Chef Jonathan Hamilton (JH): Use 100% corn tortillas as your base when possible. They’re more traditional and authentic. If you’re making very large tacos, however, you might want tortillas with a little wheat flour—the gluten holds them together better.
Chef Rossy Earle (RE): Heat the tortillas in a skillet with a drop of oil, 15-20 seconds on each side. They taste better warm and not so mealy.