Let me guess! Your pantry is still stocked with a lot of tortillas, but you’re getting tired of eating them in the same way, right? Then, you came to the right place. Today, let me show you 4 Ways to Enjoy Tortillas! Alright, are you guys ready? Let’s get started!
#1 TORTILLA GARLIC CHIPS
Ingredients:
- 5 tbsp (70g) unsalted butter
- 1 tbsp sugar
- 2 tbsp sweetened condensed milk
- 3 tbsp minced garlic
- 1 large egg
- 1-2 tbsp parsley flakes
- Tortillas
Instructions:
1. In a mixing bowl, add the melted butter, sugar, condensed milk, minced garlic, egg, and parsley flakes. Stir together until the sugar is completely dissolved.
2. Spread the butter mixture onto a tortilla. Cut into pieces with a pizza cutter wheel.
3. Place them on a baking tray. Preheat the oven to 180℃ (355℉) and bake for 5 minutes. Repeat with the remaining tortillas. Enjoy~!
#2 TORTILLA PIZZA
Ingredients:
- Tortillas
- 1 tomato sauce (or pizza sauce)
- Freshly grated Parmesan (optional)
- 1 cup shredded mozzarella cheese
- Toppings (pepperoni, cherry tomato, black olive, fresh basil, etc.)
- Salt, to taste
- 1 tbsp extra-virgin olive oil
Instructions:
1. Spread a good amount of tomato sauce onto a tortilla.
2. Freshly grate some Parmesan on top of the sauce (if using).
3. Add some mozzarella cheese. Put any toppings you like. Add a pinch of salt and olive oil.
4. Air fry at 170℃ (340℉) for 4-6 minutes.
#3 BULGOGI QUESADILLA
Ingredients:
- 1.3 lb (600g) thinly sliced beef (beef for bulgogi, shabu shabu, or sukiyaki)
- 1/4 yellow onion
- 1/3 carrot
- 2 green onions
- 1 tbsp neutral-tasting oil
- Freshly grated Parmesan, to taste
- Tortillas
- 1 cup shredded mozzarella & cheddar cheese, divided
- Melted unsalted butter, for brushing
Bulgogi Marinade:
- 2.5 tbsp soy sauce
- 2.5 tbsp sugar
- 2.5 tbsp mirin
- 2 tbsp minced garlic
- 2.5 tbsp oyster sauce
- 2 tsp toasted sesame oil
- Black pepper, to taste
Note:
- If you can’t get thinly sliced beef at your local Asian market, just take a regular steak and freeze for 20-30 minutes. Then, slice it against the grain.
Instructions:
1. Cut the beef into bite-sized pieces. Transfer to a mixing bowl. Add all the ingredients for the bulgogi marinade. Gently massage it. Cover and let it marinate in the fridge for 30 minutes.
2. Thinly slice the onion. Cut the carrot into matchsticks. Cut the green onions into long strips.
3. In a pan, heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the onion, carrot and green onions. Stir-fry for 1 minute or until fragrant.
4. Add the marinated beef to the pan. Cook, stirring occasionally, until the beef is cooked through and most of the liquid has evaporated. Add some Parmesan and wait until the cheese is completely melted. Remove from the pan and set aside.
5. Sprinkle with shredded cheese over half of the tortilla. Add some bulgogi and more cheese on top. Fold it in half. Repeat with the remaining ingredients. Brush generously with melted butter and carefully place the tortillas into another pan, butter-side down. Turn on the heat to medium heat. Once the bottom turns lightly golden brown, butter the top and flip. Cook until golden brown on both sides.
6. Transfer to a cutting board. Cut into little wedges and serve. Enjoy!
#4 BULGOGI BURRITO
Ingredients:
- 1.3 lb (600g) thinly sliced beef (beef for bulgogi, shabu shabu, or sukiyaki)
- 1/4 yellow onion
- 2 green onions
- 1/3 carrot
- 1 tbsp neutral-tasting oil
- Freshly grated Parmesan, to taste
- Flour or corn tortillas
Bulgogi Marinade:
- 2.5 tbsp soy sauce
- 2.5 tbsp sugar
- 2.5 tbsp mirin
- 2 tbsp minced garlic
- 2.5 tbsp oyster sauce
- 2 tsp toasted sesame oil
- Black pepper, to taste
Salsa:
- 1 tomato
- 1/4 yellow onion
- 1 jalapeno
- Cilantro leaves, to taste
- 3 tbsp canned corns (optional)
- Juice of 1/2 lime
- Salt and pepper, to taste
Cilantro Lime Rice:
- 1 cup (200g) hot cooked rice
- Zest of 1/4 lime
- Zest of 1/4 lemon
- Cilantro leaves, to taste
- Juice of 1/2 lime
- Generous pinch of salt
- 1/2 tbsp (7g) unsalted butter
Options for filling:
- 2 lettuce leaves
- 1 avocado
- Sour cream
- Freshly grated Manchego cheese
Note:
- If you can’t get thinly sliced beef at your local Asian market, just take a regular steak and freeze for 20-30 minutes. Then, slice it against the grain.
Instructions:
1. Cut the beef into bite-sized pieces. Transfer to a mixing bowl. Add all the ingredients for the bulgogi marinade. Gently massage it. Cover and let it marinate in the fridge for 30 minutes.
2. Make the salsa. In a mixing bowl, add the chopped tomato, onion, jalapeno, cilantro and corns without the liquid (if using). Add a squeeze of lime juice. Season with salt and pepper and mix.
3. Make the Cilantro Lime Rice. In another bowl, add all the ingredients for the cilantro lime rice. Mix together until it’s well combined.
4. For bulgogi, thinly slice the onion, green onions, and carrot. In a pan, heat the oil (1 tbsp) over medium-high heat. Add the marinated beef. Cook, stirring occasionally, until the beef is cooked through and most of the liquid has evaporated. Add some Parmesan and wait until the cheese is completely melted. Remove from the pan and set aside.
5. To assemble the burritos, spread some rice evenly in the center of a tortilla. Add more fillings (bulgogi, salsa, lettuce, avocado, sour cream, Manchego, etc.) Fold the sides over and tightly wrap it. Enjoy~!
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