Every time a person takes a corn tortilla straight from the package and begins to build a taco, a baby deer sheds a single tear. Or an ice cream cone is dropped. Or a public school loses its arts program. You get it. Something unfortunate happens. Choosing not to warm a corn tortilla before making the trip to Taco Town is a crime. Show
But what’s the strategy? You can’t just throw it in the microwave, right? Right. That’s not a good look. Mostly because it robs the corn tortilla of texture and color, as well as increasing the chance of rips and crumbles. You want the opposite. Here's how to warm corn tortillas at home so that they're the best they can be. A little breakfast taco is always a good move. Ted CavanaughDry heat is the secret to warming a corn tortilla so that it becomes the best version of itself. That means no oil. No butter. No fat. Just heat. We’re not trying to fry these guys—although we obvs love a fried tortilla under other circumstances—and we definitely don’t want to steam them (like you’ve probably see anyone at a burrito shop do to a flour tortilla, pre-filling). We just want to warm them and develop a little color. You, the home cook, have two options. Both of these are easier with tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side. If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right. If you don’t have a cast iron, you can also turn your gas burner to medium-low and place the tortillas one at a time directly over the flame—they'll take on color more quickly, so you want to watch them like a hawk and have your tongs ready. As soon as they start to brown, give them a quick flip to color the other side and then pull them off. And the other thing you need to know about how to warm a corn tortilla? Do them one at a time. You’ll be able to pay more attention to each one, making sure it gets warm immediately before you build the taco. (If you're doing more than a couple, put them in a bowl or on a plate lined with a clean kitchen towel and wrap them up so they'll stay warm.) Because if you’re like us, and we’re pretty sure you are, you care about tacos. And if you care about tacos, you should care about tortillas. That’s how the world gets better. Jump to Recipe Mini corn tortillas are filled with delicious marinated carne asada topped off with cilantro and onion pico are why these Carne Asada Street Tacos are so yummy!  A couple of weeks ago I was out grocery shopping with the hubs when he walked up with this darling little package of Mission corn tortilla’s. They were teeny tiny and specifically said “Street Taco Size”! I had to have them! They were cute for crying out loud. (I’m every marketers dream!) I also had to have them because…Hellooooo…. I love street tacos! Bonus…Gluten Free! The simplicity of a street taco is awesome. It has to speak for its self! It’s doesn’t have a lot of “dressing” to cover its flaws. The meat needs to be jammed packed with flavor because the toppings are pretty simple…onion, cilantro and lime. It’s a grab and go kind of meal. Thus the name street tacos. Street Tacos are generally smaller and easier to handle and generally come 2-3 to a plate. The shell is “soft fried” and doubled. All of this… to allow you to handle them with one hand while walking around. These little gems are seriously some of the BEST tacos I’ve had in a LONG time! The family went NUTS for them! Yours will too and you are going to love how simple this dish is. How To Make Carne Asada Street TacosFirst, you will need one pound of thinly sliced flank steak. I usually find mine at Wal-mart. This meat will need to marinade a couple of hours. The marinade is simple! Carne Asada MarinadeIn a blender place 1/2 cup orange juice, juice of one lime, 3 Tablespoons Olive Oil, 3-4 stems of cilantro, 1 canned Chipotle pepper (not one can…ONE pepper out of the can), salt and pepper to taste. Blend it all together on high for 1 minute until pepper and cilantro is all chopped. If you want heat you can add some jalapeno pepper. (I was making this dish for my grand baby so no heat was added here at our Nest.) Place meat and marinade in a large zip lock bag and refrigerate for at least 2-3 hours. You can marinade it longer…but at least a minimum of 2-3 hours. Fresh Carne Asada Taco ToppingsFor the “toppings” chop 1/2 cup cilantro and 1/4 cup of sweet white onion. Squeeze the juice of half a lime…salt and pepper to taste and stir. Chill till ready to serve. How To Grill Carne AsadaWhen ready to eat dinner…stoke up that grill! Set your temp to medium. Let the grill preheat, and be prepared to STAY by the grill while cooking this paper-thin meat! It only takes about 2-3 minutes per side. So don’t wander off! Unless you LOVE shoe leather! Then by all means go on a hike or check your Facebook! Cook on onside for 2-3 minutes and then flip and grill the other side till done. It’s important that the meat is still tender and juicy. A little tiny bit of pink is okay. The meat will continue to cook once you remove it from the grill. Remove the Carne Asada from the grill and stack it on a cutting board. Chop the meat into small bite size pieces. Place it in a bowl and cover to keep it warm while you cook the tortillas. Preparing Tortillas for TacosIn a large cast iron skillet, over medium high heat, place 1 Tablespoon vegetable oil. If you don’t own a cast iron skillet…no worries. Just use the largest skillet you have with the vegetable oil. Lay two tortillas down at a time. As they begin to bubble turn them over and gently heat the other side. These are not crunchy tacos and they aren’t your typical “soft” tacos. The shells should be soft, easy to bend, and lightly flavored from the quick roasting they are getting. About 20 seconds per side should do it. Layer the mini tortillas on top of each other. Place all the ingredients out on the island, if you have older kids, let everyone fend for themselves…they don’t need their Momma doing that any more! I’m so proud of myself… I taught my kids to feed themselves. A major mothering accomplishment! (I’m pretty much a ROCK STAR!) Fill the tortillas with the chopped grilled Carne Asada, top it off with the cilantro and onion mixture. Lastly give them a little squeeze of lime! YUM!!! I will admit that I have Guacamole and Cheese HOGS at my house! I made a big bowl of Guacamole and had a big bowl of grated cheese sitting out for the piggies at my Nest! However you like to garnish your Street Tacos…I promise this recipe won’t disappoint! The thing I love about these little tacos…besides all the amazing flavor? Their size. Talk about Guiltless tacos! These are it. Somehow you just don’t feel bad eating four of these little guys! They are meant to be eaten in 3 bites…and they are! Favorite Mexican Dish Recipes
A truly easy and delicious meal. One the whole family will enjoy! I sincerely hope the “chicks” at your Nest love these little Street Tacos as much as the “chicks” at my Nest did. I’ve already bought another package of the tortillas for another round! Remember to follow Norine’s Nest on Instagram, Facebook, and Twitter. I’m always there hanging out and sharing fun food and laughs! Prep Time 2 hours 15 minutes Cook Time 20 minutes Total Time 2 hours 35 minutes Ingredients
Marinade
Garnish
InstructionsMarinade
Garnish
Carne Asada
Taco Shells
Nutrition Information:Yield:12 servingsServing Size:2 tacosAmount Per Serving: Calories: 268Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 133mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 15g How do you heat tortillas for street tacos?You can throw your tortillas in a cast iron skillet, warmed over medium-high heat, for about 15 to 30-ish seconds on each side. If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right.
How do you soften corn tortillas for street tacos?Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
Do street tacos use corn or flour tortillas?While flour tortillas have the size and the consistency for entrees like burritos and quesadilla, corn tortillas are typically better suited for tacos, street tacos, taquitos and pretty much any other dish.
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How do you prepare tortillas for street tacos?
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