Corn Tortillas

Store in an airtight container or zip-lock bag. Fresh tortillas dry out quickly at room temperature. Reheat in a dry skillet, microwave, or over a gas flame to restore softness.

Warm tortillas just before serving—they taste best when soft and pliable.

If homemade masa cracks at the edges, it's too dry; add a little water.

Keep cooked tortillas wrapped in a clean kitchen towel to trap steam and keep them soft.

Look for tortillas with just two ingredients: corn and salt (or lime). Avoid those with added gums or preservatives if you prefer a more authentic texture.

If freezing, stack between parchment paper to prevent sticking.

Refried beans and cheese

Grilled or shredded chicken

Salsa and lime

Cilantro and onion

Carnitas or slow-cooked pork

Roasted vegetables and avocado

Not warming tortillas before eating—they're much better warm and soft.

Using cold tortillas straight from the fridge or freezer; always reheat.

Storing in paper bags, which dry them out faster than airtight containers.

Assuming all corn tortillas are the same—thickness, texture, and ingredient quality vary widely by brand and region.