Food

15 Ways to Make the Most of That Stack of Corn Tortillas

The Western hemisphere's most versatile food is good for so much more than tacos (but also tacos)

By SAVEUR Editors

June 16, 2016

Tacos de Papa Hwy 99 (Potato Tacos) — Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these crisp versions are stuffed with fluffy mashed potatoes and pan-fried until crackly. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »Romulo Yanes

Masa Ball and Tomato Soup — These tortilla dumplings, from Mexican cooking sage Josefina Velázquez de León, get pan-seared, then simmered in a rich cream of tomato soup. Get the recipe for Mexican Tortilla Ball Soup »Matt Taylor-Gross

Fish Tacos — Chef Jose Garces uses a batter of rice flour and vodka to produce shatteringly crisp fish bites that he then stuffs into warm tortillas and tops with cool, crunchy slaw. Get the recipe for Jose Garces' Fish Tacos »Matt Taylor-Gross

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) — Cut tortillas into strips, fry them crisp, and use them as a garnish on this rich, spicy soup. Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »Joseph De Leo

Tostadas de Camaron Seco — Crisp tortillas act as edible plates for a mix of dried shrimp, eggs, and tangy achiote. Get the recipe for Tostadas de Camaron Seco »Todd Coleman

Lime Soup (Sopa de Lima) — Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. Get the recipe for Lime Soup (Sopa de Lima) »James Oseland

Baja Ceviche Tacos — Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. Get the recipe for Baja Ceviche Tostadas »Anna Stockwell

Kay 'n Dave's Huevos Rancheros — The recipe for this take on the classic Mexican egg, bean, and tortilla dish—a favorite weekend breakfast of Mel Brooks—comes from chef Alejo Grijalva of Brentwood, California's Kay 'n Dave's restaurant. Get the recipe for Huevos Rancheros »Helen Rosner

Swiss Chard Chipotle Tacos — Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to these vegetarian tacos. Get the recipe for Chipotle Swiss-Chard Tacos »Helen Rosner

Tortilla Soup (Sopa de Tortilla) — This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds. Get the recipe for Tortilla Soup (Sopa de Tortilla) »James Oseland

Enchilada Suizas — This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. Get the recipe for Enchiladas Suizas »Todd Coleman

black bean nacho recipe — This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans. Get the recipe for Black Bean Nachos with Red Chile Beef »Farideh Sadeghin

Shallot and Pancetta Tortilla Crisps — Ultra-crisp tortilla pizzettes can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee. Get the recipe for Shallot and Pancetta Tortilla Crisps »Yossy Arefi

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