Steven Tyler and Rice Flour Tortillas

"I thought you were all hat and no cattle."

I just heard Steven Tyler say this to one of the contestants on the popular T.V. show, American Idol.  The young man he was speaking to is a country style singer with a very deep tone to his voice.  The song that prompted this comment showed that he was a more well rounded singer.  He showed a bigger range and didn't just rely on the base notes.

I thought this was a very funny analogy.  Steven Tyler is a funny man as well as a rock star.  He is full of witticisms, kind of like a modern day Oscar Wilde.  For him it proved there was substance wrapped up in the outside package, like a real cowboy who walks the walk, and isn't just wearing the hat.

Rice flour tortillas also make a good outside package to wrap up many different ingredients.  The best ones I have tried are from Trader Joe's.  They are made from brown rice and have a nice pliable texture. Only on one occasion did I come across a batch that was a little too brittle for what I had planned.  So if the tortillas are pliable we have flautas.  Otherwise make quesadillas, burritos, or nachos. 

Flautas (these won't work with dry tortillas)

serves 4

8 brown rice flour tortillas
4-5 chicken thighs, poached in stock, shredded
2 cups Monterey Jack cheese
2 tbs. chopped cilantro
guacamole
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens
grape seed oil for frying


For the filling, mix together the shredded chicken, cheese and cilantro.  Season with a pinch of salt.  Fill the torillas with a line of the mixture and roll into a cigar shape.

I use an oblong Le Creuset pot to fry in.


Pour about 1 1/2" of oil into your pot.  Heat the oil until a piece of tortilla starts to fry when you drop it in.  Carefully lay two of the filled tortillas in the hot oil at a time. Turn when the first side is golden brown.  The rice tortillas fry very quickly.  Remove to a heated platter in a warm oven and fry the rest.


Serve two flautas per person with all the toppings.


Quesadillas


serves 3-4


4 brown rice flour tortillas
butter
2 cups Monterey Jack cheese, grated
guacamole: 2 avocados, smashed with juice of 1/2 a lime, 2 tbs. chopped cilantro, sea salt
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens.


Melt 1/2 tsp. butter in a crepe pan or cast iron skillet.  Fry a tortilla on both sides until lightly golden.  Sprinkle 1/2 cup of cheese on 1/2 of the tortilla, fold over and cook on both sides until crispy.  Remove from pan and keep warm in the oven while you fry the other 3 quesadillas.

To serve, cut each quesadilla into 4 wedges, top with guacamole, cream of choice and sprouts.  If you like it hot, sprinkle on a little hot sauce.


Burritos

serves 4 people


6-8 brown rice flour tortillas
1/2 small fennel bulb, diced
1 lb. ground grass fed beef
1/2 tsp. ground cumin
1/2 tsp. salt
2 tbs. chopped cilantro
2 cups Monterey Jack cheese, grated
guacamole, (recipe from quesadillas)
creme fraiche, sour cream or goat yogurt
clover sprouts or micro greens


Set up a steamer for the tortillas.  A bamboo steamer big enough to fit the tortillas works well.

Fry the fennel in a little olive oil, add the beef, cumin and 1/2 tsp. salt.  Cook until the meat is browned.  Turn of heat and fold in the cilantro.  Steam the tortillas one at a time and fill with the meat, cheese, a spoon of guacamole, cream and some sprouts or greens.  Add hot sauce if you like.  Roll up and eat.

Nachos


serves 2-4 


4 brown rice flour tortillas. cut into wedges
grape seed oil for frying
pinto or black beans, cooked and seasoned with a little salt, cumin and chopped cilantro.
shredded chicken or the cooked ground beef from the burritos
2 cups Monterey Jack cheese
creme fraiche, sour cream or goat yogurt
tomatillo sauce
pickled jalapeno peppers (optional)


Pre-heat the oven to 425 degrees

Heat about 1 1/2" of oil in a small cast-iron skillet.  Fry the tortilla wedges a few at a time on both sides until just golden. Remove to a paper towel to drain.  Lightly salt.  Arrange all the tortilla chips on a parchment lined baking sheet and top with the beans, meat and cheese.  Bake in the hot oven for 10-15 minutes until the cheese is melted.  

Serve on the parchment paper on a platter and top with the cream and tomatillo sauce.  Dot with jalapeno peppers.  Share family style.

Brown Rice Flour Tortillas.  They are all hat with the cattle.


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