MUCHOS Bravos for the Humble TORTILLA!
Have you seen the “101 Things to Do With…” cookbooks? They are the best, and I just added another to my collection, “101 Things to Do with a Tortilla.” Who’d of thought, right? For about $10, I feel we really get our money’s worth with this handy cookbook.
One thing I found especially nice was the way authors Stephanie Ashcraft and Donna Kelly start their tortilla extravaganza off with their 8 Helpful Hints. I had no idea about some of this:
Corn tortillas, which are a standard 6 inches, must be cooked before being eaten. Flip them every 30-45 seconds, or until lightly toasted.
The 6-7 inch diameter flour tortilla is for tacos, the 8-10 inch flour tortilla is the most commonly used, and the 11-14 inch diameter flour tortilla is usually used for burritos.
Flour tortillas come in a variety of thicknesses. The “gordita-style” is extra thick and is often used in recipes that require baking.
Soften tortillas in the microwave before using and there will be far less cracking or breaking. Place up to 4 tortillas at a time on a plate and cover with a paper towel. Microwave for 20-30 seconds, or until they are soft and bendable. Keep covered with paper towel until ready to use.
Flour tortillas come in several flavors—wheat, whole grain, tomato, and spinach, and they can be substituted for regular flour tortillas in any recipe. Baking times may need adjusting, and the flavor may be slightly different, however.
Tortillas will keep in the refrigerator for about 2 weeks, or in the freezer for 2-3 months. Always store opened packages in an airtight container.
Different rolling styles depend on the recipe. Generally, jelly roll style means rolling the tortilla in a tight roll with both ends open. Burrito style means folding the ends in and ten rolling the tortilla in a large roll, with no open ends.
Check baking food 3-5 minutes before its minimum cooking time ends, if this is a first try with a recipe. Because of oven differences, cooking/baking time can vary.
The “101-ness” of tortillas comes from the variety of ingredients and categories of foods in which the tortillas will be involved. For instance, they can be used for breakfast foods, in main dishes, in Mexican meals (obviously), and even in desserts, and much more.
I’ll conclude my gushing with one of the authors’ recipes that’s turned into a family favorite:
12 corn tortillas
1 (15-ounce) can black beans rinsed and drained
1 (15-ounce) can corn drained
1/2 cup chopped green onions
1/2 cup chopped red bell peppers
3 tablespoons chopped fresh cilantro (or more, depending on taste)
1 cup grated Cheddar cheese divided
2 cups milk half and half (or my personal favorite, cream)
6 eggs slightly beaten
1/2 pound cooked and diced bacon optional
Directions:
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One thing I found especially nice was the way authors Stephanie Ashcraft and Donna Kelly start their tortilla extravaganza off with their 8 Helpful Hints. I had no idea about some of this:
Corn tortillas, which are a standard 6 inches, must be cooked before being eaten. Flip them every 30-45 seconds, or until lightly toasted.
The 6-7 inch diameter flour tortilla is for tacos, the 8-10 inch flour tortilla is the most commonly used, and the 11-14 inch diameter flour tortilla is usually used for burritos.
Flour tortillas come in a variety of thicknesses. The “gordita-style” is extra thick and is often used in recipes that require baking.
Soften tortillas in the microwave before using and there will be far less cracking or breaking. Place up to 4 tortillas at a time on a plate and cover with a paper towel. Microwave for 20-30 seconds, or until they are soft and bendable. Keep covered with paper towel until ready to use.
Flour tortillas come in several flavors—wheat, whole grain, tomato, and spinach, and they can be substituted for regular flour tortillas in any recipe. Baking times may need adjusting, and the flavor may be slightly different, however.
Tortillas will keep in the refrigerator for about 2 weeks, or in the freezer for 2-3 months. Always store opened packages in an airtight container.
Different rolling styles depend on the recipe. Generally, jelly roll style means rolling the tortilla in a tight roll with both ends open. Burrito style means folding the ends in and ten rolling the tortilla in a large roll, with no open ends.
Check baking food 3-5 minutes before its minimum cooking time ends, if this is a first try with a recipe. Because of oven differences, cooking/baking time can vary.
The “101-ness” of tortillas comes from the variety of ingredients and categories of foods in which the tortillas will be involved. For instance, they can be used for breakfast foods, in main dishes, in Mexican meals (obviously), and even in desserts, and much more.
I’ll conclude my gushing with one of the authors’ recipes that’s turned into a family favorite:
Confetti Breakfast Bake
Yield: 6 to 8 servings
Ingredients:
12 corn tortillas
1 (15-ounce) can black beans rinsed and drained
1 (15-ounce) can corn drained
1/2 cup chopped green onions
1/2 cup chopped red bell peppers
3 tablespoons chopped fresh cilantro (or more, depending on taste)
1 cup grated Cheddar cheese divided
2 cups milk half and half (or my personal favorite, cream)
6 eggs slightly beaten
1/2 pound cooked and diced bacon optional
Directions:
1. Preheat oven to 325 degrees.
2. Arrange 6 tortillas in lightly greased 9x13 pan. Tortillas will overlap.
3. Cut remaining tortillas into 1-inch square pieces.
4. Mix pieces with beans, corn, green onion, red pepper, cilantro, half of cheese, and diced cooked bacon (if using). Spoon into pan.
5. Combine milk and eggs. Pour egg mixture over top.
6. Sprinkle with remaining cheese.
7. Cover and refrigerate for 4 hours or overnight.
8. Bake 60 min., or until eggs are set.
9. Let stand 5 min. before serving.
10. NOTE: You can also substitute some browned sausage for the cooked bacon.
2. Arrange 6 tortillas in lightly greased 9x13 pan. Tortillas will overlap.
3. Cut remaining tortillas into 1-inch square pieces.
4. Mix pieces with beans, corn, green onion, red pepper, cilantro, half of cheese, and diced cooked bacon (if using). Spoon into pan.
5. Combine milk and eggs. Pour egg mixture over top.
6. Sprinkle with remaining cheese.
7. Cover and refrigerate for 4 hours or overnight.
8. Bake 60 min., or until eggs are set.
9. Let stand 5 min. before serving.
10. NOTE: You can also substitute some browned sausage for the cooked bacon.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.amazon.com
- www.cookscountry.com
- www.epicurious.com
- www.jonesdairyfarm.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
