Cooking with corn tortillas
Make the most of every tortilla.
Our stone-ground corn tortillas belong at the heart of a good meal. Start with one of these three heating methods, then find freezing, thawing, and cooking tips below.
Over an open flame.
A little char
For a quick taco with a few toasted spots, warm one tortilla at a time over a medium-low gas flame. Use tongs to turn it often, until both sides are lightly blistered and it folds easily. This happens quickly, so stay with it. Tuck it into a clean kitchen towel while you warm the next.
On a skillet or comal.
An everyday favorite
Give your skillet or comal a moment to heat over medium to medium-high heat. Lay a tortilla on the dry surface and warm for about 30–60 seconds per side, just until it’s supple with a few toasted spots. Stack the tortillas in a clean towel as you go; their warmth and a little trapped steam keep them soft for the table.
In the oven.
For a tableful
Wrap a stack of 10 thawed tortillas in foil and warm in a preheated 350°F oven for about 11–15 minutes, checking at 10 minutes. They’re ready when the middle tortilla is warm and flexible.
Freezing your tortillas.
Up to one year frozen
Our corn tortillas freeze well, so a good meal can always be waiting in the freezer. Keep the package tightly sealed to protect it from drying out. After thawing, a little heat brings back the soft fold and corn flavor you love.
Thawing for your next meal.
Up to 21 days refrigerated
Move a pack from the freezer to the refrigerator when you’re ready and let it thaw there. Your tortillas keep in the fridge for up to 21 days. Reseal the package between meals and warm them before serving.
Corn tortilla tips & tricks.
A little moisture goes a long way.
If a tortilla feels dry or stiff, lightly dampen both sides with water before warming it on a skillet or comal. Stack the warmed tortillas in a clean towel for a brief rest; the trapped steam helps them soften for folding.
Give enchiladas some edge-to-edge care.
Lightly brush your tortillas with oil and warm them before rolling. Once filled, spoon sauce all the way over the ends to keep exposed edges from drying in the oven. Follow your recipe’s baking time.
For better crunch, give them room.
Making chips or tostadas? Let cut wedges or whole tortillas air-dry briefly before cooking. Fry in a single layer, or lightly brush with oil and bake. Look for an even golden color, then salt while warm. Try a pinch of smoked paprika or chile powder for your own finishing touch.
Turn extra chips into breakfast.
Toss homemade tortilla chips with warm red or green salsa for chilaquiles. Add an egg, beans, or crumbled cheese and serve right away. A short toss keeps more crunch; a little longer in the sauce gives a softer bite.
Put a little Vermont in the filling.
Try a corn-tortilla quesadilla with sharp Vermont cheddar and roasted vegetables. Or tuck in scrambled eggs and black beans for breakfast. These tortillas are a good place for what’s already in your kitchen.
Save a few strips for the soup.
Slice a tortilla into thin ribbons and bake or fry until crisp. Scatter them over soup just before serving for a little corn flavor and crunch.