Cody Casey
A tortilla pan is a versatile piece of cookware that can be used to make a variety of dishes beyond just tortillas. The pans are designed to heat tortillas evenly, ensuring they come out perfectly. They can be used to cook flour or corn tortillas from scratch, which can then be used for tacos, burritos, or quesadillas. Additionally, they can be used to make tortilla cups or bowls for taco salads, offering a fun and healthy alternative to fried options. The pans are also suitable for reheating tortillas, eliminating the need for a microwave. With a tortilla pan, you can create homemade tortillas with a soft and pliable texture, perfect for folding and wrapping your favorite fillings.
| Characteristics | Values |
|---|---|
| Type of cookware | Grill, cast iron plate, or non-stick pan |
| Pan material | Iron, carbon steel, blue steel, PTFE coating |
| Pan size | 8.3 inches, 8.75 inches, 9.5 inches, 9 inches, 10.25 inches |
| Number of pans | 4 |
| Pan temperature | Medium heat, 400 degrees |
| Tortilla type | Flour, corn, wheat, gluten-free |
| Tortilla size | 6-10 inches |
| Tortilla texture | Soft, pliable, thin, bubbly, crispy |
| Tortilla colour | Brown spots |
| Tortilla cooking time | 1-2 minutes per side |
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What You'll Learn
How to make corn tortillas from scratch
Making corn tortillas from scratch is easy and can be done using a tortilla pan. Here is a simple recipe to make them.
To make corn tortillas, you will need cornflour or masa harina, fat (oil, lard, butter, or shortening), and salt and water. You can also add baking powder to the dough for softer tortillas, but this is optional. Start by measuring the cornflour or masa harina in a large bowl. Next, add the salt and whisk. Pour in the boiling water and stir briskly with a wooden spoon or a large fork. Make sure that all the water and cornflour are absorbed. Cover the dough with a damp cloth to keep it from drying out. Let it sit for 10 minutes to cool and for the masa harina to soften. After 10 minutes, divide the dough into 10-12 even pieces, then roll them into balls. Place the balls back into the bowl and cover for another 10 minutes with the damp cloth.
Now, heat a cast-iron skillet over medium heat until it is smoky. Drop the heat and place one or two discs of dough on the surface. Follow the 10-40-30 rule, which is how many seconds the tortilla should be cooked per side. Cook until it slides around easily, 10 to 15 seconds. Flip with your hands or a heatproof spatula and cook until the edges are drier, 35 to 40 seconds. Flip a second time and cook for 30 seconds.
If you don't have a cast-iron skillet, you can use a grill, cast-iron plate, or nonstick pan to make tortillas. These cookwares will still evenly heat the tortillas to help them come out perfectly.
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The best pans for making tortillas
Tortilla pans, also known as comal pans, are used to cook or reheat tortillas. They are typically round with an extended handle and are safe to use on electric, gas, and induction stovetops. They can even be used directly on a grill. Tortilla pans can be made from various materials, including cast iron and coated aluminium.
If you don't have a tortilla pan, you can use a grill, cast-iron plate, or non-stick pan to make tortillas. You can also reheat tortillas in the microwave by placing them between two damp paper towels and heating them for 20-30 seconds.
When selecting a tortilla pan, it is important to consider the size, material, and compatibility with your stove. Here are some of the best pans for making tortillas:
- Mineral B Carbon Steel Crepe & Tortilla Pan: This pan has an 8.3-inch cooking surface, perfect for making tortillas. It is made from 99% iron and 1% carbon, providing a natural taste to your food. The pan's heat conductivity makes it easy to season, and the French riveted handle design allows for a tight grip.
- Choc Induction Nonstick Crepe & Tortilla Pan: This 10.25-inch pan is ideal for cooking tortillas, crepes, pancakes, and eggs. It has a 5-layer PTFE coating that prevents food from sticking, and it is suitable for all heating sources except induction. The PFOA-free cooking surface also makes cleanup simple.
- Blue Carbon Steel Crepe & Tortilla Pan: Blue steel pans are perfect for dishes that require searing and caramelizing, as well as making homemade tortillas. This pan allows for even heating and prevents sticking.
- Cast Iron Comal: Cast iron comals need to be seasoned before use by coating them with oil or lard and rubbing it in with a towel. They develop a non-stick surface over time and are perfect for cooking tortillas, searing meats, and toasting spices.
When making tortillas, it is important to heat the pan to a medium temperature and ensure that the oil is hot before adding the dough. The cooking time for each tortilla is typically around one minute per side, depending on the desired level of browning.
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Tips for making soft and pliable tortillas
A tortilla pan is a great tool to have when making tortillas. Pans like the Mineral B Carbon Steel Crepe & Tortilla Pan, the Choc Induction Nonstick Crepe & Tortilla Pan, and the Blue Carbon Steel Crepe & Tortilla Pan are all great options for cooking your tortillas.
