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There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
It's impossible to not love taco night. It's satisfying, serves plenty, and adapts to your whims -- carnitas one week, fried avocados or grilled fish the next. With a spread of salsa, guacamole, beans, and warm tortillas before you, it's a DIY dinner and a sanctioned chance to play with your food.
Yes, we did say warm tortillas. And no, we won't ask you to make your own, unless that's what your heart is telling you to do. The truth is, store-bought tortillas work just fine for shuttling maximal taco fillings from plate to mouth, but try telling that to the cold, rubbery tortillas that sit neglected while you eat your carnitas with a fork. Look past the microwave -- with a little know-how, you can reheat tortillas so they're worthy of the things they hold. MarionRose asked for your tips, and you had her back:
- Enlist your oven, like lisina does: "Wrap a stack of tortillas in aluminum foil and pop them in a 350° F oven for 10 minutes or so. They'll steam inside the packet and stay nice and soft. Keep them wrapped until you're ready to use them."
- Chef's Hat prefers to stick with the stove: "I always put them in a non-stick pan, heating both sides until they start to get some color. Takes some time, but I like it far better then putting them in the oven."
- Alternatively, cut out the middleman and get rid of the pan. Lisabu fires up her gas stove and says: "I take tongs and hold the tortillas directly over the flame for 10 to 15 seconds on each side." Pierino loves the same "radical approach," because it gives his tortillas "a slight char and a mildly smoky flavor," whether he's using them for tacos or huevos rancheros.
How do you do taco night? Tell us in the comments!
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