Hi there!! I have a couple questions on doing homemade tortillas in bulk for a restaurant. I've made flour tortillas from scratch several times at home but I'm unsure of the process for doing this for a restaurant.
The back story is: I'm from Texas and I met two guys in Paris while going to pastry school who are opening a Mexican restaurant and decided to help out! The focus is on tacos and burritos. I'll be making the desserts and helping with the savory side. We've consulted with several Mexican chefs to ensure authenticity of the recipes- we'll be tweaking them a bit to adjust to the French taste buds. Right now we're deciding on equipment for the restaurant. It will be a small space. We will have a tortilla machine to press the tortillas and will cook them on a flat top.
ok so here's the questions I can think of now:
1. What is the best way to make a large amount of dough for corn and flour tortillas? Food processor, mixer, by hand? If so, what kind? How big? We're estimated 100 tortillas per day to start.
2. Any tips on the quickest way to divide the dough into even balls? I'm used to dividing by weight for cookie dough but not sure if it would be the same method here.
3. What is the best way to store leftover dough? In measured balls, then defrost, roll, and cook?
If you have anymore information (links, advice..) on making tortillas in bulk- I'd love to hear it!
Thanks so much!