather tearing off pieces to use for lapping up sauces or to wrap around a bite-full of chicken. We adore Mexican dishes in our house and serve up tortillas on the side at many meals. I know, flour tortillas are more a Northern thing in Mexico, while corn in more the norm throughout the rest of Mexico. The American that I am, I like the flour tortilla on the side. There’s a lot of eating with our hands – tear off a little flour tortilla and scoop up a bite of refried beans or some rice rather than use a spoon or a fork. I’ve been told such habits show my Filipino side – a lot of eating with the hands. Maybe, but that’s just the way we do it in our house. Take Fajitas – I will tear off a piece of the tortilla and scoop up the meat and veggies off that sizzling plate, then pop it into my mouth. I’ll do the same thing when eating Cheater’s Chicken Mole – one of Hubby’s favorites. A warm, soft tortilla – be it flour or corn – can be stuffed, folded, torn – whatever and not fall apart. And the easiest way to warm a tortilla is on a griddle or flat pan. A little cooking spray, a warm pan and you are all set.
Oh, and just for the record – warm flour tortillas with a little butter, now that’s a yummy snack all on their own!
8-10 Tortillas – flour or corn
Heat a flat skillet over medium-high heat. Spray tortilla lightly with cooking spray, place sprayed side down on hot griddle surface. Spray top with another spritz of cooking spray. Cook until just soft and not yet beginning to brown, about 1-2 minutes. Turn and warm other side.
Repeat with remaining tortillas. Keep warm until ready to serve.