I made a giant batch of enchiladas Saturday for the dinner and finally found a solution to a vexing problem. Since I don't live near a tortilla factory and didn't have time to make 50 corn tortillas from scratch this weekend I had to make do, as usual, with stiff, crumbly tortillas from the grocery store. On their own they don't roll; they fold and then break. The typical method is to fry the tortillas briefly in hot oil before adding the filling and rolling. Cook's Illustrated suggests spraying the tortillas with cooking oil and baking--a method that requires more counter space and cookie sheets than I have, especially for a double batch. Also, both methods add grease to the dish.
Instead, I steamed the tortillas, and it worked like a charm! I set up my own steamer with a basket over a pot. It's best to work in small batches, or the tortillas on the bottom will turn to mush. In fact, once the tortillas have steamed for a few minutes start working from the bottom up. Even tortillas that haven't had much time to steam come out curling slightly, which helps a great deal. Ole!
Monday, June 01, 2009
Posted by Adriana Velez at 10:16 AM