I need help with this!!

BooBoo2 · ‎03-13-2010

I want to make enchiladas (the real ones with corn vs flour tortillas). My problem is that no matter what method I try, lightly cooking in hot oil or dipping in some sauce, the tortillas STILL crack when I try to roll them. I have a craving for them and have everything I need. I have been putting it off though because I don't want to worry about when it come time for "the roll".

I know I can do the flour ones but it's not the same. I like the flour for burritos, soft tacos and fajitas. Does anyone have an idea on any of the above methods that you have tried that I may be doing wrong? Any other suggestions?

Thanks!!

lovesrecess · ‎03-14-2010

I don't put oil on or cook my tortillas before rolling them; I know most recipes say to dip in oil but to me that is unnecessary fat. I have no problem with them tearing when rolling them. make sure they are at room temp before rolling and don't overfill them; see how that works!

stilltamn8r · ‎03-14-2010

I dip in hot oil..it's tradition....

Sabatini2 · ‎11-13-2010

Hi BooBoo. I really think the freshness of the corn tortillas has a lot to do w/ it, and also, some brands seem to crack more readily than others. You could try to steam them in the microwave for 30-45 seconds w/ a damp kitchen cloth or wet paper towels.

I've always used the dipping in hot oil, then in the enchilada sauce method, and never had a problem...until one of the last times that I made enchiladas. The tortillas rolled up just fine, but fell apart during the baking process! I thought 'what gives?!' That'd never happened before - they were tasty, but no longer 'individual', and just a sloppy mess. Thank God that I was only feeding hungry boys who don't care about presentation!

Maybe you'd like to make an enchilada casserole & skip the rolling altogether. Good luck w/ dinner!

BooBoo2 · ‎03-13-2010

Thanks for the responses. I have made the casserole before (several recipes) but I really am determined to make the individual ones.

I haven't tried the hot oil AND the dip in sauce at same time.

Thanks again everyone!

Poodlepet2 · ‎03-09-2010

I hope this isn't too late,but on today's episodes of America's Test Kitchen and Cook's Country (these are aired on PBS) this was discussed. I have gone to their website and they have episodes for viewing-and in general, offer a wealth of information.

Right now I am watching Rick Bayliss: I think my goal this week is going to be making connivance. Let's whip up a pitcher of sangria and we can compare notes later

Poodlepet

BooBoo2 · ‎03-13-2010

Thanks Poodlepet! I am a member of America's Test Kitchen's website; will have to go check it out. I haven't made them yet as we have been smoking and grilling a lot. What is connivance?

Sangria!! Yummy!!