I love corn tortillas heated briefly in the microwave with a pat of butter in between them, then rolled and dipped into salsa, but I don’t think you’re looking for a snack.
We did a turkey soup with the Thanksgiving carcass that called for stale corn tortillas, cut in strips and deep-fried, as sort of croutons. They were yummy.
Also:
[ul][li]Cut them into wedges and fry them in oil for tortilla chips.[/li][li]Top them with grated Cheddar cheese and fry them in a little oil.[/ul][/li]But using them for tacos is the best, and they last a long time - even just in the fridge (not freezer).
Fry those bad boys in a little oil and eat them. Tjuana torte which is a good representative item of 70’s cuisine.
Enchiladas are even easier than tacos.
-Cut into strips and put in tomato or chicken or whatever soup.
-Wrap scrambled eggs & cheese in them. Or if you’re lazy, just cut 'em up and add to scrambled eggs when they’re about a minute away from being done. Top with salsa & cheese.
-Make a big mess of beans and meat and salsa, serve with corn tortillas
-Pour your favorite salsa into a skillet along with a can of diced tomatoes. Add boneless skinless chicken thighs, cook until they’re starting to fall apart. Throw cut-up tortillas in, add some salt & pepper to taste, cover, cook until it all turns into a big thick stew of chicken and salsa and tortillas.
-At 2am when you come home from the bar, microwave them, slather with jam and butter, eat with one last beer.
Well, I did say at 2am after being at the bar all night. But in fairness, corn tortillas go as well with jam as any breadlike thing does. And at 2am, when you need something to fill your belly other than beer, it’s hardly the strangest thing to pull out of the fridge.
Take two, add grated cheese between them. Pop in microwave long enough to just melt the cheese then crisp them in skillet with a bit of oil. Cut in wedges, salt to taste and serve with various salsas, sour cream and guacamole.
Cut into quarters, spread on a cookie sheet, salt , and bake at 350 degrees for about 30 minutes, or until crispy.
Eat with salsa, queso, etc…
Or, cook up some scrambled eggs and bacon or sausage, and put in the tortillas and top with shredded cheese and some kind of salsa. Quick and easy breakfast tacos!
We always toast corn torillas on a dry cast-iron skillet. No extra fat, and they get nice and toasted but are still soft-ish. Then put whatever you want in them.
Avocado, salsa, beans, cheese, sour cream, meat of any kind, tomatoes, lettuce, olives. Or anything you’d eat with corn chips/tortilla chips.
I agree with the enchilada idea and all the breakfast food ideas. Tacos are, of course, great and you can make about 50 bajillion types of taco, but I really want to throw in my support for sweet eating. My favorite way to eat them sweet is with cinnamon and sugar. Fry them up, sprinkle them with cinnamon and sugar and eat them with vanilla ice cream or just warm them so they are hot enough to melt butter but not crisp then butter them, add the cinnamon and sugar and roll them.
Southwest Chicken Casserole, sometimes called King Ranch Casserole.
Like lasagna, layer (cut to fit the pan) corn tortillas, de-boned rotisserie chicken, cheese and the liquid which is made of chicken broth, spicy canned tomatoes, and cream of whatever (mushroom, celery) soup. Top with cheese so it won’t dry out in the oven. Bake until hot.
Another thing: it helps to warm the tortillas in a dry skillet for several seconds. This will make them soft and pliable, which is especially important if you’re going to use them for soft tacos.
