What are some tasty recipes using corn tortillas?!
Answers: I bought a pack of them and they dont taste good in tacos. What are some other ways i could use them ? Thanks !
Migas...Cut tortillas in strips and fry them in medium high skillet in a 1/4 to 1/2 inch of oil...remove chips when golden brown and place on paper towel...discard remaining oil and replace fried strips in pan. In a bowl whisk 1/4 cup milk and 3 - 4 eggs with seasoning to taste...pour into hot frying pan onto chips and slowly pull eggs to center until golden yellow. Sprinkle a bit of chili powder, garlic powder, salt/pepper and top with diced onions, tomatoes, jalapenos and/or salsa. Garnish with a bit of sour creme and chopped cilantro.
Enchiladas. Also you can cut them into strips, bake them, and use them on top of mexican style soups and dishes.
***Taco Soup
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
CHILAQUILES
(Layered Corn Tortillas, Tomato Sauce, and Cheese)
vegetable oil for frying the tortillas
twelve 7-inch corn tortillas, cut into eighths and dried at room
temperature for 30 minutes, or until they are leathery and curled but
not crisp
2 1/2 cups Mexican-style tomato sauce
1/2 cup chicken broth
2 fresh or pickled jalape?o chilies, or to taste, seeded and minced
(wear rubber gloves)
2 cups grated Monterey Jack (about 1/2 pound)
1/3 cup sour cream
In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Thin the sour cream with 1 tablespoon water and drizzle the mixture decoratively over the chilaquiles.
boil chicken breast cut into pieces drain the water off put in cream of chicken soup and mushroom soup a can of tomatoes with chili's mixed together cut tortillas into pieces put layer of chicken on bottom add cheese tortillas there u go yummy yummy
Chicken or beef Floutas. Mmmm...Mmmm...good.
Chicken:
Boil chicken, shred when cool enough to handle. Add chicken and tomato seasoning.
Beef:
Cook your ground beef and add taco seasoning.
Heat tortilla on a plate(4or 5 at a time) for 30 seconds or until moist.
Place a small handful of chicken/beef in the center of the tortilla and roll the tortilla around the meat. (floutas are typically 1inch thick w/ small corn tortillas)
Use 2 toothpicks to hold the flouta together.
Heat vegetable or canola oil in a frying pan or skillet(don't boil). To check the oil temperature, throw in a small piece of tortilla and if it dances the oil is ready.
Place the floutas in the oil and rotate until all sides are light brown and crispy.
Have a paper towel lined plate ready for the cooked floutas.
Serve with sour cream and salsa.
You could also add cheese or vegetable to the meat when making the floutas.
ENJOY!!!!
Mexican Lasagna Made With Corn Tortillas:
1? hours 20 min prep
8-10 servings
MAIN
2 lbs ground beef or ground turkey or boneless skinless chicken
3 (10 ounce) cans mild enchilada sauce
1 (24 count) corn tortillas
4 cups sharp shredded cheddar cheese or Velveeta cheese, works great also
TOPPING all (optional)
guacamole (optional)
refried beans (optional)
lettuce (optional)
tomatoes (optional)
salsa (optional)
cilantro (optional)
sour cream (optional)
onions (optional)
green onions (optional)
black olives (optional)
green chilies (optional)
Brown meat and drain off fat stir in one can enchilada sauce then set mixture aside.
In bowl pour in 2 cans enchilada sauce,.
Spray your baking pan with non stick spray.
To began start with a corn tortilla and dip the entire tortilla into the enchilada sauce one at a time.
Place the shell onto bottom of baking pan and continue this until bottom of pan is covered.
Then place a layer of the meat mixture.
A layer of cheese and repeat with the tortilla,meat,cheese.
Continues this until pan is full.
when finished pour the remaining enchilada sauce over the entire pie.
Top it off with another layer of cheese.
Bake at 350 for 25-30 minutes or until bubbly.
Top with your favorite toppings.
***This can also be made up to 24 hours ahead just make it as above (do not bake) cover and refrigerate but increase baking time from 30 to 45 minutes.
i like to wrap ham and cheese in them and place them on a george-foreman style grill to make wraps, or spread them with butter and sprinkle them with cinnamon and sugar and bake them or broil them to caramelize the sugar and cut them into triangles for a cookie-like desert, they're great with vanilla ice cream