KITCHEN PRACTICE 3 — Tortillas Made Ahead vs. Made Fresh
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Chapter: Mexican Cookery 10 — Capstone: A Build-Your-Own Taco Spread

TASK
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Make a batch of tortillas well ahead of time and let them sit,
rather than cooking them fresh at serving time, and compare their
warmth and pliability directly against a freshly made batch.

WHAT TO DO
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1. Press and cook a batch of tortillas well before your meal — an
   hour or more ahead — and let them sit at room temperature,
   uncovered or loosely covered.
2. Just before serving, press and cook a fresh batch of tortillas,
   the same size and thickness as the first.
3. Compare the two batches directly — warmth, pliability, and how
   easily each folds without cracking.

WHAT TO EXPECT
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- The tortillas made ahead should feel noticeably cooler and stiffer
  than the freshly made batch.
- The fresh batch should feel warm, soft, and genuinely more pliable
  when folded.
- The difference should be immediately obvious within the first bite
  or fold, even though both batches were cooked exactly the same way.

WHY THIS WORKS AS AN ANSWER
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This exercise confirms directly why the chapter treats tortillas the
same way Indian Cookery's own capstone treated roti — the one
component in the whole meal that genuinely can't be made ahead
without losing something real.