Is it possible to prepare store bought corn tortillas so they don't fall apart? I know they are healthier than flour and they taste fine, but mine frequently fall apart to the point that it isn't a tortilla anymore.
If it is not possible, then can I make them at home myself so that they don't fall apart?
Store bought, or old, corn tortillas get dried out so they need to be rehydrated.
There are various methods for rehydrating/heating corn tortillas. These methods below are easier than making tortillas yourself. Tho corn tortillas can be made at home, it just takes some practice to get the hang of making them. You can make them at home using masa harina (which is dehydrated masa. Not cornmeal or corn flour) or with fresh masa, available at tortillerias and many Latino markets.
Per Rick Bayless:
For rehydrating a stack of 12 corn tortillas, wrap in a kitchen towel and put in a steamer basket in a pot with half an inch of water over high heat. Cover, when steam puffs out, time 1 minute, then take off the heat and let sit covered for10 minutes before using.
Another way is to put up to 12 corn tortillas wrapped in a damp paper towel into a microwaveable plastic bag, do not close the bag tight just fold the top over. Put into microwave and heat at 50% power for 4 minutes. Let stand 2 or 3 minutes before using.
To rehydrate just a few corn tortillas, wet your hands and lightly brush both sides of each tortilla, stack them and warm them on a dry hot griddle or pan, flipping them and shuffling them until you have heated them all on both sides. The moisture creates steam to rehydrate the stacked tortillas as you warm them. They can then be used immediately.
Heating corn tortillas over a flame or grill will dry out corn tortillas and make them crack when you fold them for tacos. Instead, use the above methods. Tho the added moisture may not be needed on fresh corn tortillas when heating just a few at a time on a dry griddle or pan.
It sounds like you're just buying poorly-made tortillas, or old ones. A reasonably fresh corn tortilla is plenty sturdy for use in tacos or enchiladas. As they get older, they dry out and become more brittle. If you live in a place with a large Mexican population, you may be able to find a local tortilleria which makes fresh tortillas. Failing that, corn tortillas from the grocery store can be adequate as long as they're relatively fresh.
You can also make tortillas at home pretty easily using just corn flour (also known as masa, masa harina, or maseca), water, and a rolling pin. If you want to shape them more perfectly, or if you're going to be using lots of tortillas, you can get a tortilla press:
They are usually made of iron or wood and will let you press balls of masa dough into perfectly-flat tortillas.
Corn tortillas lose their pliability very quickly.
You can restore some of their pliability with heat.
Microwaving the tortillas briefly will make them temporarily pliable. They may still crack when they cool, however.
The traditional approach is to dip the tortillas in hot oil. It's a little messy for me but it works very well and produces enchiladas that have the right texture.
Of course, if your tortillas are very old they may be stale and reheating them won't let them be pliable for long. There's nothing left for those but slicing and frying for corn chips.
