Chapter 2 Tortillas, Chips, Tostadas, Table of Contents Tortillas, Chips, Tostadas,... 2.2 Flour Tortillas... 2.2 Preparing Flour Tortillas... 2.2 Cooking Flour Tortillas... 2.4 Corn Tortillas... 2.5 Preparing Corn Tortillas... 2.5 Cooking Corn Tortillas... 2.6 Gluten-Free Tortillas... 2.7 Preparing Gluten-Free Tortillas... 2.7 Cooking Gluten-Free Tortillas... 2.8 Tortilla Chips... 2.9 Cooking... 2.9 Taco Salad Shell... 2.10 Tostadas... 2.11 Recipe Book February 2017
Flour Tortillas Tortillas, Chips, Tostadas, Preparing Flour Tortillas Food service gloves White plastic bag Tortilla mixer Sheet pan Catering tray Plastic wrap Scale Date label 6 oz. foam container Permanent marker, Flour... 50 lb. (1 bag), Salt... 12 oz., Vegetable Shortening... 12 lb., Hot Water... 12 quarts Serving Yield: 600 dough balls 1. Add one (1) 50-lb. bag of flour to tortilla mixer. 2. Add 12-ounces of salt to flour. (Use a foam container to measure.) 3. Place a catering tray on the scale. Zero out the weight of the tray. Use gloved hands to remove vegetable shortening from container and place on top of tray. Continue until vegetable shortening weighs 12 lbs. 4. Add 10-pounds of vegetable shortening to flour and salt mixture. Mix ingredients with gloved hands. 5. Place a cover over top so flour doesn t spread. Turn on tortilla mixer and mix for ten (10) minutes. 6. After 10 minutes, remove the cover from machine and add 12-quarts of hot water to mixer. 7. Place cover on top of mixer and mix another 10 minutes. Recipe Book 2.2 February 2017
8. Turn off machine. Turn machine over to pull out dough onto the drawer. 9. Gather dough with gloved hands and place on a prep table covered with a white plastic bag. 10. Place one rectangle metal sheet pan on top of table. Lightly sprinkle with flour to cover pan. 11. Gather dough with gloved hands and roll into 2- ounce tortilla balls. 12. Place tortilla balls on a tray in rows/lines until tray is full. 13. Cover tortilla balls with plastic wrap, date label, and place at Tortilla Station to use. Recipe Book 2.3 February 2017
Cooking Flour Tortillas Tortillas are rolled and cooked at the Tortilla Station. Food service gloves Rolling pin Flat top Spatula 1. Turn on flat top and set to medium-high heat. 2. Remove plastic wrap from a tray of tortilla balls. 3. Lightly sprinkle flour on prep table. 4. Place one prepared dough ball on center of table. 5. Use a rolling pin to flatten tortilla. Move the rolling pin back and forth over the dough until dough is evenly flat. 6. Carefully lift dough from the table with gloved hands and place on flat top. 7. Cook tortilla 2-3 minutes. 8. Use a spatula to flip tortilla and cook on the other side 2-3 minutes until no longer doughy and lightly browned. 9. Remove cooked tortillas from flat top and package to serve customers. Recipe Book 2.4 February 2017
Corn Tortillas Preparing Corn Tortillas Food service gloves Plastic wrap Mixing bowl Date label Measuring utensils Permanent marker, Maseca... 1 qt., Water... 2 qt. Shelf life: 3 days 1. Gather a mixing bowl and maseca and place on prep table. 2. Add 1 qt. of maseca and 2 quarts of water to mixing bowl. 3. Mix together with gloved hands until all ingredients are evenly mixed together and the mixture becomes doughy. 4. Cover mixing bowl with plastic wrap, date label, and store underneath Tortilla Station until ready to use. Recipe Book 2.5 February 2017
Cooking Corn Tortillas Corn tortillas are rolled, pressed, and cooked to order. Food service gloves Plastic liners for tortilla press Flat top Spatula Tortilla press 1. Turn on flat top and set to medium-high heat. 2. Gather tortilla press and plastic tortilla press covers and place on prep table. 3. Remove plastic wrap from corn tortilla mixture. 4. Gather dough and roll into a small 2" ball. 5. Place plastic liner on bottom of tortilla press. 6. Place one prepared dough ball on center of bottom tortilla press. 7. Place another plastic liner on top of dough ball. 8. Close the tortilla press to flatten the tortilla. 9. Carefully lift the dough from the tortilla press with gloved hands and place on flat top. 10. Cook tortilla 2-3 minutes. 11. Use a spatula to flip tortilla and cook on the other side 2-3 minutes until no longer doughy and lightly browned. 12. Remove cooked tortillas from flat top and package to serve customers. Recipe Book 2.6 February 2017
