The Well-Filled Tortilla

BY:  Victoria Wise and Susanna Hoffman

The authors call them, “The irrepressible tortilla: Crisp it,  stuff it, roll it, dip it – ole!”

They state early, “All recipes are written for 18-well-filled corn tortillas or 12 well-filled flour tortillas.” Though flour tortillas bend and tuck better, your reviewer is far, far more in favor of the corn tortilla for its nutritional value.

The book opens with a section, The Larder, which explains all the ingredients called for in recipes here. They follow this with an Equipment section, none really needed, but some makes things come together more slickly. Next, they fill you in on terms in the recipes and the different ways a tortilla can be contorted, really easy.

Here’s just a few of the offerings. All seem tasty, and none of the ingredient lists are very long:

  • Green Olive Celantro Salsa (recipes for all salsas and sauces are found in the book). Made with garlic, Serrano chilies, olive oil and lemon zest
  • Clear-Lime Salsa
    With shallots, poblano chili pepper, like juice and anchiote        powder.
  • “Well-Filled Guacamole”
    Simply  made with tomatillos, lime and salt.
  • Chili Colorado
    Calls for chuck, port butt, garlic, chili powder, cumin,    tomatoes pureed and a topping of whipping cream and   dressed cilantro.
  • Ground Lamb, Eggplant and Walnuts
    Made with onion, chili peppers. Tomato paste, dry red wine      and a topping of Red Bell Pepper-Tomatillo Salsa, lettuce and feta cheese
  • Red or Green Chicken
    Made with seasonings and onions, topped with Ancho      Chili Sauce or Salsa Verde, shredded Cheddar and sour   cream
  • California-style Fish Chunks in a Dipped Tortilla
    Make this with lemon, soy sauce chili peppers and Napa cabbage.
  • Spicy Shrimp with Spinach
    A quick recipe with olive oil, cider vinegar and Deviled    Peanuts and Coconut Topping with lime wedges
  • Avocado-Lime Cream
    Made with whipping cream, sour cream, lime juice and      Jalapeno chili pepper.
  • Fried Tomatillos with Onions and Cream
    Make with shipping cream and a topping of Breaded Chili  Strips and cilantro
  • Salsa-Poached Eggs
    Poach in Tomato Salsa or Salsa Verde, topped with shredded lettuce.
  • Sweet Banana Tacos with Toasted Almonds
    Requires butter, dark brown sugar, sour cream and confectioners’ sugar.

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.


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