tortillas

[neutro]

How do I keep tortillas soft when baking? When I take them out of the oven they harden.

[Tiger]

It you microwave them, just put them between 2 damp papertowels.

[neutro]

Thanks for the tip but I don't have a microwave.

[sneezles]

Do you soften them first on a griddle before putting them in the oven or do you just wrap them in foil first? Are you asking about corn or flour?
For flour, I have found that if you wrap them in foil only, you should keep the oven temp very low (like 200º) if you keep them for an extended period. If you heat them on a griddle or skillet first and then wrap them in foil they should keep longer. I use the spray oil on the griddle and then again on the top side of the tortilla, heat for about 15 seconds on each side then layer pieces of wax paper between each tortilla. Or you could purchase a tortilla warmer and place them in there after softening on the griddle or skillet.

[sushibones]

Since most packaged tortillas tend to be dry, I usually put the tortilla briefly under running water, shake off the excess, then heat in lightly oiled nonstick skillet, turning once or twice until soft and pliable. Then you can keep them warm in foil, or a covered casserole, or whatever. I've also kept them in a low oven covered with a damp towel. I think the extra moisture helps to keep them pliable longer.

[sushibones]

Double-post gremlins again.

[This message has been edited by sushibones (edited 01-15-2001).]

[laughsandlaughs]

You can also put them in a hot, dry skillet for just a few seconds on each side to warm each flour tortilla.

[Gail]

Long before there were microwaves, those of us with gas cooktops were heating them thusly: put the tortilla directly on the grate of the gas burner and turn on the flame, turning tortilla frequently to avoid burning (unless you're strange and like them burnt as I do.) If you're used to the procedure it's no big deal bare-handed, but if you're squeamish, use tongs.

Also, it's helpful to wrap tortillas immediately after heating to steam them and soften further. You can do as sneezles suggests, using foil-- or frankly a dish towel (I have one designated a "tortilla towel.") waxed paper, or paper towel will work, too. Either fold them or stack them and roll the whole thing up in the towel to steam. You see 'em served that way in restaurants a lot. Or you can purchase a tortilla warmer.

IMHO, using a pan or griddle to warm tortillas will give you the best taste-- closest to using a comal. However, since I'm used to above method, having done it that way most of my life, I guess I tend to stick with it.

Good luck!

[This message has been edited by Gail (edited 01-16-2001).]

[neutro]

Thanks for all of the great ideas. I'll experiment and see what works for me. Thanks again.