That was pretty decent right there. I’d say one of the biggest tips I have is always butter the tortilla not the pan that tends to get it more evenly spread I think.
I’ve started doing this. There’s this new chipotle mayo spread from Best Foods that is amazing. A few squirts of that on the cheese and between the tortillas and then in the pan with some salted butter. It’s amazing.
Oh, that sounds pretty good. I was talking about chipolte from a can/jar, tried it one time with some thicker tortillas and it was just amazingly good. Cilantro and some cumin are good as well.
The one you made looks excellent, I cook them quite a bit but I usually just put cheese inside. If I’m filling it with veggies or chicken, I always cook that stuff first.
If you try and go low and slow, you’re going to end up with a hard crackly tortilla, cooking quick keeps it chewy and crisp on the outside.
On my electric stove, the dials go from 1-10 and I find that for my stove, preheating my cast iron pan with the burner on 4 keeps it from burning but cooks it pretty quick.
Is the cheese not getting melted? I’d say turn down the heat. Maybe put a lid on top? The Browning looks fantastic, a weight can help though to get it even better!
To piggyback on this comment - if you normally use store-bought tortillas, try making your own instead. They’re easy and cheap to make, and taste way better IMO. (Plus they won’t have all the preservatives and other additives).
All you need is flour, a fat (traditionally lard, but I’ve also used butter, ghee, olive oil, or bacon grease with good success), some salt, water, and a skillet or griddle. Some people also use baking powder, but I think it’s fine without (I prefer my tortillas to be chewy rather than fluffy).
This photo makes me angry. Why is the syrup not spilling over the edges of the pancake? One slice of bacon? And what is that yellow stuff? A hummingbird egg?
/s
Looks tasty. And the portion probably makes much more sense than the monstrosity I make when we do brinner.
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