Corn Tortillas and How to Cook Them

You might ask why someone would need a lesson on how to cook corn tortillas. Well, most people cook them in oil of some sort. Be it a lot of oil or a little, they very often come out a bit greasy. I have come up with a method that reduces the oil to a minuscule amount. I use an 8 inch cast iron skillet.

Heat your skillet over medium high heat.

When the pan is very hot, add 3 drops of olive oil. Yes, only 3 drops.

Immediately place one corn tortilla on top of the oil.

With your hand lightly touching the tortilla, quickly spin it in the oil so that the pan is evenly coated. I don't pre-oil the pan, because it will smoke as it heats and nobody wants a smoky kitchen.

Cook the tortilla for 3-4 seconds and then...

Flip to the other side and cook for another 3-4 seconds. Repeat with remaining tortillas. I stack my cooked tortillas in between layers of napkins and cover the whole stack with foil to keep them warm. Add more oil every 4 tortillas or so, or if they begin to stick.

Once you have cooked your tortillas, be sure to enjoy them with the full complement of taco toppings. We ate ours with brisket, re-fried beans, sour cream, cotija cheese, Mexi-corn saute, salsa, cilantro, and lime juice. So delicious!