Last week I made Diana Kennedy's carnitas recipe as posted here on the site to great success. They were flat out amazing. I bought corn tortillas to go with but they were sub par at best. At worst, they were dry, crumbly, and kind of fell apart.
What's your best method for moist, pliable corn tortillas? I am leery of quickly frying them - seems counterproductive, and I'm worried about them being greasy via this method - so i ran them quickly under warm water and nuked them in a stack covered by a damp towel.
Thanks for any guidance! After wrestling with a couple tortillas apiece my husband and I abandoned them altogether and ate the carnitas directly from the pot. Could have been worse, I suppose, but I know I'm missing something.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.