# Corn Tortillas: What am I doing wrong? **URL:** \ **Category:** Cafe Society\ **Created:** [October 29, 2009, 3:05pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612 "2009-10-29T15:05:58Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [October 29, 2009, 3:05pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/1 "2009-10-29T15:05:58Z")
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? ---
**Author:** ![Tim\_R.Mortiss](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim_r.mortiss/32/142_2.png) [@Tim\_R.Mortiss](https://boards.straightdope.com/u/Tim_R.Mortiss)\ **Post date:** [October 29, 2009, 3:58pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/2 "2009-10-29T15:58:57Z")
I find that about 15 seconds in the microwave softens them up enough to fold. ---
**Author:** ![Duke\_of\_Rat](https://avatars.discourse-cdn.com/v4/letter/d/ad7895/32.png) [@Duke\_of\_Rat](https://boards.straightdope.com/u/Duke_of_Rat)\ **Post date:** [October 29, 2009, 4:49pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/3 "2009-10-29T16:49:51Z")
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. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 29, 2009, 5:07pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/4 "2009-10-29T17:07:59Z")
How are you using them? A little help will let us help you. ---
**Author:** ![Bridget\_Burke](https://avatars.discourse-cdn.com/v4/letter/b/7cd45c/32.png) [@Bridget\_Burke](https://boards.straightdope.com/u/Bridget_Burke)\ **Post date:** [October 29, 2009, 5:22pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/5 "2009-10-29T17:22:23Z")
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? ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 29, 2009, 6:30pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/6 "2009-10-29T18:30:13Z")
> [@Tim\_R.Mortiss](#): > > I find that about 15 seconds in the microwave softens them up enough to fold. 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! ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [October 29, 2009, 9:20pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/7 "2009-10-29T21:20:18Z")
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. ---
**Author:** ![SmellMyWort](https://avatars.discourse-cdn.com/v4/letter/s/ea5d25/32.png) [@SmellMyWort](https://boards.straightdope.com/u/SmellMyWort)\ **Post date:** [October 29, 2009, 10:07pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/8 "2009-10-29T22:07:11Z")
I’ve eaten at several different places that use two tortillas per taco. Takes longer for the filling to soak through. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [October 29, 2009, 10:23pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/9 "2009-10-29T22:23:20Z")
> [@silenus](#): > > How are you using them? A little help will let us help you. 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. ---
**Author:** ![tilde](https://avatars.discourse-cdn.com/v4/letter/t/58956e/32.png) [@tilde](https://boards.straightdope.com/u/tilde)\ **Post date:** [October 29, 2009, 11:45pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/10 "2009-10-29T23:45:26Z")
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. ---
**Author:** ![salinqmind](https://avatars.discourse-cdn.com/v4/letter/s/3ec8ea/32.png) [@salinqmind](https://boards.straightdope.com/u/salinqmind)\ **Post date:** [October 29, 2009, 11:48pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/11 "2009-10-29T23:48:35Z")
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. ---
**Author:** ![BrandonR](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@BrandonR](https://boards.straightdope.com/u/BrandonR)\ **Post date:** [October 29, 2009, 11:50pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/12 "2009-10-29T23:50:25Z")
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. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [October 30, 2009, 12:38am UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/13 "2009-10-30T00:38:06Z")
> [@SmellMyWort](#): > > I’ve eaten at several different places that use two tortillas per taco. Takes longer for the filling to soak through. 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](http://www.mexgrocer.com/3120.html) 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. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [October 30, 2009, 12:42am UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/14 "2009-10-30T00:42:46Z")
> [@Johnny\_L.A](#): > > 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! It’s easy, but I wouldn’t do it without a press. ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [October 30, 2009, 12:52pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/15 "2009-10-30T12:52:24Z")
I put them over the flame of my gas stove for about a minute each side. ---
**Author:** ![Quercus](https://avatars.discourse-cdn.com/v4/letter/q/7ab992/32.png) [@Quercus](https://boards.straightdope.com/u/Quercus)\ **Post date:** [October 30, 2009, 1:25pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/16 "2009-10-30T13:25:10Z")
> [@salinqmind](#): > > 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. 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. ---
**Author:** ![CBEscapee](https://avatars.discourse-cdn.com/v4/letter/c/b19c9b/32.png) [@CBEscapee](https://boards.straightdope.com/u/CBEscapee)\ **Post date:** [October 30, 2009, 2:36pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/17 "2009-10-30T14:36:31Z")
> [@Quercus](#): > > 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. ---
**Author:** ![Mooch](https://avatars.discourse-cdn.com/v4/letter/m/7bcc69/32.png) [@Mooch](https://boards.straightdope.com/u/Mooch)\ **Post date:** [October 30, 2009, 2:40pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/18 "2009-10-30T14:40:20Z")
> [@Munch](#): > > I put them over the flame of my gas stove for about a minute each side. 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! ---
**Author:** ![SmellMyWort](https://avatars.discourse-cdn.com/v4/letter/s/ea5d25/32.png) [@SmellMyWort](https://boards.straightdope.com/u/SmellMyWort)\ **Post date:** [October 30, 2009, 3:47pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/19 "2009-10-30T15:47:30Z")
> [@Zsofia](#): > > It’s easy, but I wouldn’t do it without a press. If you don’t have a press you can use the bottom of a plate if it doesn’t have a ridge. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 30, 2009, 3:59pm UTC](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612/20 "2009-10-30T15:59:56Z")
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. [Next page](https://boards.straightdope.com/t/corn-tortillas-what-am-i-doing-wrong/515612.md?page=2)