Ladle red chile, including a small amount of the meat,
over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack.
Ladle the red chile, including a small amount of the meat,
over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack.
Not exact matches
1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice
over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the
tortilla sheets in one
stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut
tortilla sheets 7) Place greased cut
tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast
tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted
tortilla chips
To assemble enchiladas, wrap
tortillas in damp paper towels and heat in microwave for 30 seconds; turn
stack over and heat for 30 seconds more.
Several years ago I worked across the street from a tasty Mexican fast food restaurant, and I would walk
over nearly every day on my lunch break and get a giant cup of cold horchata and a bowl of chicken
tortilla soup with a
stack of freshly made
tortillas.
You can add another
tortilla on top or simply add more enchilada sauce
over the
stack (after I took the picture above I added quite a bit of the enchilada sauce and should have taken another picture:).
simply slice a small
stack of corn
tortillas into 4 triangles and fry them in cooking oil
over medium - high heat until crisp.