Corn tortillas. I think I usually use yellow. And I don’t fry them, but I do heat them in a dry pan and they get more pliable.

Anonymous wrote:Lightly fry your corn tortillas before rolling your ingredients inside. My mother taught me this. I thought everyone knew it growing up. And don't eat the corn husk on a tamale.

+1. You have to “lightly fry” it (tuna, lol) so that you can fill it and it won’t rip.

Who would ever think to eat the corn husk? I can’t believe that’s even a PSA.

Anonymous wrote:Lightly fry your corn tortillas before rolling your ingredients inside. My mother taught me this. I thought everyone knew it growing up. And don't eat the corn husk on a tamale.

This is the key. The oil protects the tortillas from falling apart.

Anonymous wrote:I use yellow corn tortillas.

Instead of rolling them, I layer everything like lasagna. Same taste, less hassle.

I do this, I just tear the tortillas up a bit. Call it lazy man's enchiladas. Sooooooo much less hassle, though I'd be embarrassed to serve it to guests.

Anonymous wrote:Corn, yellow and white both work (I'm not sure it actually makes a difference but I use yellow for red and white for green).

The key is the fresher the better. Flour tortillas are too think and will absorb too much of the sauce in the casserole, but stale corn tortillas can have the opposite problem where they are not flexible enough and can be too dry. So freshest possible corn tortillas are the ideal. Sometimes we even make them at home.

+1 I do this too! It just makes sense that way.

I just use flour.

Anonymous wrote:I use yellow corn tortillas.

Instead of rolling them, I layer everything like lasagna. Same taste, less hassle.

We do that too and call it enchilada casserole. Yellow tortillas here.

I use yellow corn tortillas.

Instead of rolling them, I layer everything like lasagna. Same taste, less hassle.

Lightly fry your corn tortillas before rolling your ingredients inside. My mother taught me this. I thought everyone knew it growing up. And don't eat the corn husk on a tamale.

You can warm store-bought tortillas in a pan to make them more pliable.

Corn, yellow and white both work (I'm not sure it actually makes a difference but I use yellow for red and white for green).

The key is the fresher the better. Flour tortillas are too think and will absorb too much of the sauce in the casserole, but stale corn tortillas can have the opposite problem where they are not flexible enough and can be too dry. So freshest possible corn tortillas are the ideal. Sometimes we even make them at home.

Yellow corn

Which do you use?

Flour
Yellow corn
White corn