Originally Posted by
perezoso
My .02: The tortillas don't need to be cooked, just heated on an iron skillet (which might be a little oily). And breaking once they are rolled depends to an extent on the freshness and brand. I'd support the comments on limiting the amount of sauce in the oven. Sometimes I get it right, sometimes mine break too.
I was talking about entirely fresh tortillas (see prior about masa harina), store bought have already been cooked of course they just need the moisture and quick heating to be pliable. Talking about sauces, I don't douse mine anyway, I leave the sauces except the smallest amounts to the table in the from of crema agria, salsa, and verde, so maybe if there is a sauce issue in cooking it is why I do not have any issue.
I generally find that if I did not oil or water the tortilla when warming, mine fall apart when using the store bought variety.