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Taquito Question
Posted on 5/3/24 at 4:34 pm
Posted on 5/3/24 at 4:34 pm
How do restaurants and/or food manufacturers get those tortillas rolled so small and tight without having them tear or disintegrate?
This post was edited on 5/3/24 at 4:40 pm
Posted on 5/3/24 at 4:41 pm to Stadium Rat
Buy them from Sam's?
Posted on 5/3/24 at 4:47 pm to Stadium Rat
Warm the tortillas so they are pliable before loading them. I think I've read that when you get close to rolling them at the end, you brush the end with a flour water paste, seal it and place seam down before you fry them.
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