All About That Tortilla Base

Tortillas are a mainstay of restaurant menus and much has been written about modifying tortilla dough with heirloom corn or grains, along with new flavor compositions and color inclusions. But aside from dough structure, a crucial part of the flavor equation is how the tortillas are prepared. Indeed, when tortilla craftsmanship is extended to include modern heating and cooking techniques, opportunities for unexpected, trend-forward dishes abound.

No matter the base composition or the medley of toppers and fillings to come, the following five techniques can heat up any tortilla build.

I. Frico Fever

Extending cheese frico trends into a tortilla base is an easy way to add lacy intrigue, textural depth and contemporary style. While chefs can simply add a crispy cheese frico disc into a tortilla build, encrusting the actual tortilla with cheese while heating it elevates the eating experience and heightens visual allure. Potential applications run the gamut: From tostados and tortilla chips to tacos and quesadillas, frico dials up craveability and transforms familiar items into signature sensations. Just look to Midwest micro-chain Tumbleweed, where the Carnitas Tacos are served in Cotija cheese-encrusted tortillas.

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• Cheddar-Jack Frico Tostada Salpicão: cheddar- and pepper Jack-encrusted, king-size tortilla + salad of shredded romaine + thinly sliced grilled skirt steak + small chopped Roma tomato + pickled red onion slivers + watermelon radish + guacamole salsa dressing
• Manchego Frico XL Tortilla Chips and Summer Ceviche: manchego-encrusted, extra-large blue corn tortilla chips + grilled summer vegetable + shrimp ceviche

II. French Toast Phenom

This unconventional tortilla application is all about resetting expectations. Applying a French toast batter to tortillas not only illustrates the base’s versatility but also opens the door to exciting new menu possibilities, where tortillas carry a classic sliced-bread dish into new realms. To achieve ideal results, soak a soft-flour tortilla in classic French toast batter for a few minutes then griddle to puffy, golden perfection. Indulgent and comforting all at once, the tortillas can be served open-faced like a “soft” tostada dessert or folded into a breakfast taco application.

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• Churro Cheesecake Tortilla French Toast: griddle-puffed vanilla French toast-battered soft-flour tortilla + cinnamon-sugar coating + piped-on creamy cheesecake filling + apricot chamoy drizzle + graham cracker crumbles
• Tortilla French Toast Carnitas Breakfast Taco: griddle-puffed French toast-battered soft-flour tortilla + maple syrup-glazed carnitas + fried egg + queso fresco crumbles + sliced scallions

III. Fat-Infused Flavor

Applying intense savory flavor directly onto a tortilla while it’s heating on a griddle creates an outer layer of boosted richness, golden crispness and rustic appearance. Animal fats, such as beef tallow, duck fat, lamb fat, unrefined pork lard, bacon grease, chicken schmaltz or even chicharrón butter, work great here, as do avocado oil and ghee. These fats create a textural contrast in the tortilla base, yielding a slightly crispy exterior and pliable interior. Take it up a notch by lacing any fatty medium with habanero.

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• OMG! Duck Quesadilla: flour tortilla griddled in duck fat with a sprinkle of pink Himalayan salt + smoked Gouda cheese spread + duck confit + mango-hoisin sauce
• Double Chicken Caesar Smash Taco: flour tortilla griddled in chicken schmaltz + black pepper-seasoned ground chicken + shredded romaine tossed in garlicky Caesar dressing + shaved Parmesan + crispy gribenes

IV. Crunchy, Charred Specialties

Whether chargrilled over the smoky kiss of an open flame, grilled above the glow of charcoal or charred on a plancha, blistered tortillas serve as a bold flavor base, sporting a crispy-toasted texture and curled edges. Vampiro-style tacos stand out in this category, thanks in large part to its charred tortilla base, which is further enhanced by melted, gooey Chihuahua cheese, savory meat and fresh toppings. Just look to the Vampiro Al Pastor at Thlaco Taco Tijuanense in Hanover Park, Ill. Here, crunchy chargrilled corn tortillas are filled with melted cheese, meat of choice, cilantro, onion, guacamole and salsa.

Other chargrilled wonders include tacos gobernador, which are filled with shrimp and cheese and finished with a press on a comal or grill. And then there’s Oaxaca’s iconic street food culture, providing rustic culinary gifts such as the crunchy, almost leathery, oversized tlayuda and the hearty, toasted thickness of memelas.

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• Buffalo Chicken Memela: crispy chargrilled corn masa disc + smashed creamy black beans + melted Oaxacan cheese strings + blue cheese crumbles + chopped buffalo chicken + nopales salsa verde
• Taco Gobernador 2.0: pan-fried folded/pressed white-corn tortilla + chopped shrimp + charred poblanos + yellow onion + garlic + chipotle in adobo + melted Oaxacan cheese strings

V. Sauce Soaked

This tortilla base preparation creatively incorporates global sauces (or broths) to deeply comforting effect. Here, we focus on applying fresh flavor systems via sauces to a tortilla while it’s heating. Similar to birria, tortillas are dipped in an intense sauce or broth, then griddled with hot oil to produce a flavorsome caramelized crust loaded with complexity. These dishes will especially appeal to guests who like their food a little bit messy and a lot of delicious. Trend-forward applications could include shakshuka sauce, buffalo sauce, Thai chile sauce, Indian curries, mole, miso consomé or new tortilla bases featuring smoky chile birria consomé.

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• Shakshuka Huevos Rancheros: two yellow-corn tortillas dipped in charred salsa poblano shakshuka sauce then hot oil-griddled + refried pinto beans + fried egg + charred poblano salsa shakshuka sauce + crumbled feta-queso fresco blend + micro cilantro
• Stacked Spicy Mexican Pizza: three flour tortillas dipped in smoky chile birria broth then hot oil-griddled + layers of seared chorizo-ground beef crumbles + Mexican beer-queso blanco + pickled jalapeño slices