I love the flavor of corn tortillas, but every time I try to use them they just crumble apart. How do I maintain their integrity? Do I have to fry them?
I find that about 15 seconds in the microwave softens them up enough to fold.
Get a skillet with just a touch of hot oil in it and just barely flop the tortilla in it for a couple of seconds. Not enough to cook it or soak it, but it’ll soften right up.
How are you using them? A little help will let us help you.
Do you have access to really fresh tortillas? They have a pretty short shelf life. Even some of the big supermarkets here in Houston make their own.
Also–how are you trying to use them? Which recipes?
Especially if you dampen them.
I was hoping this would be a how-to-make-corn-tortillas-from-scratch thread. I used to love coming home from school when I was a kid and hearing the ‘slap-slap-slap’ of the cleaning woman making tortillas for the enchilladas we were going to have for dinner. She’d heat one of the tortillas up and give it to me with butter for a snack. Yum!
If you’re using them as tacos you should also fold against the grain. (After you warm them up in the microwave for 20secs)
If you look at the tortilla; you will notice there are lines there. Fold crossways from those lines.
I’ve eaten at several different places that use two tortillas per taco. Takes longer for the filling to soak through.
I made a wrap this morning, which prompted the question. It just had some deli meat and cheese and mustard – don’t knock it till you tried it! Anyway, my problem was not warming them up first, I guess.
But I’ve tried to make soft tacos with them in the past, when I did warm them up first, and they were just as crumbly if I recall correctly. Maybe I’ll take Smelly’s advice and double wrap them. But then folding them is the problem, not sauce soaking through. Next time I’ll dampen them, warm them, and then fold against the grain. Maybe I’m just not being careful enough.
Very very lightly spray both sides with a hint of Pam or other suitable spray flavor-oil. Not Olive Oil flavored, though Butter flavored or plain are fine.
Nuke for 30 seconds on a plate in the microwave.
Let cool a moment or two, then roll up your food in them. The older they are, the more they’ll crumble, even with this treatment.
I think its the nature of the corn tortilla to be crumbly, it doesn’t have the tough flexibility of a flour tortilla (which is used everywhere now in wraps). Corn tortillas are delicious in enchiladas and Mexican lasagna, but a flour tortilla used that way dissoves into a gummy mass.
I’ve found that the best way to do soften corn tortillas for enchiladas so they don’t immediately crack and fall apart when rolling them, is to spray cooking spray over both sides, place on a baking sheet and park in the oven for about 10-15 minutes at about 325. I find them easier to deal with plopping them into hot oil in a pan, which would always result in them tearing when I tried to get them out of the pan.
A local Chinese buffet has tacos with just chunks of spicy beef and lots of cilantro on a pair of steamed corn tortillas. A couple splashes of Valentina and I’m good to go. Some spice to go with corny goodness!
Yeah, I go to a Chinese place for tacos. The cooks are all Mexican and, to be honest, their tacos are better than their Chinese dishes.
It’s easy, but I wouldn’t do it without a press.
I put them over the flame of my gas stove for about a minute each side.
Right, corn tortillas are never going to be as strong and stretchy as flour ones (it’s all about the gluten, baby). So if you’re expecting to be able to make an overstuffed burrito or super-wrap with a corn tortilla, you’re going to be disappointed.
The packaged tortillas sold in the USA are generally disgusting. Our tortillas are not crumbly. They have what is called correa in Spanish. Sorry I’m not sure of the the word in English, possibly elastic?
To reheat tortillas that are too dry we simply moisten them slightly before heating on the comal.
This is what I do. I then put them hot into one of those plastic tortilla warmers with a barely damp paper towel while I flame the rest of 'em.
I also use two like the taquerias nearby. Only cilantro, onion, lime and salt to go with the meat. Now I know what’s for lunch - 3 tacos al pastor!
If you don’t have a press you can use the bottom of a plate if it doesn’t have a ridge.
With a small amount of practice, you can pat them out by hand. Nothing beats fresh tortillas. As CBE noted, if they crumble, they are either old or poorly made.