Whether the corn or the flour variety, the preparation of tortillas are a must for southwestern cuisine. Here are the basics.
12 Corn tortillas (usual amount for enchilada recipes)
- Place a little oil in skillet and heat until very hot. Using tongs, take each tortilla and dip in the hot oil, turning so both sides are coated. This should only take a few seconds for each tortilla.
- Some recipes will call for then dipping the tortillas in the enchilada sauce. In this case you will repeat the step above except this time you will have some of the sauce in the skillet instead of oil.
- Spray each tortilla on both sides with non-stick cooking spray (Pam). Wrap the tortillas in a paper towel and place in the microwave and cook on high for 60 seconds. You will have perfectly soft tortillas without all the oil of the traditional method.
Combine the Methods
- When the recipes calls for first softening the tortillas, then dipping in a sauce, use the microwave method for the first step, then dip the tortillas in the cooked sauce on the stove for the second step.