Elevate your taco game: the ultimate guide to cooking perfect corn tortillas for street tacos

In the realm of street tacos, the tortilla is an integral part that elevates the flavors and textures of the fillings. While store-bought tortillas may suffice, nothing beats the taste and authenticity of homemade corn tortillas. This comprehensive guide will guide you through the art of cooking corn tortillas, ensuring you create the perfect foundation for your next taco feast.

Selecting the Right Corn

The type of corn you use is crucial for achieving the desired flavor and texture. Masa harina, a finely ground corn flour, is the traditional ingredient for making corn tortillas. Look for masa harina made from non-GMO white or yellow corn for the best results.

Preparing the Masa

To make the masa, combine masa harina with warm water in a large bowl. Use your hands or a wooden spoon to stir until a cohesive dough forms. The dough should be pliable and slightly sticky, but not too wet or dry. If the dough is too dry, add a little more water. If it’s too wet, add more masa harina.

Forming the Tortillas

Once the masa is prepared, divide it into equal-sized balls. Using a tortilla press or a rolling pin, flatten each ball into a thin, round tortilla. The thickness should be around 1/16 to 1/8 inch.

Cooking the Tortillas

Heat a comal or a cast-iron skillet over medium heat. Place a tortilla on the hot surface and cook for about 30 seconds to 1 minute per side, or until the tortilla is slightly puffed and golden brown in spots. Do not overcook, as the tortillas will become dry and brittle.

Keeping the Tortillas Warm

As you cook the tortillas, wrap them in a clean kitchen towel to keep them warm and pliable. This will prevent them from drying out and cracking.

Serving Your Tacos

Once the tortillas are cooked, fill them with your favorite fillings and enjoy! Corn tortillas are a versatile base that can accommodate a wide range of meats, vegetables, and sauces.

Tips for Achieving Perfect Corn Tortillas

• Use fresh masa harina for the best flavor and texture.
• Allow the dough to rest for at least 30 minutes before forming the tortillas. This will help the masa hydrate and develop a better flavor.
• Cook the tortillas over medium heat to prevent burning.
• Flip the tortillas regularly to ensure even cooking.
• If the tortillas start to crack, add a little more water to the dough.
• Serve the tortillas warm for the best experience.

What You Need to Learn

1. What is the difference between corn tortillas and flour tortillas?

Corn tortillas are made with masa harina, while flour tortillas are made with wheat flour. Corn tortillas have a slightly more crumbly texture and a distinct corn flavor, while flour tortillas are softer and more pliable.

2. Can I use cornmeal instead of masa harina?

No, cornmeal is not a suitable substitute for masa harina. Masa harina is a finely ground corn flour that has been treated with lime, which gives it its unique flavor and texture.

3. How can I store corn tortillas?

Corn tortillas can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To reheat, simply wrap the tortillas in a damp paper towel and microwave them for a few seconds, or warm them in a skillet over low heat.

4. How can I make corn tortillas without a tortilla press?

You can use a rolling pin to flatten the tortillas. Place a ball of dough between two sheets of parchment paper and roll out until it reaches the desired thickness.

5. What are some creative ways to use corn tortillas?

In addition to tacos, corn tortillas can be used to make quesadillas, enchiladas, tostadas, and even tortilla chips.