Ashcraft Stephanie - Eat More Tortillas

mama says...

The thin, flexible flatbread we know as a tortilla began as a humble peasant food in Mexico and is now a well-loved staple in kitchens all over the world. Tortillas are traditionally used in Mexican dishes such as burritos, tacos, and quesadillas. But tortillas can be so much more.

Who doesnt love the portability that soft tortillas provide for wraps? In their soft form, tortillas also work great to make such tempting appetizers and meals as pinwheels, lasagna, crepes, and enchiladas.

When crisp, they provide the crunch for favorite dishes like nachos and tacos and can be used to create crusts, toppings, chips, and tasty sweet treats.

We welcome you to our collection of recipes that feature both classic dishes and creative new culinary adventures that you are sure to love.

Helpful hints for cooking with corn and flour tortillas:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/3 cup lard, melted (for vegetarian tortillas, use vegetable or canola oil)

1 cup hot water

Stir together all ingredients in a large mixing bowl. Turn onto a lightly floured surface and knead for 1 full minute. Place in an oiled bowl. Cover bowl with a large kitchen towel and let sit in a warm place for about 1 hour.

Make 12 balls of dough. Roll each ball out on a lightly floured surface to make a 1012-inch circle. Cook on a large griddle or frying pan over medium-high heat until lightly browned on both sides. Makes 12 large tortillas.

With a pizza cutter, slice 2 medium flour tortillas into very thin matchstick pieces. Spread on a baking sheet and bake 56 minutes at 400 degrees. Stir. Return to oven 35 minutes more. Matchsticks should be crisp and golden brown. Cool. Makes 2 cups.

With a pizza cutter, cut 3 corn or 2 medium flour tortillas into small rectangles. Heat canola oil in a small frying pan over medium heat. Add a small amount of tortilla rectangles to pan. They will cook quickly. Cool on a plate covered with a paper towel. Blot carefully to remove excess oil. Makes 2 cups.

Purchase flour tortillas of different colors at the deli section of a grocery store. With kitchen scissors or a pizza cutter, cut 2 medium tortillas into tiny squares. Use as they are, or follow Tortilla Matchsticks directions (above) for crispy tortilla confetti. Makes 2 cups.

Using the leftover tortilla crumbs at the bottom of a bag of tortilla chips, crush with a rolling pin or fork. Sprinkle over main dishes, salads, or soups as an easy last-minute garnish.

Makes 24 triangles

4 tablespoons butter, divided

4 medium flour tortillas

1 (8-ounce) package cream cheese, softened

1/2 pound thinly sliced smoked salmon

2 medium tomatoes, thinly sliced

1 medium red onion, thinly sliced

1/4 cup chopped parsley or cilantro

Melt 1 tablespoon butter in a large frying pan over low heat. Cook 1 tortilla until light golden brown and crisp on one side only. Remove and cool. Repeat with remaining butter and tortillas.

Divide cream cheese into 4 equal parts and spread over each tortilla on the uncooked side. Then equally divide and top with the salmon, tomatoes, onion, and parsley or cilantro. Cut each tortilla into 6 triangle wedges. Chill before serving.

Makes 24 pinwheels

2 (8-ounce) packages cream cheese, softened

2 tablespoons mustard

6 large flour tortillas

2 pounds thinly sliced deli turkey

4 cups chopped fresh spinach

1 red bell pepper, finely chopped

2 cups grated cheese, any type

In a small bowl, combine cream cheese and mustard. Spread 1/3 cup cream cheese mixture over each tortilla. Layer turkey, spinach, bell pepper, and cheese onto each tortilla, leaving a 1-inch border around the outside edge of the tortilla. Roll up jelly-roll style, wrap in plastic wrap, and chill at least 1 hour.