I prefer using corn
tortillas over flour.
Not exact matches
My perfect breakfast is Carnitas with two
over easy eggs, pinto beans, warm
flour tortillas and fresh hot salsa.
You can serve this with
tortillas to make tacos (I tried Siete Foods Almond
Flour tortillas recently and they are deelish but oh - so - expensive) or
over rice / quinoa for a burrito bowl type of deal.
Extend or press dough into
tortillas of desired size and cook the
flour tortillas on a skillet or griddle
over medium heat.
We've been enjoying amazing
flour tortillas for
over a year since Otto's cassava
flour came into our lives... life changing!!!
Place 2 LA VICTORIA ™
Flour Tortillas on work surface and scatter 1/2 cup cheese
over each
tortilla.
I used the left
over filling on top of
flour tortillas that I crisped in pan.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or
flour tortillas kosher salt and freshly ground black pepper cooking spray
The debate is
over, you no longer have to choose between corn and
flour tortillas!
The picadillo is flavorful, hard to mess up even when swapping out ingredients and changing amount of any given ingredient — it freezes well, can serve with noodles or rice,
over garlicky Texas Toast, cornbread, wrapped in a
flour tortilla, or by itself (we have an Atkins dieter in our midst who enjoys it straight up).
Not to be confused with corn or
flour tortillas used in Mexican cuisine, the Spanish
Tortilla is an egg omelet / frittata - like dish, usually served in wedges at tapas bar all
over Spain, or a staple as part of a meal.
Grilled shrimp tacos with tomatillo salsa and homemade
tortillas - bursting with flavor, juicy shrimp, grilled poblano peppers and tomatoes, topped with freshly made salsa verde, and served
over soft, homemade
flour tortillas, these tacos are a must - try!
is needed for 1
tortilla), and your health will benefit from making the switch
over to this
flour (it is incredibly high in fiber, low in carbohydrates and high in protein).
Grilled shrimp tacos with tomatillo salsa and homemade
tortillas - bursting with flavor, juicy shrimp, grilled poblano peppers and tomatoes, topped with freshly made salsa verde, and served
over soft homemade
flour tortillas.
We love it slathered on a pork chop, but you can also stir it into a grain bowl, drizzle
over steamed veg like bok choy or asparagus, or toss into a pork and mushroom stir - fry and spread on
flour tortillas for easy moo - shu pork.
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
Serve
over rice, in a taco shell, in a
flour tortilla or
over pasta.