The Tomatillo Tip That Makes Homemade Tortillas Restaurant-Worthy

Making tortillas at home can be very rewarding; following a few simple tips can get them to taste far better than the store-bought kind. If you want to level up your tortilla game to the point where they taste like they're made in-house at a restaurant, you're going to need a few tomatillos. You've probably seen these verdant fruits at the grocery store and may have even mistaken them for green tomatoes. Though both are from the nightshade family, tomatoes and tomatillos are quite different. Tomatillos, native to Mexico, usually veer more towards tart while tomatoes are sweeter and juicier. Like tomatoes, however, tomatillos are a great base for a delicious salsa and can also be grilled along with other summer fruits.

One way to tell tomatillos and green tomatoes apart is that the former comes covered in a papery green husk. As it turns out, this husk is the secret to making tender restaurant-worthy tortillas at home. Lest you think this is an odd food trend, this trick is also a traditional technique that's been used for generations, so those homemade tortillas will also be more authentic. All you do is soak the husks in warm water, then use that water to hydrate the corn-based masa while crafting your tortillas.

One of the crucial steps for making delicious homemade tortillas is to use hot water in the dough, which helps to more efficiently hydrate the masa and make the finished product tender. Before making the dough, steep the tomatillo husk in hot water for about 5 minutes. Strain it out and squeeze the leaves to get the last of the water out. Then, simply use that water to form the dough.

While the exact reason why this trick works is a matter of debate, the husk's acidic nature could be at least partly responsible for tenderizing the dough. Of course, this trick works specifically for corn flour (masa harina). If you're using wheat flour to make roti bread, add some butter to make them soft.

For optimal results, use fresher green husks. As the tomatillo ripens, the husk dries out and turns brown and loses its power. Also, give the husk a quick rinse before steeping to get rid of any dirt (boiling water should take care of many pathogens, too). And, of course, don't forget to use the fruit in fillings or salsas. If you find the tomatillos aren't ripe enough, consider grilling or charring them on a flame to reduce their acidity and make their subtle sweetness more prominent. Finally, make sure to wrap freshly-made tortillas in a clean towel so they stay warm and tender until you're ready to eat.