For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer.
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A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate.
Classic huevos rancheros with a spicy tomato sauce, beans, and a soft cooked egg all made in a single skillet in under half an hour.
Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods.
Traditional huevos rancheros with refried black beans and a green salsa.
Spanish-style tortilla does not have to be made with potatoes. This broccoli-based version has all the creamy texture of the original, with the grassy, nutty, flavor of broccoli.