Corn tortillas are a staple in Mexican cuisine, and when it comes to making delicious tacos, having the right tortillas can make all the difference. However, preparing corn tortillas can be a bit tricky, especially for those who are new to working with this type of dough. In this article, we’ll take a closer look at the best way to prepare corn tortillas for tacos, including tips, tricks, and techniques to help you achieve perfect, pliable, and flavorful tortillas every time.
Understanding Corn Tortillas
Before we dive into the preparation process, it’s essential to understand what corn tortillas are and how they’re made. Corn tortillas are made from a type of corn called nixtamalized corn, which is corn that has been soaked in limewater to remove the hulls. This process makes the corn more easily grindable and increases its nutritional value.
The Importance of Using the Right Type of Corn
When it comes to making corn tortillas, using the right type of corn is crucial. Nixtamalized corn is the only type of corn that should be used for making tortillas, as it has the right consistency and flavor. You can find nixtamalized corn at most Mexican markets or online.
The Role of Masa Harina
Masa harina is a type of corn flour that is made from nixtamalized corn. It’s a crucial ingredient in making corn tortillas, as it provides the structure and texture that tortillas need. When choosing a masa harina, look for a brand that is made from 100% nixtamalized corn and has no additives or preservatives.
Preparing Corn Tortillas from Scratch
Preparing corn tortillas from scratch can be a bit time-consuming, but it’s worth the effort. Here’s a step-by-step guide on how to make corn tortillas from scratch:
Step 1: Mix the Masa Harina and Water
To start, mix 2 cups of masa harina with 1/2 cup of warm water in a large bowl. Use a fork to mix the dough until it comes together and forms a ball.
Step 2: Knead the Dough
Knead the dough for 5-10 minutes until it becomes pliable and smooth. You can do this by hand or using a stand mixer with a dough hook attachment.
Step 3: Rest the Dough
Let the dough rest for 30 minutes to allow the gluten to relax. This will make the dough easier to work with.
Step 4: Divide the Dough
Divide the dough into 8-10 equal pieces. You can do this by breaking the dough into small balls or by using a tortilla cutter.
Step 5: Roll Out the Tortillas
Use a rolling pin to roll out each piece of dough into a thin circle. You can also use a tortilla press to flatten the dough.
Step 6: Cook the Tortillas
Heat a dry griddle or frying pan over medium-high heat. Cook the tortillas for 30-45 seconds on each side, until they’re lightly browned and have a slightly charred flavor.
Using Store-Bought Corn Tortillas
If you don’t have the time or inclination to make corn tortillas from scratch, you can use store-bought tortillas. Here are a few tips for using store-bought tortillas:
Choosing the Right Type of Tortilla
When choosing store-bought tortillas, look for tortillas that are made from 100% nixtamalized corn and have no additives or preservatives. You can find these types of tortillas at most Mexican markets or online.
Warming Up the Tortillas
Store-bought tortillas can be a bit stiff and brittle, so it’s essential to warm them up before using them. You can do this by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
Grilling or Cooking the Tortillas
To add a bit of texture and flavor to your store-bought tortillas, you can grill or cook them on a dry griddle or frying pan. This will give them a slightly charred flavor and a more pliable texture.
Tips and Tricks for Preparing Corn Tortillas
Here are a few tips and tricks for preparing corn tortillas:
Using the Right Type of Water
When mixing the masa harina and water, use warm water that’s around 100°F to 110°F. This will help the dough come together and form a ball.
Not Overworking the Dough
When kneading the dough, be careful not to overwork it. This can make the dough tough and dense.
Using a Cast Iron Skillet
When cooking the tortillas, use a cast iron skillet or a comal. These types of pans retain heat well and will give your tortillas a nice char.
Don’t Overcook the Tortillas
When cooking the tortillas, be careful not to overcook them. This can make them dry and brittle.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when preparing corn tortillas:
Using the Wrong Type of Corn
Using the wrong type of corn can result in tortillas that are dense and flavorless. Make sure to use nixtamalized corn or masa harina that’s made from nixtamalized corn.
Not Kneading the Dough Enough
Not kneading the dough enough can result in tortillas that are tough and dense. Make sure to knead the dough for at least 5-10 minutes.
Overworking the Dough
Overworking the dough can result in tortillas that are tough and dense. Be careful not to overwork the dough when kneading it.
Not Cooking the Tortillas Enough
Not cooking the tortillas enough can result in tortillas that are raw and flavorless. Make sure to cook the tortillas for at least 30-45 seconds on each side.
Conclusion
Preparing corn tortillas for tacos can be a bit tricky, but with the right techniques and ingredients, you can achieve perfect, pliable, and flavorful tortillas every time. Whether you’re making tortillas from scratch or using store-bought tortillas, following these tips and tricks will help you create delicious tacos that will impress your friends and family.
