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Tortillas. Traditional / non-traditional uses?

Recently, in a Hispanic market, I picked up a stack of tortillas for $1. I brushed one with butter, covered it with a couple of layers of sliced apple, sprinkled a little sugar on top and a generous dusting of cinnamon. 25-30 min in the oven and voila, an approximation of an apple tart for a non-baker.

What traditional & creative uses do you have for tortillas?

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  1. I assume your reference is to flour tortillas rather than corn. Flour tortillas seem to be more versatile, perhaps because they bring very little of their own flavor profile to the mix of ingredients. I have probably used tortillas,both corn and flour, with a hundred fillings or combinations of fillings of everything from fruits to vegetables and or meats. The corn tortilla doesn't, IMO, go well with fruits but they compliment meats and vegetables rather well. I sometimes spread the flour tortillas with peanut butter and drop in a slice of banana and brown it for a quick lunch treat. Peanut butter works with corn tortillas too but instead of banana I add slices of dill pickle and/or onion.

    1. I like having them warmed and ready on Thanksgiving for an otherwise traditional meal.
      Corn tortillas are my preference for all uses except for mouth watering burritos.
      Also, leftover t-day grub makes for good burrito filler.

      1 Reply
      1. re: Alan N

        Flour tortillas make a great base for thin crust pizzas.....a secret used by many commercial restaurants.

      2. Flour tortillas (as you found, and mentioned above) are a good base for baked dishes. I've used them for quiches; it has worked quite well.

        Also, they are one of the best vessels for which to consume any genre of leftovers.

        1. traditional use: to wrap food in

          non traditional use: socks

          1. Copying one of my favorte restaurants in New Mexico, I make Mexican Pizzas with them.

            Place your tortilllas on a baking sheet, spacing them apart.
            Spread the (flour) tortilla with refried beans. Add some ground meat (or cut up) that you've made spicy. Your favorite meat, cooked with onion, garlic chile powder, and salt and pepper. Then add grated cheese(s) melting cheese could be monterey, mexican cheeses, fontiina etc, And put it in the oven until thte cheese melts and the tortilla crisps up. Take them out and your toppings, lettuce, tomatoes, gaucamole,cheese, olives, al little sour cream dotted over all and some grated cotjia. Take a large knife and quarter them for each serving.
            I used to make these as an appetizer, and I don't know why I stopped! My Dad was so cutte, everytime he'd come to visit he'd ask me to make him some Mexican Pizza.

            My kids step mom would make them with butter, cinammon and sugar and bake them the same as you would cinammon toast. Sometimes adding fresh banana or strawberries. ( a little yougurt would be nice too)

            Make sandwich wraps for tuna salad, my four year old loves these.

            1 Reply
            1. re: chef chicklet

              I make something very similar, without the meat. I brush the tortillas with a little bit of enchilada sauce before adding beans and other toppings.

              They come out pretty good baked in the toaster.

            2. I use El Milagro flour "Tortillas Caseras - Fajita Style" in place of paratha for when I make Indian food at home. I like paratha more than naan (wonder if it's because of the extra fat, hmmm - lol) These super thick and chewy flour tortillas are a much cheaper bread medium for traditional paratha. I brush them with a little oil, and stick them in the panini press. Love 'em!

              1. Cut flour tortillas in triangles, put on a parchment lined baking sheet and bake until golden; lay them out on a serving platter. In a skillet, add butter and brown sugar until caramelized. Add some sliced bananas, cooking about two minutes. Drizzle them onto the chips; cover with some whipped cream, chocolate sauce and nuts. Yum!

                1. I lived on tortilla pizzas in college and grad school--sometimes just (flour) tortilla brushed w/olive oil and sprinkled w/garlic and parmesan, but I usually had some quickie tomato sauce on hand so I spread this on the tortilla, maybe some capers (and olives if I had any) or chopped basil, and some parmesan. When splurging I'd grate some (cheap) mozzarella on top. Loved 'em!

                  To this day, a favorite quickie appetizer is tortillas spread w/pesto, then some fresh mozzarella, and a piece of prosciutto draped over the top. I broil these and when they're done, I pull them out of the oven, throw a handful of arugula on top and sprinkle balsamic vinegar over them.Everybody loves these--although kids sometimes opt to go arugula-less. (They'll see the error of their ways some day!)