Apr
2007
Tortillas
Chorizo bun: microwave tortillas (use high) in a covered container for 1 minute, use two corn tortillas to wrap around a grilled sausage, add sliced, (preferably grilled) green pepper (or jalapeno if you like it hot)
Quesadillas: Place tortillas in lightly oiled frying pan or griddle for a few seconds on each side. Add your choice of cheese and fold. Turn once more until light brown.
Variations: use beans, shredded chicken, chopped meat, vegetables or garbanzo paste.
Soft tacos: microwave (high) tortillas in a covered container for 1 minute and have your choice of meat, chicken, grains, chesse, avocado and salsa to fill.
Tortilla soup: fresh tomatoes are always better, but canned ones may be used. Add to blender or food processor, two cans of tamatoes, a small green pepper, a medium onion, a garlic clove and half of a chile guaque, (optional). Blend all ingredients, bring to a boil and simmer for 10 minutes, add hot sauce to taste, a tbsp or two of worcestershire sauce, salt and pepper. Have ready slices of avocado, cubed feta cheese, minced cilantro, lime and tortilla strips to top the soup.
Lasagna: heat tortillas (as for soft tacos) and layer with provolone, feta, salsa and fresh minced cilantro. Microwave or bake just until the cheese is melted. Sprinkle onions, or mushrooms and more cilantro.
Ham and cheese rolls: There are two types of rolls, soft and crunchy. For the soft one, microwave the tortilla with the ham and cheese for 40 seconds and roll. For the crunchy, place tortillas rolled with filling in 2 tbsp of oil until golden brown, serve with sour cream, salsa or guacamole.
Tostadas: left over meats can be used to top tostadas and microwave them for a few seconds. Variations: Spicy chorizo can be mixed with fried beans and topped with lettuce and tomatoes. Use your favorite shredded cheese, (toaster or microwave may be used) and top with olives, fresh salsa or grilled zucchini.
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