You see, I've always had a love-hate relationship with corn tortillas. They're really yummy, but whenever I use them, they end up splitting and all my taco fillings fall out. That makes me sad. And I don't like to be sad when I'm trying to eat good food!
But I learned that, with a little bit of oil, I can make corn tortillas pliable and even, gasp, stretchable so that they can hold just about anything you want to put in them. This was new and very exciting information for me, and I would feel selfish keeping it to myself.
Pliable Corn Tortillas
2-4 Corn tortillas per person
1/2 tsp oil per batch of tortillas (I use either olive or canola, but you can use your favorite)
Heat a large skillet on medium high and add the oil. (I never measure. I just add a dollop of oil about the size of a nickel or quarter.)
Add tortillas. I can fit three tortillas in my skillet, but will sometimes cram four in there. It's OK if they overlap some, as long as the majority of the tortilla is in contact with the pan.
Fill with yummy stuff. Serve.
*If you're not able to fill and serve them right away, they will stay warm for a little while on a foil-covered plate. (Length of time is untested, but I'd guess 10-15 mins.)