(This post is later than usual... let's just say that Monday was Not My Friend this week...)
I love using corn tortillas for tacos! They're cheaper than flour tortillas, and have a great flavor. I had been warming them on a skillet or griddle with just a little oil, and they turn out pretty tasty that way. But, a couple weeks ago I came up with a better way of warming corn tortillas. We LOVE them this way!
See, I got to thinking about how restaurants warm corn tortillas for tacos. They have the griddles with a hot lid that presses the tortilla and it cooks quickly but stays soft. I don't have any special equipment, so I brainstormed how I could replicate this technique using what I have in my kitchen.
My solution uses a heavy skillet and a good-quality sauce pan. I've done this numerous times now and we love how the tortillas turn out! I do not like "raw" tasting corn tortillas, and this method heats them perfectly. :)
Here's what to do: Heat a heavy skillet (I use cast iron) over medium-high heat. Place a corn tortilla on the skillet and put the sauce pan on top. Cook for 15 seconds. Flip tortilla and place the saucepan again on top. Cook an additional 15 seconds. Tortilla is done! Find a safe place to set the *very hot* sauce pan while you throw on another tortilla and repeat the process!
Note: Keep a clean towel handy to wipe condensation off the bottom of the saucepan as needed.
The sauce pan will stay very hot, helping to cook the tortillas faster. It also prevents any bubbles from forming during cooking. (My sauce pans conduct heat really well, but I think this would work with any normal pretty-good sauce pan.)
What's better about corn tortillas warmed this way?
#1. It's faster.
#2. The outside is crisp but the inside is soft.
#3. They don't get bubbly when cooking.
#4. It doesn't use oil = fewer calories.
Are you a corn tortilla lover? Tell me your best tips for using them! :)
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