In a small town in central Mexico, Rosarita, an old woman who is descended from a long line of expert tortilla makers, grinds tortilla corn on her matate early in the morning, as her family sleeps. By the time the rooster has finally crowed, she has made 7,200 tortillas--all hand-formed, organic, fair-trade, and effusive of the culture of Mexico.
Unfortunately, I've never met this woman. I buy my Monterey Jack cheese at King Soopers, and my white corn tortillas at Costco.
But anyway, this one has become a staple of lunch (and even breakfast) in our busy house. If you have kids, this is (damn near) a sure thing.
- White corn tortillas
- Cheese of your choosing
Heat cast iron skillet or cast iron griddle on medium heat until hot. Surface should not be smoking. Lightly oil the surface, and then put down as many tortillas as you are cooking. Cook on one side for 1-2 minutes (until some bubbling occurs), and then flip and add cheese to one half of the second side. Fold tortilla over to enclose the cheese, and continue cooking on alternate sides until golden brown and filled with melted cheese.
These are pretty hard to screw up.
Add any number of extra goodies, including (combinations of):
- Sliced scallions
- Black olives
- Fried rice
- Pinto beans
- Black beans