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the_tortilla_stack
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September 7, 2026

How to store fresh tortillas so they stay good for three days

Fresh corn tortillas are best within an hour of coming off the comal. But making them to order every time is not practical. Here is the storage system that keeps them usable for three days. Let them cool completely before stacking — never stack hot tortillas, the steam between them makes them stick and go mushy. Once cool, stack with a small piece of parchment between each (or just slightly damp kitchen paper). Wrap the stack in foil and refrigerate. To use from the fridge: 30 seconds per side in a dry, medium-hot pan. They reheat remarkably well. The comal contact restores some of the char and brings them back to near-fresh quality. Do not microwave. Do not use a toaster. Pan-only.

    2 replies

    MasaMaya
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    September 7, 2026
    The cooling before stacking rule is essential and often ignored. I have ruined batches by stacking warm tortillas — they stick to each other and the surfaces steam-soften in a way that is not recoverable. Cool completely, always.
    taco_purist
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    September 7, 2026
    Pan reheat is the only reheat. A 30-second pass on a hot dry comal or cast iron and the tortilla is nearly as good as fresh. The microwave softens it in a way that a pan cannot restore afterward — it changes the starch structure irreversibly. Never microwave a corn tortilla you care about.
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