If you've picked up a copy of our February issue (or downloaded it!), you'll know the only thing on our mind this winter is enchiladas. And if there's one thing you should know about making enchiladas, it's that they're only as good as the tortillas you use to make them. They should be soft and supple, but never "mushy."
If you can find one, it's really worth seeking out a local tortilla bakery that makes fresh tortillas daily. If you're shopping for tortillas at the supermarket, choose the thickest tortillas you can find; they’ll hold together better whether you're making enchiladas or tacos. Some supermarkets will offer both yellow and white corn tortillas, and the ones you buy are entirely a matter of personal preference. Yellow corn tortillas have a stronger corn flavor, whereas white tortillas have an almost oaky, nutty flavor when toasted. I personally like white tortillas for tacos and enchiladas, and use yellow ones for fried tortillas and corn chips when I want that corn taste to really come through.
Photo: Alex Lau
For the best guarantee of freshness, you have to look beyond the "Use By" date on the bag. Whereas fresh, homemade tortillas will only last a few days before the corn flavor sours, most store-bought tortillas have so many preservatives they can last for months and be safe to eat (though that doesn't necessarily mean they taste good). Instead, look for bags of tortillas with condensation on the inside of the package—this generally indicates the tortillas were hot when they were placed in the bag. Squeeze the bag and bend the stack of tortillas to check that they're pliable and separate easily. If they seem brittle, or if they all stick together, you can safely assume they've been sitting on the shelf for awhile—and that you should pass.
