|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...
1 - 10 of 80 for mexican fried tortillas
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Prepare rice as ... bottom take a tortilla and with a ... casserole dish, cut tortillas to fit dish ... loves this dish. It's very good the next day also.
Warm tortillas 5 minutes in ... crisp golden brown. Drain on paper towels. Serve hot over a bed of lettuce. Top with guacamole, sour cream and tomatoes.
In a medium-sized saucepan, cover chicken with water. Add 1 quartered onion, 1/2 teaspoon cumin and 1 clove garlic. Simmer until tender. Cool in ...
Poach chicken with ... pepper. Quickly fry tortilla pieces in oil ... before serving, mix tomatoes, chilies, onion, cilantro, salt and sugar; blend well.
Combine enchilada sauce ... skillet. Dip one tortilla at a time ... Set aside. Heat Mexican Meat Mix in ... 1- quart freezer containers. Seal and label.
Warm tortillas in oven for about 5 minutes. Heat Mexican Meat Mix in ... tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichangas.
In 12 or ... 375 degrees. Slide tortilla into fat, coat ... onto platter, garnish with cilantro and pepper. Serves 6-8 as main dish, 12-16 as appetizer.
Fry tortillas in oil. Meanwhile, ... they are soft. Add meat, chili, raisins, olives, and chili sauce. Cook over low heat 10 minutes, stirring occasionally.
Warm tortillas in oven about 5 minutes. Heat Mexican Meat mix in ... 1/2-inch space at top. Freeze. Use within 6 months. Makes about 9 cups Mexican Meat Mix.
Combine enchilada sauce ... skillet. Dip one tortilla at a time ... Set aside. Heat Mexican meat mix in ... enchiladas and serve hot. Makes about 6 servings.
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