I use tortillas in several ways: As a meal accompaniment like bread. It's nice to have one of those shallow baskets made for the purpose to keep them warm, covered by a napkin. For a taco, just rolled up around a shredded meat and salsa filling. For making enchiladas, which I love. In chilaquiles (a casserole sort of like a Mexican lasagna or a rustic form of enchiladas). Making your own tortillas is not complicated, but it takes a bit of a knack. I've seen Mexican women pat them out between their palms. Masa is a soft and tender dough. No gluten or stretchability at all. I can't form a tortilla by hand, even after several years of working with clay in the pottery studio. I have to use a tortilla press or improvised substitute. Bakeries use automated machinery. The critical part is the temperature of the comal (griddle) and timing the baking. When done well, they puff like pita bread, making a pocket inside. You help that along by "tickling" them, touching them with your finger tips, which presses them against the hot comal, creating a burst of steam inside. Are the ones you get solid or hollow? Commercial ones I have had usually were solid and not tender like tortillas casero (homemade), but are better than no tortillas at all. Good ones have just the right amount of charred spots, which gives a wonderful flavor and aroma. And I mean *wonderful aroma*. Driving through Mexican villages at a certain time of evening, the whole place smells of corn tortillas baking. I'm starting to salivate. So much goodness from two ingredients, masa and water. Yellow or white corn tortillas? I go for the white, but I can't give you a clear reason except that I think it is most typically Mexican. Jim

I have an iron tortilla press but have not gotten around to using it yet, and I've had it more than a year. I like the idea of making my own corn tortillas because here the packages are so large that it is difficult to use them all before they go bad. I've got leftover smoked chicken that would be good in tacos. I've had many tacos in Mexico that look like the ones you make! Chipotle chilies are typically smoke-dried, and so you would only find dried ones in the store - or in cans. They are typically made from ripe (red) jalapenos, but I add habaneros to the grill when I make them. The last batch I made came out so hot that it is lasting me a very long time, but I still love it. I have several habanero plants in my garden with chilies on them, but the jalapenos are finished. Lars This post was edited by publickman on Wed, Jan 30, 13 at 12:15

I apprecite the thoughts. What can I say? I can't wing Tex-Mex very well (grin!). Gotta step out sometime; I'll get the hange of it. Three things on the recipe you linked Ann, jalapeno (I'd already leaned towards this sub) instead of bell (another sweet ingredient, right?), cilantro, and lime juice. Actually, it makes total sense. That's as Tex-Mex as it comes. I left off the most important signature ingredients. Big duh on my part! HA! Now if I just had a fresh lime juice margarita I could get started...

I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.