Crispy Corn Tortillas
The store-bought boxes of pre-formed shells have a distinct stale note that disappears when you fry your own. Using fresh or slightly older corn tortillas provides a corn-forward snap that holds up to heavy fillings.
Temperature control is your primary lever.
If the oil is too cold, the tortilla will soak up grease and turn into a soggy sponge; if too hot, it burns before it crisps.
- 10-inch cast-iron skillet
- tongs
- wire cooling rack
- thermometer
What goes in.
- 12corn tortillas, room temperature
- 1 cupneutral oil (grapeseed or canola)
- 1 tspkosher salt
Managing the heat
Maintain your oil between 350°F and 365°F. Slide the tortilla in flat and let it fry for 10 seconds before using tongs to fold it into a 'U' shape; hold that position until it stays rigid.
The method.
Heat the oil
Pour oil into the skillet to a depth of about 1/4 inch. Heat over medium-high until a small piece of tortilla dropped in bubbles immediately.
Fry the base
Slide one tortilla into the oil. Fry for 10 to 15 seconds until the bottom is firm.
Shape
Use tongs to lift half the tortilla up while keeping the other half in the oil. Once the submerged side is stiff and golden, flip and repeat for the other side.
Drain and season
Lift the shell from the oil and hold it vertically for a few seconds to let excess oil run off. Transfer to the wire rack and sprinkle with salt while the surface is still hot.
Other turns to take.
Tortilla Chips
Stack four tortillas at once, cut them into six wedges each, and drop the pile into the oil, stirring once to separate them.
When it doesn't go to plan.
If your tortillas are fresh out of the package, let them sit on the counter for an hour to dry out slightly; they will fry faster and hold their shape better.
Never stack the shells while cooling or they will trap steam and soften.
A small cast-iron skillet keeps the oil depth consistent without using an entire quart of oil.
The ones that keep coming up.
Why are my tortillas shattering when I try to fold them?
They are likely too cold or too dry. If they crack, fry them flat as tostadas instead.
Can I use olive oil?
Avoid it. Its smoke point is too low for the temperatures needed to crisp corn tortillas effectively.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe