my experience with makeing tortillas is that if you put to much lard
in them they get really hard, the less i use, the softer they are,at
times it is like eating a slice of bread if i don't use much lard.
marvin


On 21 Oct 2004 16:35:25 -0700,
(Incontinentius Buttocks) wrote:

Hi all,
reverting to my old handle because I´m too tired to remember the
password to my correct name.

The Teflon install on my Villamex tortilla press worked out great,
and the restaurant opened this week. One problem I´m finding is that
some customers are commenting that the tortillas are kind of hard and
rubbery at the edges. Let me describe how we´re making them, and
invite your suggestions.

The recipe is flour, milk, a bit of oil, yeast, and salt. We press
the tortillas with enough heat to "set" them, then wrap them and put
them in the fridge for a day or so, passing them over the grill to
cook them before putting them out to be served within a few hours. If
the tortillas are not consumed within about three hours, the edges
start to get hard and rubbery, thought otherwise they are still soft
and tasty. Today I bought hygienic plastic bags to store the cooked
tortillas, with a clean towel inside to absorb the
"sweat", but the problem persists. Any ideas on what I should do?

Thanks,

JMA