because the hivemind knows all

[killing_rose]

Okay, so my household has a surplus of corn tortillas. There are only so many enchiladas I can make. Or variations thereof.

And. 3 packages of corn tortillas. What the hell do I do with them?

Help?

Comments

[untonuggan]

They are actually surprisingly good with hummus (I know, cross-cultural heresy) for a quick snack.

Sandwich wraps are also good, although I know people usually use wheat tortillas for those. But maybe just use them as alternatives to bread for awhile?

[untonuggan]

Also, something in my brain says if you don't have a nut sensitivity (which you might, I don't know) that my partner may have eaten corn tortillas and nutella sometime with good results. She has a thing for nutella.

[killing_rose]

I do not have a nut sensitivity. However, texture and corn tortillas cold mean that sandwich wraps are so out. And the roommate who triumphantly brought home a package (adding to the two we already had) has noted after trying it, "Um. That's not gonna work for sandwiches."

Hm. Hummus. I wonder if I can convince the rest of the house to eat hummus.

Nutella and corn tortillas. Hm. That might be tasty.

[untonuggan]

Something in my brain says my partner toasts them in the toaster before doing sandwich stuff sometimes, or before adding hummus. It makes them a little crunchier, if that is a texture you prefer.

[afrikate]

Try frying them up and making migas:

http://smittenkitchen.com/2009/03/11/migas-with-tomato-chipotle-coulis/

http://thepioneerwoman.com/cooking/2008/09/ree-drummond-migas/

Or you can make huevos rancheros: http://thepioneerwoman.com/cooking/2009/06/huevos-ree-os/

[thingswithwings]

yeah, I make hummus wraps (with flour tortillas, but w/e, it would still work) with hummus, cheddar cheese, cucumber, tomato, pineapple (trust me), tzatziki, mixed greens, and lots of black pepper. One of my favourite summer foods!

[via_ostiense]

They freeze well. Also, they make great tacos or quesadillas with pernil.

[weaverbird]

Make your own doritos. Cut them into wedges (I usually make eighths) and fry them in about half an inch or so of (corn) oil, turning once, until they crisp up and start to brown. Drain on paper towels, sprinkle with salt and/or spices of choice, and munch away.

[ngakmafaery]

...personally, I would smash some up and give them to the birds, and freeze the ones I don't use...

[branchandroot]

Second the frying them. Either whole, for a nice sandwich surface with refrieds or eggs or taco fixings, or cut in quarters to make corn-chips. Salt them lightly as they fry, if you're a sodium-vore like me.

They do also freeze well for a while, just make sure they're in a sturdy air-tight bag going in or they'll freezer-burn fast.

[kyrielle]

PIZZA!

Okay, after you're done looking at me oddly...toss cheese (no tomato sauce!) and whatever other toppings you want on 'em, toss 'em in the oven, and the result isn't half-bad.

I'd give times and temps, but this is a childhood memory and I so don't have them.

[corinn]

Alternatively, Mexican pizza using a thin smear of refried beans , taco sauce or salsa, cheese, peppers, etc. when baking, and perhaps add lettuce, tomato, avocado, sour cream when serving.

[serene]

Tortilla chips
Chilaquiles
Or heck, freeze enchiladas and have them once a month!

[greenbirds]

CHILAQUILES OMG.

(no, that isn't pretty much my favorite breakfast ever, why do you ask?)

Also, I vote soft tacos with grilled fish or chicken (or vegetarian fixins' like black beans if you're like me).

[amalnahurriyeh]

My wife is GF, and makes 'sandwiches' with corn tortillas. The way to do it is to wrap them in a paper towel, heat them in the microwave for 30 seconds or so, and then let them cool a little. If your tortillas are on the dry side, use a damp paper towel You can also warm them on a griddle, if it's easier. We use corn tortillas as a generic flatbread in our house, just because they're cheap and GF. Er, but we also have tacos (usually scrambled eggs, refried beans, cheese, and corn) about once a week, so it's *possible* we have a greater-than-usual tortilla tolerance?

[rainbow]

if you prefer not to fry, you can brush them with seasoned oil (or brush with oil and sprinkle on seasoning) and bake at 350-400F until crisp.

taco night (ditto tostadas)

tortilla soup

slice in wide strips and use them instead of noodles for lasagna (they fall apart a bit, but are still tasty)

fry in cinnamon seasoned oil or butter and fill with cooked or raw fruit for a dessert/snack/breakfast

or my late mother's favourite: huevos rancheros (sunny side up fried eggs served on top of warm corn tortillas with lots of fresh salsa). i preferred scrambled eggs on mine, which is also nomalicious.

eta: i forgot my favourite way to have them in the 70s and 80s: quesadillas!

[wendelah1]

Mexican lasagna? Tortilla soup? Fish tacos? Quesadillas? Homemade tortilla chips? Freeze 'em? I like corn tortillas warmed in a skillet on both sides then spread with butter and sprinkled with cinnamon and sugar.

[stormcloude]

Taquitos? My mom likes them heated in the microwave with a little butter and salt on them. Use them as chili scoops?

[corinn]

[deleted and reposted, screwed up threading]

Uhhh I wish I knew where my chicken tortilla soup recipe is. Hafta ask Mum in the morning if I remember. It's so good with a bit of cheese and sour cream and avocado on top, mmm.

My mum makes a snack of corn tortillas by putting one directly on the stove burner for a minute or so on each side then spreading a ton of butter on them.

