Corn tortillas

[Suthseaxa]

Can anyone suggest some methods of actually cooking tortillas? I've tried using a tawah and a cast-iron griddle. The trouble is, when I slap them down, air bubbles begin to form which lifts the dough off the surface before it cooks and effectively peels a layer off. On a hot tawah, they stick a bit too well. I find they stick a lot less on the griddle.

Also, they are quite crisp when they come off the griddle, so they crack when folding for tacos. Does anyone have any advice as to what I may be doing wrong? I'm thinking soft but with brown spots will be the ideal result, but I'm just having some trouble getting that at the moment.

 

[Andy M.]

Use a nonstick pan and don't cook them as long.

 

[CraigC]

Most Mexicans use a Comal, which is basically a cast iron griddle. How are you making the masa?

 

[GotGarlic]

Sounds like you're cooking them for too long. Here's an article with directions and a video showing how to make them: http://www.rickbayless.com/recipe/corn-tortillas/

Echoing Craig - how are you making the masa (dough)?

 

[GotGarlic]

I came across this article today - all about making tortillas from scratch including nixtamalizing the corn: http://www.seriouseats.com/2016/04/how-to-make-fresh-nixtamalized-corn-tortillas-from-scratch.html

 

[Suthseaxa]

I am using masa harina (Maesca) and adding a little oil before I add the water.

I've yet to read the article as I'm off to work soon, but I am trying to get the slightly-charred surface, which seems difficult without cooking them too long! Perhaps I need my griddle hotter to crisp it up before the centre cooks?