Cookaholics Bulletin Board

I just found Kenji's method: http://www.seriouseats.com/2011/10/vide ... illas.html. It is very similar to yours, Dave. Microwaving after toasting seems to be a good idea. I have an induction range but, I have toasted them in a skillet before and it works well.

Darcie, they all look good. I have maraschino, so I may go for the Hemingway.

Josh, an error of the "eats shoots and leaves" variety.

Mary

Dinner was great....I did just warm the tortillas in a foil packet in the oven and they were perfect. The rice and salad were great accompainments to Kenji's Carne Asada, which was outstanding.

I like the sound of that rice, Ilene, and it sounds like it would also be good with Thai food.

Dave
The rice was the perfect accompaniment for this pork dish. I just made a small amount, I cup rice and 2cups water. I substituted 1/4 cup of water with fresh lime juice, but I would probably do half and half next time. I added minced cilantro to the cooked rice just before serving and it was terrific. It would be great with any spicy dish including Thai.

Kenji (and my) favorite way, is to dip them one at a time in water, and then warm them in a skillet for a few seconds on each side. Then I put them in a tortilla warmer to finish steaming. This is way better to me than the other methods.

Should have read all the replies first.

Seems like a lot of work for rice.

lol JB.

Dave- if you read the replies in sequence it kind of seemed like Becca dips each grain of rice into water, etc. rather than tortillas, which is (hopefully) what she meant.
Please, no one try rice this way and tell me how great it is...cause I'm not going there.

So, partly due to this thread, we did tacos tonight (with shrimp in chocolate adobo). SInce I needed to wait for the peppers to soak anyway, I tried the Kenji method, and it worked pretty darned well. Next time I have 15min of waiting which I can spend toasting tortillas, I'll do it.

So thanks, guys!