Sentences with phrase «about their corn tortillas»

Recently the following statement was made about corn tortillas on http://surefoodsliving.com/2008/09/29/beware-the-corn-tortilla-it-could-have-wheat/: â $ œâ $ ¦ And then yesterday, I was in a grocery store and saw new tortillas being made my La Tortilla Factory, who makes the gluten - free wraps.

Not exact matches

A corn or flour tortilla, folded slightly around, well, just about anything.

I'm not talking about ground - beef - salsa - shredded - cheese crunchy Old El Paso style tacos, I'm talking about soft corn handmade tortillas, tender pieces of beef, tons of cilantro and lime.

The tortilla is a cake of bread made of Indian corn, about the thickness of upper leather, and quite as pliant.

It really isn't that difficult — all you need is tortilla sheets (this you can buy from the stores, and you can choose whether you prefer wheat or corn tortillas), cut them into little pieces, brush them with a little oil, and then bake them for about ten minutes until golden brown and crispy.

chicken (rotisserie or boil your own to make the broth), boned and meat shredded salt and freshly ground black pepper, to taste 10 large flour tortillas (or about twice as many corn tortillas), warmed 8 oz.

1 cup black beans, drained and rinsed 7 ounces Romaine lettuce 1 cup diced tomatoes 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup) 1/4 cup chile peppers 1/4 cups Cabot Light Sour Cream 1 cup salsa 40 corn tortilla chips, baked

commenter asked about making homemade corn tortillas, but I didn't find an answer and I've been searching your site (and lots of others) for a corn tortilla recipe with no luck.

I use a 99 cent package of corn tortillas from Trader Joe's which has 12 corn tortillas and makes about the amount that we (4 of us) will eat in a sitting.

Take about 1/2 cup filling and wrap up with a corn tortilla.

3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2 tablespoons chopped fresh cilantro, divided 1 tablespoon olive oil 1 small onion, chopped Chunky tomato salsa

Heat the corn tortillas until pliable, about 20 seconds on each side.

Once the potatoes are cooked and mashed, place about 1 1/2 - 2 tablespoons of filling on one side of a warm corn tortilla.

I'm usually all about flour tortillas when it comes to enchiladas because I like how they get soft and gooey when baked in the sauce, but I'm ready to admit that maybe I would have liked a sturdy corn tortilla this time.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

But... what about treating corn with lime to make tortillas?

You can forget all about corn and flour tortillas next time taco night rolls around.

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

She's not inquiring about your mood, but rather your preference for either blue or yellow (regular) corn tortillas.

Add one bag of shredded cabbage to a bowl, add 1 cup Ranch dressing, about 10 - 20 shakes of your favorite flavor of Rocky's sauce to taste... and mix well.Put a few chunks of deep fried fish into a couple of steamed corn tortillas, follow...

But there's one last step — the most important part to get those carnitas nice and crispy at the end — popping them under the broiler with a sprinkle of salt for about 5 minutes to get that perfect texture and paired with Mission Organics ® White Corn Tortillas.

Roll the dough out thin with a rolling pin (the dough should be about the thickness of a corn tortilla).

Take about 6 - 8 corn tortillas and slice into strips.

There's something about warm corn tortillas, coastal sea fair, and bursts of citrus that puts you in a laid back mood.

Heat the corn tortillas at 200 Degrees F for about 5 - 10 minutes.

Pin It Recipe type: Appetizer Cuisine: American Author: Lisa Huff — Snappy Gourmet Prep time: 20 mins Total time: 20 mins Serves: about 64 cups Corn and Crab Salad Tortilla Cups, an easy appetizer with only 10 ingredients!

So I made a batch of these today and got 16 in the batch (about the size of a regular corn tortilla).

If you've not made corn tortillas, think about it.

Wrap the corn tortillas in foil or a dish towel and warm them in the heated oven for about 5 minutes.

The meat roasted very slowly and about 8 - 10 hours later was shredded and served with an accompanying chile broth with which you'd brush the meat through before piling it into warm corn tortillas.

That will allow you to cook two fresh corn tortillas in about 2 minutes.

My 6» corn tortillas did not accommodate 1/4 cup filling, so there was about 1 cup left over.

2 fresh poblano chiles 2 tablespoons vegetable oil 1 medium white onion, finely chopped (about 3/4 cup) 4 garlic cloves, finely chopped (about 1 tablespoon) 1 medium tomato (roughly 8 to 10 ounces), diced 2 cups packed, roughly chopped lobes of huitlacoche Salt 3 tablespoons chopped epazote or cilantro leaves 12 corn tortillas

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

Wrap the corn tortillas in foil or a damp dish towel and pop them in the oven until warm, about 5 minutes.

1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4 cup fresh chopped cilantro 2 heads romaine lettuce hearts, chopped 1 cup reduced - fat Mexican blend shredded cheese 1 cup fresh or bottled salsa 4 scallions, minced 1 cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut into 4 wedges

Wrap the corn tortillas in foil or a dish towel and warm in the heated oven for about 5 minutes.

Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt

It's worth mentioning that if you use store - bought corn tortillas, you should microwave each of the tortillas for about 10 - 15 seconds to warm them up.

Your favorite tacos are about to taste even better thanks to this classic recipe for corn tortillas.

4 ripe red tomatoes (about two pounds), cut in half widthwise 4 jalapeño peppers, stemmed and cut in half lengthwise (seeded for a milder salsa; seeds left in for hotter) 2 ears sweet corn, shucked 1 small sweet onion, peeled and quartered 1/2 cup chopped fresh cilantro 1/4 cup fresh lime juice (2 to 3 limes), or to taste Coarse salt Tortilla chips (for serving)

3 tablespoons extra virgin olive oil 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano, crushed 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 3 boneless pork loin chops (about 1 1/4 pounds) 1 inch thick, each cut horizontally into 3 very thin even pieces 3 tablespoons vegetable oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly sliced red cabbage

Side dishes to accompany chili can include steamed rice (strictly family - fare), corn bread, bread or bread sticks, tortillas, biscuits or rolls, garlic bread, salads, pickles, fruits, and just about anything your imagination can think of.

The moment you open a bag of the masa, you'll know from the smell that you're about to make authentic corn tortillas.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving

Today we're talking about the one food not smothered in cheese: the classic chicken skewer aka a giant meat stick that you can either enjoy by itself or tossed in a warm corn tortilla for a really good taco.

And lately, I've been thinking about those chips and how we've made so many of our own in the past year: Cheddar and Sour Cream, Salt and Vinegar, Flour Tortilla chips, Corn Tortilla chips, a couple of different Kale Chips, and even Sweet Potato chips for Nigel.

This recipe makes about 12 - 16 corn tortillas, depending on how big or small you want them.

You can see a picture in the recipe about how to make corn tortillas, to get and idea.

Corn tortillas We'll never say no to more tacos — especially because each corn tortilla has about a gram ofCorn tortillas We'll never say no to more tacos — especially because each corn tortilla has about a gram ofcorn tortilla has about a gram of RS.