Patty: Black beans, sweet potato, onions, blue cornmeal, breadcrumbs, quinoa, chia seeds, Sriracha The Secret: Blue cornmeal to bind and reinforce
the taste of the tortilla chips on top
I bought a Revel electric tortilla press 10 years ago to make make tortillas from the wheat I grind and loved the press but was never happy with
the taste of the tortilla.
Today, I love my press and
the taste of these tortillas.
Today's versions are nowhere close to
the taste of those tortillas.
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
A lot
of recipes for paleo
tortillas taste too eggy or have other strong -
tasting ingredients.
Instead
of breadcrumbs, we used cornmeal to give the finished product a lighter
taste, with a hint
of corn
tortilla flavor.
tortillas turned very soft and soggy, it comes down the personal
taste but i would rate this 5 out
of 10.
Now, be sure to
taste it with a
tortilla chip so you can get an accurate sense
of the seasonings.
The chicken is delicious and it
tastes just like a fajita, but you don't even miss the
tortillas because
of the delicious sauce.
My
taste buds are very excited to eat anything involving fried capers and Greek yogurt with a zest
of a lemon, although my mind is like, inside a corn
tortilla enrobed in an egg?
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice
of 1/2 lime salt and pepper, to
taste 1 package soft corn
tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
We can now make this delicious white corn
tortilla soup
taste just as good as the original without most
of the oil and fat.
Anyway, whatever it looks like, it
tastes fab, and the leftovers were lovely cold next day, wrapped in another
tortilla with a dollop
of humous.
ground white meat turkey breast Chili powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package
of corn
tortillas sea salt (or whatever you want your chips to
taste like)
Ingredients: 4
tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on
taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears
of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing
tortillas.
Because they're just so dang convenient to eat and the color is perfect for this time
of year, we're calling these «Fall» flautas... like the season
of Fall ~ however you may just fall over from excitement at how good they
taste and how unbelievable it is that they are made from grain free
tortillas!
2 pounds boneless fish filets 1/4 cup olive oil Juice
of 1 lime 1 bottle Byron Bay Chilli Co. sauce
of your choice 2 green onions, white and green parts, chopped 1/4 cup chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to
taste Salt, to
taste 12 flour
tortillas (2 to 3 per person)
10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to
taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour
tortillas 1 small cabbage, chopped Juice
of 4 limes * For easier slicing, freeze the pork slightly, then slice
The key to the
taste of a Mi Rancho
tortilla lies in its modern - day implementation
of the hundreds -
of - years - old tradition
of nixtamalization.
1 pound boneless, skinless chicken breast halves, butterflied salt and pepper to
taste 2 tablespoons Canola, divided 3 bell peppers
of various colors, sliced into 1 / 4 - inch strips 1 large onion, sliced into 1 / 4 - inch strips 4 La
Tortilla Factory Light
Tortillas, Flour
Add one bag
of shredded cabbage to a bowl, add 1 cup Ranch dressing, about 10 - 20 shakes
of your favorite flavor
of Rocky's sauce to
taste... and mix well.Put a few chunks
of deep fried fish into a couple
of steamed corn
tortillas, follow...
My favorite way to enjoy this salsa is with Hint
of Lime
tortilla chips (either Tostitos or Old Dutch), but I bet it would
taste great on nachos (add after baking the nachos so the chips don't get mushy) or alongside your favorite Mexican dish.
That said, we filled the kitchen island with a bounty
of fresh lettuce, cherry tomatoes, black beans,
tortilla chips, salsas, and the most buttery -
tasting California avocados I have ever had in my life, then each went to town concocting our own custom taco salad.
It was easy to make and
tasted delicious with a side
of organic
tortilla chips.
This is one
of the best
tasting tortilla soup broths I've ever experienced.
Tropical Fusion Salad with Spicy
Tortilla Ribbons — This pretty salad
of mine is a cover girl, appearing a few years back on the COVER
of Taste of Home magazine.
I paired it with Food Should
Taste Good's Multigrain
Tortilla Chips, but any
of their chip flavors would be so good!
16 corn
tortillas 2 tablespoons safflower, sunflower, or grapeseed oil 1 teaspoon fine sea salt, or more, to
taste + 2 limes, juiced (if you want to make them Hint
Of Lime!)
I love how zucchini and eggs
taste together, but making zucchini fritters instead
of tortilla?
Serves: 1 Prep time: 3 minutes Cook time: 5 - 7 minutes Total time: 8 - 10 minutes Ingredients 1 corn
tortilla 1/4 ripe, Fresh California Avocado, seeded and peeled Pinch
of salt, to
taste Squirt
of lime juice, to
taste Red pepper flakes, to
taste 1 slice bacon, cooked 1 hard - boiled egg, sliced Directions
The Lemon Bowl: Slow Cooker Posole Rojo Creative Culinary: Split Pea Soup with Carrots and Ham Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar Elephants and the Coconut Trees: Tomato Soup Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup From My Corner
of Saratoga: Pressure Cooker Chicken
Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup's On!
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon juice (about 1/2 a lemon) 2 cloves
of garlic1 / 2 cup water1 tsp salt1 tbsp miso paste Nachos a TON
of tortilla chips4 stalks
of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to
taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the water from the soaking cashews and add the cashews to a blender.
All I
tasted was a mouth full
of burnt
tortilla.
To add a bit extra flavor, I used my Buckwheat Curry
Tortillas with their subtly nutty
taste and a hint
of curry.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to
taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour
tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 Mozzarella ball, sliced 1 Mango, diced 1 Lime, zested Pink Himalayan Salt, to
taste Corn thin cakes Place on top
of a thin corn cake [gluten free], tostada shell,
tortilla chips & the likes.
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to
taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to
taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to
taste corn
tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
I used ingredients in these
tortilla sushi rolls that have a mild
taste and are familiar to most
of the kids.
Ahhh... there's nothing better than the
taste of Grandma's fresh homemade flour
tortillas!
We introduce our first organic corn
tortilla as part
of our vision to create great
tasting products that contribute to a healthy lifestyle.
You could use flour ones, but again... the texture and
taste of the corn
tortillas works better for this in my opinion.
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch
of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to
taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed
tortilla chips or cornbread
Obviously making the recipe not as healthy, but still giving the women a
taste of something new, and a little variation to their diet
of fried eggs, refried beans and
tortillas (which is essentially the diet
of Campesinos in El Salvador, with the exception
of special holidays, when tomales are made).
They
taste like tangy crepes, with the flexibility and springiness
of white flour
tortillas.
The limes, the
taste of roasted garlic, some creaminess from the (also roasted) tomatoes, and the crispy
tortilla strips together are true perfection, especially if you like sour things like I do.
If you'd like to have this with a side
of margaritas, the squash and bean mixture
tastes really great on toasted or fried corn
tortillas.
Make sure to
taste it and season with salt and pepper accordingly, then serve on rice, noodles, a big
tortilla you found in the back
of the fridge.
And using romaine instead
of tortillas give them an even fresher, crisper
taste.
This Edamame Guacamole
tasted so fresh and delicious, I almost grabbed a bag
of baked
tortilla chips and some crudites and called it dinner.