- Use more salt. I used about a teaspoon for six tortillas. It helps gives them far more flavor once they’re cooked.
- Use a metal tortilla press (something like this). It will make far thinner tortillas that you won’t need to cook long.
- Heat 20 seconds on each side. No longer. If you overcook them, they’ll be dry and won’t bend without cracking. If your tortilla press is plastic, and your tortillas are thicker; you may need to cook them a couple seconds longer. But they won’t be as bendable. 😦
- Put them in a towel immediately after taking them them out of your pan/off your griddle. This will keep them moist and bendable until you’re ready to use them.
- Don’t be afraid to add more water or more masa. If your dough is too wet, the tortillas won’t come off the press. If it’s too dry, they’ll fall apart as opposed to pressing into a tortilla. The climate of your kitchen can play into the success of your results too, so just play with consistency until you’ve found what works best for you. 😀
They aren’t filled, they’re just rolled up to show how bendable they are. 😀
I hope these tips help y’all make better corn tortillas! There’s definitely a learning curve in making them, but once you get the hang of it; they truly are simple to make. Plus, they taste a thousand times better than store bought tortillas once you get them right! 🙂
Have a great day, y’all!!