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magazine 2008 04 corn tortillas
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Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
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(5)
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A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.
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(5)
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Your favorite tacos are about to taste even better thanks to this classic recipe for corn tortillas.
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(3.82)
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These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.
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(4.85)
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This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
4.6
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These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
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Seek out a tortilleria if possible; it makes a difference.
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Loaded with crispy kernels, these snackable corn ribs are slathered with a smoky, tangy seasoned butter for a fresh take on barbecue corn recipes.
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This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.
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Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
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Corn nut “magic dust” delivers a big pop of corn flavor in this savory Thanksgiving side.
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What your biscuits have been missing? A can of creamed corn.
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By using potato chips, this spin on the Spanish classic is doable on a weeknight.
4.3
(4.33)
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Featuring cornmeal and fresh corn kernels.
4.6
(4.64)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.
4.3
(4.29)
Vegan
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The shrimp is even better when it’s grilled.
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A great taco must start with an excellent tortilla. The only question is, which one will you choose?
Recipes
This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.