Have you ever warmed a tortilla directly on your stovetop burner to give it a little char? It works, but if you're heating up a lot of tortillas for a dinner party and you only have four burners, you'll be standing alone over the oven heating up round after round while your friends enjoy their tacos. Is it dinner or is it art? Who's to say? Photo by Joseph De Leo, Food Styling by Anna Stockwell The Best Way to Warm Tortillas
#Searing torch skin
You'll notice the black skin wipes easily away, leaving behind a glistening "roasted" red pepper. After about 5 minutes, use a towel to wipe the surface of the peppers. Cover the bowl with a lid or plate and set aside for several minutes to let the peppers steam. Place the pepper in a bowl and repeat with any other peppers. Work your way all around the pepper, turning the fork as necessary, until the crackling has stopped and the pepper is totally blackened. Once you figure out the proper distance, you'll notice the skin will begin to crackle and blacken quickly. Wave the torch's flame back and forth against the surface of the pepper-you may have to play with distance a bit depending on the output of the torch you're using. Hold the fork handle with one hand and turn on the blowtorch.
Here's how you do it: Just pierce the stem end of the pepper with a fork. I've also found that torch-blackened peppers retain a more sturdy texture than broiled peppers or peppers roasted on a stovetop, which is especially useful if you plan on stuffing them.
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