Before you even take your first bite, a broken corn tortilla is a red flag. It means there’s something wrong with that particular taco, quesadilla, or burrito. And while it might seem like a small detail, the shattering of the shell is an important part of the eating experience and what makes tacos so different from say… crackers. To keep your next batch of corn tortillas from breaking, follow these tips and tricks for easy preparation, storage, and handling. Whether you’re new to making homemade tortillas or just looking for some simple tips to streamline your process, we’ve got you covered! Read on for insider details on how to keep tortillas from breaking and make them last longer than one chewy bite.
How To Keep Corn Tortillas From Breaking?
1. Use A Rolling Pin.
To make tortillas from scratch, you’ll want to use a sturdy rolling pin to flatten the dough into a thin, even sheet. The rolling pin will help you press out air bubbles, ensuring that your tortillas are perfectly round and consistent. If you don’t have a rolling pin, consider getting one and storing it in the cabinet for future use.
2. Let Them Rise Before Cooking.
Once you’ve rolled out your dough, let it rise for 30 minutes at room temperature (or an hour in the fridge). This will allow the dough to double in size and triple in strength—making it much easier to roll out into tortillas without cracking or breaking when cooked.
3. Cut Down On Water While Cooking.
The next time you’re making homemade tortillas, keep in mind that less is more when it comes to water—water makes tortillas tend to be soft and watery. You’ll want to use only enough water to cover the tortillas and make sure it’s hot.
4. Let The Tortillas Rest Before Serving.
Once you’ve cooked your tortillas, let them rest for at least five minutes before serving—this will allow the dough time to firm up and prevent them from breaking when you bite into them. A few simple tricks like this can help keep your corn tortillas from breaking and make them last longer! ping will ensure that you’re serving up a delicious and perfectly round taco, quesadilla, or burrito.
5. Cut Tortillas Into Wedges Before Eating.
If you’re making tacos for a crowd, it’s important to cut the tortillas into wedges (or triangles if you prefer) before cooking. This will make the tortillas easier to eat and prevent them from breaking when you bite into them. It also makes for a more aesthetically pleasing taco! ping off your tortillas will ensure that they have a much longer shelf life—and make for happier customers.
What’s Your Favorite Way To Eat Tortillas?
- Pre-heat your oven to 350 degrees F
- Mix up a batch of corn tortillas by hand or in a mixer and roll them out into thin sheets of dough.
- Cut the dough into desired shapes with a cookie cutter or small knife, and place on a baking sheet. Bake for 10-15 minutes, until just starting to turn golden brown.
- Store your homemade tortillas in an airtight container or Ziploc bag to keep them fresh and soft throughout the week!
How Do You Make Sure Your Tortillas Don’t Get Too Dry?
- Preheat your oven to 350°F.
- Take a small bowl, one that is large enough to fit all of the tortillas you are making at once, and fill it with ice water.
- Place tortillas in the oven for 5 minutes, enough time to soften them, but not so long that they get hard and brittle.
- Once the tortillas have cooled down, place them in a colander or strainer and press out as much water as you can into the bowl of ice water.
- Once the tortillas have cooled completely (you can even put them in the freezer for an hour if you want), place them on a clean kitchen towel or paper towels and pat dry with another towel until completely dry throughout and no more moisture is visible on the surface or inside of any of your tortillas (if they’re getting too dry).
What Are Some Of Your Favorite Toppings For Corn Tortillas?
1. Make Sure The Corn Tortilla Batter Is Cold
The first step in making your next batch of homemade tortillas is to make sure that the corn flour batter is cold. It’s best to start with a fresh batch of batter so that you have a fresh batch to test when it’s time to make your tortillas. If it’s been sitting out for too long, it might be too thick and won’t stick together well. If you’re already halfway through making the batter, add an additional 1/4 cup of water or milk at this point and stir until combined. This will help thin out the batter without compromising its stickiness and thickness.
2. Use A Tortilla Press Or Skillet To Flatten The Tortillas
When it comes time to prepare your homemade corn tortillas, use a food processor or blender for ease and convenience. Just add 1 cup of water (or milk) and blend until smooth like pancake batter, then pour into a bowl. Add 1 tablespoon of oil and stir to combine, then pour into tortilla press or pan and press or spread out evenly. Let it sit for 5 minutes and it’ll be ready to use. If you’re in a hurry, you can skip the step of pressing it out and just warm up the skillet over medium-high heat for about 30 seconds until the edges begin to brown slightly.
3. Roll Them Up By Hand
If you have time on your hands, it’s best to roll them up by hand with your fingers rather than using a tortilla press or rolling pin. This will allow you to control the thickness of the tortilla without risking breakage. To make sure that they don’t stick together, spray your hands with non-stick cooking spray first so that they don’t stick together when rolling them up. Also, keep in mind that corn tortillas are delicate so handle them with care when handling and storing them in a tortilla warmer or bag after making them!
Keeping tortillas from breaking starts the second you buy your corn. Store it in the fridge, use it as soon as possible, and don’t overwork it. Don’t over-oil your fresh masa, and make sure your hands are slightly wet when forming your tortillas. When in doubt, remember that practice makes perfect when it comes to making tortillas and there’s no shame in taking a few extra tries to master your craft.