My family eats tortillas quite a bit. Usually corn or a wheat/corn blend that we use for tacos and burritos. However after receiving the new Tortillas to the Rescue Cookbook by Jessica Harlan, I’m definitely branching out. Who knew tortillas could make a good spicy crouton or a cup for mexican chocolate pudding? This is a handy guide for new foods with tortillas. Recipes are good for quick mid-week breakfast, snacks and dinner. Who doesn’t eat tortillas? Tortillas are so accessible, my kids also enjoyed going through the book and getting ideas. They were even able to help with making and assembling lots of the recipes.
My family made our own vegetarian version of the book’s Chorizo and Cojack Taquitos. Because taquitos are generally fried I don’t think my kids have ever eaten them. And I’ve never made them. But these were rolled and placed on a baking sheet with a light brush of oil – so no frying. I don’t usually buy flour tortillas so the kids were very excited. You could stuff these with anything. We substituted the recipe’s chorizo for vegan sausages – which worked great. You could pick veggies or chicken or change the cheese – and they’d all be great. These were a big hit.
With the taquitos I made the Southwestern Caesar Salad with tortilla croutons (see recipe below). The croutons were such a hit everyone was wanting to eat them like chips before the salad was even dressed. Kids for some reason usually like caesar salad. I guess it’s the cheesy dressing. This dressing was lighter and leaned toward the southwestern flavors which was nice. I substituted veganaise for the mayonnaise. The quantity of dressing was probably double what I needed but coincidentally we were invited to friends for a tamale dinner later in the week so I saved the dressing and made a new salad and croutons to share.
Pros: easy recipes, creative ideas with a basic and accessible ingredient, tortilla info for storage and nutrition
Cons: no photos, may be too simple for some
Southwestern Caesar Salad from Tortillas to the Rescue by Jessica Harlan
Smoky Tortilla Crouons
4 small (6 inch) flour tortillas
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika teaspoon kosher salt
juice of 2 limes (about 4 tablespoons)
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons mayonnaise
1/4 cup finely grated Parmesan cheese (1 ounce)
1/4 cup extra virgin olive oil
1 head romaine lettuce
1. To make the tortilla croutons: Preheat the oven to 375 F. Brush the tortillas with oil on both sides. Cut the tortillas with a knife or pizza cutter into 1 x 2 inch strips. Place them in a bowl and sprinkle lightly with paprika and salt, using a spatula to toss and coat evenly. Spread in a single layer on a rimmed baking sheet and bake until crisp about 10 – 12 minutes. Let cool completely before serving.
2. To make the salad: In a small bowl whisk together lime juice, mustard, garlic, mayonnaise and Parmesan cheese until smooth. While whisking drizzle the oil until dressing is smooth and emulsified. Just before serving, tear the lettuce by hand into bite size pieces and place in a serving bowl. Drizzle with the dressing and toss to coat. Top with tortilla croutons.