This is going to be divided into fresh corn soft tacos and regular corn tacos.

If you're making fresh corn tortillas, the best choice is American sweet corn, which is plucked from the kernels, washed, and then put into a wall-breaker to break it up into fresh corn syrup.

After that, add some flour to the corn syrup to make it into a relatively thicker corn syrup, slightly thicker will make the soft cake better shape, as long as it can be picked up with chopsticks, the formation of the can be.

After that, put some fresh yeast on the batter that has been made, and if needed, put baking powder in it. The baking powder will better help the cornmeal batter ferment to form a nice fluffy texture, so if you don't think it's healthy, you can leave it out.

After that, put the fermented cornmeal in a pan and cook it slowly in a non-stick pan to make very tasty soft corn tortillas.

And regular tortillas, on the other hand, are made with previously beaten cornmeal. Corn flour and white flour in accordance with the ratio of 2:1 to do modulation, after which you can add milk, sugar and yeast to mix, so that the cornmeal infiltrated in the liquid for a relatively long time, can be very good to soften the inside of the corn kernel surface, to prevent the appearance of rough texture.

Ordinary cornbread, because the use of dry cornmeal, it is a lot of juice inside the water or milk to provide, so the proportion of water to put a slightly higher, and itself such cornmeal will not be as fresh corn as a light sweet flavor, so you also need to add a little bit of sugar to neutralize the inside of the more dry texture.

But as long as the flavor of the ingredients is good, it will not affect the taste of the tortilla, and can make a very smooth and sweet tortilla. If you still feel that the flavor is not good enough to use a non-stick pan to cook the tortillas alone, then you can add a little bit of butter to blend the flavor of the tortillas.