We’ve all bought a stack of corn tortillas and had some go to waste. We’re proposing the following flow to help you get through the stack:
Fresh (1-2 days) → Reheat and enjoy (tacos)
Going stale (2-5 days) → Use in a recipe where the tortilla gets cooked or soaked (enchiladas or quesadillas)
Stale (5+ days) → them (tostadas or chips)
And if you really can’t use up the tortillas, you can always freeze them in a stack. Just defrost and heat them back up, preferably on a griddle or over a flame to drive off excess moisture.
Why does it matter?
Corn tortillas can be frustrating to buy at the grocery store:
After a day or two they can become dry, crumbly, and fall apart. They often come in large packs, leaving you with many leftovers that may go to waste.
- Tortillas (or breads) go stiff and crumbly not because of moisture loss, but because of starch retrogradation.
How does this protocol help?
Instead of throwing out stale tortillas, embracing their changing texture is the key. Leftover tortillas are one of the best ways to enjoy various proteins, cheese, and other toppings you might have in the fridge.
