How can I make corn tortillas at home that don't crumble apart?

Answer 1

Corn Tortillas (Tortillas de Maiz)
Corn tortillas are made from a special dough called masa or masa de maize. Masa is made from dried corn that has been treated by boiling and soaking the kernels in a dilute mixture of slaked lime (a type of pickling lime often called cal). This process softens and loosens the tough outer skin of the corn kernel and frees up nutrients, niacin among others, to be utilized by the body. After the corn kernels are treated and thoroughly rinsed, they are ground into a thick starchy paste that becomes the dough called masa and is the basis for making tortillas, tamales, and many other Mexican and Latin American foods.

Basic Recipe (10-12 tortillas)

2 cups Instant Corn Masa Mix
2 tsp. salt
1-1/4 cup water (tepid)
Step #1 - Corn Masa

Options available for obtaining the corn masa from which corn tortillas are made:

Those with a desire for the freshest, most traditional tortillas possible, may choose to make their own masa from dried corn. This process takes time, a little effort, and a few basic tools. Read instructions for making fresh corn masa.

Those living in an area with a substantial Hispanic population may be able to buy fresh masa at a local tortillera (small tortilla factory) or mercado (market).

The most convenient option is to use one of the instant corn masa mixes.
Decide on the type and source of corn masa you will use. To begin, try using an instant corn masa mix. The most widely available brands are Quaker Oats Masa Harina or Maseca Instant Corn Masa Mix. They usually come in 2 or 4 lb. bags and only require the addition of water and salt.

Step #2 - Mixing the Dough

Blend the dry mix and salt together in a large mixing bowl. Gradually stir in water to form a stiff crumbly dough. Knead the dough smooth with your hands for 4-5 minutes. If any dry mix remains in the bottom of the bowl or the dough cracks and crumbles as you work it, add a little more water, one teaspoon at a time. (If too much water is added, the dough may become sticky. In this case, add a little more masa mix.) The dough should not stick to the sides of the bowl and should cleanly roll in your hands. This can be somewhat of an art, and with practice you will recognize the right consistency. Let the dough “rest” covered in the refrigerator for 30 minutes.

Step #3 - Forming the Tortillas

Cover tortilla press surfaces with plastic wrap or wax paper.

Remove masa from the refrigerator and pinch out a golf ball sized portion. Keep the rest of the dough covered to prevent drying out. Roll into a ball. Place the ball of dough in the center of your tortilla press and close. Apply moderate pressure to the handle, squeezing it several times to produce the desired thinness. (Thinner tortillas cook faster, are more flexible, and work well as a wrap for fillings. Thicker tortillas are chewier and more satisfying to eat out of the hand, like bread.)

Carefully open the tortilla press, peel the tortilla off the plastic wrap and place it immediately on a preheated (medium - medium high) comal or griddle. It should sizzle softly.

Step #4 - Cooking the Tortillas

The tortilla will begin to look "dry" or small bubbles may appear on its surface within 20-30 seconds.

Flip and cook 45 seconds more. (If the tortilla sticks to the comal, it is either not ready to flip or the comal is not hot enough.) Flip back over and cook for an another 15-20 seconds to finish. The tortilla is done when it slightly puffs from the steam inside, or when all appearance of wetness is gone. Scattered brown spots on the tortilla are normal; homemade tortillas do not have the even color of store bought. Dark brown or burnt spots indicate that the comal is too hot and the heat should be slightly reduced.

Remove tortilla from the comal and place in a covered dish, tortilla warmer, or a basket lined with a napkin or towel. Keep the cooked tortillas covered at all times while you cook the rest of the batch to prevent drying out.

Do not overcook the tortillas. Cook them just enough to appear completely dry and to puff slightly from the steam. Perfectly cooked tortillas are flexible, tender, and slightly flaky in texture. Making tortillas is an art, and it takes practice to get a feel for the process. Enjoy them while still warm!

Answer 2

Real corn tortillias are made with hot water. This cooks the corn a bit and makes them more flexible!

CORN TORTILLAS RECIPE
We are all familiar with both the corn tortillas and the flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the norm and the staple.

4 cups masa harina *
½ tsp. Salt
21/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Serve right away as this is when they are the best.

Answer 3

Most will crumble unless you fry them in a bit of oil or butter before wrapping something in them. If you know how to make homemade corn torts, then they will be nice and pliable straight from the griddle. Well, I'm thinking that perhaps there should be a section in foods and drinks that are totally fat free! Some ppl are so afraid to add a little butter or oil to their diet. What is with that? I KNOW that you have to soften your corn tortillas in oil or butter in order for them not to crumble on you. Water or any liquid of the sort only makes them crumble even more. Keep knocking me down for good answers..... Might want to actually try things first.

Answer 4

Alton Brown, the host of 'Good Eats' on the Food Network, has an entire episode dedicated to making the perfect tortilla at home. Below is a link to the recipe page for that perfect tortilla.

Answer 5

In order to begin you can buy the tortilla maker her : www.maquinasgonzalez.com
You can make the mass with maseca, only add wather.

Answer 6

I don't know sorry

Answer 7

Uh I don't cook go to taco bell

Answer 8

arent there plenty of mexicans in this country to ask??? you have to go on yahoo answers?....

Answer 9

ask a mexican lady