How To Prepare Tortillas for Mexican Dishes
Tortillas are the heart of Mexican cooking; soft, warm, and endlessly versatile. Whether you’re hosting a taco bar for a crowd or making a quick weeknight dinner, the way you prepare your tortillas can make all the difference. From steaming to frying, each method brings something unique to the table.
We’re a Mexican-food family for sure. Anything with beans, rice, spice, tortillas…we love it all! And I’ve also found that for large group entertaining, hosting a Mexican themed party is always easy, especially if you’re delegating dishes. It offers a wide variety of choices for your guests to bring, from entrees to chips and guacamole, to single condiment options such as olives, sour cream, onions, tomatoes, cheese, lettuce, peppers, and cilantro. The list goes on and on if you’re hosting a taco bar!
I love hosting Mexican dinners because you can spread the food in a buffet-style; right on your kitchen counter!
But heating tortillas? It can be tricky, especially when you’re feeding a crowd. How do you keep them soft and pliable, or do you like them fried and crisp? How do you serve them hot? So many questions. And so many options!
I’m always asked about the quickest way to heat a tortilla by my readers, since frying them is not always the healthiest approach, even though we love the flavor. Our go-to preparation: Steam tortillas! But when we want a real treat (the way I grew up eating them), we fry them. Delicious!
What is the best way to prepare tortillas?
Preparing tortillas is about more than just heating them. It’s about bringing out their best texture and flavor for whatever dish you’re making. Whether you prefer soft and pliable for tacos, lightly charred for enchiladas, or crispy for tostadas, there’s a method that delivers. The key is matching the preparation to your meal and knowing a few simple techniques that work every time.
Why you’ll love these tortilla prep methods
- Quick and easy techniques for any occasion.
- Perfect for feeding a crowd or a cozy dinner at home.
- Options for every preference – soft, charred, fried, or steamed.
- Great for meal prep, just like making soups and stews ahead of time!
How do you prepare tortillas?
Steam (Cloth) Method:
Moisten a cloth towel or paper towel, wrap the tortillas (12 at a time) in the cloth, and microwave for 1 minute. This method gives you very soft and moist tortillas.
PRO TIP: Use this method when you’re serving a crowd. It keeps tortillas warm and pliable for tacos or enchiladas.
Steam (Plate) Method:
Place the tortillas on a plate. Flip another plate upside down on top of it. Microwave as you would normally. The tortillas steam with the moisture that’s already inside them, and the plates contain that steam. Works every time!
PRO TIP: This is the quickest way to steam a small batch without any extra towels or paper products.
Stove Top Method:
Place tortillas directly on the stove burner for a few seconds until warm, then flip. This method works great if you’re heating up just a few tortillas.
PRO TIP: Keep a close eye on them as they can go from warm to burnt in seconds!
Cast Iron Skillet Method:
Place the tortillas in a dry, medium-high pan. They will puff up, soften, and toast as you cook on both sides.
PRO TIP: A cast iron skillet gives tortillas a beautiful, lightly charred flavor that’s perfect for tacos. No oil needed!
Flat Griddle Method:
Follow the same method as you would for a cast iron skillet. A flat griddle or comal is traditional and works beautifully for heating multiple tortillas at once.
PRO TIP: This is my go-to for making a big batch of tortillas for a crowd. The flat surface lets you heat several at a time.
Oven Method:
Wrap 6-8 tortillas in tin foil and place in a preheated 350°F oven for 15-20 minutes. If you need to heat multiple stacks, this method works great.
PRO TIP: Perfect for dinner parties when you need to keep tortillas warm while you finish other dishes.
Gas Charring Method:
Place the tortilla over the gas flames for a few seconds on each side. Flip by using tongs.
PRO TIP: This method adds a smoky, charred flavor that’s incredible for street-style tacos. Be careful and watch closely!
Frying Method:
Heat oil in a skillet and fry tortillas until crispy and golden. This is the way I grew up eating them and it’s always a treat.
PRO TIP: For a sweet twist, try our Cinnamon Fried Tortillas; a crispy, crunchy Mexican dessert also called Banuelos. Just fry flour tortillas, then coat with cinnamon and sugar. Serve with Nutella or jam for dipping.
Sandy’s tips and substitutions:
- Choose the right tortilla: Corn tortillas are traditional for tacos and enchiladas, while flour tortillas work best for burritos and quesadillas. For frying, use the thinnest flour tortillas you can find and avoid extra thick or “fajita style”.
- Keep them warm: Wrap steamed or grilled tortillas in a clean kitchen towel to keep them warm and soft until serving.
- Make ahead: You can prepare tortillas in advance and reheat them in the oven or microwave. For fried tortillas, reheat in the air fryer for a quick crisp.
- Storage: Store leftover tortillas in an airtight container in the fridge for up to a week or freeze for up to 3 months.
- Lighten it up: Skip the frying and use the steam or oven method for a healthier option.
- Get creative: Use cookie cutters to make fun shapes with tortillas for a kid-friendly treat.
