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
Note for Canadians: I used the
aco Seasoning... save the rest for next time.
Add 1
Preheat oven to 400 degrees.
Brush one side of each of the corn tortillas with a light layer of vegetable oil.
Cut the tortillas into 8 wedges or shapes as desired.
Place tortilla pieces on a single layer on a baking sheet.
Sprinkle with salt.
Bake 10 to 12 minutes or until lightly browned.
rush, brush with olive or corn oil and a small sprinkling
Combine the corn, onion, garlic, and 1 cup
he cheese and separate your corn tortillas.
Place a tablespoon or
d bell pepper and saute for about 7 minutes. Add
ream cheese in the microwave for about 20-30 seconds so
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.
auce.).
Meanwhile, heat the corn tortillas over the stove burner set
For Salsa: In medium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
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