For all my recipes (mostly enchiladas) that call for corn tortillas, this is my secret. I NEVER actually roll them up! I always have trouble with them crumbling to pieces before I can get the filling in them (unless I soak them in oil first). This is what I do to use less grease. I wish I had pictures. I will take one next time I do it. This might be common knowledge, but it was a revelation to me once I figured it out!
However many tortillas your recipe calls for, take that many. Slice them in half so you have a bunch of semi-circle shaped tortillas. Like so:
Now, I take the flat edge of the tortilla and place it against the edge of your 9x13 pan, or whatever you use. It usually takes me about 8-9 half tortillas to cover the bottom. Then, I place the filling in between, and cover the top with the remaining half of the half tortillas, cover with enchilada sauce and cheese, and Voila! You just cut it up like lasagna and serve it!
Questions? :)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-Voltaire
OH man! Thanks Heid! It worked out alright to roll them, but it was really a huge mess! So that works just great! I will use that method next time. You rule!
ReplyDeleteTo make my corn tortilla softer and so they don't crack, this is what I do:
ReplyDeleteWet a paper towel. Wrap 11 tortillas in that paper towel. Microwave them for about 1 min. They are soft and easy. Works like a charm. Just in case you want to have the rolled effect.
My mom taught me that- mothers always know best.
BTW-the shrimp avacado pasta was to DIE for! YEAH!
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