5 new uses for tortillas

tortilla pizza

From Catallia.

Pick a culture with ancient food traditions—anywhere from Mexico to Turkey to India—and there is often a thin, tasty flatbread at its heart. In America, the tortilla is a flatbread with grassroots appeal, due to the growth of the Hispanic population and the perennial popularity of Mexican favorites such as tacos, enchiladas and burritos, as well as wrap sandwiches of every description.

However, in addition to beloved Mexican recipes, foodservice directors are leveraging tortillas in an array of street food applications and cross-cultural mashups that bring excitement and variety to mealtimes. Premade flour, corn and whole-grain tortillas make it easy to create global flights of fancy because they are versatile, flavorful and quick and easy to serve.

Here are five ideas for using tortillas to break new ground on menus.

Go flat out

The cultures of the Eastern Mediterranean have a long history of enjoying floppy, chewy flatbreads with meals. Flour or whole-grain tortillas are great stand-ins for laffa, a Middle Eastern flatbread that is typically torn into hunks and used to scoop up such dips as hummus and baba ghanoush or to wrap kebab sandwiches. To prepare the tortillas, just lightly brush them with olive oil, sprinkle them with smoked paprika, zatar (a mix of dried herbs and toasted sesame seeds) and chopped parsley and cut them into serving wedges.

Mix it up

Another fresh idea from the Middle East that’s been around for millennia is fattoush, a big, chopped salad of assorted fresh vegetables with a pita bread garnish. It is easy to make in noncommercial kitchens by toasting or grilling flour or whole-grain tortillas and tearing them into pieces. Tossed into a heaping bowl of chopped lettuce, tomatoes, cucumbers and fresh herbs, sprinkled with allspice and cinnamon and dressed with olive oil and lemon, the tortilla chunks add chewiness and crunch.

Stir up breakfast

Migas and chilaquiles are comfort foods that might be easier to find in Mexican homes than Mexican restaurants. Migas is essentially scrambled eggs studded with pieces of crisp, fried corn tortillas, mixed with cheese, tomatoes and chilies. Chilaquiles features fried corn tortillas bathed in red or green salsa plus such additions as eggs, cheese and pulled chicken. Each is a hearty, zesty dish perfect for a substantial breakfast or brunch.

Serve curry in a hurry

Whole-wheat tortillas are reminiscent of chapatis, the thin, chewy, unleavened flatbreads that are traditional staples in India and neighboring lands of South Asia. They are pleasing accompaniments for such dishes as chicken tikka masala made with chicken thighs and a tomato-curry sauce with ginger and garlic.

Build a Turkish pie

Vary the pizza routine by taking a page from Turkish cookery. A flour tortilla is a good platform for lahmacun, a Turkish flatbread topped with spicy ground beef or lamb, chopped onions and tomatoes. Spice it up with cumin, cinnamon and paprika and top it with chopped parsley or a salad for a light and lively meal.

For more creative ways to use tortillas on your menu, visit Catallia here.
 

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code