In this short article, we will answer the question “How to soften corn tortillas for enchiladas?” and analyse a different method for tortilla preparation.
How to soften corn tortillas for enchiladas?
To roll corn tortillas for enchiladas, they must first be softened. This may be accomplished by steaming, frying, etc. The greatest enchilada recipe is also included in the discussion of how to soften fresh tortillas.
In a skillet that has been greased, cook the tortillas briefly (8 to 10 seconds). To make them crisp, don’t fry them. Simply eliminating the raw texture will make rolling simpler. Apply green or red chilli sauce to the tortillas once they’ve finished frying. The advantages of frying include:
The tortillas are made softer, which enables the sauce to soak in fully without tearing them. The flavour is also improved since the tortillas’ sugars caramelise when heated. The tortillas get softer without absorbing an excessive amount of oil.
Employing a comal
A griddle known as a “comal” is constructed from cast iron, carbon fibre, or Teflon materials. However, clay has typically been used to make it. In comparison to a straightforward skillet, the majority of a comal is shallow and around 8 inches thick.
Warm the tortillas without oil on a comal over low to medium heat. For even heating, flip regularly. The Mexicans heat tortillas using this technique the most commonly.
Using this method requires caution because using too much water may result in mushy tortillas, which is something no one wants. Wrapping your tortillas in wet towels and heat them in the microwave on high for a few seconds.
Oil a baking pan and grease it. Evenly distribute the tortillas. Never stack. The tortillas should be greased on both sides and baked for 5-8 minutes at 325 degrees.
How can corn tortillas be rolled without cracking them?
Maintain timeliness. Prepare the baking dish, chile sauce, and stuffing first. When everything is prepared, immediately fill then roll the tortillas while still having them soft.
Put them right away into the baking pan with the chile coating. The secret is to coat freshly warmed tortillas with warm chilli sauce.
Do the tortillas need to be fried?
Tortillas don’t have to be fried in order to make enchiladas. The tortilla can also be softened on a griddle or comal overheat, steamed, sprayed with oil, or baked for a short time as an alternative to frying.
Simply getting them pliable enough just to roll without breaking is the objective. Corn tortillas, which seem to be difficult unless they are new, are used to make enchiladas.
The reason why the tortillas are typically quickly fried is that they need to be softened to avoid cracking when being rolled.