Part 6/10:
No fajita is complete without its soft tortilla base. Desi makes his flour tortillas from scratch with baking powder and salt, letting the dough rest briefly in the fridge. He then shapes, damps, and microwaves them for a quick warm-up, focusing on convenience and freshness.
Lorenzo also prepares his tortillas from scratch, emphasizing their soft, porous texture created with a bit of baking soda. Conversely, Saul opts for store-bought flour tortillas, toastily warming them up, highlighting practicality amidst culinary craftsmanship.