There's something
about warm corn tortillas, coastal sea fair, and bursts of citrus that puts you in a laid back mood.
Not exact matches
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.
Once the potatoes are cooked and mashed, place
about 1 1/2 - 2 tablespoons of filling on one side of a
warm corn tortilla.
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.
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.
Wrap the
corn tortillas in foil or a dish towel and
warm in the heated oven for
about 5 minutes.
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.
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.
Wrap the
corn tortillas in a paper towel and microwave for
about 30 seconds, or until they are
warm and flexible.
2 large russet potatoes, scrubbed but unpeeled 2 tbsp olive oil 1 small yellow onion, chopped Kosher salt and ground pepper 8 large eggs 1 tbsp unsalted butter 8
corn or flour
tortillas, each
about 6» in diameter,
warmed 1 cup shredded Monterey Jack or Cheddar cheese