Is it me, or is it getting near impossible to find corn tortillas in mainstream supermarkets? With the advent of sandwich wraps (not a personal favorite) and flavored flour tortillas, corn has taken a back seat and that’s a shame, current corn pricing crisis notwithstanding.
The flavor of corn tortillas is especially delicious with pork carnitas or fish tacos. And I always use corn if I am making enchiladas. I’m sure part of the problem is the extra time and calories involved in using corn tortillas, as they are best briefly softened in hot oil before filling. But you could just dip them into warm enchilada sauce instead if that is what you’re making. And for simple tacos, I just lay the corn tortillas on an oil-slicked skillet, drop filling on one side, and fold the tortilla over the filling. Carefully flip over once (don’t spill out the filling), and both sides get slightly crisped and that flavor that can’t be beat.
Also, homemade corn tortillas are amazing, if you have the time or want a child-friendly culinary project.