How to Roll Corn Tortillas so They Don't Crack


Mexican food has become an American staple just as much as Italian or Chinese cuisine. Many people regularly make a pan of chicken or beef enchiladas for a family dinner. Making enchiladas can be a frustrating experience because, if you don't treat the tortilla correctly, it will crack and break every time you try to roll it. Depending on your recipe, there are different ways to remedy this situation.

Things You'll Need

  • Vegetable oil
  • Frying pan
  • Stove
  • Tongs
  • Enchilada sauce
  • Sauce pan
  • Kitchen towel
  • Pour about 1/8 inch of vegetable oil into a heavy frying pan. Heat the oil on the stove on medium-high heat for about 3 minutes. Dip each enchilada into the hot oil very briefly, just long enough to get the tortilla hot but not long enough to actually fry it crisp. Roll the tortilla around its filling immediately.

  • Heat enchilada sauce in a sauce pan on medium heat until the sauce is hot and steaming. Hold a tortilla with a pair of tongs and dip the tortilla briefly into the hot sauce. Hold the tortilla above the pot to allow the excess sauce to drip off. Roll the tortilla around filling and cover with more sauce in a baking pan.

  • Place a clean, dry cast-iron frying pan or grill over a stove burner and turn the burner on medium-high heat. Place a tortilla on the hot pan. Allow the tortilla to heat for about 5 seconds then turn it over and heat the other side. Remove the hot tortilla from the pan and keep it warm in a stack of tortillas covered with a kitchen towel.

Tips & Warnings

  • Choose your cooking method according to how you want your finished product to look and taste.

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  • Photo Credit Jupiterimages/ Images
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