HOW TO HEAT CORN TORTILLAS IN THE OVEN RECIPES

Steps:

• There are several methods for reheating corn tortillas: dry heat (gas flame), moist heat (steamer and microwave) and oily heat (dry-frying).
• This method works only if your tortillas have been made that day. Heat the tortillas directly over the flame (or on a griddle or skillet), flipping them until toasty and pliable.
• This is easier for larger quantities of corn tortillas, especially if you need to hold them hot for a little while. Pour 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel. Lay the tortillas in the basket in stacks of 12 (a small vegetable steamer will accommodate only one stack; a large Asian steamer will hold three or four stacks). Fold the edges of the towel over the tortillas to cover them, set the lid in place, bring the water to a boil and let boil only for 1 minute, then turn off the fire and let stand, covered, for 15 minutes. If you wish to keep the tortillas hot for up to an hour, slip the steamer into a low oven or reheat the water periodically.
• This easy method works best with no more than a dozen tortillas. Drizzle a clean kitchen towel with 3 tablespoons water and wring the towel to even distribute the moisture. Use the towel to line a microwave-safe casserole dish (8 or 9 inches in diameter is best). Lay in a dozen tortillas, cover with the towel and the lid, then microwave at 50 percent power for 4 minutes. Let stand for 2 to 3 minutes. The tortillas will stay warm for 20 minutes.
• Though it's not much a part of home cooking, street vendors of seared-meat tacos reheat fresh tortillas with the heat of a slightly oily griddle — they're not so much frying the tortillas (which would mean completely submerging the tortillas in oil) as griddle-heating them with a tiny bit of oil.
• When just-baked tortillas come off the griddle or when they've been reheated, they're traditionally kept warm in a tightly woven basket (chiquihuite) lined with a cloth; some have lids, others don't. In the Yucatan, they use hollowed-out gourds. And in modern households, they use Styrofoam containers — which are so efficient that they now come in many decorated styles. If you're having a party, hold hot tortillas in an insulated chest (like an ice chest) lined with a towel.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
• Brush oil over both sides of tortillas and arrange on a baking sheet.
• Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
• Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
• Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.