Lay
out warmed tortillas, top with beef mole, pickled onions, cilantro if you have it on hand and any other favorite toppings.
To serve, spread
out the warm tortilla chips on a large platter.
Not exact matches
I heated
tortilla chips in the over for a few minutes then took them
out of the oven and pour the
warm sauce over top then sprinkled green onions and chopped tomatoes on top.
They come
out, the meat goes on, the
tortillas get
warmed.
Set
out the shredded pork,
warm tortillas and Southern Cabbage Slaw along with your favorite LA VICTORIA ® Brand Salsa and have hungry eaters assemble their own tacos.
Divide the refried butternut between the
warm tortillas, spreading it
out a bit.
Dip the
tortillas in the remaining sauce to soften — I found the best way to do this is to submerge about four
tortillas at a time in the
warm sauce, and then fish each one
out as needed with a pair of tongs.
To serve,
warm HERDEZ ® Corn
Tortillas and set
out cabbage, cotija cheese, cilantro, radishes and white onion.
Warm the beans and
tortillas and set
out salsa, shredded cheese, greens, olives, yogurt or sour cream, scallions or whatever you have on hand.
Warm tortillas on the stove, or set
out at room temperature before eating (if no stove is available).