Hey everyone, we run a restaurant where we make our own corn tortillas from scratch for our tacos. They taste amazing and the texture is great when dry, but we’re hitting a massive bottleneck during service: our juicier meats (birria, wet carnitas, etc.) are making the tortillas soggy, causing them to split and fall apart on customers.
We really want to keep the handmade quality, but we need them to be more structurally sound. Realistically, this wouldn’t be a problem if people consumed the tacos right away but sometimes customers let them sit for a while before they get to them.
I’ve heard a few people suggest adding a small percentage of wheat flour to the corn masa to give it some gluten structure and elasticity.
Has anyone tried this? If so, what ratio of flour-to-corn do you use so it doesn't completely ruin the authentic corn flavor/texture?
Does it actually help with the sogginess, or does it just make them gummier?
Are there any other tricks we should be doing on the line (like a quick oil dip on the plancha) to create a barrier against the meat juices?
Any advice from people who have dealt with this in a commercial kitchen would be massively appreciated. Thanks!
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