Flip and repeat until completely golden and cheese has melted through. Place the tortillas seam-side down and allow to toast for 3 to 4 minutes until golden brown. Preheat a large cast iron pan or griddle and brush with vegetable oil over medium-low heat. Repeat with the remaining filling and burrito shells. Fold the flour tortilla up over the tostada shell and filling, working your way around the outside. Place the smaller cut out circular flour tortilla in the center over the cheese. Top with lettuce, tomato and shredded cheese. Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat. Top with a tostada and spread a thin layer of sour cream over the crispy tostada. Top with ½ cup of the taco meat mixture and drizzle with 2 to 3 tablespoons of nacho cheese. Lay a large flour tortilla on a flat surface. Sprinkle over the spice mixture and season with salt and pepper and stir to coat the meat, allowing the spices to toast slightly.Ĭut one of the large flour tortillas into four 4-inch in diameter circles (this will go on top in the center of the crunch wrap). Allow to cook until softened, 3 to 4 minutes. Move to one side of the pan and add the onion and garlic. Add the ground beef and cook until browned, 6 to 7 minutes. In a large saute pan, heat the olive oil. Stir in the American cheese and green chilies and allow to melt completely. Simmer for 4 to 5 minutes until just thickened. Whisk in the milk and allow to come to a simmer. Cook an additional minute to cook out the flour flavor. In a medium saucepan add the butter and place over medium heat. In a small bowl combine the cumin, oregano, garlic powder, onion powder and cayenne. Kosher salt and freshly ground black pepper, to taste.1 cup shredded iceberg lettuce, chilled.
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