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Tortilla-based Dishes – List of

This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means “small torta”, or “small cake”), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.

  • Alambre – A popular Mexican dish consisting of grilled beef topped with chopped bacon, capsicums (bell peppers), onions, and cheese. It is usually served with freshly made corn or flour tortillas.
  • Arepa
  • Arizona cheese crisp – An open-faced, flour tortilla covered in shredded cheese, baked until crisp on top. It is similar to a quesadilla, but distinct in that a cheese crisp is not folded over, and that it is also baked until the tortilla becomes crisp.
  • Baleada
  • Burrito
  • Cachapa
  • Chalupa – Small tortillas fried in oil or lard which are topped with mashed potatoes, sliced lettuce, pulled chicken and radish topped with green salsa, other varieties may have pulled beef.
  • Chilaquiles
  • Chimichanga
  • Corn burrito
  • Don Tacos
  • Empalme
  • Enchilada
  • Entomatada
  • Fajita
  • Flauta
  • Garnache
  • Gordita
  • Gringas
  • Güirila
  • Huevos motuleños
  • Huevos rancheros – The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chilli sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.
  • Nachos
  • Pupusa
  • Quesadilla –
  • Sincronizada
  • Sope
  • Taco
  • Talo
  • Taquito
  • Tlayuda
  • Tortilla chip
  • Torta
  • Tostada –

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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