How do you make corn tortillas easier to roll?

How do you make corn tortillas easier to roll?

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

Do I need to soften corn tortillas for enchiladas?

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother’s trick.

Do you soak corn tortillas?

Traditional corn tortillas use masa flour, which is corn that has been fully nixtamalized. This is a process that involves soaking and cooking dried corn in an alkaline solution to break it down. It improves the nutritional content of the corn and is necessary for soft tortillas.

How do you roll corn tortillas for enchiladas?

Roll Like a Pro

1. Perfectly Rolled Corn Tortilla.
2. Start with warm fresh corn tortillas. This is the key to a great roll.
3. Place the tortilla over your palm and fingertips.
4. With your fingertips lift the back edge of the tortilla.
5. In one motion push your hand forward to roll the tortilla.

Why are my corn tortillas hard?

That’s because the water is clinging to the outside of the corn particles. As you knead, the dough will become softer and won’t stick. And be sure to cover your dough with a damp kitchen towel to make sure it doesn’t dry out while you are pressing out the tortillas.

How do you keep corn tortillas from getting soggy in enchiladas?

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

What are the best tortillas to use for enchiladas?

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans.