Basic Cooking: For tacos, finish tortillas in a dry pan, griddle, oven or grill for 1 minute on each side. Flour tortillas will puff up and get crispy, and corn tortillas will become pliable.
Quesadillas: Stuff half of tortilla with fillings, fold down the middle and finish in dry pan or griddle until golden brown.
Baking: For chips or tostadas, place tortillas in a single layer on sheet pan at 350 degrees for 12-15 minutes on each side for chips or tostadas. For baked hard taco shells, heat tortillas up (pan or microwave with damp papertowel) then hang them upside down on coolings racks in 375 degree oven for 8-10 minutes until crispy.
Frying: For chips or tostadas, heat oil on medium high to approximately 350 degrees and cook for around 5 minutes. Place on paper towel to absorb oil then finish with salt. To make hard taco shells, fry whole and use tongs to fold tortilla in half to create curved shape.
Wraps/Burritos: Heating the tortilla in a pan or microwave first will help with rollability. You can wrap your filling and then finish in a dry pan with the seam side down to seal the wrap OR finish the tortilla first then wrap your filling. Need pointers for folding your wrap or burrito? Check this step-by-step photo.
Enchiladas: The trick to folding corn tortillas for enchiladas and taquitos is frying them in hot oil for 10 seconds prior to rolling.
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All Mitla tortillas freeze well and keep for 6+ months frozen. Corn tortillas can be placed in freezer in the box and popped off the stack one-by-one. Thaw in a single layer on cutting board or sheet tray for 5-10 minutes.
Flour tortillas will stick together when frozen. You can freeze the whole package and thaw for 15-20 minutes OR put parchment or wax paper between tortillas to thaw one tortilla at a time.