Rolling Taquito Question
I have seen on TV some restaurants that make taquitos. They roll the corn tortilla into the taquito. At home I have to head up the tortilla to make it flexible enough to roll without it splitting. Then I put a tooth pick through it unless I put them in the freezer first to hold them together then no tooth pick required.
In videos of restaurants making them I see them having stacks of tortillas and just rolling them without any heating them up first and no tooth picks through them. It's as if they have specially made tortillas that are already flexible enough and also no need for tooth picks to hold them together.
A great example is if you watch "The Best Thing I Ever Ate", TV Personality and Chef, Aaron Sanchez goes to the tacquito fast food joint he went to as a kid and they show them rolling them. They have stacks of tortillas and the owner says they get these tortillas made for them specially every day. I wonder if they are made differently. They don't do any heating of the tortillas just pull them from the stack. They roll without cracking along the edges and they roll smoothly. Oh this place is called Chico's Tacos I think. It's in El Paso, TX.
Do you think these are specially made with higher oil content so they are not as dry therefore roll without heating them up first or cracking? I researched on the internet and found nothing on this.