Tortilla Handling Procedures
Tortilla Preparation
Bring Tortillas to room temperature:
If refrigerated - remove from case and let stand in bag 4-6 hours at room temperature.
If frozen (Not Recommended) -- remove from case and let stand at room temperature in bag until fully thawed (overnight approximately 12 hours)
Separation
Fluff and individually separate each tortilla
Heating
Steam Cabinet - return tortillas to bags and place in steam cabinet. Stack no more than three-dozen high. Heat to 160°F. Do not keep more than three hours.
Grill -- heat grill to 400°F. Heat tortillas on each side for five seconds.
Microwave - stack no more than six tortillas and heat 45-60 seconds on High (microwaves vary for power setting and high).
Staging
Keep in steam cabinet or bun warmer until used (maximum one hour).
Tortilla Storage Procedures
Refrigerated Storage
For best results, the refrigerated storage temperature should be between 35-40ºF. If tortillas are removed from the box, do not stack more than twice the height of the box. Excessive stacking will cause the tortillas to stick together.
Dry Storage
Tortillas can be stored at temperatures no greater than 85ºF for approximately five days. Avoid storing tortillas near any source of heat. Exposure to excessive heat during storage may cause the tortillas to prematurely expire. If the tortillas are removed from the box, do not stack the tortillas more than twice the height of the box. Excessive stacking will cause the tortillas to stick together.
Tortilla Chips and Taco Shell
Storage Procedures
Dry Storage
Store in a cool, dry area. Chips and taco shells should always be stored in closed containers or packages; this ensures maximum freshness and shelf life. Both are fragile and nothing should be stacked or stored on top of boxes. Do not refrigerate or freeze. If chips or shells are left standing in open air they become tough and chewy. Place them under a heat lamp to crisp or heat taco shells in a 300ºF oven for 3 minutes.
Pre-Cut Unfried Tortilla Chips
Refrigerated Storage
For best results, the refrigerated storage temperature should be between 35-40ºF. Before frying bring to room temperature. Maintain frying oil between 350ºF-360ºF. Frying time ranges from 35-45 seconds or until oil is no longer bubbling. Gently move chips and strips with tongs to ensure even frying. CAUTION: Do not overfill fryer.