Charred Corn Tortillas
Warm, blistered, pliable tortillas with real toasted-corn aroma — the difference between a garnish and a stiff disc.
- corn tortillas, fresh, pliable12
- flaky sea salt, for finishing(optional)
- 1
Set your carbon-steel griddle across both burners over medium-high and let it heat until a flick of water dances and skitters — a good 3–4 minutes. No oil; you want dry, direct heat for char, not fry.
medium-high - 2
Lay tortillas flat on the hot griddle, four or five at a time with space between them. Warm 20–30 seconds until supple and starting to release, then let them sit until they blister spotty black in patches, about 30–45 seconds more. Flip and char the second side another 20–30 seconds.
medium-high - 3
As each comes off, hit it with a tiny pinch of flaky salt and stack inside a clean kitchen towel, folding it over to trap the steam.
- 4
Serve immediately, still warm from the towel. Cold tortillas go stiff and undo all the work.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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