Tortilla de John Spottiswood

These thin wraps are used to make countless Mexican dishes. Corn tortillas have little or no fat, and they're the preferred tortilla for making tacos and enchiladas. Flour tortillas are softer, higher in fat, and more pliable. They're traditionally used to make burritos, chimichangas, fajitas, flautas, and quesadillas, though some cooks use them to make everything from spring rolls to peanut butter sandwiches. Before filling tortillas, cook them briefly on a hot, dry frying pan or wrap them in damp paper towels and heat them in the microwave. Store uncooked tortillas in the refrigerator or freezer.