Sentences with phrase «meat in each tortilla»

Not exact matches

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tendeIn a small saucepan, sauté onion and garlic in olive oil until clear and tendein olive oil until clear and tender.

While the meat and vegetables are grilling, heat up the tortillas (This can be done on a stove top or in the microwave by wrapping the tortillas in a damp towel and microwaving in short intervals until they are warm and pliable).

In the meantime, I have my leftovers to look forward to: — a spinach salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling on baked sweet potatoes.

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

in a tortilla, but occasionally we add some meat or veggies to spice them up.

The tortillas are topped with Mexican chorizo, a spicy pork sausage, often found in your grocery store with the other meats and sausages.

I will take a few commenters» advice and do it in the slow cooker (can't trust myself not to burn the meat) and «Scotify» it with a side of kolrhabi slaw and maybe trying it in a steamed kale leaf (as well as in a corn tortilla — we're not completely bonkers).

Once cooked the meat is scraped off the head and seasoned, wrapped in a fluffy flour tortilla and enjoyed on Sunday mornings.

When the tortilla is almost fully cooked, they spread some meat or vegetable filling on it (my personal favourites are sauteed zucchini blossoms or white button mushrooms), then they'll add a handful of shreded mozzarella - like cheese (Queso oaxaca), and finally the tortilla is folded in half.

The «lasagna» is made by layering seasoned taco meat in a baking pan between corn tortillas with black beans, corn, cheddar cheese and taco sauce, then baked off.

Build the burritos by placing 1/3 cup of beans, 1/4 cup of shredded meat, 1/4 cup of shredded cheese, and some fresh cilantro in each tortilla.

Other products include Jamaican Jerk Marinade, a finalist in the condiment category at the 1991 International Fancy Food & Confection Show in New York, several Hot Chicken Wing Sauces, BBQ Sauces, Meat Marinades, Pepper Spreads, Taco and Tex - Mex Chili Spice Mixes, and a full line of Tortilla Chips.

Carnitas are «little pieces of meat,» usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco.

Place the meat in the warmed tortillas, and add the avocados or guacamole and cilantro as garnishes.

Serve the meat wrapped in a flour tortilla along with shredded lettuce, chopped tomatoes, grated cheese, and sour cream, which will reduce the heat level a bit.

Place the meat in a large flour tortillas with the tomato, lettuce, cheese, and sour cream, if used.

For a truly authentic experience, serve succulent slices of al pastor coated meat in our street taco size tortillas and top with a fresh pineapple - mango salsa.

Place limes, cheese, avocado slices, and mango salsa (recipe precedes) in separate serving bowls and arrange buffet style with the tortillas and sliced meat on the carving block.

I see you had trouble with the texture of your meat... I always put mine in the food processor with my «breading» which today was one low carb whole wheat tortilla by Mission... that worked too.

Layer in a lightly greased baking dish starting with cooked rice, mozzarella, meat mixture, tortilla chips, cheddar cheese and Monterey Jack cheese.

Shred the meat or slice it thinly, then pile it in tortillas with your favorite condiments: fresh corn salsa, mango chipotle salsa, or guacamole.

The meat sauce gets made in one skillet and then you assemble the «lasagna» using whole grain flour tortillas in place of noodles.

You may think that the best thing about tacos is the innovation of stuffing meats in a delicious tortilla, but you'd be mistaken: the best thing about tacos en México is the incredible fillings, such as succulent salty beef, earthy stewed turkey with egg, or pork cooked for fifty - seven hours.

As each outer layer of meat crisps up, the taquera shaves it off with a sharp knife, catching it in a soft corn tortilla before topping it with a bit of the roasted pineapple, salsa, cilantro, and onions.

I love putting it on everything: my eggs in the morning, taco bowls, meat, burgers, on an omelette, on some fresh homemade soaked tortillas with cheese and veggies, homemade on chile rellenos...

Cheese and meat with a variety of fixings, wrapped in a soft flour tortilla, hypnotizing you with that circular pattern to take a bite (or nine).

In a large bowl, gently fold together the meat, 1/3 cup of the enchilada sauce, eggs, onion, Oretega chilies, garlic, cilantro, ground corn tortillas, salt and black pepper.

Mexican food (marinated meats may contain soy sauce; corn chips may be fried in same oil as fried flour tortillas)

Like if I am making tacos and I bake the tortillas in the oven, then put a little taco meat in and pan fry them in some coconut oil, will they crisp up nicely?

We make everything from grilled meats like carne asada and pollo asado to enchiladas, chicken tortilla soup, and many things in between.

This veggie meat mixture is delicious and perfect stuffed into a sweet potato, mixed with eggs, or wrapped in a tortilla for veggie tacos!

Get that out, and an onion, some garlic, a few dried chiles, and those old corn tortillas you've got in the meat drawer, cause we're making tortilla soup.

The Spanish and Portuguese version use bread and meat in it while the Mexican or Tex - Mex version has tortilla as the main ingredient.

Once the meat is done, serve it in a tortilla, bowl or place it on top of a salad made with your favorite salad ingredients.

This recipe offers a real culinary mashup of ingredients — tropical fruit with Caribbean meat spices in a Mexican tortilla.

Turn shredded leftover Turkey into a fiesta by adding cumin, coriander and chili powder to the meat and serving it in a corn tortilla.

Chili needs to be spicy, meaty (even when there's not any meat) and thick enough to hold a tortilla chip in place like the Sword in the Stone.

Working one at a time, put taco meat in the center of each tortilla.

In Mexico, they are typically eaten for breakfast or lunch as a way to use up leftover chile - stewed meats and vegetables and stale tortillas from the night before.

Start filling your enchiladas by putting a small amount of the meat and sauce onto the tortilla and then topping with shredded cheese before rolling up and putting in the pan.

Assemble the nachos: On a large platter, arrange half of the tortilla chips in a single layer, top with 3/4 of the taco «meat,» the kale, half the scallions, and half the pumpkin cashew cream.

Serving Suggestions: Serve the meat wrapped in a flour tortilla along with shredded lettuce, chopped tomatoes, grated cheese, and sour cream, which would reduce the heat scale.

Without a doubt, a barbecue made by my father (he was a gaucho from the Argentinian Pampas, who excelled in his method of grilling meat) and a Spanish tortilla made by my mother (daughter of Spanish immigrants) As simple as that as good as that!!

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.

This was good except next time I make it, I'm going to leave off the last (top) layer of tortillas, layering the cheese in between the first two layers of tortillas along with the beans and the meat mixture.

Exactly like when you enter a Mexican restaurant (specially ones which have open kitchen) and first sniff is that aroma of meat simmering in garlic, tomatoes, chilies and spices... corn tortillas.

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).

We do a deconstructed version for our one year old: a little pile of cheese, strips of tortilla and a few bites of the meat mixture in a bowl.

Fill each corn tortilla with about 1/4 cup of the meat mixture, roll it up, and place it in the baking dish.