Serve in warmed 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).
Not exact matches
Serve warm in a soup bowl and garnish with the poblanos, charred
corn, and thinly fried
tortilla strips.
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.
Served with
warm corn tortillas and Mexican beer, you'll be
in hog heaven.
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.
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
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.
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.