# Corn Tortilla Question **URL:** \ **Category:** Cafe Society\ **Created:** [October 26, 2007, 5:12am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076 "2007-10-26T05:12:09Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Washoe](https://avatars.discourse-cdn.com/v4/letter/w/ecae2f/32.png) [@Washoe](https://boards.straightdope.com/u/Washoe)\ **Post date:** [October 26, 2007, 5:12am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/1 "2007-10-26T05:12:09Z")
When filling corn tortillas in the preparation of enchiladas, is there a way to prevent them from cracking and splitting while rolling the individual enchiladas? If there is a way, I suspect it must involve heating. Should they be heated dry, perhaps wrapped in foil and placed in the oven? Or is steam necessary? Is there another way which doesn’t involve heat? ---
**Author:** ![Alice\_The\_Goon](https://avatars.discourse-cdn.com/v4/letter/a/ed8c4c/32.png) [@Alice\_The\_Goon](https://boards.straightdope.com/u/Alice_The_Goon)\ **Post date:** [October 26, 2007, 5:33am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/2 "2007-10-26T05:33:04Z")
The traditional way is to fry them for a few seconds in very hot oil, then dip them into the enchilada sauce before filling and rolling. ---
**Author:** ![robotic\_panda](https://avatars.discourse-cdn.com/v4/letter/r/ed8c4c/32.png) [@robotic\_panda](https://boards.straightdope.com/u/robotic_panda)\ **Post date:** [October 26, 2007, 8:44am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/3 "2007-10-26T08:44:22Z")
My family has always done it by wrapping the corn tortillas in foil and sticking them in the oven for a few minutes. We still get the occasional crack, but a little sauce & cheese “caulk” works wonders! 😛 If there is a way to do this without heat, that’d be great; but usually the oven is hot anyway (for the impending enchiladas), so it’s a time saver as it is. ---
**Author:** ![Tabula\_Rasa](https://avatars.discourse-cdn.com/v4/letter/t/a9adbd/32.png) [@Tabula\_Rasa](https://boards.straightdope.com/u/Tabula_Rasa)\ **Post date:** [October 26, 2007, 8:53am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/4 "2007-10-26T08:53:17Z")
Or you could use the Northern New Mexico “stacked not rolled method”. The modern shortcut for this is to put corn tortillas and a daunting quantity of olive oil in a ziploc bag and microwave in 25-45 second intervals, wiggling the bag around _carefully_ at each interval to work the oil into all the tortillas. Then, assemble a tray of enchiladas as if you were making lasagna: layer of sauce, layer of tortillas, layer of sauce, layer of cheese, layer of “filling”, tortillas, sauce, cheeses, filling – ending with the tortillas, sauce, cheeses sequence. ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [October 26, 2007, 9:07am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/5 "2007-10-26T09:07:00Z")
[Firesign] “Corn! Now we can make tortillas!” “We’ve been waiting hundreds of years for this.” [/Firesign] ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [October 26, 2007, 12:40pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/6 "2007-10-26T12:40:16Z")
Couple ways that usually work for me. A light spritz of olive oil on one side of the tortilla as you stack them.Rub them gently together to coat the other side,then nuke briefly with a damp towel covering. If your filling tends to separate,dip the tortillas in the liquid portion until they get pliable.Careful;too long and they mush. ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [October 26, 2007, 1:20pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/7 "2007-10-26T13:20:37Z")
You do have to heat them to make them pliable. We usually heat up a little of the enchie sauce in a skillet and dip each tortilla for a few seconds before rolling. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [October 26, 2007, 1:51pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/8 "2007-10-26T13:51:57Z")
I heat them dry in a cast iron skillet, myself, until they puff a bit. Then dip them in the enchilada sauce. Works really well for me. ---
**Author:** ![SkeptiJess](https://avatars.discourse-cdn.com/v4/letter/s/ea666f/32.png) [@SkeptiJess](https://boards.straightdope.com/u/SkeptiJess)\ **Post date:** [October 26, 2007, 1:57pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/9 "2007-10-26T13:57:40Z")
[QUOTE=Alice The Goon] The traditional way is to fry them for a few seconds in very hot oil, then dip them into the enchilada sauce before filling and rolling. [/QUOTE] This is how I’ve always done it. It’s how I prepare corn tortillas for tacos, too. I slide 'em into the hot oil, let 'em fry just long enough to puff up, then side 'em back out. I put the cooked ones on a plate with a paper napkin between each one. If you just stack 'em, they stick together in a block. Now I’m all hungry for tacos and enchiladas. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [October 26, 2007, 4:03pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/10 "2007-10-26T16:03:52Z")
