Maybe you’re like me and likey las quesadillas from time to time. Maybe you buy “flour tortillas”, ie “wheat flour tortillas”, to make them. You’re making a big mistake.
Yesterday I purchased “corn tortillas”. They are smaller than flour tortillas (maybe 6″ in diameter), and a little tougher-feeling. Friends, I did some really advanced mathematics on these and proved that they also taste ONE ZILLION TIMES better than flour tortillas. You heard me. In the arena of tortillas (and bread, and muffins, for that matter), corn is a superior ingredient.
Wheat-flour tortillas are insipid, textureless, and doughy. This means that wheat-flour quesadillas require an overload of cheese to make them palatable. Never let it be said that cheese overloads are not good-possibly-great things. But my friends, why make a 2-ingredient snack that relies the fat in one ingredient to camouflage the tastelessness of the other? (Don’t answer that. Rhetorical.)
Corn tortillas, on the other hand, make for quesadillas that are deliciously crisp at edge with a dense, toothsome texture throughout. The tortillas themselves have a slightly nutty, corny thing going on, and that thing is muy delightful. You need use only a reasonable amount of cheese because the tortilla itself has flavour and texture.
They are delicious, my friends, and I just ate four.
Corn tortillas. The superfood of the Aztecs of the future. That could be you.