A Southwest-style meatloaf you can't refuse: crushed corn chips, home-mixed taco seasoning, jalapeños, and shredded cheddar, with a baked-on tomatillo topping.
'tortillas' on Serious Eats
Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored.
Creamy eggs baked in creamy avocado is more delicious than you'd think.
This gooey, cheesy Tex-Mex chicken lasagna is layered with soft corn tortillas and melty Monterey Jack cheese. Jalapeños, chili, cayenne, and Mexican hot sauce provide the kick.
This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions.
I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. But they never stay nicely flexible. These do.
The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Once you make tortillas yourself you might not go back to the bagged version again.
The recipe makes a gluten-free flour tortilla that's chewy, bendable, and a perfect starting point for any toppings.
Composed of tortillas stacked chocolate cream filling and topped with a billow of fluffy white frosting, this torte visually resembles fancy stacked sponge cakes, but ultimately makes for a very different dessert experience. The tortillas take a bit of getting used to--they will remain lightly chewy even when the chocolate has had a chance to set--but the taste sensation is unlike any other dessert I've ever tried, with the floury taste of the tortillas mixing quite pleasantly with the rich chocolate-sour cream filling (which is also great by the spoonful) and the complementary tangy sweetness of the sour cream frosting.
Corn tortilla bake up into quick 'crackers.' The chili powder and cumin are just suggestions. Season them with seasonings you like....
These have good corn flavor with a more flour tortilla-like texture. No, they aren't any bit authentic. Your abuelita probably won't approve.
This is one of those dishes that initially didn't make much sense to me. When friends returned from a week in Spain, they mentioned buying bocadillas de tortilla all the time. Essentially, it's just a Spanish tortilla stuck between two slices of bread. I thought they were crazy. How could this starch-fest possibly work?
Getting a little burned out on turkey? Try making a stock with shrimp shells for this sauce, which is rich and surprisingly flavorful with the sour cream, with just a tinge of heat.
I recently spent a good two weeks eating my way through Oaxaca, Mexico: sampling complex moles, stunning tamales, and more chocolate than is probably right. But the meal I ate the most often was from a simple taqueria that dished out tacos de rajas con crema, or tacos with roasted poblano strips, cream, and a little cheese.
I'm not always a huge fan of quesadillas, especially the ones that shun fresh masa and just use a folded flour tortilla. But I realize that they do have their place. Take this recipe from the blog Closet Cooking. At first glance it looks like just a really basic version, but it doesn't taste like one at all. It's the small details here that make for a more flavorful meal.
[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion...
What is it about big egg tortillas that I like so much? Is it the simple preparation, or the incredible pleasure I get from pulling a leftover slice straight out of the fridge for breakfast? Either way, this recipe from Food and Wine first caught my attention because of its incredibly short ingredient list. The peas are the real stars here.
This migas (with potatoes, beans, and tortillas) is actually from Mi Madre's in Austin. [Flickr: Mr. Wright] There are so many good things about Ree Drummond's The Pioneer Woman: wonderful recipes, beautiful photographs her family and ranch, sweet and funny...
[Photograph: Blake Royer] When I set out to make chilaquiles, I had in mind the brunch dish, a sort of tortilla and egg casserole with melted cheese. And while I found recipes for what I was looking for, I also...