A tostada is a cooked tortilla that is further cooked to make it crispy. The tortilla can be toasted or deep fried. It can be cooked flat as it is, or it can have been moulded into a bowl shape to act as a container for a food item. Corn tortillas are generally used rather…
Tortillas (Mexican)
Guacamole and Shrimp Rolls Recipe
These are great nibblies.
Tortilla Chips
Tortilla Chips are deep-fried or baked wedges of Mexican Tortillas. They are traditionally triangular, as they would be if you cut up a tortilla into pie-shaped pieces for deep frying, but now you can buy round, purpose-made ones that were never part of a larger tortilla. Commercial production of Tortilla Chips took off in the…
Tortillas (Mexican)
Tortillas are flat, round bread that we think of as Mexican, but which are actually used throughout Latin America. The bread is unleavened (that would explain the flat part.) They were made out of Masa Harina (a finely ground corn flour) for centuries until the Spanish introduced wheat. Wheat flour Tortillas are still, however, mostly…
Manuellos Recipe
This is dead easy, and your guests will hoover these up. And, it looks stunning.
Cheese and Grape Tortillas Recipe
Very tasty party nibbly dish.
Flour Tortillas
Made from wheat flour, water, and salt, with no leavener, this Latin American version of bread is flattened out into thin circles anywhere from 6 to 10 inches (15 to 25 cm) wide, then cooked on hot surface. They kind of look like crêpes. Anglo-Saxon countries are mostly familiar with them owing to their extensive…
Corn Tortillas
Made from Masa Harina (see separate entry), water, and salt, with no leavener, this Latin American version of bread is flattened out into thin circles anywhere from 15 to 25 cm (6 to 10 inches) wide, then cooked quickly on a hot surface. Tortillas can be wheat based, or corn based. English-speaking countries are mostly…