Corn tortillas are the heart and soul of authentic tacos. Whether you’re making tacos for a casual weeknight dinner or a festive taco night, knowing how to properly cook corn tortillas can elevate your meal from good to unforgettable. If you’ve ever struggled with tortillas that crack, break, or just don’t taste right, this guide is for you. Let’s explore the best ways to cook corn tortillas for tacos, ensuring they’re soft, pliable, and full of flavor.
Why Properly Cooking Corn Tortillas Matters
Corn tortillas are made from masa harina (corn flour treated with lime), water, and sometimes a pinch of salt. When cooked right, they become soft and flexible, perfect for folding around your favorite taco fillings without breaking apart. Improper cooking can lead to dry, brittle tortillas that crack when you try to fold them.
The Best Methods to Cook Corn Tortillas for Tacos
1. Cooking on a Hot Skillet or Comal
The traditional and most popular method is cooking corn tortillas on a hot, dry skillet or comal (a flat griddle). Here’s how:
– Preheat a heavy-bottom skillet or cast iron pan over medium-high heat until it’s very hot.
– Place the tortilla on the skillet and cook for about 30 seconds to 1 minute on the first side. You should see some light browning and the tortilla will start to puff slightly.
– Flip the tortilla and cook the other side for another 30 seconds.
– Flip it one more time for 10-15 seconds to ensure it’s evenly heated and soft.
– Remove and keep warm wrapped in a clean kitchen towel or tortilla warmer to allow the steam to soften the tortillas further.
This method heats the tortillas quickly and evenly, making them pliable and ready to hold your taco fillings without breaking.
2. Heating Over an Open Flame
If you have a gas stove, you can heat tortillas directly over the flame:
– Using tongs, hold the tortilla over the open flame for a few seconds on each side.
– The tortilla will char slightly and become flexible.
– Wrap the heated tortillas in a towel or place them in a tortilla warmer to keep them soft.
This method adds a subtle smoky flavor and is quick, but requires some care to avoid burning.
3. Oven Broiling for Multiple Tortillas
If you’re cooking for a crowd, the oven broiler method is efficient:
– Preheat the broiler and place the oven rack about 6-8 inches from the heat source.
– Arrange corn tortillas in a single layer on a baking sheet.
– Broil for about 2 minutes until you see toasted spots.
– Flip the tortillas and remove from the oven (do not broil the other side).
– Keep them warm in a stack wrapped in foil or a towel.
This method softens the tortillas on one side, making them easier to fold and less likely to crack.
4. Frying Tortillas for Crispy Taco Shells
If you prefer crispy taco shells, shallow frying is the way to go:
– Heat about ½ inch of vegetable or corn oil in a skillet to 350°F (175°C).
– Using tongs, place one tortilla in the hot oil. It should sizzle immediately.
– Fry for 10-15 seconds until blistered but still soft.
– Flip and fold the tortilla in half, holding it with tongs until it crisps up (about 15-30 seconds).
– Remove and drain on paper towels. Sprinkle with salt if desired.
– Keep warm in a low oven until ready to serve.
This method creates the classic crunchy taco shell perfect for fillings that need a sturdy base.
5. Baking Tortillas for a Healthier Alternative
For a lower-fat option, you can bake your tortillas:
– Wrap 4-6 tortillas in damp paper towels and microwave for 30 seconds to steam them.
– Season lightly with salt.
– Drape the tortillas over oven rack grates so they hang down like taco shells.
– Bake at 375°F (190°C) for about 10 minutes until slightly crisp but still pliable.
– Cool on a wire rack before filling.
Baking gives you a nice texture without the added oil from frying.
Tips to Keep Your Corn Tortillas Soft and Pliable
– Always warm tortillas before serving; cold tortillas are brittle and prone to cracking.
– Use a tortilla warmer or wrap them in a clean towel to trap steam and keep them soft.
– Avoid overheating; tortillas become stiff and break if cooked too long.
– If using store-bought tortillas, try to buy fresh or from a local tortilleria for best results.
– For extra flavor, brush tortillas lightly with oil or fat before heating on the skillet or grill.
Making Corn Tortillas from Scratch (Optional Bonus)
If you want to go further, making your own corn tortillas is surprisingly easy and rewarding:
– Mix masa harina with water and a pinch of salt to form a dough.
– Divide into small balls and flatten using a tortilla press or rolling pin.
– Cook on a hot skillet for about 30-60 seconds per side until lightly browned.
– Keep warm in a towel until ready to serve.
Fresh homemade tortillas have a superior taste and texture that store-bought ones can’t match.
Cooking corn tortillas for tacos is simple once you know the right techniques. Whether you prefer soft, pliable tortillas or crispy shells, these methods will help you create delicious tacos every time. Enjoy the process and savor every bite!