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Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

Cook the Book Kate Williams 5 comments

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. More

Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

Serious Eats Kate Williams 5 comments

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. More

Papadzules From 'Yucatán'

Cook the Book Kate Williams 3 comments

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. More

Papadzules From 'Yucatán'

Serious Eats Kate Williams Post a comment

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. More

One-Pot Wonders: Tortilla Soup With Chicken and Avocado

One-Pot Wonders Yasmin Fahr Post a comment

I first became obsessed with tortilla soup while living in LA. I loved the textural components of the dish—crunchy tortilla strips, creamy avocado, tangy cheese, the smooth silkiness of puréed chilies and tomato—and ate it for lunch almost every day. Here's how to get the same results, with just a single pot and 20 minutes. More

Skillet Huevos Rancheros

Serious Eats Yasmin Fahr Post a comment

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. More

Chilaquiles Verdes with Fried Eggs

Serious Eats J. Kenji López-Alt 1 comment

Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods. More

Huevos Rancheros

Serious Eats J. Kenji López-Alt 1 comment

Traditional huevos rancheros with refried black beans and a green salsa. More

D Chile's Handmade Tortillas Allow You to Forgive the Fillings

Chicago Mike Gebert Post a comment

Not every place that makes tortillas by hand is great, but as with Neapolitan pizza crust, if you get that right it almost doesn't matter what else you do. More

I Made A Spanish Tortilla Out Of Salt and Vinegar Potato Chips

The Food Lab J. Kenji López-Alt 35 comments

This is one of those fantastic ideas that was born not out of a concerted effort to have fantastic ideas, but through sheer dumb luck and lack of planning. If necessity is the mother of inventions, then poorly-stocked pantries are the uncle of new recipes. Or something like that. More

Spanish Tortilla with Broccoli, Chorizo, and Onion

Serious Eats J. Kenji López-Alt Post a comment

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. More

The Corn Tortillas of Chicago: How Many Brands Are Available?

Chicago Nick Kindelsperger 19 comments

Are there actual differences between the many brands of corn tortillas in Chicago? Unlike many other foodstuffs, they don't travel well, and for the most part they need to be eaten on the same day they are made or else they turn brittle and dry. Luckily, Chicago is apparently awesome at making tortillas, at least according to Rick Bayless. More

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