The other week I posted the classic Italian recipe Pollo e Patate. Today I crisped up the chicken in the air fryer and reheated the potatoes on the stove. Did you see the tortillas I was all happy about the other day? They make California sized burritos. The Pollo e Patate went inside the tortillas along with cheese, sour cream and avocado to make a tasty burrito.

Because the tortilla wasn’t crispy my wife got to experience it in all its soft starchy glory. “This tortilla is amazing! It reminds me of everything I love about eating raw pie crust.” Five ingredient tortillas are the best.

Anyway Italian to Mexican with the same starter recipe. A good day.

  • JohnnyEnzyme@piefed.socialEnglish
    2·
    9 days ago

    Yeah, good point. And seems to confirm what I found below.

    If you don’t have a strategically-sized wire rack, I’ve found that taking a used, thin can (like for sardines) and removing both ends serves as a great way to balance a plate on top of the can, which sits in a big saucepan or wok, filled with enough water to steam. Handy for making all kinds of steamed food, like veggies or dumplings.

    I’d also meant to mention that pre-wetting tortillas in general helps unlock their flavor. It’s almost shocking how much better they taste than dry, and of course you can still crisp them up however you like.