Place
the slaw in warm corn tortillas and then top with the Barbacoa.
Not exact matches
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.
I like wrapping the barbacoa
in warm stone ground
corn tortillas and then topping them with a cucumber cilantro
slaw — which by the way is delicious all by itself.
Since we can't eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I'd give you a full recipe), I threw that tofu
in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus
slaw for some extra crunch.