Corn tortillas…the ultimate kitchen staple.
You probably have a go-to recipe that you always make with your corn tortillas, but there are LOADS of other ways to use them.
This post is filled with ideas for that half stack of corn tortillas sitting around in your kitchen. I think you’ll be surprised how many different ways you can use these beauties 🙂
Whether it’s baked, or fried, or somewhere in between…you’ll find some new ideas in this post and I hope it brings lots of good eats to your kitchen!
Click the recipe name and it will take you to a page on this site where you can print out or take a pic of the free instructions.
Every kitchen needs a default taco recipe, do you have one? This is mine: chicken, guac, cheese, homemade Salsa. The Salsa may vary from week to week, but it’s always a quick, delicious meal. It’s worth having a favorite taco combo on standby that you actually look forward to, so feel free to customize the fixings to your liking!
Taquitos are a good way to change up your tortilla routine. Yes, taquitos are typically fried, but I usually bake them and think they are equally good. I filled these with a chipotle-infused ground beef, but there is plenty of leeway on the filling so feel free to make a vegetarian bean-n-cheese version.
Tostadas are a great way to use up your old corn tortillas! Simply rub some oil on both sides and give ’em 4-5 minutes per side in the oven (400F). Tostadas are wildly versatile and have a more favorable fillings-to-tortilla ratio when compared to hardshell tacos — will put some good Tostada options below.
This is the quick-n-lazy way to make Tostadas, but equally delicious! Heat up a thin layer of oil in a skillet, add corn tortillas, top with your favorite fixings, and cook until the tortillas are getting 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 please try it out! P.S. I will sometimes even use lard or leftover bacon drippings to crisp up the tortillas 🙂
You can dredge your corn tortillas in bean puree, fill ’em with cheese and onion, and bake ’em in the oven for a few minutes. Hello Enfrijoladas! This is a simple, hearty way to use up your tortillas — feel free to get creative with the insides of the Enfrijoladas.
Crispy tortilla strips also make for delicious Taco Salads! You can fry up some strips, or even crumble up 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 fixings to half of the tortilla, fold in half, and cook both sides over medium heat until they are warm and crispy. I will frequently make a bean, cheese and pickled jalapeno version 🙂
You can also drench your corn tortillas in a delicious roasted tomato sauce for a quick batch of Entomatadas. I’m a huge fan of the tomato sauce in this recipe so no skimping on that, but feel free to get creative with the insides of the Entomatadas.
Similar to baking your own Tostada shells, you can easily whip up a batch of Baked Tortilla Chips. This technique will always work best with thinner tortillas, and if they are a bit older and have less moisture in them then even better!
Crispy corn tortilla strips are the key to an authentic batch of Migas. Pile those strips into this delicious egg dish along with a freshly made Salsa Verde and you’ve got the perfect weekend morning recipe 🙂
Have you made Chilaquiles before? You can use baked or fried tortilla strips/chips, just be sure to coat them with the Salsa at the very last minute so they don’t sog up! I frequently serve ’em up for breakfast, but feel free to turn them into a delicious weeknight dinner 🙂
See, I told you there were LOADS of ways to use your corn tortillas 🙂
You’ll get an infinite supply of meals from them — I hope you found some new ideas in these list. Feel free to get in touch if you have questions about any of these recipes.
Enjoy!
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