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Tortillas

Explore 188 recipes, 2 galleries, 49 videos, and more

Chicken Enchiladas Verdes

Ingredients
  • 1 1/2 pounds bone-in chicken breast halves skin removed
  • 1/2 medium white onion halved crosswise
  • 1 whole garlic clove
  • 1/2 teaspoon coarse salt
  • 2 cups loosely packed fresh cilantro
  • 1 1/2 pounds tomatillos husked and rinsed
  • 1 jalapeno chile
  • 1 poblano chile
  • 8 six-inch corn tortillas
  • 2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
  • 1/2 cup sour cream thinned with 2 tablespoons water
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Flat-Iron Steak Tacos

Time:20 mins
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King Ranch Chicken Tostadas

Time:20 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, halved and cut into 1/4-inch slices
  • 10 ounces mushrooms, such as button or cremini, trimmed and sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained
  • 8 tostada shells
  • 3 cups diced or shredded cooked chicken (about 3/4 pound)
  • Shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream, for serving
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Beef Fajitas

Time:55 mins
Ingredients
  • 1 1/2 pounds flank steak
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1/2-inch wedges
  • 2 yellow bell peppers, ribs and seeds removed, cut into 1/2-inch strips
  • 4 garlic cloves, thinly sliced
  • 8 (8-inch) flour tortillas
  • Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
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Tortilla Pie

Time:1 hour
Ingredients
  • 4 flour tortillas (10-inch)
  • 1 tablespoon olive oil, plus more for pan
  • 1 medium onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 pound ground beef sirloin
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen corn kernels
  • 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Fresh cilantro sprigs, for garnish (optional)
  • Sour cream (optional)
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Black-Bean Tostadas with Corn Relish

Time:30 mins
Ingredients
  • 2 limes
  • 2 scallions
  • 1 package (10 ounces) frozen corn kernels
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 jalapeno chile
  • 1 pint grape tomatoes
  • 8 ounces Monterey Jack cheese, not sliced
  • 4 flour tortillas (6-inch)
  • 1 can (15 ounces) black beans
  • 1 avocado
  • Reduced-fat sour cream, for serving (optional)
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Black-Eyed Pea Tacos

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
  • Coarse salt and ground pepper
  • 2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
  • 1 package (10 ounces) frozen corn
  • 1/2 cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas, heated
  • 4 ounces soft goat cheese, crumbled, shredded lettuce, salsa, and sliced radishes, for garnish (optional)
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Moo Shu Pork

Time:45 mins
Ingredients
  • 1 teaspoon plus 1 tablespoon vegetable oil, such as safflower
  • 4 large eggs, lightly beaten
  • 1 pork tenderloin (about 1 pound), halved lengthwise and thinly sliced crosswise
  • 2 tablespoons cornstarch
  • Coarse salt and ground pepper
  • 1 pound shiitake mushrooms (stems removed), caps thinly sliced
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 head napa cabbage, shredded
  • 5 scallions, thinly sliced
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • Flour tortillas and hoisin sauce, for serving
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Two-Cheese Tortilla Pizza with Arugula Salad

Time:15 mins
Ingredients
  • 4 whole-wheat tortillas (8-inch)
  • 3 teaspoons olive oil
  • 2 cans (14.5 ounces each) diced tomatoes, drained
  • 3/4 cup coarsely grated part-skim mozzarella (3 ounces)
  • 1 small chunk Pecorino Romano (1 ounce), shaved with a vegetable peeler
  • 1/4 cup pitted Kalamata olives, halved lengthwise
  • 1/4 teaspoon red-pepper flakes
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper
  • 2 bunches arugula (8 ounces total), thick stems removed, washed well
  • 1/2 cup fresh basil leaves, roughly torn
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