Yes, you can use an induction cooktop to prepare delicious tortillas.
Tortillas are the best. Wouldn’t you agree? If it were up to me, I’d eat these Mexican pancakes every day. I really envy the 94% of Mexicans who get to gorge themselves on tortillas on a daily basis. This topic is making me snacky.
If, like yours truly, you love tortillas, the chances are high that you make them at home from time to time. The question is, which appliance do you use? Maybe you cook your tortillas with a gas stove, like most American households. But you shouldn’t be doing that if you have an induction cooktop. After all, induction hobs are more energy efficient than conventional appliances like gas cookers.
That said, I’m about to show you how to make corn tortillas at home using an induction cooktop. Take notes.
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What you need:
- A working induction cooktop
- 4 cups of corn flour (can be more or less)
- 1 tsp. Salt
- 2 tsp. Baking powder
- 1.5 cups of warm water
- 2 tbsps. Lard
- Rolling pin
- Mixing bowl
- An induction-ready skillet
Step 1: Mix the Ingredients and Prepare the Dough
Take the mixing bowl and place it on a clean kitchen surface. Don’t put it on your cooktop because it might fall and spill its contents on the glass surface, giving you yet another unnecessary chore: cleaning. Worse still, if you are not careful, the mixing bowl might slide constantly and leave scratch marks on the cooktop’s pristine glass top.
Add the corn flour, salt, and baking powder to the bowl. Then add the lard. Over the years, I’ve discovered that lard is the key to ensuring tortillas end up with a rich, airy texture and flavor. Rub in the lard until you get a cornmeal-like mixture. Add the water to the mixture and mix the ingredients until you have a dough you can work with.
NB: 4 cups of flour should produce approximately 24 tortillas. Depending on the tortillas you plan to make, you can either increase or decrease the amount of flour.
Step 2: Knead and Roll Your Dough
Once the dough is ready, transfer it onto a lightly floured surface for kneading. I usually use a clean countertop for that purpose. If you have a countertop you can use, clean it thoroughly first, then sprinkle some flour on it. The flour will prevent the dough from sticking to the countertop’s surface while you are kneading.
Knead the dough until it’s smooth and elastic. The process should take approximately 10 minutes. There’s a trick I use to check if my dough is ready. I simply slap it with an open palm and check if the dough sticks to my hand. If it sticks, I keep kneading for a few more minutes.
After ascertaining that the dough is ready, divide it into 24 pieces. Take each piece and roll it into a nice, round ball. It doesn’t have to be perfect, just spherical.
Step 3: Cook Your Tortillas
Before I cook tortillas, I usually preheat my skillet over medium heat for around 2 minutes. I learned this from a chef friend of mine. It helps my tortillas come out with a perfect puff.
While your pan is preheating, sprinkle some flour on your rolling pin and use it to roll out the dough balls into tortillas. An ideal tortilla should be thin and round. Then, place the first tortilla into the hot skillet and let it cook until the top surface turns golden and bubbly. Flip it over and let the other side cook as well. Once the tortilla’s ready, take it out and put it in a warmer. Repeat the process until no dough ball is left on the countertop.
Step 4: Serve and Enjoy
Are all your tortillas ready? It’s now time to enjoy them. I love serving my homemade corn tortillas with black beans and some avocado. You can do the same or try other dishes. These include chicken enchiladas, beef stew, or chicken soup.
And if, after gorging yourself, a few tortillas get left behind, don’t fret. Homemade tortillas can stay fresh and safe to eat for around 3 days at room temperature. You can increase their shelf-life to about a week by storing them in the refrigerator.
Key Takeaway
If you have an induction cooktop and wonder if you can use it to cook tortillas, the good news is you can. I’ve been doing it for a while, and I can’t complain. In fact, my induction cooker has helped me take my culinary skills to the next level. Not to mention, since it’s approximately 3x more energy efficient than my old gas cooker, it’s helping me cut energy bills significantly.
So go ahead. Fire up that cooktop and start cooking. And remember, there are hundreds of delicacies you can prepare with tortillas. Don’t limit yourself; go online and dig for some unique recipes. You may be surprised by what you can do with a few tortillas and a ripe imagination.
Common Questions
What cookware works best for making tortillas?
Use thin, lightweight cast iron or carbon steel pans and skillets on an induction hob for making tortillas. The magnetic properties quickly heat up to very high temperatures, perfect for frying tortillas.
Should the pan be seasoned for making tortillas?
Yes, properly seasoning the cast iron or carbon steel pan creates a non-stick surface ideal for frying tortillas. It prevents them from sticking without needing much if any oil.
What temperature should the pan be for frying tortillas?
Heat the pan to medium-high, around 400°F to 500°F, for frying tortillas. Use an infrared thermometer to check the pan temp. The induction hob allows for easy regulating heat.
How do you keep tortillas warm after frying?
As you fry each tortilla, transfer it to a plate and cover it with a towel to keep it warm and steam gently. The residual heat finishes the cooking process.
What oil should be used for frying tortillas?
Use just a small amount of high smoke point oil like avocado, grapeseed, or refined coconut oil. Too much oil will make the tortillas greasy.
How long does each tortilla take to fry?
With the pan at ideal temperature, tortillas take just 30 seconds to 1 minute per side. Flip once bubbles form and the bottom has browned.
Can you reheat pre-made tortillas on induction?
Yes, simply place the tortillas in the dry skillet over medium-low heat. Warm them up directly in the pan for about 30 seconds per side.
What are some troubleshooting tips for induction tortillas?
If they aren’t puffing up, increase the pan’s heat. If they brown too quickly, lower the temperature. Add just a few drops of water to the pan for extra steam.
