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...
Pingback: 8 ways to Prepare Tortillas for Mexican Dishes | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening
I’m really loving the theme/design of your web site. Do you ever run into any internet browser compatibility problems? A few of my blog audience have complained about my site not operating correctly in Explorer but looks great in Safari. Do you have any recommendations to help fix this issue?
Tacos are one of our favorites, too! I love them for a crowd, because they are so customizable for meat eaters/vegetarians/picky toddlers.
Our favorite is probably griled skirt steak, but we also like refried beans/hamburger meat, pulled pork, and lentils/rice, too. Any taco is a good taco! I’ve even used fish sticks inside.
I don’t fry the tortillas in oil, though, just heat them in a dry cast iron skillet (or on the gas burner). Yum.
Love to eat a taco meal, always a crowd pleaser (yours looks yum!).
but I do NOT find it quick:
Time consuming pre-prep,
multiple serving bowls that crowd the buffet,
dropped bits of cheese, lettuce, tomato all over the buffet surface and
lots of bowls and spoons to wash afterward.
I have presented all the components on one long platter before, though. That cut down on the bowls, but it was still messy.
deb meyers
I love tacos! BBQ Carnes Asada is our family favorite to make.
Do you have any tips for freezing the corn tortillas? We have some from Costco that I’ve been wanting to freeze, but I have been unsure of just putting them in the freezer without putting them in a special bag or something.
One of our staple dinners too!!
Love corn tortillas!!
My son got married on Cinco De Mayo last year and I did a taco bar for 100 in my backyard. It was great fun! We had a chopping party the day before, talk about getting everybody involved :o)
Yum!! I am def. going to try the mango salsa with the chicken…I never use corn tortillas because they always seem so dry to me, but maybe doing them this way will cause them to be moister.
We love having tacos in our home, and I’m glad to hear that someone else likes to fry the tortillas! That’s how my Dad always cooked them when I was growing up, but here in the southwest, most don’t use oil but just cook briefly in the pan over heat. :(
Thanks for the great tip on cooking in large batches, and I have to smile when I read “recipe in my book” because I have your book now and can just look it up!
Our Mom’s must have been friends… my family had tacos every single week. Easy to make, inexpensive and great for large, hungry families! Mom taught me to fry tortillas exactly the way you describe it here. Still do it Mom’s way, in fact!