both heated and fried. Fried, I put them flat in oil and get them soft, then fold it in half and just flip it back and for till however soft/crispy you want it. Soft, just heated on a cast iron flat skillet (comal) we use just for tortillas.

We fry them in a thin layer of oil letting them start to just get bubbles on one side, then flip. At that point, we add the meat and cheese and then fold over. Let cook on one side until just starting to get crisp, then flip and cook on the other side.

I like my tortillas a bit crispier than hubby, so leave mine in the frying pan or on the griddle a few minutes longer. We never let them get crisp like the type you find at Taco Bell - you'd have to deep fry to achieve that.

If I'm making enchiladas, we fry in a small amount of oil and remove them from the pan before bubbles start to form. I then roll up the fillings inside and put in a baking dish to finish by baking in the oven.

For tostadas, I do the same as with tacos, except I don't fold them over.

I fry mine in oil until they start to get a little puffy and bendable without breaking, but not necessarily browned and then I flip them. I don't cook with them a whole lot. Sometimes they get baked after this because I mainly use them for enchiladas.

In central Mexico, tacos are typically made with two soft corn tortillas, and often the tortillas are so fresh that they do not need to be heated much, if at all. I tend to make tacos using just one soft tortilla, but I make mine smaller than what I got in Mexico. I buy pre-made corn tortillas and heat them in the oven or on a gas burner.

For tostados, I use corn tortillas that have already been fried. The Latin market in Cathedral City that I go to (Cárdenas) has the best tostados, but they only come in fairly large packages. The package has the name Cárdenas on it, but the tostados are made in Mexico.

Lars, my hubby loves the just heated soft corn tortillas that you describe. I'll eat them that way, but don't care for their texture that much and prefer that they be fried. There's a Mexican market in San Diego that makes tortillas on a conveyor belt in their bakery. They are still hot and steamy at the time of purchase and they are delicious!

premade and heated in oven or toaster oven now.

I haven't made tacos at home for decades since my kids were little. Plenty of street tacos available with all varieties of meats and less expensive than if I bought all the ingredients to make them at home. Mexican food is available everywhere here from street trucks to small taquerias to fine dining.

Street tacos I like corn --- soft fried. I am not a big fan of crunchy tacos. For breakfast I like flour tortillas and for dinner I like corn.

I prefer tacos with soft, warm corn tortillas.

My husband likes them toasted on a metal grate over a gas flame until they get a little puffy/a few brown spots, flip and repeat, it gives them a charred flavor he likes. I don't care for corn tortillas so only make them for him.

In central Mexico, tacos are typically made with two soft corn tortillas

Lars do you mean they have a flat tortilla on each side with stuff in the middle or that they look like regular folded tacos but they use 2?

We have a gas stove and, like several others, put them directly on the grate over the flame until they are soft and a little charred around the edges. We use one of these ceramic Tortilla warmers from Crate & Barrel to serve them

https://www.babsprojects.com/wp-content/uploads/2012/04/tortwarmer3-1024x787.jpg

I do what Dawn does.

Some of the authentic Mexican restaurants here layer two corn tortillas for tacos. They set one on top of the other and offset them so that there is maybe an inch of each tortilla that is hanging over the edge on each side.

For tacos, I buy the pre-made crisp shells. For soft tacos and fajitas, I prefer flour tortillas, heated in the microwave. For enchiladas, I use corn tortillas, but instead of frying them, I just put them in the microwave for a few seconds to soften them.

For taquitos, I fry them in hot oil, then roll up the beef strips in them. For hand held tacos, I heat ready made ones in the microwave after filling them with meat, cheese & salsa. Then top with lettuce.

I fry them until crisp. My favorite tacos though are puffy tacos, made with masa, like you would use to make tamales. And yes, I know you can fry flour tortillas and get them to puff up, but it is not at all the same.

The Mexican tacos I have seen, like Lars speaks of, are two tortillas together. One against the other and folded together around the ingredients.