I made some enchi's last night, but was dissappointed when my corn tortillas cracked and split upon rolling them up.(some did, some didn't)
I ran them through my enchi sauce before filling/rolling. Any tips to keep them from splitting?

By Cheftim (Cheftim) on Monday, July 05, 2004 - 04:37 pm: Edit

They have to be warm. You can dip them quikly in hot oil or heat them on the grill. Then dip them in the sauce and roll.

By Snuffaluff (Snuffaluff) on Tuesday, July 06, 2004 - 09:35 am: Edit

aaahhhh... thx tim... I'll have to heat them up next time and check on your method. ;)

ps. you don't store them in the fridge do ya? I don't...

By Cheftim (Cheftim) on Tuesday, July 06, 2004 - 10:28 am: Edit

Uh, Yeah I do.

By Snuffaluff (Snuffaluff) on Wednesday, July 07, 2004 - 10:13 am: Edit

hhhmmm... I always heard it makes them(and flour) dry out and crumble?.!? I heard wrong?

By Cheftim (Cheftim) on Wednesday, July 07, 2004 - 10:56 am: Edit

I'm storing 300-500 tortillas at a time. They last longer in the walk-in than out on the shelf.

By Snuffaluff (Snuffaluff) on Thursday, July 08, 2004 - 10:18 am: Edit

oh... i'm talking about at home brudda... lol That is unless you just love tortillas... hehehehe

By Jonesb (Jonesb) on Friday, July 09, 2004 - 05:54 am: Edit

does anyone want to post thier recipe for this?

appreciated/

By Snuffaluff (Snuffaluff) on Friday, July 09, 2004 - 08:44 am: Edit

hhhmmm... I'll post mine, but it's at my g/f's house... so... I'll try to post it later... but then again, I'm going outta town today until Sun. I'll post it when i get the chance m8! lol