It’s versatile and easy—no wonder it’s a longtime family favorite. Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Start with 3/4 cup of water and add more if dough feels too dry. Preheat your oven to 350°f then. Heat the tortillas in the microwave at 50 percent power for 4 minutes. Let the tortilla cook about 30 seconds, until the edges look like they’re drying… then flip. Preheat your oven to 350°f then wrap your tortillas in a stack of five in tin foil. Remove from the microwave and allow to cool completely. Set aside to make the filling. Make sure to let the dough rest so that it puffs up nicely while cooking.
Preheat the oven to 350 degrees f. Heat the tortillas in the microwave at 50 percent power for 4 minutes. Microwave for about 30 seconds until they are soft. You’re looking for brown, not burnt (if they cook too long you’ll have tortilla chips!) so don’t hesitate to remove when done. Set aside to make the filling. If the tortillas smell toasty, with a few browned or darkened spots, you’re doing it right. Start with 3/4 cup of water and add more if dough feels too dry. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chiles with mild salsa. Cover with a warm towel until ready to serve. Make sure to let the dough rest so that it puffs up nicely while cooking. Lightly moisten a kitchen towel with water.
