WTF? - 7" Tortillas

Cafe Society
1

So I bought a package of “medium” whole wheat tortilla’s on sale. They are about 7" in diameter and I am at a loss as to what use they are. They are too small to use as a burrito or wrap and too big to use as a soft taco shell. They seem to be the most plentiful size of any of these “gourmet” flavored tortillas yet I’m baffled as to what they could be used for. I suppose you could make an enchilada out of them but the flavors and wheat ones seem like a but useless there.

Talk to me. I need ideas. Or should I feed them to the birds and a just stick with burrito sized ones from here on in?

2

I’m wondering if they might be designed for use as a sandwich wrap.

Otherwise, I dunno.

3

Thats what we use them for. And the other day I saw some monsters, these things were like pizza sized!

4

I’d just make really big tacos.

5

Quesadillas?

6

I second the “big Tacos” comment. Or just go w/ grilled meats and veggies and make Big Fajitas.

Or you can always just fold them and use them to make Quesadillas.

7

Really? That’s the size I always buy and never had a problem making burritos or wraps. I guess they are on the small side, but I use them all and we just eat 'em up till they’re gone. Tonight I made quesadillas with roasted bell peppers and shredded cheese - fill one side, fold in half, cook in a tiny bit of butter on both sides, stack up on a platter, fruit salad on the side - boy howdy, they were tasty, and there’s more for the midnight snack!:smiley:

8

They sound like the right size for fajitas.

9

Fajitas make sense. Quesadillas would work too I suppose, though it makes a pretty dainty one. Pretty much anything that requires the ends to be folded in ends in disappointment. You get a mouthful of tortilla with a faint hint of filling that way. Fajitas with filling that has it’s own integrity would probably work pretty good. Maybe I need to buy some peppers and skirt steak.

10

Yeah that’s what I was going to say. Or else put them in a pan with some butter and use them to sop up your Posole gringo. :wink:

11

Chili con carne generally comes with tortillas that size. Molcajete recipes as well.

Basically they’re for scooping up something gloppy, folding over, and eating right then and there at the table.

12

They’re not too small to make burritos. They just make smaller burritos. It’s not the size of the burrito that matters anyway.

13

You could also make flautas.

14

Sometimes I like to put peanut butter and honey on one of those small tortillas and roll it tightly into a tube. Very tasty, and makes a good breakfast.

15

That’s what she said.

16

Taquitos!

I was going to say homemade tortilla chips too, but I shudder to think what whole wheat would turn into.

17

That (or bigger) is the standard size in Oaxaca state (Mexico), where, besides just being used to accompany food as a sort of dip for sauces (you rip them into pieces), they are the crust for a sort of Oaxacan “pizza” called a tlayuda.

But Oaxaca is famous for its big tortillas, just as Yucatan is famous for its little ones. Not sure if this correlates with, ahem, anything else… :wink:

18

Also, they’re not made of corn. Soft tacos should use steamed corn tortillas. :stuck_out_tongue:

19

Butter them, slice them into wedges, then sprinkle generously with cinnamon and sugar. Bake in a single layer on a cookie sheet at 300 or so for 5-10 minutes (until they’re crisp, but not brown).

You’re welcome.

20

When I saw the thread title, because I’m from an older generation, I automatically thought of corn tortillas, and thought, So what, they’re always that size. Then I saw the OP meant flour tortillas, and this bears out my thesis that the default meaning of the unmarked word “tortilla” has shifted from corn to flour in my lifetime.