Need Corn Tortilla Help for Tonight

[dorothyntototoo]

Help, please! I'm joining Sherry's CC for dinner tonight & the theme is "New Ingredient". I don't eat spicy food but had bought some Chipotles in Adobo Sauce since Bobby Flay described them as "spicy raisins". I'm making Chipotle Shrimp with Black Bean Salsa in Corn Tortillas aka How to stretch 1 1/2 lbs of shrimp.

Here's my question - I've never cooked with corn tortillas. I bought a package of them in the refrig. section. How should I warm them? I looked on the Net & there were suggestions of wrapping in waxed paper & nuking, and wrapping in foil & popping in the oven. If I was making dinner here I'd try putting them on top of the gas stove burners. What do you all suggest? THANKS!

[Aubergine]

dorothy: watch out for those chipotles!!!! "spicy raisins," my foot. they are very, very, very hot, and if you don't like hot, use just the teeniest amount; you can always add more. taste just a tiny bit of the sauce on your tongue, you'll see what i mean.

as for the corn tortillas, i've done it all the ways you mention. nuking is good for softening them in order to roll them around the filling. if they seem dry, what i do is take a spray bottle with plain water and spritz them a tiny bit, then stack a few together and nuke briefly covered with a paper towel. i'd suggest working with 4 at a time.

[dorothyntototoo]

Thanks, Aubergine! The recipe called for 2-4 T. chipotles but I'd read that they are hot & ended up using 2 tsp. & it's plenty hot. I think I'll nuke the tortillas when I get there.

[Dfen911]

Check the label. In my store the ones sold in the refrigerated section haven't been cooked at all yet (put on a griddle and browned). The ones on the shelf have been and thus you can fry them up for tacos or tear them up in a caserole.

As for chipotle's - Chipotle is a fully ripened and smoked jalapeno pepper. So they can be hot. Bobby Flay tends to downgrade peppers because he uses them so much.