Variations:
- Taco bar: Set up a buffet-style spread with steamed tortillas and a variety of toppings – lettuce, cheese, sour cream, salsa, and guacamole.
- Enchiladas: Use the skillet or griddle method to soften tortillas before rolling.
- Tostadas: Fry tortillas until crispy and top with beans, meat, and fresh veggies.
- Chilaquiles: Quarter and fry tortillas, then simmer in salsa for a classic Mexican breakfast.
- Sweet treats: Make cinnamon-sugar fried tortillas or use tortillas as a base for fruit salsas and desserts.
More helpful kitchen tips and hacks you may want to try:
- How to Roast Beets
- How to Bake Frozen Cookies
- How to Make Biscuit Pretzels
- How to make a Charcuterie Board
Get the Recipe:
How To Prepare Tortillas For Mexican Dishes
Ingredients
- Tortillas (corn or flour, as desired)
- Optional: Olive oil or cooking spray for frying
- Optional: Cinnamon and sugar for sweet fried tortillas
Instructions
- For steaming: Wrap tortillas in a moist towel or between plates and microwave for 1 minute.
- For griddling: Heat a dry skillet or griddle over medium-high heat. Cook tortillas for 30 seconds per side until puffed and lightly charred.
- For frying: Heat 1 inch of oil in a Dutch oven to 375°F. Fry tortilla pieces for 30 seconds per side until golden and crispy.
- For the oven: Wrap tortillas in foil and bake at 350°F for 15-20 minutes.Serve warm with your favorite Mexican dishes!
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Tacos have always been a staple in my house, when I was a kid and now in my own family! We like to use ground beef or turkey and add tomato sauce. We do our own seasonings of garlic powder, seasoning salt, cumin and chili powder. Fried coern tortillas are a must! So yummy! We had our pastor’s family over for dinner a while ago and did tacos. It turned out great and was so easy.
Hi Sandy!!! I couldn’t resist this post….fried shell tacos are the best!! My sister does it the way you do it with the papertowels. My DIL fries the shells and molds them into the taco shape as they fry so I’ve started doing that. We love our taco shells filled with shredded chicken mixed with a green salsa or the traditional hamburger/turkey meat seasoned with taco seasoning from the store or fajita style with chicken/green peppers/red peppers/onions sauteed in olive oil with a tad of store taco seasoning mixed in. All are yummy!!
Thank you for the cooking lesson on frying tortillas! I will give it a whirl this Sunday!
After church we’re having friends over and they have a big family, this is a perfect idea.
Just wanted to say I heard about your blog recently and I just love it! I’ve read every post you’ve written!
I’m finally at a place in my life where entertaining on a weekly basis is joy. I would say I’m now “the not-so reluctant entertainer”. :)
Thanks for all your practical, authentic posts!
(I’m ordering your book this week!)
Oh yes! We are big fans of tacos here! When I am with the program, I also like to make the soft shells from scratch. They really are so easy and my oldest boy likes to cook them like your daughter does. One of these days, I will get a PRESS and really simplify things!
Fav meat? Hands down, organic beef all the way. Though I have also had a chicken recipe. It was interesting because it also had cream cheese in it!
This is a fantabulous meal to serve guests!
Grew up with tacos as a staple. Never ate them outdoors though. My Dad and I became the cooks. especially of the tortillas. The corn tortillas are the more nutritious and he taught me to wait until the bubbles were forming around the edges before flipping or putting on the paper towels. Just love how the paper towels take the greasiness out!
Looks so inviting. I usually use Yves from Trader Joe’s seasoned with tacos seasoning unless we have leftover bbq chicken or beef. I love it because it is so easy to sub into lasagna, spaghetti sauce and whatever else call for hamburger. Have a great day. Hopefully it will be a bit less busy. Xo
I’m so glad I found this! We made chalupas last week that called for fried corn tortillas and I kind of fumbled my way through that part. After reading this I realize I didn’t use enough oil and I fried them too long – they weren’t pliable!
Thanks for the low down, I’ll have to try my recipe again :)
I LOVE tacos! I’ve never fried our corn tortillas though. We always just warm them in a moist cloth in the microwave for about 30 seconds before using them. I’ll have to give your way a shot. We had taco salad last week…yummy!
We can only use corn because hubs has a gluten allergy. We have breakfast burritos at least once a weekend, and we fry them up, too! :) I finally went to the kitchen store at the outlet and bought a tortilla warmer- love it!!!
I usually fry tortillas too when I make shredded pork tacos. I’m wondering about your instructions, “Add 1/2 light olive oil” …does that mean 1/2 a bottle? Fill the pan 1/2 full? If it’s like what I do I fill the pan 1/2 way with oil (I use canola – though I’d use light olive oil if it was less expensive).
Thank you for the tips! – I’m enjoying your book :)
woww cool idea i have some canola oil but dont you think the tortillas would get soggy if you fill the pan 1/2 way Up? im making hot dog burritos.
I normally do the same thing (fill it half way).
They don’t get soggy.