This post is a follow-up to last night's Enchiladas. I made a discovery and wanted to share it with you! Anything to make your life easier!! (Of course, you probably already know this and I'm late in coming to the game!)
It's a bit irritating to me to work with corn tortillas because they are often stiff and they crack so easily when I'm rolling them. Yesterday as Emily and I were talking about making the Enchiladas, we both agreed that even though heating them in the microwave with damp paper towels isn't the most efficient method, it does seem to be the best way to heat them at home. That thought led me to comment … "It would be great to have one of those steamers that Qdoba has for their tortillas!"
Necessity became the mother of invention again last evening.
I DO have a steamer … it isn't like Qdoba's, but it might work anyway. It fits in the top of my 4-quart saucepan and I use it often to steam vegetables so "why," I asked myself, "wouldn't it work for tortillas?"
I put about 2 inches of water in the bottom of the saucepan, covered it, and brought it to a boil. Then I lowered the heat to medium to keep the steam going.
Seems it DOES work! And you don't even have to keep the lid on the pot.
I steamed one at a time, turning them once. By the time, I finished rolling one with the chicken and cheese, the next one was ready. I just grabbed them out of the steamer with my fingers, but I'm sure a pair of tongs would work as well. I didn't want to puncture them, though.
This turned out to be quite efficient and much easier than the microwave, in my ever so humble opinion.
Have you ever tried steaming corn tortillas? Do you think it would work to steam them in those Chinese bamboo steaming baskets? What about in an electric food steamer or rice cooker? How do you heat and soften your corn tortillas?