Sentences with phrase «in warmed corn tortillas»

Serve in warmed corn tortillas.

With greasy fingers we would pull chunks of meat off the bone tucking them in warm corn tortillas and slathering on a smooth salsa.

We wrapped the sweet and spicy pork filling in warm corn tortillas (the Tortillaland uncooked corn tortillas from Costco) and topped them with salsa verde, a touch of sour cream, and guacamole.

Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw that tofu in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw for some extra crunch.

Place the slaw in warm corn tortillas and then top with the Barbacoa.

You can either serve up the skewers as skewers like the first picture or go whole hog and serve the meat in a warm corn tortilla.

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.

Breakfast Tacos — scramble eggs, add lean meat like turkey sausage, sprinkle a little organic shredded cheese on top and serve in a warm corn tortilla (make sure the only ingredient in your tortilla is corn, available at Whole Foods).

Not exact matches

By step three, I had rinsed and dried my produce and tofu; preheated the oven; peeled and diced a red onion; chopped the roasted red pepper; halved the cherry tomatoes and grapes; and warmed the corn tortillas in the oven.

While the chicken is cooking, warm some corn tortillas in a separate oven (or wait until the chicken's done)...

Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.

1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

At this point, Di threw in 4 small, corn tortillas in the oven for a few minutes just to warm them up.

for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges

The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime.

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

Place corn tortillas in the oven for 5 minutes to warm.

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

8 6 - inch gluten free corn tortillas (fresh corn tortillas or store - bought), warmed in a hot - dry skillet until flexible

Served with warm corn tortillas and Mexican beer, you'll be in hog heaven.

Steam corn tortillas, then keep warm in a low oven.

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

In Sinaloa flour tortillas are king and Chilorio is most typically served with a thick stack of warm flour tortillas but of course you could use corn tortillas and make it into tacos or serve with steamed rice some hunks of avocado, and a slaw or salad on top.

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

All natural chicken raised without antibiotics, fire - roasted corn, Mexican rice, black beans, crispy tortilla strips and our creamy chipotle ranch wrapped in a warm flour tortilla with toasted cheese.

Place pork in middle of warm corn tortillas, and garnish with cilantro, queso fresco, TABASCO ® Green Sauce, and a lime wedge.

Wrap the corn tortillas in foil and warm in the oven.

I like wrapping the barbacoa in warm stone ground corn tortillas and then topping them with a cucumber cilantro slaw — which by the way is delicious all by itself.

To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Relish and a cilantro sprig.

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

Wrap the corn tortillas in a paper towel and microwave for about 30 seconds, or until they are warm and flexible.

The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime.

Dishes include the Jumbo Perogie with caramelised onions and truffles, Rustic Country Style Pork Paté on a wooden cutting board and a warm nacho dip layered in a cast iron skillet served with fresh corn tortilla chips.

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