Fold the right and left
sides of the tortilla in about 2 inches and roll up the tortilla like a burrito.
Fold the left and right
sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top.
Dip
both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet.
Dip
both sides of each tortilla in chili gravy just to coat, then transfer to a rimmed baking sheet.
Fold the left and right
sides of the tortilla in over the filling, then roll the burrito, starting with the unfolded edge closest to you and rolling away from your body.
Quick idea for a toddler - friendly lunch or dinner... one whole wheat tortilla cut in half + cheese + turkey, chicken, ground beef or beans put one
side of the tortilla in a pan and add the cheese plus protein, making sure to get cheese on top and bottom because it'll be the glue, and add...
Not exact matches
I love it
in easy wraps or
tortillas, as a dip alongside a massive bowl
of creamy guacamole, dolloped onto quinoa veggie bowls or as a
side of a big plate
of barbecued corn on the cob, sweet potatoes and veggie burgers.
You can serve these as a meal, wrapped
in a
tortilla or stuffed into a pita bread, or you can have them as an appetizer served on a skewer or toothpick with a
side of my delicious, garlicky yogurt sauce.
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
Overlap and layer the four
tortillas (kind
of in a cloverleaf pattern), pressing them into the dish, so that the bottom and
sides of the pie plate are evenly covered with
tortilla.
Fold the
sides of the
tortilla to the center, then lay the enchilada seam -
side down
in the bottom
of the pan.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn
Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND
SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One -
Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops
in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
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).
Place the rolled
tortilla seam
side down
in a casserole dish and repeat with all
of the
tortillas.
Spoon abut 1/4 -1 / 3 cup
of the Spinach - Bean Dip into an elongated mound
in the center
of a
tortilla (I used spinach wraps), fold one
side over, fold
in the ends and roll up, placing seam
side down
in the baking dish.
Place a large spoonful
of the squash mixture
in the middle
of each corn
tortilla, sprinkle with cheese, roll - up, and place seam -
side down
in the baking dish.
Directions:
Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
Tortillas can be cooked
in butter before or after they are filled / Place key ingredients
in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two
in advance if possible) / For an open faced presentation, sauté
tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
tortillas one at a time
in butter until both
sides are lightly browned, place one on each plate and layer ingredients on still warm
tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center
of a
tortilla, roll up tightly and sauté
in butter until each
side is golden / Garnish with a little extra corn, cilantro and / or salsa.
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.
Spread about 1/4 cup
of the chicken mixture
in the center
of the
tortilla, roll it up and place it at the end
of the dish with the end
side down.
To stuff the enchiladas, place about 1 / 4 - cup
of seasoned chicken into each
tortilla, roll, and then place
in a casserole dish with the seam -
side facing down.
Fold
in the
sides then roll the bottom
of the
tortilla over the filling, pulling back on it firmly to tighten it around the filling then roll the rest
of the way up to close.
Place one
tortilla in the sauce and flip it so it's lightly coated on both
sides, then place a couple
of tablespoons
of chicken and a couple
of teaspoons
of chopped onion on the
tortilla.
Fold other half
of tortilla up over the filling and toast, 2 quesadillas at a time,
in skillet for a couple
of minutes on each
side or until golden brown.
Once all the
tortillas have been rolled out and cut, place them one at a time
in the center
of the hot skillet and cook on one
side until bubbles begin to appear on the top surface and the
tortilla darkens
in color a bit on the underside (about 45 seconds).
Fold
in sides of tortilla over filling; roll up.
Spoon 1/4 cup chicken mixture down the middle
of tortilla, tightly roll up and place seam
side down
in prepared dish.
Fill each
tortilla with about 2 tablespoons
of the black beans then roll up and place seam -
side down
in a baking dish.
Working with one
tortilla at a time, top with 2 - 3 tablespoons
of mushrooms, roll tightly, and place seam -
side - down
in prepared pan.
Cook each round
of dough
in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one
side (pressing the
tortilla gently
in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other
side.
Put some
of the mixture
in a
tortilla, wrap it closed, and place
in 9 x 13 pan, seam
side down.
Wrapped
in a toasted flour
tortilla and served with a
side of tortilla chips.
Serve
in bowls with chips and
tortillas on the
side along with lots
of cold beer (Patti likes a well chilled Chablis, I guess you can take the girl out
of the city, but...) and Tabasco sauce.
Using tongs, char
tortillas over an open flame for a few seconds on each
side, then pile
in roasted veggies and drizzle on generous amounts
of sauce.
Corn salsa with lime sour cream along
side bits
of chicken or fish
in a
tortilla; with a bowl full
of just avocados and very thinly sliced Walla Walla sweet onions dressed with lime juice.
Place one
tortilla, butter
side down,
in the pan and sprinkle half
of the
tortilla with 1/4 cup cheese, 1/2 cup chicken, and 1/4 cup pineapple.
Lay
tortillas on work surface, arrange 1/4 cup steak mixture
in center
of each
tortilla, roll up tightly and lay seam -
side - down on prepared baking sheet.
For each dessert cup, place round edge
of one
tortilla wedge
in the bottom
of a muffin cup, shaping
sides to fit cup.
Add 2 tablespoons cheese to one end
of tortilla; roll and place seam
side down
in baking dish.
And while we love tradition, the innovator
in us couldn't resist creating a mash up
of our corn and flour
tortillas, for those who just can't pick a
side our new 50/50
tortillas are the best
of both worlds.
Place on top
of the
tortilla with chicken and then place the «sandwich» back
in the pan for 1 - 2 minutes to allow the 2
sides to melt together.
When a drop
of water sizzles
in the oil, add the
tortilla strips and fry them until golden on both
sides.
Spoon about 2/3 cup
of chicken mixture down center
of each
tortilla; fold
in sides of tortilla to cover filling and place
tortillas in a single layer
in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
I got this tip for the
tortillas from a review on a chip recipe and it worked well: Cut a gallon - sized ziploc bag
in two pieces, one for each
side of the
tortilla press.
To fry the
tortillas, pour enough oil
in a large frying pan (cast iron is best) to reach about 1 / 2 - inch up the
side of the pan.
Spoon about 1/4 cup
of the veggie mixture into the
tortilla, and roll, placing the open
side down
in a 9 x 13 pan.
Fold bottom edge
of each
tortilla up and over filling; fold
in opposite
sides just until they meet.
Both burritos are wrapped
in a large Guerrero ®
Tortilla and served with a
side of fire - roasted salsa because Jack takes flavor seriously.
Spoon some
of the mixture into a flour
tortilla and roll the wrap up tightly, placing seam -
side down
in a casserole dish.
Roll the top
of the leaf over the filling and fold the
sides in, as you would fold a
tortilla.
Fold
in sides of tortilla over mixture, then
side closest to you and roll.