Tortilla Love

Tortillas have to be one of the most versatile items in the pantry. They can be used to create appetizers, sandwiches, main dishes, and desserts. They are inexpensive, have a long shelf life, and are easy to come by (though they do require practice to make). While freshly made tortillas are - by far - the best choice, packaged selections from the grocery are still good. Actually, the first time I ate a freshly made tortilla was when the family visited Besh Ba Gowah archaeological park (in Globe, Arizona) many years ago. In a corner of the visitor's center, there was a small kitchen set-up where a Native American woman was making fresh tortillas by hand. She spread each soft, warm round with a hefty dollop of butter before handing it to a waiting tourist. Its simplicity was perfection.

These days fresh tortillas are available at several markets in the Mesa area that cater to Hispanic customers. But since we live out of a town a little, I just buy tortillas at Fry's. (Today when I was contemplating which brand to choose, a man with a big belly and scruffy white beard pointed out a large bag on a lower shelf as the best of the lot. "I've been eating these for 40 years," he said proudly.) I was tempted, but in my efforts to eat healthier, I opted for a lower calorie whole wheat version which is still tasty. I have to confess here that when the flavored tortillas first came out I tried each in turn, but decided I was more interested in the fillings than fancying up the tortilla itself. Spinach and sun dried tomato tortillas just seem a little pretentious.

For me, a tortilla is all about what's inside. For example, tonight I had one with avocado, Swiss cheese, tomato, and alfalfa sprouts. A couple of days ago the soft round was filled with grilled chicken, romaine lettuce, and apple slices. Of course, more traditional fare finds its way into my tortillas. I am especially fond of quesadillas filled with black beans, tomatillos, and diced onions. (Generally I saute the onions and tomatillos before adding the beans. When the concoction is hot, it helps melt the cheese inside the quesadilla. In addition to main dishes and sandwiches, I really love appetizer rolls filled with herbed cream cheese and smoked salmon. And when I need a nacho fix but I'm out of chips, I cut up the odds and ends of a bag of tortillas, spritz them with a little olive oil, hit them with salt and pepper, and toss them in the oven for about 15 minutes to make my own tortilla chips for loading with all kinds of goodies.

Tortillas are definitely good for dessert too. My favorite is deep fried and coated in cinnamon sugar. (Taco Bell used to sell these as Cinnamon Crispas, but then discontinued this goody in favor of the current puffy Cinnamon Twists which taste like air.) Chocolate chips and banana slices wrapped in tortillas (slathered with butter, cinnamon, and sugar)  and baked as dessert burritos are also yummy, especially with vanilla bean ice cream. Jeff and I also like sweet burritos stuffed with apple pie filling hot from the oven with a little caramel sauce on top. (Deluxe!)

Of course, the guys and I don't always agree on what kind of tortillas to buy. Jeff prefers the large flour ones, while I adore the small corn-based rounds. Realistically, the boy and I will happily eat either one, (My son never met a tortilla he didn't like.) so we usually go with Jeff's pick, but a warm corn tortilla drug through the remnants of a bowl of enchilada sauce before washing is always a welcome flavor. I suppose my pantry would look sorry indeed without a bag (or two) of tortillas gracing its shelves. Is it time for a snack yet?