Cooking with Corn Tortillas?!
Answers: I love cooking with corn tortillas or using them for taco, because I like the authentic taste and texture. But, my problem is they keep breaking and spilling the contents all over the plate. Do you have any secrets from keeping corn tortillas from breaking? Or what are some intersting ideas or recipes that incorporate corn t's?
Mmm You just made me hungry!
When preparing or eating a taco: take it with your thumb and little finger up and the ring and index finger down so that it does not fall apart or lose its contents.
When warming up a soft tortilla mist it with water, or put it in the microwave covered with a damp paper towel.
If using crispy shell spread the outside with beans and then wrap with another tortilla.
Cut up tortillas into triangles and deep fry drain on
paper towel and eat with salsa
Cut up in small squares and place in large fry pan
with small amount of oil heat til soft then add
eggs and salsa for a quick breakfast, YUM
We like to take the leftover corn tortillas and
cut them into wedges...place them on a pan and
bake at about 400o until they're nice and
crispy... Treat them like corn chips then. Add
cheese and salsa, black bean dip...whatever you
like best, and munch away.
if you get them freshly made. but most places don't have a store that sells freshly made tortillas so what you do is get a pan on the stove and add a Lil oil then cook the tortilla just a Lil don't make them to crunchy that will help. or double rap them.
Keep them warm, once they cool they turn brittle.
I heat them in the oven. They don't crack as bad.
I used them to make creamy chicken enchiladas. They are heartier and don't get doughy like flour tortillas do.
I made a fun dish with a recipe I found on Campbell's website. Here it is. I hope you enjoy it as much as I (and my BF) did -
Taco Chicken Casserole
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 20 minutes
Serves: 6
Ingredients:
4 cups coarsely broken tortilla chips (about 5 oz.)
3 cups cubed cooked cooked chicken
1 can (about 15 oz.) cream-style corn
1 jar (14 oz.) Pace? Mexican Creations Mild Taco Cooking Sauce
1 1/2 cups shredded Cheddar cheese
Sour cream
Directions:
Preheat oven to 400°F. In 3-qt. shallow baking dish, layer 2 cups tortilla chips, chicken, corn and taco cooking sauce. Mix remaining tortilla chips and cheese. Sprinkle on top.
Bake 20 min. or until hot. Served topped with sour cream.
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I think you might be over frying your tortillas.....I too, like mine crisp, but cracking and spilling the contents is part of the nature of the beast, meaning, thin corn tortillas are prone to cracking.....you might want to try several different brands of tortillas (as I did, and found out) as some are actually thicker and do better as taco shells......some of the thinner ones are best suited for enchiladas or to be cut into wedges and fried to make chips......Enjoy!!
Christopher
Wet them with water before you place them on a comal...if you don't have a comal use a pan to toast the,
my mom taught me to put a couple or however many your gonna eat/serve in a plastic grocery bag for 45 seconds to make em soft. Or buy something called a comal which is just a cast iron plate used to warm up tortillas but after you cook them wrap them in a towel or in a tortilla warmer so they stay warm and dont get cold where they start to break.
In So. Texas some people just warm a veg/sprayed corn tortilla in skillet, flip it and cook until edges are just beginning to get crisp, then fold it around a filled, crisped taco shell that has been warmed in the oven. You can do many of the soft ones and put them on plate covered with a tea towel in the microwave to stay warm...don't turn on the microwave! The soft shell on the outside helps keep the taco together even if it does crack up.
your either heating them to long or not hating them long enough..when you heat store bought tortillas make sure they pop up a little
I live in Texas and use corn tortillas quite often. It's just in their nature to be rather brittle. Some people very lightly fry them in some oil to help them remain pliable but stay in tact. It works some of the time. ;-)
Here are some links to great corn tortilla recipes:
Tortillas w/Grilled Adobo Pork
www.epicurious.com/recipes/food/views/...
Tortilla Soup (but of course!)
www.epicurious.com/recipes/food/views/...
Chili Verde Enchiladas
epicurious.com/recipes/food/views/1031...
You can also use corn tortillas to make killer quesadillas. Just heat the tortilla on a dry cast iron skillet or griddle. Add cheese of choice and your favorite fillings (grilled chicken, sauteed bell peppers & onions, beef, etc...) Let the cheese start melting and then fold over the tortilla to make a half moon. Flip over briefly & remove from heat. Slice into two triangles and enjoy.
You can also make a tortilla casserole which is kind of an improvised dish. You layer (in a buttered casserole dish) ripped up corn tortillas with roasted chicken or cooked ground beef, sauteed onion & bell peppers, cheese, cayenne or diced chipotle peppers, add a bit of chicken broth (for a lighter version) or cream just to moisten, top w/cheese & bake till brown & bubbly. You can amend by adding green chilis or black beans or salsa or whatever. Great way to use leftovers. Top with sour cream & chives after casserole is removed from the oven.
Yum!
ewww. flour tortillas are way better.
I put two tortilla's, one on top of the other, on my hot, flat round cast iron griddle (I call it my tortilla pan). Heat, turn over, turn top tortilla over, heat, repeat the turning. Take off of pan & put between a folded dish towel to keep warm. I don't have a problem with them breaking. It's more like steaming with a touch of crispy. Sometimes I use just a few drops of oil on the pan, more if i want them crispy. Near the end of heating, getting crispy, fold in half and cook longer on both sides.
My favorites are chicken enchilada's using the green sauce & Migas with a good chorizo & homemade salsa.