The success of your taco night largely depends on not just your favourite fillings and toppings, but the flexibility of the shell - the tortilla, whether corn or flour-based. The key lies in perfectly warming them just before serving, and ensuring they remain warm. There are several ways to ensure your tortillas have the right amount of heat, be they flour or corn.

A soft, warm corn tortilla always delights with its distinct sweet, earthy aroma. However, as corn tortillas are gluten-free, they may often become rigid and rubbery when they cool down. But there's no reason to worry! Old or refrigerated, corn tortillas can be perfectly reheated.

Among all the ways to heat tortillas, perhaps the best is on a hot, flat surface, such as a bare (not greased) stainless-steel skillet or comal. If your tortillas have been chilling in your fridge for a few days, running each tortilla under the faucet is a good starter, as the steam will aid in softening the tortilla. Heat each side of the tortilla for 20 to 30 seconds on low or medium heat.

Another trick especially for those who own gas stoves, is to hold the tortilla with a tong and place it directly on an open flame set over medium-low heat. Keep flipping and heating until the tortilla is warm, dry, and lightly charred. Alternatively, you can also set a heat-proof metal rack over the burner and heat your corn tortilla there, turning them occasionally.

Wrap up to five tortillas in an aluminum foil packet, and put it in a preheated oven at 350°F for 10 to 15 minutes, until warm and flexible.

For the microwave method, place a tortilla on a microwave-safe plate, and cover with a damp cloth or paper towel. Heat in 30-second intervals until warmed through. For multiple tortillas, stack up to five, placing damp paper towels between each and microwave in 30-second sessions until warm.

Flour tortillas, thanks to the stretchy gluten, are naturally pliable and tender. However, they can still lose moisture, especially if they’re store-bought and a few days old. Apply a bit of water before reheating them.

If you prefer a slightly toasted edge to your flour tortilla, warm it in a dry skillet or comal over low to medium heat, flipping every 30 seconds until soft. Stack up to five tortillas wrapped in a damp dish towel or paper towels, pack them into an aluminum foil packet, and bake them for 15 to 20 minutes at 350°F, until warmed up.

For the microwave process, shield a tortilla with a damp cloth or paper towel on a microwave-safe plate. Heat in 30-second intervals until warmed. For more than one tortilla, stack up to five at a time, placing damp paper towels in between, and microwave in 30-second bursts until warm.

No matter the technique you use, be sure to immediately transfer the warmed tortillas to a slightly moist, clean dish towel to keep them warm and soft until they’re ready to be served.