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