[QUOTE=Tabula Rasa] Or you could use the Northern New Mexico “stacked not rolled method”. The modern shortcut for this is to put corn tortillas and a daunting quantity of olive oil in a ziploc bag and microwave in 25-45 second intervals, wiggling the bag around _carefully_ at each interval to work the oil into all the tortillas. Then, assemble a tray of enchiladas as if you were making lasagna: layer of sauce, layer of tortillas, layer of sauce, layer of cheese, layer of “filling”, tortillas, sauce, cheeses, filling – ending with the tortillas, sauce, cheeses sequence. [/QUOTE] This way works very well for me, even though I’m in North Texas…and I thought that I’d invented this system. I don’t even bother with the olive oil, or heating the tortillas. I just layer everything in a pan. My husband and daughter prefer flour tortillas, while I prefer corn. Oh, and I usually throw in some refried beans with the meat. ---
**Author:** ![Max\_Torque](https://avatars.discourse-cdn.com/v4/letter/m/e9bcb4/32.png) [@Max\_Torque](https://boards.straightdope.com/u/Max_Torque)\ **Post date:** [October 26, 2007, 4:22pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/11 "2007-10-26T16:22:22Z")
[QUOTE=RTFirefly] [Firesign] “Corn! Now we can make tortillas!” “We’ve been waiting hundreds of years for this.” [/Firesign] [/QUOTE] “I just invented tacos!” ---
**Author:** ![ftg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ftg/32/2801_2.png) [@ftg](https://boards.straightdope.com/u/ftg)\ **Post date:** [October 26, 2007, 4:37pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/12 "2007-10-26T16:37:48Z")
Another vote for the Other Traditional Method: stacking. (Inherited via Albuquerque.) ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [November 18, 2007, 8:53pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/13 "2007-11-18T20:53:07Z")
Yep, the OTS works for me too. Dip them in hot oil (lard ;)), then sauce. If you’re going to stack them (Sonora style), let them crisp a little. I really like corn tortillas, so I usually use this method. I have a dish the same size as corn tortillas. There’s a place here in Berkeley (Picante) where I can get fresh, house made corn tortillas. Crap! Now I gotta go shopping. 😛 ---
**Author:** ![gardentraveler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gardentraveler/32/3576_2.png) [@gardentraveler](https://boards.straightdope.com/u/gardentraveler)\ **Post date:** [November 18, 2007, 9:20pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/14 "2007-11-18T21:20:43Z")
I’m also from the “heat them in a dry skillet” school of thought. GT ---
**Author:** ![guizot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guizot/32/3636_2.png) [@guizot](https://boards.straightdope.com/u/guizot)\ **Post date:** [November 18, 2007, 10:14pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/15 "2007-11-18T22:14:07Z")
I just put them in a plastic bag with a small amount of water and then microwave. No need to fry them or use oil. ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [November 18, 2007, 10:29pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/16 "2007-11-18T22:29:00Z")
[QUOTE=guizot] I just put them in a plastic bag with a small amount of water and then microwave. No need to fry them or use oil. [/QUOTE] Frying them in oil is a _good_ thing. ---
**Author:** ![El\_Cid\_Viscoso](https://avatars.discourse-cdn.com/v4/letter/e/41988e/32.png) [@El\_Cid\_Viscoso](https://boards.straightdope.com/u/El_Cid_Viscoso)\ **Post date:** [November 18, 2007, 11:59pm UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/17 "2007-11-18T23:59:25Z")
My current wife daubs them with a water-soaked paper towel. I prefer to schpritz them with a food-grade water bottle. Get 'em shiny on one side and they’ll usually work out. ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [November 19, 2007, 12:31am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/18 "2007-11-19T00:31:05Z")
Get yourself a can of La Victoria red enchilada sauce and follow the directions on the back. Millions of Mexicans do just that. You can omit the beef and increase the cheese and onion. ---
**Author:** ![TripleTee](https://avatars.discourse-cdn.com/v4/letter/t/ac8455/32.png) [@TripleTee](https://boards.straightdope.com/u/TripleTee)\ **Post date:** [November 19, 2007, 12:35am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/19 "2007-11-19T00:35:55Z")
[QUOTE=mangeorge] Get yourself a can of La Victoria red enchilada sauce and follow the directions on the back. Millions of Mexicans do just that. You can omit the beef and increase the cheese and onion. [/QUOTE] CANNED enchilada sauce? None of my Mexican friends do “just that,” including one friend who taught me his sainted grandmother’s recipe. She didn’t speak more than one word of English. I am going to have to call shenanigans here, and ask which millions of Mexicans you are referring to. ---
**Author:** ![El\_Cid\_Viscoso](https://avatars.discourse-cdn.com/v4/letter/e/41988e/32.png) [@El\_Cid\_Viscoso](https://boards.straightdope.com/u/El_Cid_Viscoso)\ **Post date:** [November 19, 2007, 12:55am UTC](https://boards.straightdope.com/t/corn-tortilla-question/424076/20 "2007-11-19T00:55:27Z")
[QUOTE=TripleTee] CANNED enchilada sauce? None of my Mexican friends do “just that,” including one friend who taught me his sainted grandmother’s recipe. She didn’t speak more than one word of English. [/QUOTE] With respect, your experience may differ. According to [TIME](http://www.time.com/time/photogallery/0,29307,1626519_1373704,00.html) in Mexico the average weekly meal expenditure is $190, a portion of which appears to be canned and processed food. Just because it’s canned doesn’t mean it’s not good. It just means the cook didn’t have a few hours to burn. [Next page](https://boards.straightdope.com/t/corn-tortilla-question/424076.md?page=2)