Any Mexican dinner (and almost any dinner, in fact) can be elevated with the addition of a fresh flour tortilla. Fajitas and tacos are the most usual applications of tortillas, but my favorite unusual application is to wrap one around a roasted vegetable pesto, a roasted vegetable, and a few slices of avocado. Even a plain tortilla hot off the skillet has even been known to make me swoon. I’ve also enjoyed them with reheated leftovers (it reinvents yesterday’s kale salad or stir fry).
In case you couldn’t already tell, I’m not a purist when it comes to tortillas or their ingredients. If I had been raised in a family that made and served tortillas, perhaps I would be opposed to tampering with that history—but I wasn’t. In fact, I never even tasted Mexican food until I was in high school, but even then I was eating hardshell Old El Paso tacos with ground beef at a friend’s house. Most of my exposure to “Mexican food” has been far from authentic. So while I respect tortilla purists who are opposed to using baking powder in their tortillas, that respect is more cultural than practical (I believe tortillas rise better with baking powder). I really begin to step away from tradition with my inclusion of potato flour. This small addition makes for a softer and more pliable tortilla, which retains its pillowy texture regardless of overcooking (yes, I’ve done it… multitasking has often been my downfall). I find that the potato flour (and the baking powder) works a bit like an insurance policy against stiff, flat tortillas. Read more.