Warm Tortillas

One of the benefits of living in a largely Hispanic neighborhood is that my local grocery store makes fresh flour tortillas every day. (For my European readers: I am speaking here of the Central American tortilla, which is a flat, unleavened bread made usually from wheat or maize flour.) In Texas, tortillas can be found at most groceries, but fresh ones are quite rare, and infinitely more delicious than their pre-packaged counterparts.

Yesterday, in anticipation of making enchiladas, I asked my partner to pick up some tortillas on his way home from the gym. He came in with a big smile on his face, and said “You have to make something with these tortillas right away!”

“Why?” I asked, all oblivious… I’ve never seen him excited about tortillas before.

“Because,” he said, “they’re fresh out of the oven!”

And they were. They were soft, warm, moist, and delicious. We snacked on them immediately, with butter and honey… the best way to eat a warm flour tortilla, in my opinion. They tasted to so good!  With difficulty, we did manage to save just enough for the enchiladas.