Does the temperature of your filling actually matter for the roll?

Question

I have heard different things about this. Some people say cold filling causes the tortilla to crack or stiffen before you finish the fold. Others say it does not matter as long as the tortilla is warm. I have had mixed results and cannot tell if temperature is the actual variable or if I am just inconsistent in my technique.

Does anyone have a clear position on this? Is there an optimal fill temperature and does it vary by filling type?

ChilePete · Answer

Yes, it genuinely matters. A cold filling — anything under about 120F — will cool the tortilla from the inside as you fold. The tortilla stiffens and loses the pliability you need for the final roll. Aim for fill components at 165F or above. The exception is ingredients added cold intentionally at the end like avocado or fresh salsa — keep those small in volume and add last.

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