About Leftover Corn Tortillas
Although I love flour tortillas, there is something really special about a corn tortilla, fresh off the griddle or straight from the tortilleria, sprinkled with a little salt, rolled up and eaten. It reminds me of my childhood as that was the reward for standing in line at lunchtime to buy the tortillas for the day's meal. There always seemed to be enough left over to make a quick, light supper that same evening or a wonderfully inviting breakfast the next morning.
In Mexico, warm tortillas are served much like bread is in other countries. Warm tortillas on an ungreased grill or put them in a plastic bag and warm on high in the microwave. You have to experiment with your oven, but you may try six tortillas for forty-five seconds. Make sure you leave a small opening in the bag for the steam to escape.
Be aware that when frying corn tortillas, it is best ot let them go stale a day or two as they will absorb much less oil.
As a breakfast Using one or two tortillas and one egg per person, make a quick and flavorful breakfast by cutting tortillas in bite-size squares, frying until thoroughly warmed in hot oil or butter, and adding lightly beaten egg until cooked. Serve with salsa or ketchup.
As a snack For a snack, try warming tortillas on an ungreased griddle. Eat them rolled up with farmer's cheese and salsa inside and a sliced tomato on the side.
Another good snack is a quesadilla. Over a medium flame, melt a teaspoon of oil or butter on a grill. Lay the tortilla flat on the grill. Warm one side of it, turn over, place a slice of melting cheese on one half of the tortilla and fold it over. Let your quesadilla brown on one side, then turn and let brown on the other side.
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