Sealing tortillas before frying is an important step to ensure they puff up nicely and don’t absorb too much oil. There are a few different methods you can use to seal tortillas depending on what you’re making – tacos, tostadas, chips, etc. In this article, we’ll go over the pros and cons of different sealing techniques and help you determine which is best for your needs.
Why Seal Tortillas Before Frying?
There are a couple key reasons you want to seal tortillas before frying them:
- To trap steam inside – When tortillas are heated, the water in the dough turns to steam which causes them to puff up. Sealing them helps keep that steam trapped inside for lighter, fluffier tortillas.
- To prevent over-absorption of oil – Unsealed tortillas will soak up a lot more oil when fried. Sealing them first creates a barrier that prevents excess oil absorption, resulting in less greasy tortillas.
Sealing tortillas prior to frying is especially important when making dishes like tostadas or tortilla bowls where you want the tortilla to hold its shape and not get saturated with oil. For tacos and chips, sealing is still recommended but the effects are less noticeable.
Methods for Sealing Tortillas
Here are some of the most common and effective ways to seal tortillas before frying:
Frying Briefly
One of the quickest and easiest sealing methods is to briefly fry the tortillas on each side before fully cooking them. Here’s how:
- Heat about 1⁄2 inch of oil in a skillet to 350°F.
- Using tongs, place a tortilla in the hot oil for just 10-15 seconds per side.
- Flip and fry 10-15 seconds on the other side.
- Transfer to a paper towel lined plate to drain briefly.
- Repeat with remaining tortillas, letting the oil come back up to temperature between batches.
- After sealing all tortillas, fry them fully for taco shells, chips, etc.
This brief pre-fry creates a lightly toasted exterior that seals in steam and prevents oil absorption when frying fully. It only takes about 30 seconds per tortilla so it’s fast. The downside is that you have to fry them twice, so it uses more oil.
Heating in Oven
Another simple sealing technique is to lightly toast tortillas in the oven before frying:
- Preheat oven to 350°F.
- Place tortillas on a baking sheet.
- Bake for 2-3 minutes per side until lightly toasted.
- Allow to cool slightly before frying.
This dries out the exterior of the tortillas a bit which seals them. It takes more time than frying but doesn’t use as much oil. Just be careful not to over-toast them in the oven or they may become too brittle.
Cooking on a Griddle
You can also seal tortillas on a hot griddle, skillet or comal. Simply heat the surface over medium heat. Once hot, add a tortilla and cook 30-60 seconds per side until lightly browned and toasted. This method doesn’t use any oil so the tortillas won’t have an oily exterior to start. It also allows you to toast a large batch of tortillas quickly.
Brushing with Oil or Egg Wash
Brushing tortillas with a thin layer of fat like oil or egg wash before frying creates an instant seal. Options include:
- Vegetable or canola oil – Brush a light coat of oil on both sides.
- Melted butter – Brush melted butter on both sides.
- Egg wash – Whisk an egg with 1 tbsp water or milk and brush on both sides.
Allow the coated tortillas to rest for at least 15 minutes before frying so the fat can set. This helps seal in steam and prevents excess oil absorption.
Frying in Shallow Oil
Rather than deep frying, you can pan fry tortillas in just enough oil to coat the bottom of the pan. This shallow frying technique also seals the tortillas effectively:
- Add about 1⁄4 inch of oil to a skillet and heat over medium-high heat.
- When oil is hot, add tortilla and fry 30 seconds to 1 minute per side.
- Flip and fry second side until lightly toasted.
- Transfer to a paper towel lined plate.
- Repeat with remaining tortillas, adding more oil as needed.
The direct oil contact will seal the exterior and create a barrier before the second fry. Let the tortillas rest for at least 5 minutes after shallow frying before frying again.
Choosing the Best Method
All of these techniques work well to seal tortillas prior to frying them fully. Which is best? Here are some guidelines:
- For tostadas or tortilla bowls – Fry briefly, use egg wash or fry in shallow oil. You need a good seal to maintain shape.
- For taco shells – Fry briefly or use oven/griddle to seal. The seal doesn’t need to be as heavy duty.
- For chips – Any method works fine. Oven or griddle are most efficient for batches.
- To minimize oil – Opt for oven, griddle or egg wash sealing techniques.
- For speed – Brief initial frying is fastest.
Consider what type of tortilla product you’re making, your desired result and preferences for time, oil use, etc. That will determine which sealing method is ideal.
Tips for Frying Sealed Tortillas
Once you’ve sealed your tortillas, frying them the second time is easy. Here are some tips:
- Use fresh, high-quality oil for best flavor – canola, vegetable or peanut work well.
- Heat oil to 350-375°F for optimal frying temperature.
- Fry sealed tortillas 1-2 minutes per side until golden brown and crisp.
- For tacos, fry into taco shell shape by holding tortilla with tongs to create a “U” shape.
- For tostadas or tortilla bowls, press down on tortilla with spatula or tongs while frying to flatten and crisp.
- Set fried tortillas on a paper towel lined platter to drain excess grease.
- Sprinkle with salt right after frying while still hot, if desired.
- Avoid overcrowding the pan to ensure tortillas fry evenly.
The initial sealing provides a barrier so the second fry just crisps them up without making them greasy or saturated with oil. Adjust frying times slightly for thicker or thinner tortillas.
Troubleshooting Issues
If your fried tortillas don’t turn out quite right after sealing and frying, here are some common problems and solutions:
| Issue | Solution |
|---|---|
| Not puffy enough | Seal may not be adequate enough. Try a different sealing method. Or fry at slightly higher temp (375°F) to increase steam. |
| Too greasy | Let excess oil drip off after sealing. Blot with paper towels before second fry. Fry at lower temp (325-350°F). |
| Too stiff/crunchy | Avoid over-sealing. Reduce time in oven or grill slightly. Fry at lower temp. |
| Absorbing too much oil | Seal tortillas longer. Allow more time for oil/egg coating to set before frying. Fry in smaller batches to maintain oil temp. |
Adjusting your sealing and frying methods can help fix any issues with the end result. It may take some trial and error to get your technique perfected.
Storing Fried Tortillas
To retain crispiness and fresh taste after frying, follow these storage tips:
- Allow to completely cool before storing. The steam needs to escape.
- Place fried tortillas in an airtight container or resealable plastic bag.
- Store at room temperature if eating within 2 days.
- For longer storage up to 1 week, place in refrigerator or freezer.
- Crisp up refrigerated or frozen tortillas in a 375°F oven for a few minutes before serving.
Proper storage keeps your crispy fried tortillas from getting soggy and stale. With the right sealing technique and frying method, you can enjoy restaurant-quality tortilla chips, taco shells, tostadas and more at home.
Conclusion
Sealing tortillas before frying them is an essential step to get the ideal puffed, crispy texture without excess grease. There are several easy methods to choose from, including briefly frying, baking in the oven, heating on a griddle, brushing with oil or egg wash, and shallow pan frying. Consider factors like your desired dish, time involvement, and oil use to select the best sealing technique. Use fresh oil at the right temperature when frying fully cooked tortillas. With a little trial and error, you can master perfectly cooked fried tortillas every time. Proper storage after frying will maintain optimum freshness and crispness. Armed with these tortilla sealing and frying tips, you can now enjoy your favorite Mexican dishes at home. ¡Buen provecho!