Author: Carlos_Antonio

Corn tortillas crack because the masa is usually too dry, the comal is too cool, or the cooked tortillas lose moisture before serving. Corn tortillas have no gluten network; their flexibility comes from hydrated masa and gelatinized starch. Correct the dough first, cook quickly on a hot surface, then keep the tortillas covered so steam softens the stack. Key Facts at a Glance Why are my corn tortillas cracking? Corn tortillas crack when the masa lacks enough available moisture or when cooking removes moisture faster than the starch can set. Low heat, excessive cooking time, thin or uneven pressing, old…

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