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...
I’m excited to try this technique. I am confused about the folding though. I’ve read your instructions, I’ve googled and I still can’t figure it out:
“Fold a paper towel in half, place the hot tortilla on one side” ::: so one side of the paper towel yes?
“and fold the other side over.” ::: other side of what? Paper or Tortilla?
“Place the next tortilla on top” :::of the last tortilla or the paper towel?
“add a new paper towel, and continue the process.”
I can’t figure out if the paper towel goes in the middle of the tortilla as you fold it or if it goes between the tortillas and the tortillas are simply folded over.
No, you don’t fold the tortilla. Leave it whole. You make a BIG stack! :) Enjoy!
I’m just wondering if there is a safer way to test the temperature of the oil . Putting a drop of water in it certainly will make it pop but to me that seems to run the risk of the hot oil splattering
and causing injury, especially if it gets in your eye.
It’s a trick my mom taught me years ago and I do it to this day. Feel free to try whatever method works for you :)
I have found that if you tear off a tiny piece of the corn tortilla and put it in the oil, once it starts to bubble it’s about the temperature you want to start cooking!
Yes, this works, too!
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Thanks for the recipe! I’ve always made soft ya is the hard way by browning one side, then turning & folding & frying both folded sides. This is great ! Saves time! Can they be frozen & reheated easily? I made a HUGE pile & want to just use a few at a time with different fillings. Doable?
I haven’t tried freezing and reheating. Let me know if it works!
A paper towel in between each one? Seems pretty wasteful, but I will still try it.
It’s just how my mama dit it. We usually get a few tortillas out of 1 paper towel.
There is nothing as delicious as a fresh corn tortilla out of the fryer, piled high with beans and veggies.