"I give a five, mostly for the onion jam and horseradish cream. Also for using the thinly sliced beef cooked to taste. Excellent.
If I were to rate this on how authentically the tortillas are utilized, I'd give it one - or no stars at all. Flour tortillas often taste floury. They are supposed to be cooked, and the usual way to do it is to dry-toast them, preferably on a cast iron pan. They'll begin to puff up - then switch to the other side and let it puff again. Then they're ready to use. They'll be very lightly toasted and still quite flexible. Of course, you can toast them more, to get a more chewy or crispy result. But using them uncooked and merely heated is not optimum, in any way.
I've lived in Mexico for 20 years.
Other than lightly toasting my tortillas, this recipe is lovely."
