Can You Freeze Corn Tortillas? 3 Tips for Freezing Tortillas

You can freeze both corn and flour tortillas. Freezing is an excellent way to extend tortillas’ shelf life and allows you to make last-minute tacos al pastor, burritos, fajitas, quesadillas doradas, taquitos, or chicken enchiladas.

To prevent freezer burn, keep tortillas tightly sealed in their packaging. To freeze homemade corn tortillas, portion them into stacks of five to ten tortillas. Wrap each stack of tortillas tightly in cling film or aluminum foil before placing them in an airtight container or resealable plastic bag. Cut the tortillas into quarters before freezing for future nachos, guacamole-worthy tortilla chips, or other Mexican dishes.

You can store corn tortillas in their original packaging or a tightly sealed resealable plastic bag in the refrigerator for three to four days. Tortillas from the grocery store often contain preservatives and last longer than homemade tortillas. For longer-term storage, you can freeze both cooked and uncooked tortillas.

Here's how to store and reheat corn tortillas:

1. 1. Allow tortillas to cool completely before storing. For best results, allow fresh corn tortillas to cool to room temperature before placing them in the freezer or refrigerator. When exposed to a sudden temperature drop, the texture of warm tortillas degrades, and you can lose the fresh flavor of the masa (ground nixtamalized corn).
2. 2. Reheat frozen tortillas on a comal griddle. If you have trouble separating individual tortillas from a frozen stack, wrap them in a paper towel and steam them in a microwave for twenty seconds to loosen. If reheating tortillas from the refrigerator, sprinkle them with a few droplets of water before placing them on a comal or griddle to reheat; if coming from the freezer, simply place them directly on the comal.
3. 3. Freeze uncooked pressed tortillas. To store fresh-pressed corn tortillas for future cooking, keep them between sheets of parchment paper or wax paper to prevent sticking. Stack the tortillas in groups of ten and seal them in an airtight freezer bag for easy, pre-portioned, ready-to-cook batches. Defrost the tortillas at room temperature, then cook them for 30 seconds per side on a cast-iron skillet, griddle, or comal.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.