You’d think leftover tortillas would be easier to get rid of. Unfortunately, once they’ve started to go a bit stale, their usefulness in Tex Mex dishes is a curve approaching zero. Tacos and burritos are definitely out. Quesadillas are OK, but they take a lot of cheese and oil, two foods I’m not enthusiastic about right now. Enchilladas are really best with fresh or day old tortillas. Four or five days out, they’re not flexible enough to wrap around fillings and they absorb the sauce poorly.

Enter tortilla soup, a recipe that actually works better the older and dryer your tortillas. And while most recipes call for corn tortillas, this one use flour (mostly because it’s all I’ve got), giving the fried chips a wonderful nutty taste. Continue reading →