Not exact matches
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.
Santa Fe The Pantry has been a Santa Fe staple since it opened in 1948, delighting both vacationers and homegrowns with a menu of American classics with zesty local twists,
like fragrant blue
corn cinnamon pancakes and a breakfast sandwich doused in chopped green chiles and served in a
soft flour
tortilla.
6
Corn tortillas,
soft or crisp (I
like the Cool Chile Co) 1 Medium avocado, sliced thickly Fresh coriander, roughly chopped Spring onions, thinly sliced Lime slices Hot sauce (Optional)
As for the
corn tortillas, we'll have to agree to disagree on this one — I
like corn tortillas with pan-fried or gilled fish tacos, but, prefer
soft flour
tortillas next to the super-crispy crusted deep - fried ones.