72391 baja tacos corn chipotle yogurt Recipes

top round steak, cut into small pieces, olive oil, chopped fresh cilantro, ground cumin, dried oregano, cayenne pepper , or to taste, salt and ground black pepper to taste, plain yogurt, mayonnaise, cayenne pepper, dried dill weed, chopped fresh cilantro, lime, juiced, salt to taste, chopped fresh cilantro, onion, finely chopped, flour tortillas, shredded mexican cheese blend

chipotle chile in adobo, canned in, adobo sauce, garlic cloves, minced (1 1/2 tsps), extra virgin olive oil , plus, extra virgin olive oil, white wine vinegar, fresh ground pepper, salt, red potatoes, unpeeled and quartered, red pepper, diced, green pepper, diced, red onion, diced, corn kernels, frozen, fresh cilantro, minced

chipotle chiles in adobo sauce, crushed tomatoes, lime juice, onion, chopped, garlic, minced, beef chuck pot roast, fat trimmed, salt and pepper, corn tortillas , shredded lettuce and jack cheese, sliced avocado and sour cream, all optional

onion, chopped, canola oil, garlic cloves, minced, reduced-sodium chicken broth, pinto beans, rinsed and drained, fire-roasted diced tomatoes, undrained, frozen corn, chipotle peppers in adobo sauce, seeded and minced, adobo sauce, ground cumin, pepper, cubed cooked chicken breast, fat-free sour cream, minced fresh cilantro

taco chips, head lettuce, shredded, black beans, drained and rinsed, salsa, corn kernel, cheddar cheese, grated, avocado, diced, light sour cream

taco shells, warmed to package directions or 5 -10 corn tortillas, butter lettuce leaves, washed, wildwood meatless crumbles , mexican inspired, organic mexican blend cheese, grated, wildwood mild organic salsa, guacamole , recipe follows, romaine lettuce, chopped, cilantro, chopped, ripe avocados, cut each in half , remove the seed and scoop out the pulp, red onions, finely chopped, garlic cloves, minced, cilantro, finely chopped, fresh lemon juice, salt

taco seasoning, ground beef, cream of mushroom soup, tomato sauce, water, corn tortillas, grated mexican cheese (4 different kinds), diced black olives, sized onion, chopped

corn tortillas, canned black beans, drained,rinsed, canned corn kernel, drained,rinsed, roma tomatoes, chopped, shredded iceberg lettuce, fat free sour cream, shredded fat-free cheddar cheese, taco bell mild salsa

corn oil, onion, chopped (1 cup), garlic, chopped, jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced, chili powder, ground cumin, kosher salt, whole peeled canned tomatoes, chopped and about 1/4 cup of their juices, lean ground sirloin beef, chicken broth, fresh cilantro leaves, roughly chopped, oil, for frying, dozen 5-inch corn tortillas, preferably white , or prepared taco shells, head romaine or iceberg, thinly sliced, ripe medium tomatoes, cored and diced, hass avocados, diced, shredded cheddar or monterey jack cheese, sour cream, for garnish

diced tomatoes with green chile peppers (such as ro*tel), mexican-style corn, drained, mexican-style corn, drained, yellow and white corn, drained, white corn with chipotle peppers, seedless cucumber, peeled and diced, diced red bell peppers, chopped fresh cilantro leaves, diced red onion, or more to taste, limes, juiced

corn tortilla chips (thick, sturdy ones ), shredded cooked chicken, tomatoes, drained, tabasco chipotle pepper sauce (i ve used the adobo sauce from canned chipotles, not much difference in taste), vegetable oil, onion, sliced 1/4 inch thick, garlic cloves, minced, chicken broth, salt (omit if chips are very y), fresh cilantro, chopped, shredded monterey jack cheese (or a combo) or 1 cup monterey jack pepper cheese (or a combo) or 1 cup chihuahua cheese (or a combo)

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.

tastefully simple : onion onion, tastefully simple : garlic garlic, chicken broth, pepper, pinto beans rinsed and drained, fire-roasted diced tomatoes, chicken breast, sour cream, frozen corn, chipotle powder, ground cumin

corn tortillas, carnitas meat, refried beans, chopped fresh onion, chopped cilantro

corn muffin mix, taco seasoning, ground beef, browned, drained, salsa, cheddar cheese, shredded

corn tortillas, salsa, precooked chicken strips or 1 lb hamburger, taco seasoning, cream of chicken soup, shredded cheddar cheese

corn tortillas, beans, whole, ancho chili, oaxaca cheese or 1/2 lb other melting cheese, cabbage, chopped, salsa , taquera, oil (for frying ), aluminum foil

corn chips, cooked ground beef, seasoned with taco seasoning, refried beans, head lettuce, shredded, jack cheese or 3/4 lb cheddar cheese, shredded, tomato, chopped, olives, chopped, sour cream, salsa