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.
In addition or alternatively, simply arrange
tortillas on a baking sheet, fold
over, and slide two mini cupcake liners inside the shell so it creates an
opening.
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.
Roll into a burrito (
open - ended was easier with these
tortillas) and pour some red sauce
over the top.
Fold two opposite sides of the
tortilla over the filling, then roll up starting from one of the
open ends.
Heat the corn
tortillas, one by one
over the
open flame, a few seconds on each side until they are soft and pliable.