Elevate your taco game: the ultimate guide to preparing corn tortillas for street tacos

Street tacos, a delectable culinary delight, have captivated taste buds worldwide. At the heart of these savory creations lies the humble corn tortilla, a pliable and flavorful base that elevates the taco experience to new heights. This comprehensive guide will equip you with the knowledge and techniques to craft authentic corn tortillas for street tacos, ensuring your next taco feast is an unforgettable one.

Ingredients:

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt

Equipment:

• Tortilla press
• Comal or griddle
• Tongues

Step-by-Step Instructions:

1. Combine Dry Ingredients:

In a large bowl, whisk together the masa harina and salt.

2. Add Warm Water:

Gradually add the warm water to the dry ingredients, stirring constantly until a dough forms. The dough should be slightly sticky but not overly wet.

3. Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

4. Form Balls:

Divide the dough into 12-15 equal-sized balls.

5. Flatten the Balls:

Using a tortilla press, flatten each ball into a thin, round tortilla. Alternatively, you can use a rolling pin to achieve the desired thickness.

6. Heat the Comal:

Heat a comal or griddle over medium heat.

7. Cook the Tortillas:

Place a tortilla on the hot comal and cook for 30-45 seconds per side, or until the tortillas are slightly browned and pliable.

Tips for Perfect Tortillas:

• Use warm water for a more pliable dough.
• If the dough is too wet, add more masa harina.
• If the dough is too dry, add more water.
• Cook the tortillas on a hot surface to prevent them from becoming soggy.
• Keep the tortillas warm by wrapping them in a clean cloth or placing them in a tortilla warmer.

Variations:

• Blue Corn Tortillas: Use blue corn flour instead of yellow corn flour.
• Whole Wheat Tortillas: Use whole wheat flour instead of masa harina.
• Stuffed Tortillas: Add shredded cheese, beans, or other fillings to the tortillas before pressing.

Serving Ideas:

Corn tortillas are the perfect base for a variety of street taco fillings, including:

• Al pastor
• Carnitas
• Barbacoa
• Asada
• Pollo

Final Thoughts: Beyond the Taco

While corn tortillas are synonymous with street tacos, their versatility extends far beyond this beloved dish. Use your newfound skills to create:

• Quesadillas
• Tostadas
• Enchiladas
• Chilaquiles

What People Want to Know

Q: Why are my tortillas too thick?
A: The dough may be too wet. Add more masa harina and knead until the desired consistency is achieved.

Q: Why are my tortillas breaking?
A: The dough may be too dry. Add more water and knead until the dough becomes pliable.

Q: How do I store corn tortillas?
A: Store corn tortillas in an airtight container at room temperature for up to 3 days. To extend their shelf life, freeze them for up to 3 months.