Hey so my girlfriend coupons and she went to the store and ended up getting 30 packs of assorted kinds of tortillas for dirt cheap. I was wondering if I used the food saver on them would it be possible to store them at room temp or should i freeze them either way. If there were stored at room temp whta kind of time would they be good for? I was also wondering if using the food saver would prolong the time in the freezer that they would be good. All i could find was that in their normal package they would last for 6-8 months past the expiration date. Any extra info would be great! Thanks
Vacuum bagging for the freezer would keep them fresher. But understand they will probably stick together in a lump after you thaw them out again. If you are careful you can separate them and use them.
Vacuum bagged at room temp would be mostly a waste of time & supplies as they will mold anyway and almost as quickly.
Tip: Best use I have found for dried out, broken up corn tortillas, is to use them to make Migasfor breakfast. But I like meat added to my migas…
You could try sticking wax paper between em if you’re throwing em in the freezer.
That’d work…hmmm. I like it!
If you want to store tortillas long term I would suggest storing the stuff to make your own tortillas and eating the ones your GF bought. 
Ty for the ideas guys. At 50cents a pack she couldnt pass them up lol. I will have to try the wax paper.
^ This. I love tortillas, but I would expect that their long term storage could be problematic.
Wax paper is almost required for long term if them sticking to one another is problematic. As long as they only see one freeze/thaw cycle, freezer works for extended periods of time without an issue.
id agree. if you want short term to medium storage freeze them, etc, etc. for your long term keep number 10 cans or 5 gallon buckets and keep all the stuff to make your own. you will be surprised how much more food you can store for so much less money this way.
I agree with this here.
Making tortillas is a skill and it takes time to learn it. I think if you want tortillas down the road, learn it. Both my grandmas made fresh tortillas every morning. When I was a kid I’d watch, mainly because I was eager to “make one for me”, which meant grandma let me roll it out and she’d cook it on the griddle and then handed the hot handful of goodness to me. I miss my grandmas. I miss their tortillas (and cooking). I’ve tried but still can’t make them like they did.
Flour, salt, baking power, manteca (shortening or lard) and boiling water. Much easier to have these ingredients in bulk. They are dry storage and don’t depend on electricity to keep, unlike freezing them. Which only lasts as long as you have a freezer. The skill? Use it anywhere you have the ingredients and you’ve got tortillas.
Nope, do it all of the time. Works fine.
Well, they will stick if they are the white kind. The yellow ones tend to not stick as much. Either way, it’s probably not the end of the world as they won’t all fuse together. + 1 on the letting some dry idea; make them into chilaquiles!
The white kind(flour) absolutely do not stick for me. We usually have two big packs in the freezer and one out for consumption.
Ahhhh. Sorry. Being Latino, I didn’t think to consider them as tortillas. But yea, those definitely don’t stick. I was thinking white or yellow corn tortillas when I responded.
My wife is Hispanic (mexican) and most certainly considers them tortillas.
Ughh I didn’t mean it a a jab. Yes, they are tortillas here but in Mexico they would be called “gordas”. I personally am used to them being called that but yes, I do agree that they are a form of tortilla. Just not what came to mind when answering the question.