Homemade Corn Tortilla Keeping
So, I recently asked about needing a tortilla press and everything. One, my tortillas turned out fantastic, thanks for all the tips! (Glass pie plate worked great to press them). Two, it made a batch. My boyfriend and I really only need about 6 at a time.
: Can I make a big batch, press them, layer them in plastic wrap and freeze them? Then cook right before needing them? Thoughts? Has anyone done something similar? Trying to make the process more accessible for weeknight dinners! Thanks
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At my house, they never make it to the fridge so I'm not really sure, a week maybe? Mold would be the issue. You could try freezing them which is what I do with flour tortillas (separated with a piece of parchment or plastic wrap).
Great, I'm glad that all worked out for you!
Corn masa, lacking gluten, is fragile stuff as you undoubtedly found out. Normally one cooks the tortillas and then reheats them for service, either by frying or steaming.
To steam, wrap the stack in a towel, hold over boiling water for a minute or two in a steamer, kill the heat and allow to stand 15 minutes. They'll keep in the oven as if they were fresh for an hour or so.
If you're doing just a few, you can interleave them with damp paper towels and microwave until warm. My mother used to toss them directly on a hot cooktop burner for a few seconds back before we had that convenience. You'd warm one, slather it in butter, roll it and devour while the next one warmed.