Corn tortillas… the kitchen’s signature dish.
You probably have a favorite recipe that you always make with your corn tortillas, but there are MANY other ways to use them.
This post is full of ideas for that half stack of corn tortillas sitting in your kitchen. I think you’ll be surprised at how many different ways you can use these beauties 🙂
Whether it’s baked, fried or somewhere in between… you’ll find some new ideas in this post and I hope it brings lots of good things to your kitchen!
Click on the recipe name and you will be taken to a page on this site where you can print or take a photo of the free instructions.
Every kitchen needs a default taco recipe, do you have one? This is mine: chicken, guac, cheese, homemade salsa. The sauce may vary from week to week, but it’s always a quick and delicious meal. It’s worth having a favorite taco combo on standby that you’re looking forward to, so feel free to customize the ingredients to your liking!
Taquitos are a good way to change up your tortilla routine. Yes, taquitos are typically fried, but I usually make them baked and I think they’re equally good. I filled them with chipotle-infused ground beef, but there’s a lot of leeway on the filling, so feel free to make a vegetarian version with beans and cheese.
Tostadas are a great way to use up your old corn tortillas! Just rub a little oil on both sides and leave them 4-5 minutes per side in the oven (400F). Tostadas are extremely versatile and have a more favorable filling-tortilla ratio than hard-shell tacos – some good Tostada options will be listed below.
This is the quick and lazy way to make Tostadas, but still delicious! Heat a thin layer of oil in a skillet, add corn tortillas, top with your favorite ingredients, and cook until tortillas turn brown spots on the underside. This will give you a semi-crispy Tostada/Taco with that delicious fried corn flavor. This is a great trick to keep in mind, so give it a try! PS Sometimes I also use lard or bacon scraps to make the tortillas crispy 🙂
You can toss the corn tortillas in the mashed beans, fill them with cheese and onion, and bake them in the oven for a few minutes. Hello Enfrijoladas! This is a simple and hearty way to use up your tortillas – feel free to get creative with the insides of the Enfrijoladas.
The crispy tortilla strips are also perfect for delicious taco salads! You can fry some strips or even crumble some Tostadas. That delicious crunch will give you a unique Mexican themed salad – I used ground beef in this version but feel free to make it vegetarian.
I love making these crispy, cheesy tortilla dippers for soup 🙂 Simply add the seasoning to half the tortilla, fold it in half, and cook both sides over medium heat until hot and crispy. I will often make a version with beans, cheese and pickled jalapeno 🙂
You can also drench your corn tortillas with a delicious roasted tomato salsa for a quick batch of Entomatadas. I’m a big fan of the tomato sauce in this recipe, so don’t skimp on that, but feel free to get creative with the insides of the Entomatadas.
Similar to baking your own Tostada shells, you can easily make a batch of baked Tortilla Chips. This technique will always work better with thinner tortillas, and if they are a little older and contain less moisture, then even better!
Crispy corn tortilla strips are the key to an authentic batch of Migas. Stack those strips into this delicious egg dish along with a freshly made Salsa Verde and you have the perfect weekend morning recipe 🙂
Have you already prepared the Chilaquiles? You can use baked or fried tortilla strips/chips, just make sure to top them with salsa at the last minute so they don’t get soggy! I often serve these for breakfast, but feel free to turn them into a delicious weeknight dinner 🙂
See, I told you there were LOTS of ways to use your corn tortillas 🙂
You’ll get an endless supply of meals from them – I hope you’ve found some new ideas in this list. Feel free to contact us if you have any questions about any of these recipes.
Enjoy!
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