Onion-Garlic Tortilla Stackers
Whenever I serve this appetizer at dinner parties, people ask for the recipe. In fact, one time when I served my onion-garlic tortilla stackers at a party a few years ago, they disappeared so quickly that one woman only ate half of hers, hiding the remaining half in a corner of the kitchen counter so she could save it for a guest who hadn't arrived yet. A relative of mine pointed the unfinished appetizer out and asked me if I thought the woman was done, because if so, she was ready to finish it off without a moment's hesitation.
The original recipe came from Guy Fieri. I know some people think he's nothing more than a loud television personality who loves to eat, but to his credit he does make some delicious food. And because I thought the original recipe was too sweet and messy, I've tweaked it a bit to better fit my tastes. I have even found a way to serve it to gluten intolerant guests, by substituting the flour tortillas with corn tortillas (I still like the flour tortillas better, but both versions are excellent).
This appetizer requires some advanced preparation, but this is a non-issue for me because I like getting some of the work out of the way early when I have a big meal planned. I find that it works best if you start the process two days beforehand, but you can rush the process a bit if need be. I also do recommend using homemade mayonnaise (see my recipe for poached egg mayonnaise here) because it takes the flavors up a notch, but it isn't necessary if time is an issue. These tortilla stackers are delicious regardless of temperature, hot or room temperature, so it's perfectly fine to pan fry them an hour or two before serving.
Onion-Garlic Stacked Tortillas
Adapted from a recipe by Guy Fieri.
4 cups diced onion (from about 2 pounds or 907 grams onions)
2 tablespoons (0.4 ounces or 11 grams) olive oil
2 tablespoons (1 ounce or 28 grams) butter
½ cup mashed cooked garlic ~ 3½ - 4 ounces or 99-113 grams - see garlic oil recipe for how to slow cook in oil.
1 teaspoon (4 grams) sugar
⅔ cup freshly grated Parmigiano Reggiano - 1 ounce or 28 grams
3 tablespoons homemade mayonnaise - 1½ ounces or 43 grams
½ teaspoon (2.5 grams) kosher salt
¼ teaspoon ground black pepper
Six large flour tortillas, 12" (30cm) diameter (for gluten-free version, substitute with twelve 6" or 15 cm corn tortillas)
Olive oil and butter for pan frying
Over low heat in a large skillet, cook diced onions in olive oil until they begin to brown, stirring often. Add butter and sugar, continuing to cook until fully caramelized. Add the mashed garlic, salt, and pepper. Remove from heat and stir in Parmigiano. Cool for 10 minutes, then stir in mayonnaise. Place in a covered bowl and refrigerate for at least 3 hours or overnight.
Spread the garlic-onion mixture evenly atop 5 large flour tortillas (or 10 corn tortillas). Stack the tortillas, topping it off with the sixth tortilla (for corn tortillas, make 2 stacks of 6 tortillas each). Wrap in plastic wrap and refrigerate for at least 10 hours (preferably overnight). Before serving, cut into wedges and pan fry top and bottom in a hot frying pan until well browned and crusty (the pan should be generously coated with oil/butter). Bits of the onion get very dark brown, which adds to the flavor and charm. Serve hot or room temperature.