Gluten-Free Tortillas We use our corn tortilla recipe for our Gluten-Free Tortillas. However, the Gluten-Free corn tortillas and dough balls must be stored and cooked separately from other tortillas. Preparing Gluten-Free Tortillas Food service gloves Plastic wrap Mixing bowl Date label Measuring utensils Permanent marker, Maseca... 1 qt., Water... 2 qt. Shelf life: 3 days 1. Gather a mixing bowl and maseca and place on prep table. 2. Add 1 qt. of maseca and 2 quarts of water to mixing bowl. 3. Mix together with gloved hands until all ingredients are evenly mixed together and the mixture becomes doughy. 4. Cover mixing bowl with plastic wrap, date label, and store underneath Tortilla Station until ready to use. Recipe Book 2.7 February 2017
Cooking Gluten-Free Tortillas Gluten-Free tortillas are pressed and cooked to order. Food service gloves Plastic liners for tortilla press Flat top Spatula Tortilla press 1. Turn on flat top and set to medium-high heat. 2. Gather tortilla press and plastic tortilla press covers and place on prep table. 3. Remove plastic wrap from gluten-free tortilla mixture. 4. Gather dough and roll into a small 2" ball. 5. Place plastic liner on bottom of tortilla press. 6. Place one prepared dough ball on center of bottom tortilla press. 7. Place another plastic liner on top of dough ball. 8. Close the tortilla press to flatten the tortilla. 9. Place a flat skillet on top of flat top. 10. Carefully lift the dough from the tortilla press with gloved hands and place on skillet. 11. Cook tortilla 2-3 minutes. 12. Use a spatula to flip tortilla and cook on the other side 2-3 minutes until no longer doughy and lightly browned. 13. Remove cooked tortillas from skillet and package to serve customers. Recipe Book 2.8 February 2017
Tortilla Chips White corn tortilla chips are delivered to the restaurant pre-cut in boxes. Corn chips are stored in the walk-in cooler until ready to use. Food service gloves Tongs Fryer 32-gallon bucket and lid Fryer baskets, Tortilla Chips... as needed Shelf Life: Two (2) days once cooked Cooking 1. Turn on fryer. Set to 350 F. 2. Fill the fryer baskets with chips. 3. Drop baskets in pre-heated oil and cook for about two (2) minutes. 4. While cooking, use tongs to press chips down into the oil so they fully cook. 5. When lightly browned and crispy, remove fryer basket from oil. Hang on fryer to drain. 6. Pour cooked chips into a 32-gallon bucket. è Keep at least one 32-gallon bucket filled with chips at all times. è Two cases of tortilla chips will fill the 32-gallon bucket. 7. Once cooked, tortilla chips may be stored in the bucket for two (2) days. After two days, they must be discarded. Recipe Book 2.9 February 2017
Taco Salad Shell Taco Salad Shells are pre-cooked and stored until ready to use. Food service gloves Tongs Fryer Foil pan Fryer baskets Plastic wrap, Flour Tortilla, cooked... as needed Shelf Life: 5 days once cooked Cooking 1. Place flour tortilla in fryer oil. 2. Use mold to press down on tortilla. 3. Cook about one minute until puffy, lightly browned, and crispy. 4. Use tongs to remove tortilla from fryer and place in basket to drain. 5. Store prepared taco salad shells in a foil pan on top of a station covered in plastic wrap. 6. Cooked taco salad shells can be stored for 5 days after the initial cooking. After 5 days, any remaining taco salad shells must be discarded. Recipe Book 2.10 February 2017
Tostadas Tostadas are cooked to order using Mission brand white corn tortillas. Food service gloves Fryer basket Fryer Tongs Fryer baskets Plastic wrap, Mission Flour Tortilla... as needed Shelf Life: 1 day Cooking 1. Place one (1) white corn tortilla in preheated fryer oil (350 F). 2. Place fryer basket on top of tortilla and cook about one (1) minute. 3. Hang fryer basket on fryer and use tongs to remove tostada from oil. Tostada must be lightly browned and crispy. 4. Place in fryer basket to drain oil. Recipe Book 2.11 February 2017