Steve Pope <Steve Pope >> wrote:

> Sqwertz > wrote:
>
>>Run the flour tortilla under water for a few seconds and then slap
>>it on a hot griddle/pan. Heat it on both sides until the water on
>>both sides evaporates and/or soaks into the tortilla. Then wait a
>>few seconds more, but not until it gets crusty at all.
>>
>>This makes for a nice tender tortilla perfect for rolling, and it's
>>not soggy at all. Nice and hot and moist, but it holds together
>>very well. I will probably do this for all floor tortillas from now
>>on.
>
> Nice, I like that. It seems for your method, you want to
> assemble the final burrito really quickly and eat it once
> you've processed the flour tortilla with water/heat.
> Maybe the approach I described is more practical for
> restaurants to use. The end result is probably the same.

I suspect it's the same. The restaurant method may be slightly
better since it only softens up the outside of the tortilla, leaving
the inside more impervious to the liquid in the filling.

My method may make the inside of the tortilla soak up more misture,
but I haven't seen the effects of that with the fillings I've been
using.

-sw