The other week I posted the classic Italian recipe Pollo e Patate. Today I crisped up the chicken in the air fryer and reheated the potatoes on the stove. Did you see the tortillas I was all happy about the other day? They make California sized burritos. The Pollo e Patate went inside the tortillas along with cheese, sour cream and avocado to make a tasty burrito.
Because the tortilla wasn’t crispy my wife got to experience it in all its soft starchy glory. “This tortilla is amazing! It reminds me of everything I love about eating raw pie crust.” Five ingredient tortillas are the best.
Anyway Italian to Mexican with the same starter recipe. A good day.
the mexican restaurants where i live steam the tortillas and it makes them extra pliable for wrapping. Works with the store bought tortillas if you put a wire baking rack on a big saucepan on the stove and boil a little water with a bit of foil or large lid on top of the tortilla
Yeah, good point. And seems to confirm what I found below.
If you don’t have a strategically-sized wire rack, I’ve found that taking a used, thin can (like for sardines) and removing both ends serves as a great way to balance a plate on top of the can, which sits in a big saucepan or wok, filled with enough water to steam. Handy for making all kinds of steamed food, like veggies or dumplings.
I’d also meant to mention that pre-wetting tortillas in general helps unlock their flavor. It’s almost shocking how much better they taste than dry, and of course you can still crisp them up however you like.
your steaming apparatus sounds very clever!
You can also just microwave them for like 20-30 seconds with a damp paper towel on top - works amazng for making store bought tortillas super pliable without any special equipment!
definitely not the same, having done it both ways. and neither of these ways is as effective as the tortilla steamer press the restaurants use.