26 August 2009

Leftovers in a Corn Tortilla

I'm a wee bit obsessed with corn tortillas lately. Ever since my brother showed me how to make them pliable (so they don't split and spill all the good stuff), I can't get enough of them. More often than not, this is my quick and easy and healthy lunch. It's also great for dinner, though I usually need to supply four tortillas for my kids.

Leftovers in a Corn Tortilla
2-4 Corn tortillas per person
1/2 tsp oil per batch of tortillas (I use either olive or canola, but you can use your favorite)

Prepared filling (see below)

-Heat a large skillet on medium high and add the oil. (I never measure. I just add a dollop of oil about the size of a nickel.)
-When oil is heated, swirl it around to coat the entire pan as evenly as possible and add tortillas. (I can fit three tortillas in my skillet, but will sometimes cram four in there. It's OK if they overlap some, as long as the majority of the tortilla is in contact with the pan.)
-Flip tortillas after 1-2 minutes to heat the other side. After another 1-2 minutes, transfer tortillas from pan to plate, serving dish, clean cutting board, etc.
-Fill with yummy stuff. Serve.

For filling: use whatever you have on hand! Today I used leftover chicken, grated cheese, and cilantro. I also use beans, other leftover meat--whatever is easy. Here are some combinations I like:
-black beans, tomatoes, cilantro, sliced green onions
-kidney beans, salsa, cheese
-chicken, sauteed onions, cucumber strips
-steak, sauteed bell peppers and onions, plain yogurt

Keep in mind that the tortillas are small, and won't hold much per taco. It's a good idea to have your fillings prepared before heating the tortillas, so the tortillas don't cool too much before you eat them. (You can keep them warm on a plate and covered with foil, though, if needed.)


Grandpa Bill said...

Cover with foil to hold in the oil and a towel (tea, dish, hand, but not bath, probably) to hold in the heat. Although the way your three kids eat, it'll be a short holding time!

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