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Put a tortilla on a plate, covered with a damp paper towel. Alternate tortillas with paper towels. Microwave for 30 seconds to one minute, depending on how many tortillas. Preheat the oven to 250 degrees. Wrap a stack of tortillas in a damp dish towel and place in a casserole dish of similar size. Cover with a lid or a piece of aluminum foil tightly on the dish. Place in oven for 20 minutes. Once the tortillas are heated, transfer them to a tortilla warmer to keep them nice and hot.
Another option is to heat them in the oven, which is practical for larger numbers. Wrap a stack of tortillas in aluminum foil and bake in a 400-degree oven 8 to 10 minutes. In Authentic Mexican, Rick Bayless suggests steaming. Wrap a stack of a dozen tortillas in a clean, heavy towel, set in a steamer over a 1/2-inch of water; heat water to a boil. When steam begins to escape from the pan, about 1 minute, remove the pan from the heat and let stand 15 minutes. The tortillas then can be wrapped in a cloth towel and held in a 200-degree oven up to an hour. Q. I have a great recipe for brown sugar and honey barbecue sauce.