ish with half of the tortillas, overlapping edges.
Top with
Quick fry tortillas in oil for 2 to 3 seconds on each side; drain.
Line the bottom of a 9-inch square baking pan with 3 tortillas, then start layering sauce, creme cheese, and all of the ingredients. The top will only have sauce, cream and cheese.
The ingredients from the refried beans down are all suggestions. You can put in any combination you like of the meats, depending on what you have on hand.
Bake in the oven for about 30 minutes at 350\u00b0.
Garnish with onions, cilantro and avocado.
skillet and fry the tortillas for 30-40 seconds on
at dry. Sprinkle salt on tortillas, tossing to coat both sides
an de cazon: Heat the tortillas on both sides in a
Use as directed in the recipes that call for them, or
auce.
Layer 6 corn tortillas to cover bottom.
Spoon
eggie mixture between the 6 tortillas.
Crack 1 egg into
alt and pepper.
Brush tortillas lightly with oil. Heat a
Oil a nonstick frying pan and place over medium heat. Cook onion and chili flakes until onion softens. Add tomatoes, pepper, 2 tbsp water and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 mins, or until pepper is tender and tomatoes begin to soften. Season to taste.
Meanwhile, cook tortillas, 1 at a time, in a small frying pan over medium-high heat for 1 min per side, or until browned lightly and warmed through.
Serve salsa with tortillas. Sprinkle with cilantro and parsley.
For the cabbage salad, combine all ingredients in a large bowl, tossing well. Set aside.
Preheat an oiled grill pan on medium heat. Combine cornmeal and seasoning on a large plate. Roll fish in mixture to coat. Cook fish for 2-3 mins each side, until crisp and golden.
Meanwhile, warm tortillas according to package directions. Combine sour cream, yogurt and Tabasco in a small bowl.
Top each tortilla with cabbage salad. Flake cooked fish over salad and drizzle with sauce. Roll up and serve with lime wedges.
until thickened.
Place 4 tortillas on work surface. Divide beef
ilantro and serve with the tortillas, jalapenos, avocado, feta and soured
Combine vinegar, oil, garlic and spices in a shallow bowl. Add chicken breasts and coat well. Cover and refrigerate for 4 hours to marinate.
Brush a grill pan with oil and heat on medium. Cook chicken for 5-7 mins each side, until cooked through. Add onion and cook for 5 mins, until tender. Slice chicken into strips.
Heat tortillas according to package directions. Top each tortilla with chicken, onion, avocado, sour cream and salsa. Sprinkle with cilantro leaves. Roll up and serve.
Combine lamb with taco seasoning mix.
Lightly oil a wok and place over medium-high heat. Cook lamb in batches. Serve with warm tortillas and salsa.
o serve.
Coat the tortillas completely in the black bean
irst side. If you find tortillas are sticking to the pan
riddle while rolling out the tortillas.
Divide dough into 8
Mix all ingredients, except tortillas.
Steam tortillas or place in microwave to soften (3 tortillas for 20 to 30 seconds). Spread the mixture on tortillas.
Roll and chill.
Cut into bite size pieces.
To make tortillas: Combine tortilla flour and water