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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.
5.0
(5)
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Your favorite tacos are about to taste even better thanks to this classic recipe for corn tortillas.
4.0
(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
(4.56)
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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.
4.3
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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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(4)
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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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(5)
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
5.0
(5)
Articles
(121)
Where to eat
San Diego’s Las Cuatro Milpas puts flour tortillas in a whole new light.
Amiel Stanek
Culture
Rejoice! The tortilla boom is upon us.
Aliza Abarbanel
Cooking
Both plain and in a quesadilla, one supermarket brand was a crowd-favorite.
Sam Stone
Cooking
Buying corn tortillas is tough. Here's everything to look for to ensure your tacos end up with the best ones possible.
Alex Delany
Restaurants
At their Minneapolis restaurant Oro by Nixta, Kate and Gustavo Romero spotlight diverse corn varieties through vibrant Mexican dishes.
Joseph Hernandez
Cooking
There are things you need to know about warming corn tortillas. Like not to use the microwave.
Alex Delany
Videos
(137)
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Join Brad in Central Texas as he makes tortillas!
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Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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Nearly every corner in Mexico City has a street cart serving fresh tortas. Food Editor Rick Martinez samples a torta de tamal with chocolate atol and an almost-too-big-to-bite chorizo and egg torta.
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Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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Rick Martinez shows us how to make Bacon Fat Tortillas from Fresa’s Chicken al Carbon in Austin!
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Join Chris Morocco as he makes chicken and corn stir-fry, a recipe where oyster sauce adds layers of depth without ever becoming overpowering. No ripe corn at the market? Swap in peppers, peas, mushrooms, or summer squash.