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There are several methods for reheating corn tortillas: dry heat (gas flame), moist heat (steamer and microwave) and oily heat (dry-frying).
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This method works only if your tortillas have been made that day.
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Heat the tortillas directly over the flame (or on a griddle or skillet), flipping them until toasty and pliable.
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This is easier for larger quantities of corn tortillas, especially if you need to hold them hot for a little while.
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Pour 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel.
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Lay the tortillas in the basket in stacks of 12 (a small vegetable steamer will accommodate only one stack; a large Asian steamer will hold three or four stacks).
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Fold the edges of the towel over the tortillas to cover them, set the lid in place, bring the water to a boil and let boil only for 1 minute, then turn off the fire and let stand, covered, for 15 minutes.
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If you wish to keep the tortillas hot for up to an hour, slip the steamer into a low oven or reheat the water periodically.
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This easy method works best with no more than a dozen tortillas.
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Drizzle a clean kitchen towel with 3 tablespoons water and wring the towel to even distribute the moisture.
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Use the towel to line a microwave-safe casserole dish (8 or 9 inches in diameter is best).
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Lay in a dozen tortillas, cover with the towel and the lid, then microwave at 50 percent power for 4 minutes.
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Let stand for 2 to 3 minutes.
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The tortillas will stay warm for 20 minutes.
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Though it's not much a part of home cooking, street vendors of seared-meat tacos reheat fresh tortillas with the heat of a slightly oily griddle they're not so much frying the tortillas (which would mean completely submerging the tortillas in oil) as griddle-heating them with a tiny bit of oil.
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When just-baked tortillas come off the griddle or when they've been reheated, they're traditionally kept warm in a tightly woven basket (chiquihuite) lined with a cloth; some have lids, others don't.
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In the Yucatan, they use hollowed-out gourds.
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And in modern households, they use Styrofoam containers which are so efficient that they now come in many decorated styles.
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If you're having a party, hold hot tortillas in an insulated chest (like an ice chest) lined with a towel.
