I made homemade tortillas to go with fajitas last night. The flour tortillas turned out great. The corn tortillas were an abomination. They were too dry. Too thick. Too awful. C’mon! It’s corn masa, salt & warm water. How hard can this be? I was tempted to throw them away, but I didn’t. As a corn tortilla lover, I was totally bummed. So bummed, I didn’t even make margaritas. That’s how bummed I was. Those of you who know me well are now probably saying, “Ahh, HELL no! She did NOT skip the margaritas!” I know! I know.
The Complete Package is working from home today, so for lunch I took my short stack of awful corn tortillas and I fried them up in a little canola oil. Presto… homemade tostadas! My issues with texture went away when these little beauties crisped up in hot oil. With toppings like leftover grilled fajita beef, slow-cooked refried beans, grilled poblano peppers and homemade pico de gallo and guacamole, we turned drab into fab. I wish you could have been here. These puppies were fabulous! I think they will be going on our Hoegarden Weekend menu this spring (am I right, ladies?). I could eat these every day.
1. never give up
2. be creative
3. there is nothing wrong with leftovers; not one little thing
4. when life gives you crummy corn tortillas, make tostadas!
On a scale of 1 to 10 (as my friend Kat likes to say), these were clearly 11/10. Thanks, Kat. You are SO right.