We press hundreds of tortillas a day and we waste almost none of them. Here is what the kitchen does with the leftovers.
Chilaquiles for staff breakfast. Totopos fried for nachos. Tortilla soup, where the stale ones are actually better. Migas with scrambled eggs. Enfrijoladas dipped in black bean purée. Tostadas baked flat and crisp. Tortilla strips as a salad topping. And cinnamon-sugar tortilla chips with cajeta, which is dessert for people who do not want to admit they want churros.
Stale tortillas are a feature, not a problem.
