Tortillas are a great pantry standby that can be quickly whipped up into light meals and snacks. Although you can put anything you like in or on a tortilla, ensure the filling or topping is kept moist with sauce or salsa, and freshen flavours with a squirt of lime or lemon. Tortillas need to be warmed before using to soften them and prevent them from breaking when rolling. Reheat 3 tortillas at a time between slightly damp paper towels in a microwave for 30 or so seconds, or wrap bunches of 6 in foil and warm in a moderate oven for 10-15 minutes. Alternatively, heat them one at a time in a dry frying pan (skillet) over medium heat for a few seconds a side until they become soft and start to puff slightly. Stack in a clean tea towel as soon as they come out of the pan to keep them warm and supple. Another way, and possibly the best (it adds a smoky taste) is to lightly spray or dab each tortilla with water and to heat it directly over a gas flame for about 10 seconds a side, until puffy and charred, turning with tongs.
Corn tortillas are generally smaller in size than soft wheat tortillas (flour tortillas). They contain very little fat, have more flavour and are slightly sturdier. If your tortillas are difficult to roll, serve them flat, topped with ingredients and serve with a knife and fork. Nothing wrong with that.
How to wrap tortillas
Put filling in the centre of a warmed tortilla, keeping it about 2.5cm/1” in from one end (this is the end to tuck in), and spooning it right to the other end (which becomes the top of the tortilla). Fold the end of the tortilla over the filling, then fold in the sides firmly – then it’s ready to eat in the fingers. But, if you don’t mind the mess, and you are serving them on a plate, spread with squishy fillings, like refried beans or guacamole which will help hold the other ingredients in place, then add your favourite fillings or sauces and go for it (slurp, munch, dribble, lick!)
Recipes here:
Avocado crema
Pulled pork and avocado crema
Black bean tortillas
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