What is the ideal type of corn for making tortillas?
The ideal type of corn for making tortillas is a specific type of corn called “nixtamalized” corn, which has been treated with an alkaline solution to remove the hulls and make the corn more easily grindable. This process, known as nixtamalization, also increases the nutritional value of the corn and gives tortillas their characteristic flavor and texture. You can find nixtamalized corn at most Latin American markets or online.
When selecting nixtamalized corn, look for a type that is specifically labeled as “tortilla corn” or “masa harina.” This type of corn has been processed to be finer and more pliable, making it easier to grind into a fine masa that can be formed into tortillas. Avoid using regular cornmeal or other types of corn, as they will not produce the same results.
How do I grind the nixtamalized corn into masa?
Grinding the nixtamalized corn into masa is a crucial step in making tortillas. You can use a manual or electric grain mill, or even a blender or food processor, to grind the corn into a fine masa. If using a manual mill, simply feed the corn into the mill and turn the handle to grind the corn into a fine powder. If using an electric mill or blender, be careful not to overheat the motor or create a fine dust that can be difficult to work with.
The goal is to create a masa that is fine and pliable, but not too fine that it becomes powdery. You want the masa to have a slightly coarse texture, similar to fine sand. If the masa is too fine, it can be difficult to work with and may not hold together well when formed into tortillas. If the masa is too coarse, it may not be pliable enough to form into thin tortillas.
What is the right consistency for tortilla dough?
The right consistency for tortilla dough is crucial for making tortillas that are pliable and easy to work with. The dough should be soft and pliable, but not too sticky or wet. If the dough is too dry, it will be difficult to form into tortillas and may crack or break apart. If the dough is too wet, it will be difficult to handle and may stick to your hands or the surface you are working on.
To achieve the right consistency, start by mixing the masa with a small amount of water, then gradually add more water as needed to achieve a soft and pliable dough. You can test the consistency of the dough by forming a small ball and flattening it slightly. If the dough holds its shape and does not crack or break apart, it is ready to use. If the dough is too sticky or wet, add a small amount of masa and mix well.
How do I form tortillas from the dough?
Forming tortillas from the dough is a simple process that requires a bit of practice to get right. Start by dividing the dough into small balls, about the size of a golf ball. Then, flatten each ball slightly into a disk shape using a rolling pin or your hands. Use a tortilla press or a heavy object, such as a cast-iron skillet, to flatten the disk into a thin tortilla.
Alternatively, you can use your hands to flatten the dough into a thin tortilla. Simply place the dough ball between your palms and flatten it slightly, then use your fingers to stretch and thin the dough into a circular shape. Be careful not to stretch the dough too thin, as it can tear or break apart. If the dough does tear, simply press it back together and continue to form the tortilla.
How do I cook tortillas?
Cooking tortillas is a simple process that requires a bit of heat and a dry surface. You can cook tortillas on a dry griddle or frying pan, or even on a comal or griddle specifically designed for cooking tortillas. Simply place the tortilla on the surface and cook for about 30 seconds on each side, until the tortilla is lightly browned and slightly puffed.
Alternatively, you can cook tortillas on a gas stovetop or on a grill. Simply place the tortilla on the surface and cook for about 30 seconds on each side, until the tortilla is lightly browned and slightly puffed. Be careful not to overcook the tortillas, as they can become brittle and crack or break apart. If you are cooking tortillas in advance, you can store them in an airtight container or wrap them in plastic wrap to keep them fresh.
Can I store tortillas for later use?
Yes, you can store tortillas for later use, but it’s best to use them within a day or two of making them. Tortillas are best when they are fresh, as they can become stale and brittle if stored for too long. If you need to store tortillas, you can wrap them in plastic wrap or aluminum foil and store them in an airtight container in the refrigerator for up to 2 days.
Alternatively, you can freeze tortillas for up to 2 months. Simply place the tortillas in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. When you are ready to use the tortillas, simply thaw them at room temperature or reheat them on a dry griddle or frying pan. Be careful not to overheat the tortillas, as they can become brittle and crack or break apart.
What are some common mistakes to avoid when making tortillas?
One common mistake to avoid when making tortillas is using the wrong type of corn or masa. Using regular cornmeal or other types of corn can result in tortillas that are dense and brittle, rather than soft and pliable. Another mistake is not grinding the masa finely enough, which can result in tortillas that are coarse and difficult to work with.
Other common mistakes include overworking the dough, which can result in tortillas that are tough and dense, and not cooking the tortillas long enough, which can result in tortillas that are raw and doughy. To avoid these mistakes, be sure to use the right type of corn and masa, grind the masa finely, and cook the tortillas for the right amount of time. With a bit of practice, you should be able to make delicious and authentic tortillas for your tacos and other dishes.