We usually reserve flour tortillas for quick lunches grabbed at a taqueria filled with burrito stuff. If you’re lucky they grill them first, but usually they have those steamers that soften/warm them up. Yum, warm doughy crap.

As I said though, if you can grill them first and get some caramelization on them … well that is a real treat. This is what you see here, a severely hot cast iron griddle with a flour tortilla puffing up and getting ready for fillins.
The fillings for this was as follows; The Upside Down Roasted Chicken from a few days ago had half of it’s meat left, so I diced it up. We needed some mexicanny spices so I took some cumin seed, ancho chili powder, onion powder, oregano, two coffee beans, sea salt and pounded them into submission. Heat up the skillet with olive oil, toss in a shallot with some diced crimini mushrooms. Sweat them and then add the chicken and crank the heat to brown everything just a bit. Now all you need is cilantro, tomatoes and maybe some white diced onions and you have some great fillings for those delightful flour tortillas.