Now, here are some tips for making soft and pliable tortillas:
Firstly, it is important to get the right consistency for your dough. To do this, dissolve the salt in warm water before adding it to the dough. Then, combine the flour with oil or another type of fat like lard, butter, or shortening, until the mixture looks crumbly. Next, pour in the salty water and stir until a dough forms. If the mixture seems dry, add a little more water. You can also add baking powder to the flour if you want softer tortillas.
Secondly, roll the tortilla dough into thin discs. This will ensure that your tortillas are not too thick and will cook evenly.
Thirdly, dial in the heat of your pan. A medium to medium-high heat is ideal for cooking tortillas. You want your pan to be hot enough so that your tortillas puff up and create bubbles, which give them that perfect texture.
Lastly, make sure to keep your cooked tortillas covered and warm. Place them in a towel or tortilla warmer, which will help retain the steam and keep them soft and pliable. Stack each cooked tortilla on top of the next, ensuring they remain covered until you are ready to serve them.
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How to make tortillas without a tortilla pan
If you don't have a tortilla pan, you can use a grill, cast iron plate, or nonstick pan to make tortillas. These cookwares will still evenly heat the tortillas to help them cook perfectly.
To make flour tortillas, mix flour with oil or another type of fat such as lard, butter, or shortening until the mixture looks crumbly. Add in warm salty water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more water. When the dough comes together, transfer it to a floured surface and knead until smooth, around 2 to 3 minutes. Cover with a clean dishcloth and leave for at least 15 minutes and up to 2 hours.
Roll the tortilla dough into very thin discs. Heat a wide, heavy-bottomed skillet or a cast-iron pan over medium to medium-high heat. When it's hot, add the first tortilla. Within 20 to 30 seconds, you should start to see it puffing up with bubbles. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in places and the tortilla looks dry around the edges. Each tortilla will take 1 to 2 minutes to cook. If this is taking a long time, increase the heat. If the pan smokes or browns the tortillas too quickly, turn the heat down.
To make corn tortillas, mix masa harina, water, and sometimes a little fat. If you've added too much water and the mixture is sticking to your hands or the parchment paper, add a sprinkle of masa harina and knead for a few moments and try again. Alternatively, leave it to rest uncovered for a bit and it will naturally dry out.
Heat a large griddle or nonstick frying pan to medium heat for at least 5 minutes before you start cooking. Remove the top sheet of plastic or paper from the tortilla. Gently flip tortilla-side down onto your dominant hand, then remove the second sheet of plastic or paper (the tortilla should rest halfway across your palm and the other half dangling, to make the transition from your hand to the hot pan as smooth as possible). Carefully flip or lay onto the pan or griddle. Follow the 10-40-30 rule, which is how many seconds the tortilla should be cooked per side. Cook until it slides around easily, 10 to 15 seconds. Flip with your hands or a heatproof spatula and cook until the edges are drier, 35 to 40 seconds. Flip a second time and cook for 30 seconds.
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How to store tortillas
Tortillas are best stored in airtight packaging to prevent exposure to air, the primary enemy of tortilla freshness. You can use aluminium foil, plastic wrap, or a resealable plastic bag to store them. If you're storing them in the freezer, double up with a freezer-safe bag.
If you're storing cooked tortillas, let them cool down before wrapping them in a lint-free towel, with a single tortilla between each fold of cloth, like an accordion. Then, place the wrapped tortillas in a large ziplock bag, removing as much air as possible before sealing and placing in the fridge.
You can also store tortillas in the freezer, where they can maintain their quality for up to 6 months. To thaw frozen tortillas, allow them to defrost slowly in the refrigerator or at room temperature to retain their texture and prevent excessive moisture loss.
If you're storing uncooked tortilla dough, it's best not to store it in the fridge as it will become too elastic and difficult to roll out. Instead, try storing it in a cool, dry place, like on a countertop covered with a kitchen towel or tea towel.
Some people also store tortillas on a rack in the oven, but be careful not to accidentally turn on the oven while they're inside!
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Frequently asked questions
You can make tortillas from scratch with a tortilla pan. Flour tortillas and corn tortillas are the two basic types of tortillas. You can also make tortilla cups, bowls, and shells for salads and snacks.
For flour tortillas, combine flour, salt, and baking powder in a bowl. Then, stir in oil and hot water. For corn tortillas, combine masa harina, water, and sometimes fat.
It is important to preheat your tortilla pan over medium-high heat. You can test if it is hot enough by flicking a few drops of water on the surface, which should sizzle immediately. Roll out your tortillas very thinly and cook them one by one for 1-2 minutes on each side.
