n sauce.
Layer 6 corn tortillas to cover bottom.
Spoon
Cut corn tortillas into squares in diamonds as small or as big that you want.
To make cut
outs,
use pinking shears. Warm Wesson oil, not very hot.
Place
tortillas
cut-outs
in frying pan basket.
Place in oil and fry slowly to a crackling sound. Get out; add salt.
Serve cold or
hot
with
dips
or chili sauce.
nd chili pepper, and fry for about 5 minutes or until
f Pyrex casserole with six corn tortillas.
6. Add 1/2
Note for Canadians: I used the
arrots, onions, celery in corn oil, garlic, salt and pepper
Combine the corn, onion, garlic, and 1 cup
d bell pepper and saute for about 7 minutes. Add
lower heat, cover and simmer for 10 minutes.
After 10
o pull together.
Knead for a few minutes to smooth
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt.
Brush each fillet with olive oil, and sprinkle with spices to taste.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Immerse tortillas one at a time in water. Let drain briefly, then lay flat.
If desired, sprinkle tops lightly with salt.
Cut each tortilla into 6 to 8 wedges.
Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.
Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas.
(Store in an airtight bag until ready to serve.).
For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives
auce.).
Meanwhile, heat the corn tortillas over the stove burner set
Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.
Fry onions in small amount of fat until brown.
Add soup, green chilies, chicken and 1 soup can of water.
Cook, stirring often, until mixture bubbles.
Remove from heat; set aside.
Line a casserole with corn tortillas.
Spoon chicken mixture over tortillas until covered.
Add a layer of cheese, tortillas and chicken mixture, ending with cheese on top.
Bake in 350\u00b0 oven for 20 to 30 minutes.
Yields 6 servings.
esired. Cover fish and chill for at least 30 minutes. (This
nion and jalapeno and cook for 2 minutes, additional oil may
Preheat oven to 300\u00b0F Wrap all the tortillas tightly together in foil and place in oven for 5 minutes. In a medium skillet, brown the beef or turkey. Add the sloppy-joe sauce (or seasoning, tomato paste, and water according to the label directions). Place 1 tortilla on each plate. Spoon the sloppy-joe mixture evenly onto each tortilla. Divide the Cheddar evenly among the tortillas and fold them over. Serve with a green salad.
For corn relish.
Fry bacon in