Place corn
tortillas over an open flame (medium heat) on the stovetop.
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.
Heat the corn
tortillas over an open flame until lightly toasted on both sides.
Heat the corn
tortillas over an open flame until lightly toasted on both sides.
Not exact matches
-- my famliy says, (or would say if they weren't completely engaged in this delicious meal) we serve it simply with green salsa, lime wedges and sliced avocado on corn
tortillas lightly charred
over an
open gas
flame on the stove.
To serve, heat the
tortillas in a dry skillet (for a crispier taco, grease the skillet or for burnt edges, toast
over an
open flame) and fill with refried beans, sliced avocado, tomatoes, lettuce, cheddar, sour cream and salsa.
Heat the
tortillas in a dry skillet or get a slight char (as I have) by carefully heating them
over an
open flame using tongs.
In the meantime,
over an
open flame carefully toast up your
tortillas.
Heat the corn
tortillas, one by one
over the
open flame, a few seconds on each side until they are soft and pliable.