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Recipes with flour tortillas

6 recipes that use flour tortillas, with photos, step-by-step instructions and cook times. The quickest, Machaca con huevo, takes 25 minutes. It is most often cooked with cumin, garlic and onion.

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Machaca con huevo

Monterrey and Sonora both claim machaca, the dried, pounded beef that once let ranchers carry meat across the desert. At breakfast it is fried with onion, tomato and green chilli, then scrambled with eggs and rolled into soft flour tortillas, and it turns up in every lonchería and roadside café in the north. The beef is savoury, salty and chewy against the soft egg. Proper machaca is hard to find outside Mexico; shredded leftover roast beef or brisket, dried out in the pan until crisp, makes a good substitute, as does unsweetened beef jerky pounded into shreds. Chef's tip: fry the machaca on its own first until the edges crackle, which brings back the toasty flavour before anything wet goes in.

25 minMexicanBreakfast & Brunch
by KrazyBadal 0 views

Langosta estilo Puerto Nuevo

In the fishing village of Puerto Nuevo, south of Rosarito on the Baja coast, dozens of family restaurants serve lobster the same way: split in half, fried in hot pork lard until the shell blisters and the flesh is sweet and just firm, then brought to the table with refried beans, red rice, salsa, melted butter, lime and stacks of soft flour tortillas for making lobster tacos. The local lobster is the clawless spiny kind, but any lobster or raw lobster tails work; frozen raw tails are an easy route. Live lobsters should be bought from a reputable fishmonger, kept cold in the fridge under a damp cloth and cooked the same day. Chef's tip: fry the halves flesh-side down first and don't move them, so the meat gets a light golden crust.

70 minMexicanFish
by KrazyBadal 0 views

Texas potato and egg breakfast tacos

In Austin and San Antonio the breakfast taco is the morning commute: soft flour tortillas wrapped around fillings like crispy potato, scrambled egg and cheese, bought in foil from taquerías and petrol stations and eaten with salsa. Potato and egg is the classic meatless pairing. Chef's tip: fry the diced potatoes in one layer without stirring for the first few minutes so they get a real crust.

30 minAmericanBreakfast & Brunch
by KrazyBadal 0 views

Tex-Mex beef fajitas

Fajitas started with the vaqueros of the Rio Grande Valley, who were paid partly in the tough skirt steak, and they became a Tex-Mex restaurant hit in Houston and Austin in the 1970s, carried to the table on a hissing iron platter. The steak is marinated in lime, garlic and cumin, seared very hot and sliced thinly against the grain, then wrapped in flour tortillas with charred peppers and onions. Chef's tip: slice across the grain; with skirt steak that one detail decides whether it is tender or chewy.

40 minAmericanMeat
by KrazyBadal 0 views

Texas carne guisada

Carne guisada is the South Texas comfort stew of the Rio Grande Valley and Corpus Christi, ladled into fresh flour tortillas for breakfast tacos or eaten from a plate with rice and refried beans. Cubes of beef chuck are browned and slowly stewed with onion, pepper, garlic and cumin in a thick, peppery brown gravy. Chef's tip: dust the beef with flour as it browns; it thickens the gravy just enough to cling to a tortilla.

135 minAmericanMeat
by KrazyBadal 0 views

Arizona chimichangas

Tucson and Phoenix both claim to have invented the chimichanga, and the story told in Tucson is of a cook who dropped a burrito into the fryer by accident and swore in Spanish. It is now a staple of Arizona Mexican diners: a flour tortilla wrapped around shredded beef and beans, fried golden and crisp, then topped with guacamole and soured cream. Chef's tip: roll the burrito tightly and fry it seam-side down first so it seals and doesn't open in the oil.

170 minAmericanMeat
by KrazyBadal 0 views

Goes well with flour tortillas