How to Prepare Corn Tortillas for Enchiladas?
Corn tortillas for enchiladas require a specific preparation to prevent them from cracking or falling apart when rolled. The key is to soften them sufficiently, usually by frying, steaming, or warming them on a comal, before filling and rolling.
The Art of the Perfect Enchilada: Preparing the Tortilla
Enchiladas, a beloved dish in Mexican cuisine, are more than just filling rolled inside a tortilla. The tortilla itself plays a crucial role in the final product. A poorly prepared tortilla can result in a soggy, cracked, or generally unappetizing enchilada. The goal is to create a pliable and flavorful wrap that complements the filling and sauce.
Why Tortilla Preparation Matters
Imagine biting into an enchilada only to have the tortilla crumble, sending filling and sauce everywhere. Proper tortilla preparation prevents this culinary catastrophe for several reasons:
- Flexibility: Softened tortillas become more pliable, allowing them to be rolled without cracking.
- Flavor Enhancement: The preparation method, particularly frying, adds a subtle layer of flavor that complements the enchilada’s overall taste.
- Structural Integrity: Preparing tortillas helps them maintain their shape and structure during and after baking or simmering in sauce.
- Prevents Soggy Enchiladas: Heating the tortillas before assembly helps protect them from absorbing too much sauce and becoming mushy.
The Three Primary Methods of Softening Corn Tortillas
There are three main methods for preparing corn tortillas for enchiladas, each offering slightly different results:
- Frying: This is the most traditional method. Briefly frying the tortillas in hot oil makes them incredibly pliable and adds a rich, slightly crispy texture.
- Steaming: Steaming is a healthier option that still softens the tortillas effectively.
- Comal Warming: Warming on a comal (or griddle) is a quick and easy method, but it requires more attention to prevent the tortillas from drying out.
Let’s explore each method in detail.
Frying Tortillas: A Traditional Approach
Frying is the most common and arguably the most flavorful method.
Steps:
- Heat about 1/4 inch of vegetable oil (or your preferred frying oil) in a skillet over medium heat. The oil is ready when a small piece of tortilla sizzles immediately when dropped in.
- Using tongs, carefully submerge each tortilla in the hot oil for just a few seconds, flipping once. The goal is to soften the tortilla, not to make it crispy. About 5-10 seconds per side is usually sufficient.
- Remove the tortilla from the oil and place it on a plate lined with paper towels to drain excess oil.
- Repeat with the remaining tortillas, stacking them on the plate.
Considerations:
- Temperature: Maintaining a consistent oil temperature is crucial. Too low, and the tortillas will absorb too much oil; too high, and they will burn quickly.
- Timing: Don’t over-fry. The tortillas should remain soft and pliable, not crispy.
- Oil Type: Vegetable oil, canola oil, or peanut oil are all good choices. Avoid olive oil, as its flavor can be too strong.
Steaming Tortillas: A Healthier Alternative
Steaming offers a lower-fat alternative to frying.
Steps:
- Fill a pot with about an inch of water and bring it to a simmer.
- Place a steamer basket inside the pot, ensuring the water doesn’t touch the basket.
- Stack the tortillas in the steamer basket.
- Cover the pot and steam for 5-10 minutes, or until the tortillas are soft and pliable.
Considerations:
- Moisture: Ensure the tortillas are adequately steamed but not waterlogged.
- Steamer Type: A bamboo steamer, a metal steamer basket, or even a makeshift steamer using a colander can be used.
Warming Tortillas on a Comal: A Quick Solution
Using a comal is a speedy method, but it demands close attention.
Steps:
- Heat a comal or griddle over medium heat.
- Place a tortilla on the hot comal.
- Heat for about 15-30 seconds per side, flipping frequently, until the tortilla is soft and pliable.
- Transfer the warmed tortilla to a tortilla warmer or a plate covered with a clean towel to keep them warm and pliable.
Considerations:
- Heat Control: The comal can get very hot quickly, so adjust the heat as needed to prevent burning.
- Drying Out: Tortillas can dry out quickly on a comal, so flip them frequently and keep them covered after warming.
