1140 taco flour tortillas Recipes

taco meat filling, ground beef, taco seasoning, batter, all-purpose flour, masa corn flour or corn meal, yeast, sugar, salt, milk, very warm (120 degrees f to 130 degrees f), corn oil, egg, shredded cheese, mexican-style, tortilla chips, partially crushed

tequila , preferably blanco, divided, soy sauce, limes , zested and juiced, divided, rinds reserved, ground cumin, freshly cracked black pepper, flank steak, trimmed and julienned on the bias, sour cream, white vinegar, whole-grain taco-sized tortillas (chef s note: flour or corn tortillas are acceptable), taco slaw , recipe follows, diced white onion, chopped fresh cilantro leaves, grated cotija cheese, taco slaw, carrot, grated, head green cabbage, shredded, sliced green onions, chopped cilantro leaves, chopped jalapenos (chef s note: pickled jalapenos are optional), kosher salt, freshly cracked black pepper, white vinegar

grilled poblano pepper, peeled, seeded and finely diced, grilled red bell pepper, peeled, seeded and finely diced, yellow bell pepper, peeled, seeded and finely diced, red onion, cut into 1/4-inch thick rounds, grilled and finely diced, red wine vinegar, olive oil, chopped fresh cilantro leaves, honey, salt and freshly ground black pepper, sausage tacos, apricot preserves, jalapenos, grilled, limes, juiced, italian hot sausage links, italian sweet sausage links, canola oil, salt and freshly ground black pepper, flour tortillas, corn tortillas, grated monterey jack cheese

lean ground beef, yellow onion, minced, garlic, minced, ground cumin, ground allspice, chili powder, salt, flour or 1 tbsp masa harina (optional), water, crispy taco shells or 6 -8 flour tortillas, warmed, chopped tomato , to taste (optional), shredded iceberg lettuce , to taste (optional), shredded cheddar cheese or colby-monterey jack cheese, to taste (optional), sour cream , to taste (optional), taco sauce or salsa, to taste (optional)

textured vegetable protein, water, soy sauce, olive oil, taco seasoning (1 pack ), red pepper , cut into strips, salsa, flour tortillas or taco shell

boneless pork blade roast , trimmed of fat, ground coriander, ground cumin, dried oregano, salt, black pepper, onions, quartered, fresh jalapenos, chopped (optional), garlic, minced, corn taco shells or 8 flour tortillas, taco sauce or 1/2 cup salsa (your favorite), shredded lettuce, shredded monterey jack cheese, sliced pitted black olives, ripe avocados, peeled,pitted,and sliced

ground beef, taco bell taco seasoning mix, water, flour tortillas, cut into quarters, salsa, shredded monterey jack and cheddar cheese blend, lettuce, sliced green onion, sour cream

canola oil, ground chicken, salsa, hot taco sauce, shredded cheese, lipton mexican rice (i use lipton taco rice), flour tortillas (soft taco size, 8 inches)

boneless skinless chicken thighs, taco seasoning mix, brown sugar, chopped green chilies, frozen corn, mild enchilada sauce, green onions, sliced, taco shells, warmed or 12 flour tortillas, shredded lettuce, tomato, chopped, olive (optional), shredded cheese , if desired (optional)

ground beef (80 or 90% fat free), garlic powder, onion powder, chili powder, paprika, ground cumin, dried oregano, cayenne, salt (to taste), water, fat-free refried beans, chopped green chilies, flour tortillas or 8 taco shells or 8 hamburger buns, shredded cheddar cheese or colby cheese, chopped tomato, shredded lettuce, salsa, guacamole, sour cream, chopped onion

pork butt or 1 (2 1/2 lb) pork shoulder, garlic cloves, fresh lime juice, southwest seasoning (emeril s ), kosher salt, olive oil, fresh ground black pepper, chicken broth, poblano pepper , roasted, red pepper , roasted, sweet onion , cut into thick slices and roasted, olive oil, lime juice, pico de gallo ( ), salsa (tequila-lime fresca), mole, grated monterey jack cheese or 1/2 lb mexican queso blanco, corn tortillas, steamed and covered to keep warm (flour tortillas) or 10 medium flour tortillas, steamed (flour tortillas), fresh cilantro stem, for garnish, lime wedge, for serving

flank steaks, garlic clove, pressed, lemon juice, salt, corn or flour tortilla, butter, avocado, chopped tomato, sliced red onion, grated monterey jack cheese, red taco sauce or green taco sauce

canola oil, jalapeno pepper, seeded and finely chopped, red onion, 1/4 finely chopped , the remainder thinly sliced, garlic clove, minced or grated, black beans, drained, ground cumin , 1/3 palmful, salt and pepper, mango chutney, limes, hot sauce, honey, a handful of fresh cilantro, finely chopped, head of red cabbage, shredded, mahi mahi fillets, 6 oz each, grill seasoning, such as mccormick s montreal steak seasoning, corn tortilla taco shells (hard shell ), flour tortillas, creme fraiche

beef (from #138395), taco seasoning mix, water, taco shells or 6 -8 flour tortillas, shredded lettuce, chopped tomato, sliced olive, shredded cheddar cheese, chopped onion, sour cream, salsa

ground beef, sweet onion, chopped, taco seasoning, soft flour tortillas, vegetable oil, tomato, chopped, green chili peppers, grated cheddar cheese, sour cream, refried beans, taco sauce, spicy salsa

hamburger, fried, taco seasoning, refried beans, cream of mushroom soup, reduced-fat sour cream, shredded cheese (we like mexican flavored), lettuce, chopped or shredded, tomato, chopped, black olives, sliced (optional), taco sauce, flour tortillas

vegetarian ground beef, taco seasoning mix, water, oil, frozen peppers and onions, garlic powder, onion powder, salt, pepper, whole kernel corn, drained, salsa, flour tortillas, colby cheese, shredded, sour cream (optional), taco sauce (optional)

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.