Indian chapathis are made with whole wheat flour (atta),
they are also rolled out and folded in a triangular shape & rolled out again (forming layers). This is the traditional way to make Indian chapathis.
There is an Indian flatbread (roomali roti) that is probably more similar to the Mex. tortilla.
i made some today, and omg, they are absolutely delicious!!!! i can’t stay away from them. i am going to double or triple the batch tomorrow, just so i have them on hand. they are great dipped in sour cream.
ME! Where do you live so I can try them! LOL. Have good eats and have some for me.
like round steak cut up and simmered with onions, jalapenos and eaten with rice and beans. Kind of like swiss steak but with mexican flavors
One recipe that I make frequently is Lomo Saltado which is rather like the Mexican fajita recipe, but its cooked in a skillet in the manner of Swiss steak.
Slice your steak into strips and marinade in a mixture of soy sauce, red wine, garlic, lime juice, a few fresh jalapeno slices and cilantro (whole branches so you can completely remove when its time to cook). I prefer overnight to get a rich flavor and tenderness, but an hour is alright also. Discard marinate.
To a heated skillet add olive oil, then your steak and saute until its is nearly cooked, add fresh sliced tomatoes, onions and green and red peppers. Saute a few minutes until the vegetables and cook but still firm. Add a teaspoon of balsamic vinegar, and salt and black pepper and freshly chopped parsley.
Traditionally, then also mix crisply fried potato at this point. You can eat this alone, or place in flour tortillas and roll up to eat. If serving on a plate, garnish with sliced tomatoes, lime wedges and olives.
How does the flavor compare to others you may have tried? Is it served with/without cheese? Sour cream?
Uncle Julio's, three locations: Lemmon Ave in Dallas, Camp Bowie Blvd. in Fort Worth, and Dallas Parkway in Dallas. They have their own recipe. It was so good, we purchased some to take home!!!!
I had this dish in some restaurant in the bario in San Diego. I haven't seen it anywhere since. Any ideas?
I know it's not nachos.. I believe it was a steak over the chips.
enchiladas do not have been on them or in them. It sounds like chilaquiles, although I have never had them with any kind of meat on them. Although I know in some parts of Mexico they do add some kind of meat.
are you sure it was mexican, maybe it was tex-mex, or americanized mexican food.
Very easy to make:
12 (6 to 7 inch) corn tortillas
1 cup of vegetable oil
½ teaspoon salt (optional chili powder)
1. Stack 3 tortillas on a cutting surface. With a large sharp knife, cut straight down through the stack, cutting into quarters. If making strips, cut across the tortillas to make strips the width you want for your dish.
2. In a medium skillet, heat the oil over medium-high heat until a wedge or strip of tortilla starts to sizzle immediately when dipped into the hot oil.
3. Fry the tortilla pieces in batches about 2 minutes or until crisp and lightly browned.
4. Remove with a slotted spoon or tongs, and drain on paper towels.
5. While the chips are still hot, sprinkle lightly with salt, if desired. Hey try adding a little chili powder and ground cumin…Imagine!
Makes about 48 chips.
So, today my mom made me this mexican food. It was a piece of Tortilla bread with Chicken, Cheese, Salsa, Lettuce, and Sour Cream. Then she cooked it and folded it. It looked like a taco, but it felt like a burrito. I think it's a fajita?
Hmm, I dout it was with leftovers, we haven't had chicken in about three weeks.
My guess is that she made you Enchiladas if the tortilla was soft, if it was hard then she made you flautas. 
How do they get them so crispy? I want chips like that at home.
buy some corn tortillas and fry them at a high temp..like 400 until golden brown…thats all they do…I usually use peanut oil, it doesnt make the food greasy and can be re-used. Deep frying is the best. Its also a myth that fried food is really unhealthy, thats only badly fried food. Make sure you get the oil up to a high temp and only fry small batches at a time…hope that helps
Fried cheesecake. Here is one recipe although it is not a tortilla they use but a spring roll wrapper. Similar concept though.
Fried Cheesecake II
This is a variation of a most unusual dessert that always has the knack of happily surprising its eater…!
Cut the cheesecake into uniform pieces approximately 1 x 3 inches in size. (Large cheesecakes will produce about 30 slices for deep frying.)
Lightly moisten each spring roll wrapper with egg wash (egg mixed with milk). Blot off excess egg wash with some paper towel.
Place each piece of cheesecake in the center of wrapper. Fold the top of wrapper down over cheesecake, and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Gently squeeze "egg roll" to make sure dough is sealed completely.
In a deep frying pan, heat at least 3 inches of oil to 365 degrees. Dip corner of 1 roll in the heated oil. If oil sizzles, it is ready. If not, heat oil longer. When oil is ready, gently release the rolls into the oil and allow to brown lightly, approximately 10 seconds. Using tongs, remove golden-brown rolls from oil. Place each roll in bowl of cinnamon sugar and coat well. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving. These will be very hot. Allow to cool at least 5 minutes before serving. They can be enjoyed warm or cold.
*Note: Cinnamon sugar can be made by mixing 2 cups sugar with 4 teaspoons ground cinnamon.
The closest actual Mexican dish would be Pastel Azteca or pastel de pobre. Mexicans do not use the word casserole, which is wholly American. I think it is not a Mexican dish at all. Sounds more like something someone in the American Southwest adapted it from a Mexican recipe and Americanized it.
You could try to contact the cook featured in the link provided.