- Tortilla Warmer: A tortilla warmer is crucial for keeping the tortillas warm and pliable until you’re ready to assemble the enchiladas.
Common Mistakes and How to Avoid Them
- Over-Frying: Leads to crispy and brittle tortillas that are difficult to roll.
- Solution: Watch the tortillas closely and remove them from the oil as soon as they are pliable.
- Under-Frying/Steaming/Warming: Results in cracking tortillas.
- Solution: Ensure the tortillas are adequately softened before rolling.
- Overcrowding the Pan: Can lower the oil temperature and cause the tortillas to absorb too much oil.
- Solution: Fry the tortillas in batches, ensuring the oil temperature remains consistent.
- Allowing Tortillas to Dry Out: Makes them brittle and prone to cracking.
- Solution: Keep warmed tortillas covered in a tortilla warmer or a damp towel.
Frequently Asked Questions (FAQs)
Can I use store-bought tortillas, or do I have to make them from scratch?
You can absolutely use store-bought tortillas. However, the quality of the tortilla significantly impacts the final dish. Look for tortillas made with simple ingredients and avoid those with excessive preservatives. Freshly made tortillas, if available, will always yield the best results.
What’s the best type of oil for frying tortillas?
Vegetable oil, canola oil, and peanut oil are all good choices for frying tortillas. They have high smoke points and neutral flavors that won’t overpower the taste of the enchiladas. Avoid using olive oil, as its flavor can be too strong and its smoke point too low for frying.
How do I know if the oil is hot enough for frying?
A simple test is to drop a small piece of tortilla into the oil. If it sizzles immediately, the oil is ready. You can also use a thermometer; the ideal temperature is around 350°F (175°C).
Can I reuse the frying oil?
Yes, you can reuse the frying oil a few times. After each use, let the oil cool completely, then strain it through a fine-mesh sieve lined with cheesecloth to remove any food particles. Store the cleaned oil in an airtight container in a cool, dark place. Discard the oil if it becomes dark, cloudy, or develops an unpleasant odor.
What’s a tortilla warmer, and do I really need one?
A tortilla warmer is a container designed to keep tortillas warm and pliable after they have been heated. While not strictly necessary, it is highly recommended for keeping tortillas from drying out, especially when using the comal warming method.
My tortillas are still cracking even after frying/steaming/warming. What am I doing wrong?
The most likely cause is that the tortillas are not being softened enough. Try frying/steaming/warming them for a slightly longer time. Another possibility is that the tortillas are too old or dry. Fresh tortillas are always easier to work with.
Can I use flour tortillas instead of corn tortillas for enchiladas?
While traditionally, enchiladas are made with corn tortillas, you can use flour tortillas if you prefer. However, the flavor and texture will be different. Flour tortillas are generally softer and sweeter than corn tortillas. Be aware that flour tortillas do not need as much softening to prevent them from cracking as corn tortillas.
How far in advance can I prepare the tortillas?
You can prepare the tortillas a few hours in advance. After frying, steaming, or warming, keep them covered and warm in a tortilla warmer or on a plate covered with a damp towel. If preparing them further in advance, store them in an airtight container in the refrigerator and reheat them briefly before assembling the enchiladas.
Should I dip the tortillas in the enchilada sauce before rolling them?
This is a matter of personal preference. Some people prefer to dip the tortillas in the enchilada sauce before filling and rolling them. This adds extra flavor and helps to keep the tortillas moist. However, it can also make them more prone to tearing, especially if the sauce is too hot or thin.
How do I prevent my enchiladas from sticking to the baking dish?
To prevent enchiladas from sticking, spread a thin layer of enchilada sauce on the bottom of the baking dish before arranging the enchiladas. You can also lightly grease the dish with cooking spray.
How long do I bake enchiladas?
Enchiladas are typically baked at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Can I freeze enchiladas?
Yes, enchiladas freeze well. Assemble the enchiladas, then wrap them tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking. You may need to add a little extra sauce before baking, as the sauce may dry out during freezing.