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Old 12-09-2004, 08:33 PM   #11
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I know what buckytom is talking about - look here: http://www.bigtray.com/productlist.a...3920&tr=pi

Since they are microwaveable - I don't see why they wouldn't work just as good as the ceramic tortilla steamer - look here: http://wielandware.com/hottortilla.htm

But, since it (the plastic one) has a tight fitting lid you might want to leave the lid off, or askew, while nuking ... unless you like things that go *bang* while you're cooking. Either one of these should steam and keep your tortillas hot.

If you have an Asian bamboo steamer basket, or a steamer insert for a pot that has a flat bottom - that should work for steaming a stack, too.

When I lived in Colorado a few years ago I used to make big batches of fajitas and burritos and freeze them to take to work for lunch. I used the same technique I do for softening up the tortillas when making enchiladas. I use a 10"-12" deep saute pan (chicken fryer) wite 1-2 inches of rapidly simmering water - and put a spatter shield (round metal frame with a handle and a wire mesh insert that you use to keep grease from splattering all over the stovetop - looks like a window screen for a porthole) - steam one while you fill and wrap another ... assembly line style.
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Old 12-09-2004, 08:34 PM   #12
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But it's on the TOP oven shelf, MJ!
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Old 12-09-2004, 08:35 PM   #13
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Quote:
Originally Posted by DampCharcoal
But it's on the TOP oven shelf, MJ!
Oh, Duh. I am no pro at this but I LOVE Mexican food!
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Old 12-09-2004, 08:49 PM   #14
 
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Quote:
Originally Posted by mudbug
you are heating them for too long, charc. I throw the flour kind in a dry non-stick pan until a couple of little bubbles appear, then flip them over, using my hand, for just a few seconds.
When I worked at a Mexican restaurant, that is how we did it.
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Old 12-09-2004, 08:54 PM   #15
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Wow, we can probably write the definitive handbook on softening tortillas! You guys rock, as always.
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Old 12-09-2004, 08:55 PM   #16
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Oh, and sorry scott123, I had to poke fun at the 400 minute typo! :D
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