How to:
Use tortillas
While Mexico’s traditional flatbreads are more commonly made from corn, the Spanish colonists preferred flour tortillas, made in the north where wheat grows well.
A freshly made soft flour tortilla, hot off a tortilla press, is soft and supple – a gentle warming will revive "older" ones though.
Alternatively, deep-fry day-old tortillas until crisp and golden, then use to make tostadas or taco shells. Cut into triangles, they are fried – or baked for a healthier option – to make tortilla crisps – perfect for dunking into chilli-spiked tomato salsa, the ketchup of the Mexican table.
For a toasted cheese "sandwich", or quesadilla, two tortillas are sandwiched with cheese then grilled, or baked.
As always, a dollop of fresh Mexican salsa or guacamole – tomato salsa simply mixed with mashed avocado – serves as the requisite accompaniment.
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