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Question about homemade corn tortillas....

Lisa_in_Germany

14 years ago

I am planning on making homemade corn tortillas in the next couple of days. I just have one question. My Mom always bought the fresh tortillas (corn) and fried them into taco shells. My qestion is, do i need to grill the tortillas first and then fry them or can I just fry them from the raw state.

Lisa

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Comments (5)

User
14 years ago
Lisa you have to make/bake the tortilla first and then you can fry it if you want.

But to make tacos you do not need to fry the tortilla until it is crisp. YOu can use the tortilla as it comes off the grill pan.

Ann
pris
14 years ago
I don't know about your homemade tortillas, but, the store bought ones will split or crumble if not softened up by frying first. You do fry them but don't fry them crisp. Place in the pan of hot oil and quickly turn it over. Remove to paper towels to drain some of the oil off and spoon in your filling and roll up. (The oil also imparts some of the flavor of the soft taco you will be looking for.)
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I use tortillas in several ways: As a meal accompaniment like bread. It's nice to have one of those shallow baskets made for the purpose to keep them warm, covered by a napkin. For a taco, just rolled up around a shredded meat and salsa filling. For making enchiladas, which I love. In chilaquiles (a casserole sort of like a Mexican lasagna or a rustic form of enchiladas). Making your own tortillas is not complicated, but it takes a bit of a knack. I've seen Mexican women pat them out between their palms. Masa is a soft and tender dough. No gluten or stretchability at all. I can't form a tortilla by hand, even after several years of working with clay in the pottery studio. I have to use a tortilla press or improvised substitute. Bakeries use automated machinery. The critical part is the temperature of the comal (griddle) and timing the baking. When done well, they puff like pita bread, making a pocket inside. You help that along by "tickling" them, touching them with your finger tips, which presses them against the hot comal, creating a burst of steam inside. Are the ones you get solid or hollow? Commercial ones I have had usually were solid and not tender like tortillas casero (homemade), but are better than no tortillas at all. Good ones have just the right amount of charred spots, which gives a wonderful flavor and aroma. And I mean *wonderful aroma*. Driving through Mexican villages at a certain time of evening, the whole place smells of corn tortillas baking. I'm starting to salivate. So much goodness from two ingredients, masa and water. Yellow or white corn tortillas? I go for the white, but I can't give you a clear reason except that I think it is most typically Mexican. Jim
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Gloria, Tortillas are best served fresh. I usually only make enough for one meal. Although if you have a few leftover, the best way to heat them is to wrap in a damp towel, put them into a plastic bag (unsealed) and microwave on 50% power for a couple of minutes. Are you making flour tortillas or corn? We had dinner Monday night with our neighbours and I made Mexican. I made about 24 corn tortillas. I kept them warn in the tortilla warmer that Gina gave me in a swap. Keeps them hot for hours. Leftover corn and flour tortillas can be cut into triangles and deep fried for "tortilla chips". Home Cookin Chapter: Recipes From Thibeault's Table Flour Tortillas =============== 2 cups flour 1/2 teaspoon salt 1 tablespoon to 1/4 cup lard/shortening 1 teaspoon baking powder 1/2 cup warm water (might need a bit more) . Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in plastic and let rest for at least 30 minutes. Divide dough into 10 or 12 pieces and shape into balls. Keep covered. Roll each ball out into a 7 to 9 inch circle. Dough should be thin. Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in teatowel to keep warm as you cook the other tortillas. (I place the ones wrapped in the towel in a low 200 oven to keep warm, while I am cooking the rest.)
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I have been making my own tortillas since the beginning of time with my own fresh masa but I keep dried masa on hand for those times when I'm in a hurry. Here are my thoughts: When using dried masa, mix with water that is very hot. Salt is optional as is a small amount of oil. Turn the corn dough on to the board and knead for four or five minutes, then cover tightly with plastic wrap to keep it from drying out and let rest for at least 20 minutes. Heat two griddles for at least 15 minutes prior to use, one on medium heat and one medium high. Place a tortilla on the medium griddle. When the outer edges begin to dry (about 30 seconds), flip it to the other side on the same griddle. Let cook for a minute to a minute and a half. Flip again and place on the medium high griddle. The tortilla should begin to puff almost immediately. If it doesn't, gently tease it by pressing down on the surface with your finger tips. Transfer to a tortilla warmer or basket lined with a thick towel. Continue the process until done. If using the tortillas to make enchiladas, spray each one with cooking spray and stack together. Wrap with very damp paper towels and microwave for about a minute. Let stand another minute. The tortillas should now be very flexible and roll easily without being too greasy. A tortilla press is only for corn dough. Flours must be hand rolled.
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Lars
14 years ago
If the tortillas are fresh (and especially if homemade), they should not split or crumble. I assume that Lisa wants to make Tex-Mex tacos, which have tortillas that are fried until crisp and usually deep fried. In Mexico, soft tacos are the norm and are made with two tortillas heated on a griddle or in a wok - I use a cast iron skillet with no oil. Tortillas are sauteed in oil generally only for enchiladas, as they would be messy to eat by hand if the tortillas had been sauteed, but you can make them either way. Personally, I steam tortillas for enchiladas because I do not want the extra oil, but it's not traditional.

Lars
User
14 years ago
Pris, there is a big difference between the packaged store bought corn tortillas and homemade.

I agree, that store bought needs to be soften in hot oil. Doesn't take long. Just basically in and out of the oil. But you can also fry a store bought corn tortilla into a crisp taco shell too. Just fry it longer.

Homemade corn tortillas are soft and do not crack or crumble. As soon as they are baked they need to be stacked and covered to keep warm.

This keeps them soft and pliable.

A fresh baked corn tortilla does not need to be fried unless you want a crispy taco shell.
annie1992
14 years ago
I agree, fresh tortillas need to be baked on the griddle first, then can be deep fried if you want crunchy tortillas or eaten soft and hot from the griddle.

I used to just toss them in an electric skillet with a little oil in the bottom, just enough to submerge the tortilla, then I could do 4 at a time. We just had them flat, I never tried to fold them and make them crispy, we were happy with the flat "tostada" shell and piled our taco toppings right onto it.

Annie

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