It’s a fact. Whenever we go to Rio Grande, we always order 20 or so flour tortillas to pop in the freezer back at home. Then, the next time I cook up something that really needs a tasty and edible container, we defrost them in the microwave or oven in a few minutes, and put together some almost-homemade taquitos deliciosos! In this case, the contents were straight from our PVF farmshare: red chard, red and yellow peppers (turns out some were spicier than I thought, so the whole thing was kinda ruined for Masher), fresh corn off the cob, and pinto beans. Essentially chard maque-choux (a fave Louisiana dish) with beans.
Oh, yes, I’m afraid you read that correctly. I did say that I put chard in my tacos. A whole big bunch of it, in fact. But that’s what I mean about fresh flour tortillas … They can make an otherwise questionable ingredient into a culinary masterpiece. There’s just something about the way the tortilla begins to almost melt into the hot filling … I’m going to bet that might have something to do with lard or shortening, and God bless it, whichever or whatever it is!
I guess the next step in my journey should be making my own flour tortillas. Hm. Well, I guess that’s a possibility, so I’ll put it on the to-do list. If I can manage to make something even half as good as these, we’ll have some very happy taco eaters here at home.
