Figured out the trick to keeping my tortillas from getting soggy on the truck

I run a taco truck in Austin and for months my tortillas would turn into a mess after like 20 minutes in the warmer. Tried everything, different brands, steaming them different ways, nothing worked. Then this old guy from a breakfast taco spot told me to dry toast them on the flat top for like 30 seconds per side before filling. I thought he was crazy but tried it last weekend and it actually kept them sturdy for over an hour during the lunch rush. Anyone else run into this or got a different way to handle it?

2 comments

2 Comments

spencerm5226d ago

Is it possible you're overheating them on the flat top? I've found that can actually make them stiff AND soggy at the same time if you go too long.

noah_walker1626d ago

Huh, so you're saying the heat can do both at the same time? That's kind of wild to think about... I've never really messed with a flat top for burgers, mostly just cast iron at home. But if the outside gets crusty while the inside stays undercooked, wouldn't that mean the temp is too high and the time is too short? Or do you think it's more about the thickness of the patty mixing with the heat... like if you smash it too thin it just burns before the middle even wakes up?