How To make Blue Corn Tortilla Stack
3 c Salsa de chile colorado
12 Blue corn tortillas
Vegetable oil 2 c Chicken cooked and diced
2 c Grated monterey jack cheese
1/2 c Pine nuts toasted
Cilantro finely diced 1/2 Red onion diced
12 Limes cut into wedges
Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten. In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas. Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks. Pour the remaining Salsa de Chile Colorado over all the stacks. Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
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A question I had for many years; How do I make my tortillas puff every single time and why does it happen? In this video I'll try to explain what I found through years of experiments, and research on Youtube. I hope that this video made you laugh a little and also taught you something new ????
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1 Cup of Maseca Corn Flour (250ml)
3/4 Cup of hot water
1/4 teaspoon of table salt
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Making Stacked Blue Corn Enchiladas - El Pinto Restaurant
New Mexico makes its enchiladas unique by using ingredients like blue corn tortillas and Hatch chile. Albuquerque's El Pinto Restaurant creates a fine example of the New Mexico Blue Corn Enchilada plate that includes topping it with an egg gathered from the pasture-raised chickens on the property.
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Skip the store-bought bag and make homemade tortilla chips instead! Here’s how we make traditional fried tortilla chips as well as baked tortilla chips in our own kitchen. ⬇️ Recipe Ingredients are below ⬇️
• 10 corn tortillas or use more for more chips, stale or dried out tortillas are best
• 3/4 to 1 cup neutral, high-heat cooking oil; suggested: avocado oil, safflower oil, peanut oil or vegetable oil
• Sea salt to taste
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How to make REAL CORN TORTILLAS from scratch - whole corn homemade
in this video I'll be going over How to make REAL CORN TORTILLAS from scratch with whole corn. This is a two day process and its so worth it.
#tortillas #corntortillas #masa
Ingredients:
(For the masa)
-2 cups yellow dent corn
Find it here
-1 quart H2O
-5 grams calcium hydroxide
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(Simmer that for 30 minutes and let sit at room temp overnight)
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