alsa, chipotles, and 1 cup corn.
Cook 10 minutes more
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.
n the black beans and corn. Let cool for at least
Thaw catfish, if using frozen.
In a medium
Preheat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
*If using corn tortillas, cut them in strips and layer with chicken in pan.
If you are using corn chips, crush them and sprinkle on top of casserole.
Mix soup, milk, sour cream, green chiles and onion in bowl; pour over chicken.
Sprinkle cheese over soup mixture and chips, if using them.
Bake about 45 minutes.
Combine the corn, onion, garlic, and 1 cup
ave a stack of 18 tortillas; this may take more than
efore adding the black beans, corn, and the 2 cans of
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.
Saut 1 chopped onion in oil. Add Chili Quick, flour, tomato sauce, water, salt and pepper. Cook slowly about 15 minutes. Add chicken. Fry thin strips of corn tortillas in oil until crisp. On a platter, lay a bed of tortilla chips. Pour chicken sauce over tortillas and top with grated yellow cheese.
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.
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.
ish for holding the cooked tortillas later.
Pull off a
In a large skillet cook chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp of fat from skillet and add sliced red onion. Cook, stirring over medium-high heat until just soft, about 5 minutes. Add corn kernels and chorizo and cook briefly to heat through. Fill 12 heated corn tortillas with corn mixture and serve with lime wedges, sour cream and chopped cilantro.
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.
edium bowl, combine jicama, tomato, corn, jalopeno, 3 tablespoons chives, zest
o began start with a corn tortilla and dip the entire
onion and chili peppers, if using. Cover generously with water, bring
o desired consistency. Add chicken, corn, beans, and chicken stock and