IDK what size tortillas you have, but if they're like 6" and you have a frying pan the same size you can bake some tortillas til they're the consistency of chips and use the small pan to make something like a thin open-face omelet and serve it on the big tortilla chip, maybe with some hot refried beans between for moisture. Might be a bit messy to pick up an eat, but could be fun, too.

Try briefly warming the tortillas in a frying pan (no oil), then putting on refried beans, jack cheese, warm green chiles (diced or whole and cut), and maybe scrambled egg, is some order. If you cook the scrambled egg as if you're going to make an omelet, you can cut the egg to fit the tortilla.

[elynross]

I lightly heat them on both sides in a non-stick frying pan, and they're fine for me for wraps,or soft tacos. There are also a variety of chicken & avocado casserole recipes here (I remember a Weight Watchers recipe with chicken, avocado, and corn tortillas and other stuff that was YUM), and a huge number of recipes on Yummly just searching "corn tortillas", including chips.

[grammarwoman]

Alton Brown did a Good Eats episode on using corn tortillas, called Tortillas Again. The recipes listed there look yummy.

[cougars_catnip]

Two recipes down ( on the main page ) you will find King Ranch Chicken Casserole. It uses 10 corn tortillas per casserole. :) and is darn tasty to boot. :) You can also cut each tortilla into quarters and lightly fry in oil to make homemade tortilla chips. Cut into strips, fry and sprinkle on soup. Taquitos and Flautas! ( I'll look and see if I have a recipe for those. )

[cougars_catnip]

Taquitos

Ingredients:
12 corn tortillas (the thinner the better)
2 cups of the filling of your choice, Beef, chicken or potato (see instructions bellow)
12 toothpicks to hold the tortillas together
Vegetable oil to fry the flautas
1 cup of “Cotija” Cheese shredded or fresh Mexican Cheese Crumbled
1/2 cup Mexican cream or creme fraiche
Note: Optional toppings
Shredded lettuce or cabbage, tomato slices, chopped onion, avocado slices, and some people even add cilantro.


Instructions:
For the beef filling
1 Pound of Flank steak or skirt cut in cubes
1/4 of an onion
2 garlic cloves peeled
1 bay leave
Enough water to cover the meat.
Salt to taste
Cook the meat in a small pot with the onion, garlic, bay leave, salt and water. Simmer covered for about 40-45 minutes or until tender, cool and shred the meat.

For the chicken filling:
1 large chicken breast bone in,
1 garlic clove
2 slices of onion
Enough water to cover the chicken
salt to taste

Place the Chicken, garlic, onion, salt and water in a pot and simmer covered for about 30 minutes.or until tender. Let it cool and shred.

For the potato filling:
2 Large potatoes
salt to taste and enough water to cover the potatoes.
Peel and cut the potatoes in large cubes, cook in salted water until tender, do not over cook. Drain and mash. Taste in case it needs more salt.

Heat the tortillas on a griddle to make them more pliable and easy to roll. Put some shreds of the meat close to the edge of the tortilla. Roll tightly but not to much to avoid squeezing the filling out of the tortilla. Secure the tortilla with a toothpick. Roll another tortilla with its filling and again hold the center with a toothpick. You can attach them in pairs.
While you are rolling the tacos, heat the oil in a frying pan on high heat. Deep fry the flautas in the already heated oil turning once until golden and crisp. Remove and drain the excess oil on paper towels. It’s also a good idea to let them cool a little since the filling will be very hot. Serve with guacamole and sour cream for dipping.

A second recipe I have...

Beef flautas
2 pounds of chuck roast, cut into four-inch chunks
1 tablespoon fat: lard, bacon grease or canola oil
1 medium Spanish onion, quartered
5 cloves of garlic, crushed
2-4 jalapenos, diced
1 pound tomatillos, quartered
1 cup cilantro chopped
2 tablespoons cumin
Salt and black pepper to taste
Juice of one lime
12 corn tortillas
About 1 cup of canola oil
Salsa, lettuce, chopped cilantro, diced onions and sour cream for garnishing

Method:
Brown the cubed beef in the fat on medium heat in a large Dutch oven or pot (may have to do in batches). Add the onions, garlic, tomatillos, jalapenos, cumin, 1/2 cup of the chopped cilantro, four cups of water (or beer if you prefer), salt and pepper to taste.

Bring to a boil and then lower to a simmer and cook for two hours until meat is tender. Remove beef from the pot, shred it and then toss it with the lime juice and some salt and black pepper. Can also add some of the pan juices if you like. Otherwise, you can reserve the pan juices for another use.

Wrap the tortillas in foil, and heat in a 350-degree oven for 10 minutes or until soft. Take each warmed tortilla and place two tablespoons of the shredded beef into it and roll tightly.

Heat the canola oil in a large iron skillet and when oil is 350 degrees (or hot but not smoking), gently place three flautas into oil, seam side down, and cook on each side until crisp, 45 seconds per side.

Serve immediately with salsa, chopped cilantro, onion and sour cream.

Note: You certainly don’t have to use beef. You can make these with chicken, beans, fish or roasted vegetables. Just figure on having two cups of filling.

eggs and tortilla!

[starlightsaoirse]

easiest breakfast (supper, midnight snack, drunk food) in the world, introduced to me by my mexican best friend.

tear up your corn tortillas (about 2 per egg) and fry until just shy of crispy in a little oil in a skillet. scramble your eggs in a bowl and season how you like them and pour them over the tortillas.

she serves them with her mom's homemade hot sauce. i add cheese to mine and she pretends not to notice.