using store-bought corn tortillas

[Blackdog Lin]

I tried something new this last weekend, taquitos, using corn tortillas. My chicken filling was killer!, but as always the tortillas tore and came apart and just wouldn't stay rolled up nicely. They were delicious, and turned out to be something we'd like to have again, but they weren't pretty.

I've been making enchiladas for years with the same results. Many recipes say to dip the tortillas in either your heated sauce, or heated oil, or a combination of both, which I've never tried 'cause I just can't imagine the mess I'd make doing it this way. I've always just nuked the tortillas 10-12 seconds before filling; this try with the taquitos the recipe said to heat them on a hot griddle, so that's what I did. Same falling-apart results.

IS there a way to heat corn tortillas so they stay together, without going to the bother and mess of dipping them? I'm about to give up and make flautas instead of taquitos, and "fake" enchiladas instead of real ones, using flour tortillas instead of the corn. But boy! corn is better!

[treehugger]

A couple of thoughts.

1. Try steaming the tortillas instead of just microwaving them dry (you can do this in a damp towel). But you will have to work quickly to fill them before they cool down.

2. Dipping/frying the tortillas for enchiladas makes so much difference in flavor and it's not as messy as you think. And it fixes the breakage problem.

3. If you don't want to dip.fry them, simply layer the corn tortillas in a pan with your filling and cheese and sauce. No breakage, and it tastes pretty much the same as rolling them around filling. Plus, this is traditional in parts of Mexico anyway. I don't think the taste and texture of enchiladas is nearly as good with wheat flour, so it's better to stick with corn. And the layering makes it really easy!

Kara

[Tiam]

I tried something new this last weekend, taquitos, using corn tortillas. My chicken filling was killer!, but as always the tortillas tore and came apart and just wouldn't stay rolled up nicely. They were delicious, and turned out to be something we'd like to have again, but they weren't pretty.

I've been making enchiladas for years with the same results. Many recipes say to dip the tortillas in either your heated sauce, or heated oil, or a combination of both, which I've never tried 'cause I just can't imagine the mess I'd make doing it this way. I've always just nuked the tortillas 10-12 seconds before filling; this try with the taquitos the recipe said to heat them on a hot griddle, so that's what I did. Same falling-apart results.

IS there a way to heat corn tortillas so they stay together, without going to the bother and mess of dipping them? I'm about to give up and make flautas instead of taquitos, and "fake" enchiladas instead of real ones, using flour tortillas instead of the corn. But boy! corn is better!


I have the same problem but I am a corn tortilla girl all the way. I do NOT like flour tortillas.

[Rosemary]

I place about 4-6 corn tortillas at a time between two small plates and microwave that way. They steam and I don't have problems with them breaking.

[Blackdog Lin]

Ooh, Rosemary, that's the kind of thing I'm looking for. You don't have to add any water/moisture? And how long do you nuke a stack of say 6 of 'em?

Kara - If I dip the tortillas in sauce, even if I didn't make a huge mess of it, don't they split or fall apart when removing them from the hot sauce/oil? I can't figure out what you would use to remove them that would keep them in one piece. And then they have to cool enough to handle. And yeah, I make enchilada casserole (it's on tap for Friday, to use up the rest of the pack of tortillas), but even though a casserole is good, it just isn't the same as having enchiladas. Don't know why, but DH and I both agree.

Thanks guys. Will entertain any and all suggestions.....

[treehugger]

Kara - If I dip the tortillas in sauce, even if I didn't make a huge mess of it, don't they split or fall apart when removing them from the hot sauce/oil? I can't figure out what you would use to remove them that would keep them in one piece. And then they have to cool enough to handle.

Nope, they don't split or fall apart. I guess it's just something you are going to have to take on faith and give it a try. :) Tongs are the helpful implement.

Kara

[Rosemary]

I don't add any water, and for 6 corn tortillas I microwave about 25 seconds. When I'm making enchiladas, they cool off really quickly, so just do as many as you can process fairly quickly.

[Blackdog Lin]

Okay, got something to work with here. :) Next time I will try either dipping (using tongs to remove!) or the 2-saucer microwave method. Kara, do you dip yours in your heated enchilada sauce, or oil? I think I'd try the sauce, to save fat/calories, if that works. Hmmm, I always do up something "special" for us for the Super Bowl - wonder if DH would like enchiladas for his treat?

Thanks guys!

[Tiam]

I told my Mexican friend that I steam corn tortillas in the microwave to soften them and she was horrified.

[treehugger]

Kara, do you dip yours in your heated enchilada sauce, or oil? I think I'd try the sauce, to save fat/calories, if that works.

I've done it both ways. Oil makes the tortillas more flexible and adds a lot to the texture of the finished dish, but heated sauce works well, too.

Kara

[Gregg]

I dunk them in the sauce when making enchiladas. I use a wide spatchula (pancake flipper) to take them out because I leave them in long enough to get really soft for rolling up and usually tear them with tongs.