|The Tortilla Book|
|by Diana Kennedy|
Diana Kennedy, the authoritative cultural missionary for the foods of Mexico, shows the incredible range of her imagination as she concentrates on...
Results 1 - 10 of 32 for cornmeal tortillas
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Combine ingredients in ... inch pancake. Turn tortillas. Bake other ... leftover tortillas and use them to line casseroles that call for taco-meat ingredients.
Mix well. Roll ... as any other tortilla. Cook on ... To keep warm and moist, place a tea towel in a large bowl and place a tortilla in fold after fold.
Mix in bowl, ... ungreased griddle. Turn tortillas when edges begin ... you use these with supreme enchiladas don't dip in hot oil. Can be used as crepes.
Brown meat. Add ... In casserole, tear tortillas in fourths and ... Top with grated cheese and place in 350 degree oven until bubbly and cheese is melted.
Boil chicken until done. Save broth. Cut tortillas into 1 inch ... stand in refrigerator 24 hours. Bake 1 1/2 hours, uncovered at 300 degrees. Serves 12.
Make sauce: cook ... ingredients. Prepare Puffy tortillas or use frozen ... is just set 2 to 3 minutes. Loosen with spatula. Flip out onto a paper towel.
Mix all ingredients ... momentarily, then remove. Grease griddle between tortilla cooking using butter. Makes 8-10 medium tortillas (6-8 inches in diameter).
Combine all ingredients in bowl for the pancake; mix until smooth. Spoon batter on hot griddle to make 6 inch pancake. Turn when pancake looks dry. ...
Brown flour and ... garlic salt. Dip tortilla in mixture until ... top, pour chili mixture over that and bake. Bake at 350 degrees until cheese is melted.
Place four tortillas in bottom of ... and remaining meat, onion and cheese. Pour sauce over top. Add olives. Bake at 350 degrees for 45 minutes. Serves 8.
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