How to Warm Corn Tortillas so They Don’t Break When You Fill Them

Tacos are always a good idea. I love homemade tacos and make them on the regular.

There’s nothing better than a warm corn tortilla stuffed with shredded meat, topped with pico de gallo, and sprinkled with cotija cheese. Making them homemade is simple and so much cheaper than a trip to the taqueria.

Tortillas that fall apart when filled are a definite vibe-killer, though.

While homemade corn tortillas are tasty — and they don’t fall apart — they’re not something I want to do for a quick weeknight dinner. But, storebought corn tortillas have this fussy way of falling apart, don’t they?

You don’t see that happening at restaurants, even the ones that don’t make their own tortillas. Why is that?

The secret is how to warm corn tortillas!

Why Heat Corn Tortillas

If you serve corn tortillas cold or room temperature, they tend to crack or break in half. You have to heat them or you have a mess.

I tried all the methods to warm corn tortillas. Frying them in oil adds calories and is still messy. Wrapping them in a wet paper towel and heating in the microwave works but isn’t scalable for a crowd.

Finally I found a way to heat corn tortillas that is fool proof: rehydrate them and cook on a griddle. 

Ingredients

Let’s do this. Here’s what you’ll need to heat your corn tortillas so they don’t fall apart.

All you need to warm corn tortillas is a small dish of water, corn tortillas, and a hot griddle or skillet. Yep, that’s all there is to it!

Pro tip: corn tortillas go on sale often and last a long time. Don’t hesitate to buy a few extra packs to store in the fridge or freezer.

Step-by-Step Instructions

• Heat your griddle to 350 degrees F. While it’s heating, assemble a shallow dish of water and another dish to store the warmed tortillas. You can also wrap the stack of tortillas in clean tea towel.
• Lightly dip each corn tortilla in water and set it on the warm griddle.
• Once it starts to bubble slightly (about 30 to 45 seconds), flip it over with a pancake turner. Warm another 30 seconds and flip again. 
• You may need to eyeball the time. You want the tortillas to be warm and pliable with a few spots of brown. If you cook them too long they will get crispy, too short and they will be mushy once filled.
• Wrap the tortillas in a towel or heatproof dish if serving immediately. You can also place the wrapped tortillas in a warm oven until you’re ready to fill with your favorite taco filling recipe. 
• Store leftovers in a covered dish in the fridge for up to 3 days. Reheat in the microwave.