All I can say is this. I've been dreaming about these ever since my son-in-law, Jim, made them when I was visitng a few weeks ago. There is something about caramelized onions and garlic that is so darn good. Sort of a savory-subtle sweetness.
Beth made some mole, which I've never made myself. I did find a recipe if you'd like to be adventurous, but forewarned, it is a bit daunting and takes time. (Since it takes so long to make it, freeze it in the smallest batches you'll use at one time.) It was an excellent addition to these cakes.
Garlic Onion Tortilla Cakes (recipe by Guy Fieri)
Ingredients
For the Roasted Garlic:
4 whole heads garlic
1 tablespoon extra-virgin olive oil
For the Tortilla Cake:
1 cup canola oil
4 cups finely chopped red onions (about 5 medium)
3 tablespoons unsalted butter (you can use Earth Balance in place of butter)
2 tablespoons sugar (you can substitute with agave or another sweetener)
5 tablespoons grated parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced fresh cilantro
12 large flour tortillas ( spelt or rice tortillas can be used also, and you can use fewer if you'd like)
2 tablespoons balsamic vinegar
Directions
Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan (as you can see, Jim used a cast iron pan); warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.
For the Roasted Garlic:
4 whole heads garlic
1 tablespoon extra-virgin olive oil
For the Tortilla Cake:
1 cup canola oil
4 cups finely chopped red onions (about 5 medium)
3 tablespoons unsalted butter (you can use Earth Balance in place of butter)
2 tablespoons sugar (you can substitute with agave or another sweetener)
5 tablespoons grated parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced fresh cilantro
12 large flour tortillas ( spelt or rice tortillas can be used also, and you can use fewer if you'd like)
2 tablespoons balsamic vinegar
Directions
Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan (as you can see, Jim used a cast iron pan); warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.
I'm intrigued! Some of my favorite ingredients and they sound delicious.
Posted by: linda | February 26, 2013 at 07:07 AM
These sound pretty good. I'll try them when I have an afternoon to spend cooking!
Posted by: Pam | February 26, 2013 at 04:56 PM